Nice work as always Carlo.

THANK YOU! The next step will be to sand down and then fill all the imperfections, one thing that gives me a bit of thought, is to recreate the color of the time, but we'll try.

I think I will, after painting red and yellow, a clear semi-matt.

When I get to the problem, I'll think about it.

Sorry for my terrible english!!

CIAO a TUTTI!!

hello friends, my work went forward a little, I've already done the red, but I did not do the photos, I'll show you what we did. carlo

Carlo my friend,

I find that Red Wine does not really have any corrosive affects !, it used to help me to sleep after a fifteen hour days building our TT 1 & TT 2's. I still find that red wine helps me to understand some of the postings on here.

Yes, in the old movies I used to watch the British were always drinking Claret. But I thought you drank only warm brown ales. MikeV

PS: I have found that a wine cork fits perfectly in a 20mm axle bearing --- but it is corrosive there.

I prefer a nice Chianti. 'Not keen on liver or fava beans however

Th th th th ths

PS Carlo, nice job on the tank!

hei friends! You are very very funny, I have to say that the problem of RED WINE does not exist, I can slide rivers of chianti! Unfortunately we were born too distant house, but I'm planning ..........

Health to all!

ps. just do the yellow I'll show you, I'm going to also restore the original color of the magnesium wheels, since many years ago, but have been repainted with a bronze color, I'm going to redo the original color but by layering of semi-gloss varnish, or a bit dull, to give the right image of a vintage motorcycle preserved.

Appearance constructive advice! carlo

Hi Carlo,
For painting the wheels, what preparation do you use the make the paint stick to the magnesium?

Also, what type of pasta do you eat with bolognese (ragu?) sauce? I have learnt this week while in Bologna that is not right to eat bolognese sauce with spaghetti Most types of red wine are acceptable though

Ciao

Ciao Mike , a Bologna si mangia le Tagliatelle fatte in casa, con il ragu alla bolognese, le tagliatelle devono essere fatte esclusivamente a mano e tagliate con il coltello, la superfice della tagliatella deve essere ruvida, per far si che il ragu si incorpori e si attacchi sulla superfice ruvida della tagliatella.

La pasta, deve essere scolata direttamente dentro il tegame dove è stato fatto il ragu', e li va finita la cottura.

Voi sentite il profumo? Io si, perchè mia moglie le ha fatte adesso.

ps. Il gambale di magnesio della forcella. è uguale al colore del cerchione di magnesio?

Buon appetito. CARLO

Hello Mike, in Bologna we eat homemade tagliatelle with ragu bolognese, tagliatelle must be made exclusively by hand and cut with the knife, the noodle surface must be rough, to ensure that it incorporates the ragout and sticking on the surface rough noodle.

The pasta should be drained directly into the pan where it was made ragu ', and they should be finished cooking.

You feel the perfume? I will, because my wife had them now.

ps. The leg of magnesium fork. is equal to the color of the rim of magnesium?

Enjoy your meal. CARLO: lol:

Hey Friends, take a little look!