makeumsmoke said:
Dan..what was the difference using Swiss between 2 f and 3f in your loads? Less fouling? ease of second loading ? do you attribute less fowling to the Swiss powder or grain size? Just wondering what type of impression does the 62 cal rb leave on an elk at 130 yards?...and 1600 fps is what I should be shooting for ? ..Thank you for sharing your loads....Dan
1600 for larger ball sizes will give the necessary trajectory. 50-54 needs 1700-1750.
There is no lack of killing power if the shot is placed right. A friend killed a deer last year at 120 with 45 rb. I have killed deer to 140 with
Swiss fouls less unless the load is too heavy and produces the hard fouling. When the flame temperature of any blackpowder reaches a certain point the fouling is converted to a much harder substance and it adheres to the bore. Swiss is a hotter powder and will reach this sooner than some powders which may not get there at all. This is the reason that in some instances fff granulation will produce harder fouling than FF.
A friend just did some shooting with Swiss in a 54 he just bought and found that once the load was dropped low enough, under 100 grains, that the fouling for the most part disappears at the muzzle altogether. He uses 1.5f Swiss in many rifles down to at least 45 caliber.
The finer grades will make more velocity but may or may not shoot as well. But Swiss will produce 100-150 fps more per charge weight than the run of the mill GOEX and is also faster than Schuetzen or Wano.
My standard load of the 54 was 100 gr of FFFg Goex for years. When Swiss came on the scene I reduced the charge weight to 90 and actually gained some velocity 50 fps or so. It also loads easier.
Swiss is a long milled, hard pressed, well polished powder as were the better powders of the 19th century by C&H, Laflin & Rand etc. It requires no graphite to shine. Graphite, while carbon, is not consumed in the burning process since it burns at a much higher temp. As a result the graphite simply adds to the fouling.
BP making is a very much more complex than some might think and seemingly minor differences in ingredients or process can produce significantly different results.
Dan