I am using a regular generic paper label and have been for about 1 year. I find them a bit hard to get off after use. What are you all using, who makes them, and where did you get them?
A lot of people here swear by printing on regular paper, then using a 50% milk, 50% water solution to "glue" the labels to the bottles. The advantage is that the label will come right off with a little water. The disadvantage is the same - if you put it in a cooler with ice expect to see a lot of labels floating freely.
I like the milk method, and Kinko's is having a color sale right now, 49c/copy. I can fit four labels on a regular sized sheet = 12.5c/label for color laser printing. I like it better than inkjet because it's more water resistant. For a few bucks you can print up your labels. Just a thought.
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+1 on printer paper and milk. I dont even water my milk down. works great
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"Never ascribe to malice that which can be adequately explained by incompetence." - Napoleon Bonaparte
“An intelligent man is sometimes forced to be drunk to spend time with his fools.” - Ernest Hemingway
No rinse, no stink, you can put the labels on whenever you want. KISS
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"Never ascribe to malice that which can be adequately explained by incompetence." - Napoleon Bonaparte
“An intelligent man is sometimes forced to be drunk to spend time with his fools.” - Ernest Hemingway
I like the idea. Can one of the milk-gluers give a 1-sentence rundown of the process? I am imagining something like this:
* print, cut
* use a brush to paint back of label
* position on bottle, let dry
* quick rinse to remove excess milk?
Does the milk-glue ever stink? At what point do you label? At bottling? After carbing? Just before refrigerating to serving temp?
DON"T BRUSH
Print, Cut...put a splash of milk on a dinner plate and dredge label (Don't get any on top) put on bottle, then push on with tea towel. Don't wipe the label, you'll smear the ink.
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This may sound like a dumb question but I searched for the answer and couldn't find it. Do you need to use Whole Milk or can you use Skim or 2% etc.? Is it the protein or the fat that acts as the glue?
Which labels are you all using?
Linear Mode
