Ben Brand
Well-Known Member
I'm fermenting some of my 2 year old tobacco again for the 2nd time, just to see if there are changes to the tobacco.
I watched a video today on fermentation, and after the tobacco reached it's desired temp, the farmer breaks down the stack to cool it down before restacking it again. He even moistens some of the tobacco before stacking it again.
Now my question! I don't ferment my tobacco in a pile, I do it my old fermenting fridge, on a temp of 55 deg C. It's been in for a week, do I leave it or take it out to cool down?
I've been fermenting in my fridge for a few years now and never took the tobacco out to cool down!
Another interesting thing the farmer said, is that he never let the tobacco go over 42 deg C, that was his ligero, the viso and seco even at lower temps, which is a bit lower than what I was doing.
I would like to hear what other members say about this.
I watched a video today on fermentation, and after the tobacco reached it's desired temp, the farmer breaks down the stack to cool it down before restacking it again. He even moistens some of the tobacco before stacking it again.
Now my question! I don't ferment my tobacco in a pile, I do it my old fermenting fridge, on a temp of 55 deg C. It's been in for a week, do I leave it or take it out to cool down?
I've been fermenting in my fridge for a few years now and never took the tobacco out to cool down!
Another interesting thing the farmer said, is that he never let the tobacco go over 42 deg C, that was his ligero, the viso and seco even at lower temps, which is a bit lower than what I was doing.
I would like to hear what other members say about this.