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Hi Marc,

We have a lot of 206 from the early to mid 1970s. Those tapes play beautifully without any intervention. But, the 206 we have from 1977 and 1978 have what Richard Hess describes as light sticking. I haven't needed to bake them. As Richard suggests, Pellon will remove the fine strands of dried out binder from the edges of the tape. I have no experience with 206 after 1978, since I switched to Ampex at that point (which I deeply regret, at this point!). I hope this helps.

Best,
Gary

Gary Galo
Audio Engineer Emeritus
The Crane School of Music
SUNY at Potsdam, NY 13676

"Great art presupposes the alert mind of the educated listener."
Arnold Schoenberg

"A true artist doesn't want to be admired, he wants to be believed."
Igor Markevitch

________________________________
From: Association for Recorded Sound Discussion List <[log in to unmask]> on behalf of Hood, Mark <[log in to unmask]>
Sent: Monday, October 23, 2017 11:22:38 AM
To: [log in to unmask]
Subject: [ARSCLIST] Scotch 206 questions

I am about to digitize a daily large batch of quarter-inch tapes, most of which I believe to be 3M 206.  There were professionally recorded and have been stored in a variety of conditions since the mid-70s, but in a pretty stable environment for the last 20 years.

I'd like to solicit everyone's current experience and protocols when dealing with Scotch 206 - specifically, are you baking prior to spooling, or is 206 currently behaving well enough that a blanket baking policy is not required?

And if you are baking 206 at any point in the process, what baking times and temperatures are you all using for quarter-inch stock?

Many thanks,

Mark

Mark Hood
Associate Professor of Music
Department of Audio Engineering and Sound Production
IU Jacobs School of Music