Yeah it doesn't even take weeks, pinch them daily. I've noticed at times they go soft real fast.
In an effort to reduce the work load I have started waiting to tie them. I let the leaf wilt a few days on the stalk until the veins aren't so big and juicy, then I strip them off the stalk and the midrib off the leaf. I keep the leaf flat and stack them about 3/4 inch high. Front to back, back to front, not exact but I don't want all tips on one end. At the bottom of the stack II lay some leaves at a 45 degree angle or so, nothing exact again but enough so when I roll it up the ones on an angle will wrap it up like a cigar. I roll them every day or two or so to keep them tight and the binder leaf just snugs itself tighter. This also expresses more juice from the middle and saturates the outside where it can evaporate.
Once I can tell it's actually getting tight due to water loss I bind them up.
I tried some lugs done like this and threw out the bowl, definitely not ready. It was bad. I have a good feeling this will be good over time though so I am continuing my goal of wrapping up the whole crop. I have no clue how long Brazil ropes sit and what the climate is. What I plan on doing though to age is cut all the twists to fit into mason jars standing end over end, cram the jar full once moisture is low enough and pressure is high enough not to mold. Then I will stack all the jars against the wall in the wood furnace room, sealed. I am hoping the daily rise and fall of temperature in the room with the right moisture levels will do something special with the leaf. Nothing extreme, probably 60-90 over the course of the day depending on the burn in the furnace.
Totally an experiment, but I am doing it with everything because I am almost positive this will work, and will allow me to store a large amount densely packed that is continuously ageing and maturing. It might take an entire year, and if it does I'm willing to risk the whole crop so if it does work I will have a good stash ready and aged so I'm always a year ahead.
If it fails it won't be from mold, I'm being too careful for that, it will be from flavor. I might not like leaf aged in this manner. I doubt that though, but you never know. One of my samples tested good, another twist did not. I dunno.
Anyway the mason jars are going to be marked for type and position, as that is how I harvest. First priming: trash, second: low leaf, third all the rest after stalk hanging it