How to Season a Pipe Bag
- 1). Heat a pot of water on your stove until the water is hot but not boiling. Place your bottle of bag seasoning into the water for five minutes, or until the seasoning is completely liquefied.
- 2). Disassemble your bagpipes. Remove the drone, chanter and blowpipes of your instrument. Stop up all of the stocks with corks or wads of paper towel so that seasoning does not leak out.
- 3). Remove the cork from the chanter stock. Pour in bag seasoning; consult specific product instructions regarding the quantity you need to use. Squeeze as much air as you can out of the open stock, and then replace the cork.
- 4). Work the seasoning into the sides of the closed bag. Pay special attention to the seams, where air is more likely to leak out. Massage the bag to spread the seasoning around for at least 15 minutes to ensure it has been properly spread.
- 5). Unplug the blowpipe stock and replace the blowpipe. Keep all other stocks closed to prevent air from escaping. Blow up the bag to its maximum capacity; the pressure from the air will force seasoning into the seams and any other stubborn areas of your bag. Keep the bag inflated at its maximum capacity for at least 10 minutes; add more air as necessary during this time.
- 6). Remove the blowpipe and cork the blowpipe stock again. Place a layer of newspaper under a wall hook. Hang the bagpipes over this newspaper and uncork the chanter stock so that any excess seasoning run out of the bag and onto the newspaper. Allow at least an hour for the bag to drain; if seasoning is still coming out, allow the bag to hang for as long as necessary until it is completely drained.
- 7). Push on the area around the chanter stock to make sure no excess seasoning has gotten caught near the exit point. Unstop and clean all stocks to remove any remaining seasoning, so that the seasoning does not damage you chanters or reeds. Reassemble the bagpipe.
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