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Any firing schedule suggestions to reduce champagne bubbles especially visible with clear over black.
If the bubbles are in the sheet glass, and they usually are, no amount of bubble squeezing will rid the final product of the tiny bubbles.
Bubble squeezes most often occur between 600C and 677C, except for float which are higher.
Stephen Richard
blogs at: http://www.verrier-glass.blogspot.com/ and http://www.glasstips.blogspot.com/
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