Stoneware Single Condiment Wine Bottle Slumping Mold
|Price:||$24.00 + $11.56 shipping|
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- Single condiment
- PU Claret / Bordeaux
- DIFFICULTY LEVEL: Moderate / Intermediate
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Stoneware ceramic slump mold for making a wine bottle serving dish. Hand made by Daniel Gutzwiller. These molds are not behemoths. They are as small as possible to maximize the use of kiln space. When used on stainless steel kiln shelves, 15 bottles can be slumped in just 4.2 cubic feet, for only a few dollars worth of electricity (Rates vary with location). This product is intended for industrial use only by experienced kiln forming professionals. The dual, single and snack-n-dip molds are designed for 750ml Pushed up Claret / Bordeaux style bottles. Bottles known to have worked with these molds: W65, WP2, 9432, 8335, 7305.
Top Customer Reviews
UPDATE: I have been having issues with this mold. The bottles tend to roll in the mold and only curve up on one side. I did contact the seller and he gave me some hints and tips. I am including that in this review for others to read..
"Hello, There are a couple things you can do to prevent the bottle from rolling around in the mold. First I cork and float my clean empty bottles in water. I mark the side of the bottle that rolls to the top with a Sharpie marker. When I load the bottle in the mold I make sure the side I marked is on top. Those steps will prevent the bottle from rolling due to irregularity in the bottle. Another source of the bottle rolling is uneven heat. If one side of the bottle is very close to a heating element, that side will melt first resulting in an uneven melted bottle. Also having a level kiln shelf is critical.
You can expect to almost completely collapse the neck of burgundy shaped bottles fired in the Burgundy mold around 1450F. However the Bordeaux shaped bottles usually have to be fired to a lower temperature to achieve the best shape. My Bordeaux shaped bottles always have the neck still open. It may be possible to have a closed neck Bordeaux bottle if the bottle is flattened first before slumping in the mold. I usually prevent the Bordeaux bottle necks from closing at all so I can reinsert the cork. I use a three quarter inch long piece of 3/8" stainless steel pipe inserted in the neck to keep it open. Thank you."