YupWe go with temperatures above 120 mostly because it is nearly effortless as mold is greatly inhibited.
Isnt the whole point of fermenting getting rid of ammonia? Meaning there should be ammonia smell while the leaves are fermenting and once they are done they should have that pleasant sweet smell of tobacco.I get the ammonia smell afterwards, but not during.
I'm curious like you! I'm not 100% sure but I think that all famous pipe tobacco whose recipe Is now an industrial secret they were born from experiments of curious blender...Of course it’s the same exact process. Every tobacco benefits from aging. What to do with your kilned tobacco is up to you, bearing in mind that some tobaccos are better suited for some uses (snus or chew for example) than others but who knows? Experiment with your pipe and report back, we’re all curious people!
Leaves always ferment in the aging process. Ie the bags of tobacco that I leave for 3 or 4 years have the ammonia smell. Fermentation occurs when you put tobacco under pressure. Leaves will ferment in a bale.Isnt the whole point of fermenting getting rid of ammonia? Meaning there should be ammonia smell while the leaves are fermenting and once they are done they should have that pleasant sweet smell of tobacco.
I ferment my tobacco at 120F or 125F at 70% humidity for a month or so and I never get the ammonia smell. I visited some of the factories in Esteli and they showed me the process there: the tobacco at early stages of fermenting was releasing so much ammonia that you got tears to your eyes if you smelled it up close. And the tobacco at the late stage of fermenting was smelling super nice. So I imagine that should be the same when fermenting in kiln only it would take years to get there but weeks.