• Dear Guest,

    We've been using a forum format called vBulletin for over seven years and the program is no longer being developed, so that means no more updates or security patches. vBulletin has never been compatible with search engine optimization and it does not support the multitude of various devices most people use to access the internet, so it's time to say goodbye to vBulletin.

    For these reasons we have moved our forum to a new format that will support and encourage growth for the next generation of grower and DIY tobacco users.

    So please post any issues you're having with using the new site.

    As usual, you may login with your old password.

Whole Leaf Tobacco

Casing recipes

Joined
Jul 6, 2011
Messages
19
Likes
0
Points
0
Location
Grand Rapids MI
#1
Would anyone be interested in posting casing lotion receipts? I have looked at the Pall Mall receipts but for a small grower breaking that down into something manageable in the kitchen is a chore. Not looking for anything fancy, just some starter formulas that are manageable and can be modified to taste but have the main ingredients to keep leaf tobacco in case for cigarette production.

I made an attempt to convert the Pall Mall casing formula to something managable, I have attached a zip file containing an Excell sheet. Anyone good at reciept conversion?
 

Attachments

Last edited by a moderator:
Joined
Jul 6, 2011
Messages
19
Likes
0
Points
0
Location
Grand Rapids MI
#2
The Final Recipe

Would anyone be interested in posting casing lotion receipts? I have looked at the Pall Mall receipts but for a small grower breaking that down into something manageable in the kitchen is a chore. Not looking for anything fancy, just some starter formulas that are manageable and can be modified to taste but have the main ingredients to keep leaf tobacco in case for cigarette production.

I made an attempt to convert the Pall Mall casing formula to something managable, I have attached a zip file containing an Excell sheet. Anyone good at reciept conversion?
Ok folks, I managed to do the math, I guess I was making it too difficult but I do have a 1 gallon receipt if anyone is interested!


Cocoa 7 oz
Licorice 0.5 oz
Chocolate 3 oz
Invert Syrup 64 oz
Corn Syrup 24 oz
Propylene Glycol 11 oz
Glycerine 19 oz
Sodium Benzoate 0.2 oz
Water 10 oz
128 1 Gal

If anyone is interested in how I got to these numbers or the writte part of the receipt just drop me a line!
 
Last edited by a moderator:

SmokesAhoy

Super Moderator
Founding Member
Joined
May 22, 2011
Messages
2,688
Likes
93
Points
0
Location
VT
#3
Casing receipts

Is cocoa the powder and chocolate like hershey syrup?
 

FmGrowit

Founder
Staff member
Joined
May 17, 2011
Messages
4,706
Likes
408
Points
83
Location
Freedom, Ohio, United States
#4
Casing receipts

I'm a little confused myself...and then there's chocolate in the recipe as well. My guess is the Cocoa is the true ground cocoa powder (also Hershey's ;)), but I'm quite unsure about the chocolate.
 

BigBonner

Moderator
Founding Member
Joined
May 22, 2011
Messages
1,672
Likes
165
Points
63
Location
Kentucky
#5
Casing receipts

High Fructose Corn Syrup ?

Where can you get it , it is not the same as Karo corn syrup . At least I don't think so .
 

Jitterbugdude

Moderator
Founding Member
Joined
May 22, 2011
Messages
4,068
Likes
283
Points
83
Location
Northeast Maryland
#7
Casing receipts

It probably doesn't matter but glucose syrup is not the same as high fructose corn syrup (HFCS). HFCS is a combination of glucose and fructose. Depending on the % of fructose you can get either HFCS42 or HFCS55. Most any beekeeping supply house would probably have it. I have not checked, but places like BetterBee, Dadant or Brushy Mountain Bee Farm should carry it.
 

deluxestogie

Administrator
Joined
May 25, 2011
Messages
12,543
Likes
1,386
Points
113
Location
near Blacksburg, VA
#8
Casing receipts

With minimal effort, and a cheap candy thermometer, you can turn table sugar (dextrose) into invert sugar, which is a mixture of glucose and fructose. (The process simply cleaves the 10-carbon dextrose into the two 5-carbon sugars--glucose and fructose.)

Invert sugar tastes twice as sweet as a similar weight of table sugar. It acts as both a preservative and a humectant, when applied to tobacco, and prevents crystalization of thick syrups.

If you've ever made jelly or jam, you've made invert sugar. By heating 2 parts table sugar with 1 part water (and possibly adding an acid, like lemon juice, citric acid or tartaric acid [cream of tartar]) the dextrose molecules are cleaved into invert sugar. The addition of fruit makes it a jelly or jam.

Once you make a batch of pure invert sugar--a thick liquid--it will keep in the refrigerator for about 6 months.

The simplest recipe I've found for making invert sugar, which is required only if you want to be precise about it--necessary when using it for pastries--is:

Invert sugar
Yield: 2 lb 3 oz (1 kilo)

4 Cups + 6 Tablespoon (2 lb 3 oz) Extra fine granulated sugar 1 kg
2 cups (16 fl oz) Water 480 ml
¼ Teaspoon ( ¼ tsp) Cream of tartar or citric acid 1 g

  1. If you have an induction cook top or an electric stove use these options instead of gas. In a non reactive saucepan stir to a boil the sugar, water and cream of tartar (Or citric acid).
  2. Once the mixture boils wash away any sugar crystals stuck to the side of the pan with pastry brush dipped in water. Any additional water added to the pan from this process, has no effect on the final outcome.
  3. On medium heat without stirring boil the mixture to 236°F (114°C). Remove from heat and cover the pan. Let cool at room temperature. Store in a refrigerator. Invert sugar will last at least 6 months.

This is from:
http://www.chefeddy.com/2009/11/invert-sugar/

Bob
 

BigBonner

Moderator
Founding Member
Joined
May 22, 2011
Messages
1,672
Likes
165
Points
63
Location
Kentucky
#9
Casing receipts

Jitterbugdude

I have looked into the Beekeeping HFCS -55 . The only thing Im worried about is that it isn't food grade .( Kosher ).
This may or may not make a difference .

Deluxestogie

Thanks for posting that recipe for making FHCS at home .
 

dkh2

Well-Known Member
Joined
May 24, 2011
Messages
551
Likes
6
Points
18
Location
Southern Washington State I can see Oregon from my
#13
Casing receipts

I reduced the recipe down to a pint and I'll simmer it on the stove until it's thoroughly mixed.
If it turns out thick I'll brush it on a few leaves and bake it at a low temp say 165 to 175 until dry
If it turns out thin and watery I'll spray it on and bake it at a low temp say 165 to 175 until dry.
 
Joined
Jul 6, 2011
Messages
19
Likes
0
Points
0
Location
Grand Rapids MI
#19
Casing receipts

I put the gallon I made in a 2x3x5 tupperware tub and soaked the leaves in the mixture overnight then pressed the leaves into brickks dried for 72 hours then shredded and loosely stored in airtight mason jars
 
Top