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When making Cavendish is it necessary that aged baccy be used to provide a good finished product?
Is it best to use aged baccy or make cavendish style and then age it?
I'm wondering if the steam process is a style of fermentation. Does the steaming make quick work of some of the chemical changes?
I have this year's baccy crop packed up and in a kiln currently. It will be another 3 weeks until ready. In the meantime, I collected up a pile of scraps and put them on to steam. I figure I might as well try and learn something while waiting.
Is it possible the unaged baccy cavendish will be a smokable product?
Is it best to use aged baccy or make cavendish style and then age it?
I'm wondering if the steam process is a style of fermentation. Does the steaming make quick work of some of the chemical changes?
I have this year's baccy crop packed up and in a kiln currently. It will be another 3 weeks until ready. In the meantime, I collected up a pile of scraps and put them on to steam. I figure I might as well try and learn something while waiting.
Is it possible the unaged baccy cavendish will be a smokable product?