Smokin Harley
Well-Known Member
thanks, yes I was referring to a flavor difference imparted by the oak. Maybe the st james parish oak barrels are more of a tradition than a supply issue.
ok, I understand your euphemism now...I'd have never figured that one out without help.
So - back to baccy packin'....
(this question is for anybody who has made perique ) is there a distinct or even noticeable difference in end product between pressing in a simple 5 gallon bucket or metal "vessel" rather than pressing in an oak barrel?
I'm currently working overtime again(nuclear power outage) and don't have time to track down an oak barrel or keg. I can pick up a clean bucket though easily and cheap.
Thanks Pete, I have a source or two for a barrel . Local spirits distillery owner and I are "talking" because last year I infused some cigars for him with his own coffee infused rum, fantastic by the way. Last time my wife and I were in his place I discussed acquiring a barrel from him for perique fermenting . The other source is Menards, they sell (wine) barrels in the spring for $129 . Once I get off this long hours of working non stop I'll head over to his place and see what hes willing to give me. I'll definitely report on my progress/results. I didn't really want or need a barrel that big (33-53 gallons )for a 1 1/2 inch plug of compressed tobacco but a custom made keg that would hold a gallon or 2 liquid would most likely cost me the same. Beggars can't be choosers.Here's a barrel for you. The price is right but the drive is a bit much. This guy always has them it seems like so if you are heading west on I-80 you might want to snag one.
Pete
https://desmoines.craigslist.org/mad/5764282826.html
thanks, yes I was referring to a flavor difference imparted by the oak. Maybe the st james parish oak barrels are more of a tradition than a supply issue.
I think I have to disagree with you . If this is fermented in the wooden barrel , there is a porous surface in the oak. The fermentation develops a culture that once started ,multiplies like yeast (think sourdough here) and gets into the wood pores. Each consecutive batch thereafter is restarted by the same "mother" being reactivated. In a non-porous vessel (plastic , stainless steel) the culture would be started new each batch, possibly and most likely having slightly different end results. Just my guess/thoughts and $0.02 . I could be wrong.I don't think it really matters what kind of container is used. Think about the barrels they use in St Jame's Parish. After the first couple of batches there is so much goo that is absorbed into the wood that it effectively creates a barrier between the tobacco and the oak. The very first time or two you might get an oak-like flavor but after that you might as well use any container that suits your needs.
If this is fermented in the wooden barrel , there is a porous surface in the oak. The fermentation develops a culture that once started ,multiplies like yeast (think sourdough here) and gets into the wood pores. .
Could you just sand off the outermost layer of grime and douse it in Everclear or some other potent potable?
I could have but I hit with some 10% hydrogen peroxide and a scrub brush. It is now pressing upon some Lemon Flue-cured tobacco....