Really, really mature Caffenol

I´ve not had the opportunity to develop any films these last two months. As a result I have a litre or more of each of the main components maturing in my cellar. They are now more than 4 months old. How will they perform? I finished off a roll of Acros exposed at EI 100, to find out. The first two frames were from my recent visit to Canada, the others not so important - shot in and around my home town. I could live through a dud development if that were to be the case.

When mixing the solutions together, the sodium carbonate and the ascorbic acid first, produced a dark brown colour, very unlike when fresh (light yellowish green), and the coffee being a milky brown (most likely starting to develop mold). Didn´t look at all promising. The only positive change was that when all mixed together the distinctive Caffenol smell was all but absent. Oh well, no guts, no glory. I developed the film as normal, no adjustments. Out of the fix it looked not too bad. Out of the wash even better, and when dried more or less as normal.

When scanned I found that one of the rollers or the possibly film gate, on my camera is scratched, ruining several of the negatives. But on a positive note the negatives didn´t look too bad. If I were to be very picky I´d say they are a tad (1/3-1/2 stop) underdeveloped, and they exhibit more grain than usual, though still quite useable.

Here are three scans that could be salvaged from the scratched roll:

Flexaret Va, Acros, EI100, Matured Caffenol-C-M, 12min@20C, Sande river, Norway

Flexaret Va, Acros, EI100, Matured Caffenol-C-M, 12min@20C, Kicking Horse, BC

Flexaret Va, Acros, EI100, Matured Caffenol-C-M, 12min@20C, Sande, Norway