I've read every post in the fermenting section and searched for humidity-related posts and didn't see what I was looking for. I'm sure I'll have some people wonder why I care and remind me that they cured tobacco for hundreds of years without a lick of technology but I'm still curious. Can anyone tell me how humidity affects the rate of fermentation? I read quite a bit about fermentation needing water to complete its reaction. I've also read people expressing that you should keep it 65-70% RH and if it drops low and drys out don't sweat it (see what I did there?) because when humidity comes back up the reaction will carry on as normal. The way I understand that is that the fermentation resumes in relation to humidity levels. I would further assume that it increases in relation to humidity rather than just stopping/starting. I may be wrong in thinking this and if so that would answer my question but if fermentation does increase with humidity then it stands to reason that you would have the fastest fermentation at 100% RH right? Or maybe when the humidity gets high enough the fermentation rate slows back down. If optimal fermentation does happen at 100% what problems occur with humidity over 70% that keeps people saying "keep it at 70%RH and you'll be fine"? I'm looking for a theoretical scientific optimum for fermentation to happen along with practical real-world reasoning why optimum humidity doesn't equal optimum tobacco fermentation. I understand that optimum conditions, for one thing, can lead to very poor results when considering other influences. I'm trying to understand the science behind what happens in tobacco production.