Germain Fine Grain Formula

Submitted by admin_soper on Mon, 03/12/2012 - 08:53 
Distilled Water (125 degrees F)  . . . . . . . 700 ml
Metol  . . . . . . . . . . . . . . . . . . . .    7 g
Sodium Sulfite (Anhydrous) . . . . . . . . . .   70 g
Paraphenylene Diamine (base) . . . . . . . . .    7 g
Glycin . . . . . . . . . . . . . . . . . . . .    7 g
Cold Water to make . . . . . . . . . . . . . .    1 liter

     Use full strength.  Replenish with stock. Works best after it has had 5 or 6 rolls run
through and has ripened and stabilized.  Develop 9 to 15 minutes at 75 º F. Keeps almost
indefinitely.

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