I’ve just found some videos on warangan making and using

David · 20th March 2022, 06:06 PM

I don't know about this guy. FIVE videos and he is just getting his lime juice strained. He needs to edit better and combine these into a single video.
I would be curious to hear more about aging the lime juice for this process though. I had never heard it suggested that the lime needs to fermented for more than month before combining the realgar to create the warangan. Is this how you do it Alan?

A. G. Maisey · 20th March 2022, 09:21 PM

Let's say that it is not the way I do it, David.

The first warangan job I did was picked up from a book written by one of the old British colonials in Malaya, who had observed the process. Then I observed a man in Jogja then a number of people in Solo, then I was taught, hands on by Mpu Suparman.

The Malay method was completely different to the Javanese methods, all of which varies a little bit but are essentially the same.

Currently I use several different methods, but they are all similar.

I use warangan from Jawa when I can get stuff of decent quality, it can vary in quality a lot.

I prefer to use laboratory quality arsenic, I DO NOT RECOMMEND THAT anybody who has not been professionally trained in the handling of arsenic should consider using it.

Everybody I know uses freshly squeezed tahitian lime juice that has been strained.

Rick · 20th March 2022, 10:01 PM

Why Tahitian limes, Alan?
More acidic?

David · 20th March 2022, 10:34 PM

Quote:

Originally Posted by A. G. Maisey

Let's say that it is not the way I do it, David.

The first warangan job I did was picked up from a book written by one of the old British colonials in Malaya, who had observed the process. Then I observed a man in Jogja then a number of people in Solo, then I was taught, hands on by Mpu Suparman.

The Malay method was completely different to the Javanese methods, all of which varies a little bit but are essentially the same.

Currently I use several different methods, but they are all similar.

I use warangan from Jawa when I can get stuff of decent quality, it can vary in quality a lot.

I prefer to use laboratory quality arsenic, I DO NOT RECOMMEND THAT anybody who has not been professionally trained in the handling of arsenic should consider using it.

Everybody I know uses freshly squeezed tahitian lime juice that has been strained.

Thanks Alan. I was trying to figure out from these videos what fermentation of the lime juice was supposed to do for the process. I had always read to use fresh lime juice.

milandro · 11th April 2022, 08:57 AM

this seems to be his latest video

https://www.youtube.com/watch?v=vgsr2MjC1UQ

A. G. Maisey · 11th April 2022, 09:28 AM

Entertaining.

I'll bet Harry Potter would be a real dab hand at this sort of thing.

jagabuwana · 11th April 2022, 10:27 AM

One of his steps is to add 100ml babon to "catalyse the reaction".
What is babon? Google isn't giving me any leads.

milandro · 11th April 2022, 10:42 AM

Quote:

Originally Posted by jagabuwana

One of his steps is to add 100ml babon to "catalyse the reaction".
What is babon? Google isn't giving me any leads.

in the video says that Babon is aged (old?) warangan which no longer has active arsenic compounds

apparently it is possible to acquire it

https://www.bukalapak.com/p/hobi-kol...warangan-keris

20th March 2022, 06:06 PM	#1
David Keris forum moderator Join Date: Aug 2006 Location: Nova Scotia Posts: 7,250	I don't know about this guy. FIVE videos and he is just getting his lime juice strained. He needs to edit better and combine these into a single video. I would be curious to hear more about aging the lime juice for this process though. I had never heard it suggested that the lime needs to fermented for more than month before combining the realgar to create the warangan. Is this how you do it Alan?

20th March 2022, 09:21 PM	#2
A. G. Maisey Member Join Date: May 2006 Posts: 7,084	Let's say that it is not the way I do it, David. The first warangan job I did was picked up from a book written by one of the old British colonials in Malaya, who had observed the process. Then I observed a man in Jogja then a number of people in Solo, then I was taught, hands on by Mpu Suparman. The Malay method was completely different to the Javanese methods, all of which varies a little bit but are essentially the same. Currently I use several different methods, but they are all similar. I use warangan from Jawa when I can get stuff of decent quality, it can vary in quality a lot. I prefer to use laboratory quality arsenic, I DO NOT RECOMMEND THAT anybody who has not been professionally trained in the handling of arsenic should consider using it. Everybody I know uses freshly squeezed tahitian lime juice that has been strained.

20th March 2022, 10:01 PM	#3
Rick Vikingsword Staff Join Date: Nov 2004 Posts: 6,376	Why Tahitian limes, Alan? More acidic?

11th April 2022, 08:57 AM	#5
milandro Member Join Date: Jan 2022 Location: Netherlands Posts: 498	this seems to be his latest video https://www.youtube.com/watch?v=vgsr2MjC1UQ

11th April 2022, 09:28 AM	#6
A. G. Maisey Member Join Date: May 2006 Posts: 7,084	Entertaining. I'll bet Harry Potter would be a real dab hand at this sort of thing.

11th April 2022, 10:27 AM	#7
jagabuwana Member Join Date: Jan 2018 Location: Sydney, Australia Posts: 292	One of his steps is to add 100ml babon to "catalyse the reaction". What is babon? Google isn't giving me any leads.