make a milk-dud' with ELMERS, Instead of milk???

Duane Remick

Duane Remick

AzB Silver Member
Silver Member
a friend said to use ELMERS instead of milk,
said its alot more stable...
anyone have experience with this??
THANKS
 
I've never had a problem with milk. Elmers is pretty viscous, does he cut it with milk or water.
 
I'll try a couple with Elmers and lots of water.
I'll try anything that sounds reasonable and ya never know what might happen.
 
Blue Hog ridr said:
I'll try a couple with Elmers and lots of water.
I'll try anything that sounds reasonable and ya never know what might happen.
Click to expand...

Is there any particular method of treating the tips ,
or how long to soak them...???
how long to press them...???
Should they be heated at all???
Thanks for your time,
Duane
 
Duane, I don't think heating them makes a bit of difference other than speeding up the process. In fact the one time I did oven dry, they seemed to
tatter when shaping them.
I tried the microwave trick once, first time didn't get them hot enuff. The second round in, I really nuked them and they ended up about a half an inch long. Not good.
I've pressed them too much and all you do is put them in milk and soak for another day. Didn't hurt them.
 
Blue Hog ridr said:
Duane, I don't think heating them makes a bit of difference other than speeding up the process. In fact the one time I did oven dry, they seemed to
tatter when shaping them.
I tried the microwave trick once, first time didn't get them hot enuff. The second round in, I really nuked them and they ended up about a half an inch long. Not good.
I've pressed them too much and all you do is put them in milk and soak for another day. Didn't hurt them.
Click to expand...

Can You Post the process You use...
what solution to soak the tips
how long to soak
how long to press,
THANKS
Duane
 
Duane, if you do a search for Milk Duds, you'd easily have 2 days of reading.
Theres lots of different methods within that reading.
The basic is:
soak in milk for 24 hrs
press for 24 hrs. I use calipers and was trying to keep them somewhere between .180 and .190. Last batch I kept them around .215. The smaller ones seem to hit a bit harder. Hoping that the .215 will be a bit softer hit.

Thats about it other than using a microwave and oven to speed up the process. Tried that once and didn't care for it myself.

Some use water to paint thinner and some won't let on what the solution is. Some say that water works just as well and milk doesn't make a bit of difference.

Have fun.
 
Last edited:
Blue Hog ridr said:
Duane, if you do a search for Milk Duds, you'd easily have 2 days of reading.
Theres lots of different methods within that reading.
The basic is:
soak in milk for 24 hrs
press for 24 hrs. I use calipers and was trying to keep them somewhere between .180 and .190. Last batch I kept them around .215. The smaller ones seem to hit a bit harder. Hoping that the .215 will be a bit softer hit.

Thats about it other than using a microwave and oven to speed up the process. Tried that once and didn't care for it myself.

Some use water to paint thinner and some won't let on what the solution is. Some say that water works just as well and milk doesn't make a bit of difference.

Have fun.
Click to expand...
THANKS,
I appreciate Your time here,
Duane
 
From what I understand, milk has what is called casein that engages the properties of calcium. The milk softens the tip and makes it easier to press. After it is pressed and dried, it calcifies with a fat-like substance.

I have found that doing the Elkmasters is sufficient, but doing lepros or triangles and not necessary. Those tips just need an intermediate period to break in and they are good to go. People who like Elkmasters but just need some stabilization and some pre-pressing are the ones who like milk duds the best.
 
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