It is now over a year since I showed you my 5 frames of expired Fuji NEOPAN ACROS 100 with my Suzuki Optical Co. Press Van in Rotterdam (Netherlands). This year I took my vacation in the Haut-Rhin in Alsace, France with both versions of Fuji NEOPAN ACROS: the original expired but stored for 5 years in the freezer and the new Fuji NEOPAN ACROS II.

Both films were developed with the same recipe and scanned at a 10-day interval. I developed both in Caffenol CL for 60min (stand) @ 20°C-68°F (recipe here). Why 5 minutes less? Because last time it was colder and the film needed 5 more minutes.

One film (on the left in the gallery below) was shot at Hartmannswiller near Soultz-Haut-Rhin with the fortified cemetery of the 15th century, and near Les Trois Fours on the Route des Crêtes, the border of the department of Haut-Rhin and the department of Vosges. In the beautiful variety of panoramas offered by the Hautes-Vosges, the Trois Fours are a unique place. 1250 meters above sea level, facing the Hohneck and the Schaeferthal, overlooking the Munster valley, and looking at Alsace, a few minutes from the Col de la Schlucht and the ski resorts of La Bresse.

The other film (on the right) was used in the Écomusée d’Alsace a famous ecomuseum near Ungersheim, between Colmar and Mulhouse. The Écomusée d’Alsace is the largest living open-air museum in France and shows an Alsatian village from the early 20th century. It illustrates what rural life was like in Alsace and invites visitors to find out about popular traditions and art of the region, including buildings and artifacts, craftsmen at work, temporary exhibitions, attractions, and events both small and large.

I must say that I can barely see the difference between both films. It is too subtle for me. I am interested to see if you can find out what film is on which side.

So what do you think? I will give you the answer in the comments below.

~ Frédéric

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About the author

Frédéric Schneider

A cook by training, programmer by reason and photographing with love. I learned hotel industry and specifically cooking at a hotel school. Was a professional cook in 2 Michelin star restaurants in France...

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2 Comments

 

  1. I can’t make out the difference, especially not on a computer screen.. Thanks for sharing, it was joy to read.