Tutorial: How To Get The Best Red From Madder.
Here are the tips I know to get the best red out of Madder:
- Use whole roots, soak overnight and discard the brown soaking water
- With fresh water raise the temperature gradually over at least 1 hour, so the enzyme ferment can change the colour molecule to the redder form.
- Do not boil
- Add cool water and an upside down pie pan to contain the roots at the bottom of the pot. Add the fibre on top and continue to heat, but not boil, as the colour develops and transfers to the fibre.
- A mordant of Alum then Tannin gives a richer colour
- Calcium is needed to develop the colour. If your water is calcium poor, add chalk to a cellulose fibre dyebath. SECRET: For a protein fibre dyebath add skim milk. Skim milk won't harshen the fibre like chalk would, yet provides the calcium needed.
- Always test a bit of the dyebath to see if pH needs to be corrected with ammonia. Scoop some in a glass, add a few drops of ammonia: if the colour darkens, add ammonia also to the dyebath.
- Cotton can be “cleared” by boiling it it in soapy water after. It will lighten and get more pinky than orange. Not an option for protein fibres, the madder colour on silk is orangey.
- The roots can be used later for orange, by boiling.
