DYE JOURNAL - BEETS *take 2*

Beets!

*This is an update from my previous beets post. I did a second round of dyeing with the leftover roasted beets using my new, organized method of dyeing. Here are the results and details!

Absolutely stunning! L to R, top to bottom: 1st extraction (unmodified), acidic modifier, alkaline modifier, iron modifier.

Details:

- Dye method: cooked immersion dye method
- Water used: rain water (pH of 7)
- Mordant: alum sulfate
- Materials to Dye Stuff Ratio (by weight): 1:1
- Materials dyed: *4 small material bundles are in each dye pot. Materials include wool and cotton yarn, cotton silk, cotton lawn, kona-like cotton, organic cotton sateen and Belgian linen.
- Extraction Time: the dye is extracted for at least an hour on active heat (low/medium). Material bundles are added to the pot and dyed for at least 2 hours (still on active heat and sachet bag of dye stuffs included). Materials are left to steep and cool overnight in the bath.
- Modifiers: after my initial dye bath, I modify 3 of the material bundles— one acidic modifier (lemon juice), one alkaline modifier (soda ash) and one iron sulfate modifier. These baths sit on active heat (low/medium) for about an hour.

*This was my first test with the new system and I failed to include a 5th bundle to use in a second extraction.

I’m surprised once again! I didn’t get many pinks like the first round and I wonder if there’s some additional oxidizing that needs to happen. Another hunch: these were mostly skinless beets and I have a feeling that the skin holds a lot of dyeing power within. What took me aback was the orange on wool with an acidic modifier— holy smokes! l’ll surely be revisiting that color in the future…

Next up is a kitchen scrap that’s a bright burst of sunshine!
Until next time,
— KB