RattlerViper
Active Member
Working on a new batch of snuff, the flour is 50% bright VA and 50% burley. I added ended up adding 10 grams sodium carbonate mixed with distilled water to 100 grams of the flour. I did not start out this high but worked my way up trying to reach that ammonia smell.
A strong ammonia smell never occured. I understand that the ammonia smell occurs from proteins breaking down. Is the lack of the smell this time a product of the leaf variety? My first batch was light fired VA and reeked of ammonia.
I'm just curious about the science behind what is going on. The search function has not revealed to much.
A strong ammonia smell never occured. I understand that the ammonia smell occurs from proteins breaking down. Is the lack of the smell this time a product of the leaf variety? My first batch was light fired VA and reeked of ammonia.
I'm just curious about the science behind what is going on. The search function has not revealed to much.
