Recipe: Carmine Ink / Cochineal Ink

The color of cochineal ink ranges from a reddish dark pink to a purple hue and remains quite shelf stable. The color loses a little luminosity when exposed to light.

Processing

Step 1: Finely pestle the cochineal in a mortar and mix with ammonium carbonate and 32 g of water. Leave for two hours while stirring frequently. Filter off the solution.

Step 2: Prepare a solution of cream of tartar and potash alum in 30 g of warm water and add as much of it to the cochineal solution until the desired shade is obtained.

Ingredients

12 g	Cochineal (#36040)
62 g	Water (#65000)
4 g	Ammonium Carbonate (#64021)
4 g	Cream of Tartar (#64170)
4 g	Potash Alum (#64100)

Additional Information

Historical Inks

Note

The production requires the following tools: a scale, mortar and pestle, an enameled pot, glass rods or wooden sticks for stirring, glasses, funnels and filters.

Water
Only demineralized water (#65000) is used in the recipes.
Color result
Since many ingredients used in ink recipes are of natural origin, the color result may vary. Deviations from the original recipe may also change the result.
Filtration
The inks are filtered with paper filters.
Cooking
Keep the cooking pot closed with a matching lid.
Shelf life
Moldy ink should not be skimmed off. Please dispose if the ink.
Cleaning
Pots are best cleaned with hot water and a small amount of citric acid (#64150).

We assume no liability for the processing instructions described above. In any case, we recommend the production and evaluation of sample surfaces.

Product list

Author: Kremer Pigmente, Recipe by: Hacker 1920, p. 44.