User Panel
User Panel
User Panel
|
Posted: 5/5/2017 6:59:04 PM EDT
 Attached FileSo, I'm marrying FW_wife very shortly, and had a crazy idea for a party gift - 80% lowers. Since the cheapest I can get plastic 80% lowers from EP Armory is around $40/ea shipped, that's way too expensive. Boris' Fruity Ghost offered a solution, but sample has found mold making a bit more difficult than the very experienced Boris let on. So, I took the easy way out, and ordered a 5x pour kit and mold from AR15Mold.com. If you order the refills from AR15Mold.com, you're paying about $25 per homemade plastic lower, albeit you get some small metal reinforcement in the rear of the receiver. However, in the Fruity Ghost thread and the previous AR15Mold.com thread, the chemical composition of AR15Mold.com's formula was sussed out, meaning I might be able to cast lowers for as little as $3 in materials, while 80% lowers might run me 2-3 times that. That's 4x the number of 80% for every EP Armory 80%. We're only 20 days out from the wedding, so I don't know that I'll be able to cast enough 80% lowers for all the guests. However, what do guests at a wedding wanna do? They wanna drink. And they wanna eat. We're past Easter, so chocolate bunny rabbits are hardly to be found, unless w/o their ears. But I have a virgin mold, and a wedding coming up, so why not chocolate 80% lowers? Taking the Sinister and picking up dinner for FW_wife, so gotta run before I post pics of unboxing the mold, but I'll put them up later. Rear takedown pin detent channel pin removed:  Attached FileThe front takedown pin detent channel pin:  Attached FileSafety detent channel pin:  Attached FileHammer pin coming out:  Attached FileAll external metal pins out, right side of the mold with the front of the lower to the right.  Attached File@sample has worked pretty extensively on the Fruity Ghost project, and has pointed out several times to me that it's very difficult to think in negative space. When you see pics of the open mold in the following posts, you'll be able to see how the lower fits in there, but it's difficult to figure out how all the internal voids of our AR are formed. |
|
|
|
Posted: 5/5/2017 7:07:30 PM EDT
[#1]
If you spoon out the FCG as you eat it. Does it become a firearm?
In Ma, NY, and Ca. I'm sure this is a felony. |
|
|
|
Posted: 5/5/2017 7:18:53 PM EDT
[#2]
Congrats dude
Also remember to melt the chocolate on a double boiler, or use a big glass bowl on top of a pot of simmering water. Depending on the mold material, I'd consider warming it up to 100f or so (put in a ziplock and run under a hot tap or the like) so the chocolate stays molten enough to flow smoothly through the mold. I'd probably spray the mold with a light dusting of PAM or similar to work as a release agent as well. Otherwise you might be chipping chocolate out of it later. |
|
|
|
Posted: 5/5/2017 8:54:41 PM EDT
[#3]
You think PAM is safe to use on that mold, or should I use butter?
|
|
|
|
Posted: 5/5/2017 8:57:01 PM EDT
[#4]
I've got dinner in the oven right now. An 80% chocolate lower for dessert sounds awesome.
I think you have a great idea, and it will be fun as hell at the wedding. |
|
|
|
Posted: 5/5/2017 10:24:35 PM EDT
[#5]
Apparently you're supposed to remove the bolts first. They're 7/16":
 Attached FileThe front take down pin - says to remove by prying it out w/ a screwdriver, but it took pliers to pull it out:  Attached FileLeft side of the mold. You'll note the clever buffer pin retainer detent channel pin that locks the buffer tube channel mold in place. Why is that steel rod poking through the triggerguard?  Attached FileWith the pistol grip screw in place, that perfectly forms the threads for the pistol grip screw - b/c it's a screw.  Attached FileRight side of the lower w/ the takedown and safety detent pin channel pins in place:  Attached File |
|
|
|
Posted: 5/5/2017 10:27:50 PM EDT
[#6]
Terminator movie potential there where the terminator grabs the AR and bites a big chunk of it out.
Spew! Ach! milch shockolade! 
|
|
|
|
Posted: 5/5/2017 11:40:01 PM EDT
[#7]
I'm just waiting for your next topic to be; how to make a lower from the tree you've been meaning to cut down anyway...
In for interest. |
|
|
|
Posted: 5/5/2017 11:45:57 PM EDT
[#8]
Quote HistoryQuoted: I'm just waiting for your next topic to be; how to make a lower from the tree you've been meaning to cut down anyway...
In for interest. AR lower - from wood! Sadly, they're down @ the moment. 
Lemme find another link... Here's a Google cache of the page, but of course all the pics are on Weaponeer. Hope we come back up soon... http://webcache.googleusercontent.com/search?q=cache:jGWGIKb3Vj4J:www.weaponeer.net/forum/forum_posts.asp%3FTID%3D8035%26PN%3D1%26TPN%3D2+&cd=3&hl=en&ct=clnk&gl=us Seriously, an insane Alaskan was really bored one not-summer, and milled an AR lower from a 0% block of pine. He got 3 shots off before it jammed b/c the front takedown lugs had broken off. |
|
|
|
Posted: 5/5/2017 11:52:16 PM EDT
[#9]
Quote HistoryQuoted:
You think PAM is safe to use on that mold, or should I use butter? I'm guessing you're looking at 1 1/2 to 2 hours for each chocolate lower. Start to finish. |
|
|
|
Posted: 5/6/2017 12:08:36 AM EDT
[#10]
Quote HistoryQuoted:
Where have you been? That was done ages ago... AR lower - from wood! Sadly, they're down @ the moment. Lemme find another link... Here's a Google cache of the page, but of course all the pics are on Weaponeer. Hope we come back up soon... http://webcache.googleusercontent.com/search?q=cache:jGWGIKb3Vj4J:www.weaponeer.net/forum/forum_posts.asp%3FTID%3D8035%26PN%3D1%26TPN%3D2+&cd=3&hl=en&ct=clnk&gl=us Seriously, an insane Alaskan was really bored one not-summer, and milled an AR lower from a 0% block of pine. He got 3 shots off before it jammed b/c the front takedown lugs had broken off. |
|
|
|
Posted: 5/6/2017 12:15:13 AM EDT
[#11]
Yeah, he could've chosen a better wood, but he was just practicing w/ his mill before his 80% lowers arrived.
|
|
|
|
Posted: 5/6/2017 12:33:07 AM EDT
[#12]
So - I'm no chef. Am I literally just melting lots of Hershey chocolate bars, and then just pouring it in? Or do I have to mix something together?
If I get the chocolate too hot, will it separate? I'm thinking on the production versions, I'll leave the magwell block out, so the magwell will be solid - that will prevent us from having to knock it out. But I'm going to do the 1st one w/ it in there, and if we have to, we'll eat it out. (yes, this is full of jokes) I'm also wondering about Rice Krispies. On one pour, I'd like to have Rice Krispies in there to make it crunchy. I know sample wants me to put pecans in it, but that's only b/c I hate pecans. I could see putting peanuts in it. I wonder if I could freeze some peanut butter in a magazine, then knock it out & use peanut butter as the magwell block? I've got a flush fit 5 round ProMag... (Chocolate treats! Now w/ trace amounts of lead!) If a child @ the wedding chokes on the chocolate, have I violated Texas law by allowing a minor to injure himself w/ a firearm? Should we keep toothpicks away from it lest someone make a machinegun? If we put an arm brace on it and someone shoulders it, do we have to preserve the evidence or can we still eat it? Do I have to engrave a serial number before anyone else can have a bite? Should I mail one to Tech Branch and wish them a Merry Christmas, or ask them if it's a firearm? |
|
|
|
Posted: 5/6/2017 12:43:54 AM EDT
[#13]
If that mold is Delrin Pam shouldn't affect it. I would put the mold in the refrigerator for a bit before you pour the chocolate and for several hours after you pour. Hersey bars will work just fine but you can also buy chocolate that is specifically for melting to make chocolate candies, my wife uses it to make almond joy candies. I made her some candy molds from teflon.
|
|
|
|
Posted: 5/6/2017 12:46:39 AM EDT
[#14]
Google double boiler before you start melting. You're gonna want to tap on the mold to knock out the air bubbles as it cools.
|
|
|
|
Posted: 5/6/2017 1:04:02 AM EDT
[#15]
OST
|
|
|
|
Posted: 5/6/2017 1:22:50 AM EDT
[#16]
https://www.righttobear.com/AR15-80-Lower-Receiver-Cerro-Forge-W-Safet-p/80raw.htm?CartID=1
too lazy to hot link |
|
|
|
Posted: 5/6/2017 1:26:42 AM EDT
[#17]
I'm surprised that there isn't already Chocolate AR15 lowers being sold online.
|
|
|
|
Posted: 5/6/2017 10:50:58 AM EDT
[#18]
Quote HistoryQuoted: https://www.righttobear.com/AR15-80-Lower-Receiver-Cerro-Forge-W-Safet-p/80raw.htm?CartID=1
too lazy to hot link $32 is a great price on a 80%, but I think mine will taste better. |
|
|
|
Posted: 5/6/2017 10:56:43 AM EDT
[#19]
|
|
|
|
Posted: 5/6/2017 11:01:38 AM EDT
[#20]
This is a great wedding gift idea.
Tag for the results. |
|
|
|
Posted: 5/9/2017 12:12:33 AM EDT
[#21]
What would the best liquid to use to determine the internal volume of the mold w/o the FCS pocket block in it? FW_wife suggested vegetable oil. Maybe ice cream? Make an AR smoothie?
Might could make an ice cream AR as well... |
|
|
|
Posted: 5/9/2017 12:18:21 AM EDT
[#22]
Quote HistoryQuoted:
Might could make an ice cream AR as well... BTW, liqour filled AR lowers FTW! |
|
|
|
Posted: 5/9/2017 12:20:20 AM EDT
[#23]
Corn syrup. Fairly viscous but still easy to measure. Plus it'll give you a feel for pouring chocolate, since they are fairly similar pour wise. Edit: Plus it cleans with hot water.
|
|
|
|
Posted: 5/9/2017 12:28:32 AM EDT
[#24]
I want one!
|
|
|
|
Posted: 5/12/2017 12:47:45 AM EDT
[#25]
Well, I used vegetable oil. Took lots of pics, which I won't get up tonight. Washed it down with soap and hot water. Turns out I did far more work than I needed to, but good practice and good pics of the various parts and how they fit.
|
|
|
|
Posted: 5/12/2017 12:51:15 AM EDT
[#26]
Right side of the mold:
 Attached FileOur measuring medium - vegetable oil. The odd looking part is the reinforcing metal supplied w/ the kit, available for $6 ea from AR15Mold.com.  Attached File Attached File Attached FileOur measuring cup is not precise enough to measure the volume of the steel insert:  Attached File |
|
|
|
Posted: 5/14/2017 10:52:21 PM EDT
[#27]
 Attached File2 & 1/4 lbs of milk chocolate. Minus a little nibble. Quality control, you know. So - legal question. If I make a complete chocolate lower, and give it to an FFL - and they eat it, what will the disposition be in their records? Eaten? |
|
|
|
Posted: 5/14/2017 10:59:46 PM EDT
[#28]
Quote History
|
|
|
|
Posted: 5/14/2017 10:59:58 PM EDT
[#29]
In
|
|
|
|
Posted: 5/14/2017 11:08:12 PM EDT
[#30]
OP, this is AWESOME!
|
|
|
|
Posted: 5/14/2017 11:31:58 PM EDT
[#31]
Quote HistoryQuoted:
Well, I used vegetable oil. Took lots of pics, which I won't get up tonight. Washed it down with soap and hot water. Turns out I did far more work than I needed to, but good practice and good pics of the various parts and how they fit. 
Just remember that you can mix rice krispies, coconut, etc into the chocolate for reinforcing the lower. 
|
|
|
|
Posted: 5/14/2017 11:33:42 PM EDT
[#32]
Quote HistoryQuoted:
No $200 tax stamp for this but the diabetes can catch you: https://cdn.shopify.com/s/files/1/1083/0266/products/hr-case-w-ar-15_800px_1024x1024.jpeg?v=1449427666 
|
|
|
|
Posted: 5/14/2017 11:39:06 PM EDT
[#33]
OST!
|
|
|
|
Posted: 5/14/2017 11:43:29 PM EDT
[#34]
Quote HistoryQuoted: Shouldn't need more than a slight surface film, but hey that'll do too.
Just remember that you can mix rice krispies, coconut, etc into the chocolate for reinforcing the lower. Folks were talking about double boilers earlier, but I don't really want 212 degree chocolate sloshing around. Can't I just melt part of our 2 lb block on low heat in a pan, then pour it through the funnel? To keep it from sticking to the mold, do I use PAM, or vegetable oil, or my favorite, to my cholesterol's lament, butter?
Started putting up pics from the other night from my phone, but that will drive you nuts. Finally got them off my phone. Give me a few minutes, let me see what I can get up. |
|
|
|
Posted: 5/14/2017 11:48:18 PM EDT
[#35]
Right side of the mold, again:
 Attached FileLeft side of the mold, showing the very finicky and weak lower LRBHO void parts.  Attached FileTurns out to put the thing together, you want the inserts on the left side:  Attached File7/8" bolts:  Attached FileWe're ready to pour 2 cups of vegetable oil in this thing...  Attached File |
|
|
|
Posted: 5/14/2017 11:51:31 PM EDT
[#36]
A good pic of the rear take-down detent pin channel pin:
 Attached File Attached FileOur funnel - should probably get a proper small funnel before I go pouring hot chocolate:  Attached File Attached FileBecause I spilled vegetable oil all over the place...  Attached File |
|
|
|
Posted: 5/14/2017 11:55:14 PM EDT
[#37]
Poured about 5 oz of vegetable oil in there:
 Attached File Attached FileThe mess:  Attached File Attached File Attached File |
|
|
|
Posted: 5/14/2017 11:58:37 PM EDT
[#38]
Taping to test the volume of the 80% lower:
 Attached FileGood shot of the mag catch well - I keep forgetting that's removeable from the mold:  Attached File Attached FileOr we could just submerge the parts we need the volumes for, and measure the change. 
 Attached File Attached File |
|
|
|
Posted: 5/15/2017 12:03:43 AM EDT
[#39]
Another shot of the FCS well block submerged:
 Attached FileThe magwell block - right around 1/2 cup. It wouldn't submerge completely, so a little bit more.  Attached FileEverything out and drying, after the soapy water bath. Very nearly lost the mag catch well block down the disposal. There are some pieces even smaller - for which you will need the paper clip.  Attached File Attached FileAnd, as you can see, the only things I needed to measure the volume of was the magwell insert & the FCS well insert. Why? B/c AR15Mold.com gave me the frickin volume of the mold right on the epoxy mix containers. 6 oz.  Attached File |
|
|
|
Posted: 5/15/2017 12:33:19 AM EDT
[#40]
Gotta tag this to see how they come out.
|
|
|
|
Posted: 5/15/2017 1:56:46 AM EDT
[#41]
Quote HistoryQuoted:
Used the vegetable oil to measure the volume of the mold. Folks were talking about double boilers earlier, but I don't really want 212 degree chocolate sloshing around. Can't I just melt part of our 2 lb block on low heat in a pan, then pour it through the funnel? To keep it from sticking to the mold, do I use PAM, or vegetable oil, or my favorite, to my cholesterol's lament, butter?
Started putting up pics from the other night from my phone, but that will drive you nuts. Finally got them off my phone. Give me a few minutes, let me see what I can get up. I thought it was for your release agent. And doing that could likely scorch the chocolate. Just put a bowl on top of a pot of simmering water. That'll do it. So long as the bowl is oversized, there isn't any sloshing. That or break the chocolate up and stick that in a mason jar in a pot of water. Key is gently heating the chocolate otherwise it'll get weird.
Could always get some of the confectioner's dipping chips from Walmart. Some of them (Wilton brand especially) are designed to be nuked in the bag and have it work as a pastry bag...ish. Fuck, I know way too much random shit.
|
|
|
|
Posted: 5/15/2017 5:07:41 AM EDT
[#42]
Be very careful when heating the chocolate over the double boiler. A drop of water can spoil the whole bunch. It causes the oil to separate out of the chocolate.
Heating chocolate in a pan will be a disaster. It heats too fast, inconsistently and will scorch / separate. You'll have a nasty burnt almost powdered sludge stuff with oil floating around on top. |
|
|
|
Posted: 5/15/2017 5:17:05 AM EDT
[#43]
Quote HistoryQuoted:
http://www.AR15.Com/media/mediaFiles/84655/20170514-215042-208639.JPG 2 & 1/4 lbs of milk chocolate. Minus a little nibble. Quality control, you know. So - legal question. If I make a complete chocolate lower, and give it to an FFL - and they eat it, what will the disposition be in their records? Eaten? Get something like this  
Though this stuff is a little soft it's the only one I found on amazon that I've used. Good luck I hope it works out.
Also just to add that chocolate I posted there doesn't need to be tempered and should flow nicer than regular chocolate. It will harden and be shiny and have a nice snap to it and also that stuff taste pretty good. |
|
|
|
Posted: 5/15/2017 5:29:50 AM EDT
[#44]
I not a confectioner, but I have played with chocolate a bit. First, you'll be sorry if you don't use a double boiler. Your chocolate will 'break' and the oils will separate from the solids. Once that happens it's ruined. A single drop of water will ruin a batch of chocolate.
You have to 'temper' chocolate and pay close attention to it's temperature. Tempering chocolate Another thing I'd do differently is use a large syringe to inject the molten chocolate into the mold. Trying to pour solidifying melted chocolate through a funnel and hose contraption like you showed is almost laughable. It won't make it through the tube before it sets up and you'll have a tube full of hardened chocolate. You want 'injection molding' so you can fill the mold before it begins to seize and gets too viscous to pour. 150ml Syringe Keep us posted. |
|
|
|
Posted: 5/15/2017 5:35:52 AM EDT
[#45]
In.
|
|
|
|
Posted: 5/15/2017 9:21:25 AM EDT
[#46]
Who knew that chocolate guns would be so complex? Since I've already got that hunk, I'll try it. Will improvise a double boiler. Will vegetable oil keep it from sticking to the mold, or should I use Pam, or? Thanks for all the help, folks.
|
|
|
|
Posted: 5/15/2017 9:26:27 AM EDT
[#47]
Quote HistoryQuoted:
Congrats dude
Also remember to melt the chocolate on a double boiler, or use a big glass bowl on top of a pot of simmering water. Depending on the mold material, I'd consider warming it up to 100f or so (put in a ziplock and run under a hot tap or the like) so the chocolate stays molten enough to flow smoothly through the mold. I'd probably spray the mold with a light dusting of PAM or similar to work as a release agent as well. Otherwise you might be chipping chocolate out of it later. |
|
|
|
Posted: 5/15/2017 9:27:23 AM EDT
[#48]
Quote HistoryQuoted:
I not a confectioner, but I have played with chocolate a bit. First, you'll be sorry if you don't use a double boiler. Your chocolate will 'break' and the oils will separate from the solids. Once that happens it's ruined. A single drop of water will ruin a batch of chocolate. You have to 'temper' chocolate and pay close attention to it's temperature. Tempering chocolate Another thing I'd do differently is use a large syringe to inject the molten chocolate into the mold. Trying to pour solidifying melted chocolate through a funnel and hose contraption like you showed is almost laughable. It won't make it through the tube before it sets up and you'll have a tube full of hardened chocolate. You want 'injection molding' so you can fill the mold before it begins to seize and gets too viscous to pour. 150ml Syringe Keep us posted. |
|
|
|
Posted: 5/15/2017 9:29:28 AM EDT
[#49]
You might need to have the mold heated so that the chocolate will stay viscous enough to flow into the details and settle out air bubbles before solidifying.
|
|
|
|
Posted: 5/15/2017 9:58:39 AM EDT
[#50]
Will live w/ air bubbles. That's a problem w/ the actual epoxy as well. I'm not gonna fire it - well, I might w/ Sample's .22" LR upper.
Probably as a single shot, and not before the wedding. That 2 lb hunk of chocolate isn't easy to break. I have a drop in trigger, throw the chocolate lower into the Hera thumbhole stock to give it some support, take it to an outdoor rifle range this winter... Anyone know of a .22" LR brand that uses lead-free primers? Leave the magazine well solid... Back to the issues @ hand. I can wrap the mold in a couple of plastic zip lock bags, tops open, and put it into a pot of warm So, to list our issues: 1 - a single drop of water will spoil the soup. So, let's leave out the water. Let's use vegetable oil as the medium in our double boiler - on a gas stove - this could be fun.
2 - Need a better funnel - no problem, will take the mold to the grocery store, get a proper funnel that fits. 3 - Need something to keep the chocolate from sticking to the mold - Pam, vegetable oil, butter...? 4 - Will test 1st w/ this chocolate hunk, but I got it, there are better chocolates to use. Let's see how this does the 1st go round. 5 - Will keep the mold warm by putting it in plastic bags inside a pan of warm oil. To list knowns: 1 - a pretty good idea what our volume is - 5-6 oz to make an actual gun, another 4 oz for the mag well insert, 1 & 1/2 oz for the FCS well insert, so say 12 oz for a 0%, 7.5 oz for an 80%. 2 - I'm skipping most of the detent holes. Since we're putting the mold into a plastic bag anyway, rather than plug the holes w/ duct tape, I'll just duct tape the inner bag tightly around the mold w/ duct tape. Any leakage will just go into the bag. And then the Sinister and his sisters have something to lick up. Hmm, wonder if we could do a frosting lower...
3 - freezer close @ hand, so once it's poured and the stopper put in, out of the pot, into the freezer. Maybe shake it a few times, see if it needs topping off. $2 margaritas tonight, so not much will get done today. |
|
|
AR15.COM is the world's largest firearm community and is a gathering place for firearm enthusiasts of all types.
From hunters and military members, to competition shooters and general firearm enthusiasts, we welcome anyone who values and respects the way of the firearm.
Subscribe to our monthly Newsletter to receive firearm news, product discounts from your favorite Industry Partners, and more.
Copyright © 1996-2024 AR15.COM LLC. All Rights Reserved.
Any use of this content without express written consent is prohibited.
AR15.Com reserves the right to overwrite or replace any affiliate, commercial, or monetizable links, posted by users, with our own.
