05-07-2025, 08:24 AM
The comparison to wine isn't the best one: you don't make iron gall ink by fermenting iron. Rather, you add ferrous sulphate to a solution of crushed oak galls.
If you add a low amount of ferrous sulphate relative to the other ingredients, you end up with a low iron ink. Whether this amount can be so low as to avoid detection in some samples, I don't know. I assume the McCrone institute has experience in these matters.
If you add a low amount of ferrous sulphate relative to the other ingredients, you end up with a low iron ink. Whether this amount can be so low as to avoid detection in some samples, I don't know. I assume the McCrone institute has experience in these matters.