Next experiment. In my continuing bid to eliminate the stinkies (E. coli) in the process, for my next batch I decided to sterilize the tobacco and ferment with a monoculture of yeast. Also, in an attempt to replicate the darkening effects of the true perique process, I decided to increase the alkalinity of the batches in an attempt to increase oxidation.
Procedure:
1) I took a measure of Burley tobacco and moistened it heavily, then divided into 3 equal portions. These I placed in new mason jars. One I left alone (labeled control), to one I added a 1/4 teaspoon of baking soda (labeled BS), and one I added 1/16 teaspoon of NaOH pellets. The jar lids were closed finger tight, then into the HotPot for 3 hours and left to cool overnight. At the same time I started a sterile culture of Red Wine yeast in boiled sugar water solution of 2 Tbls brown sugar to 1 cup water.
2) After 24 hours the yeast culture was bubbling nicely, so ready to pitch the yeast. Carefully opening the jars I poured an equal amount of yeast culture into each jar, and closed the lids finger tight. I then burped the lids each day to make sure the lids didn't accidentally seal and develop an over-pressure. I let them ferment and rest for 4 weeks.
3) Today I removed them from each jar and spread out to begin drying.
Initial observations:
A) NaOH jar is probably a write off. Very bad smell when I first opened the jar to add the yeast. After fermentation the smell was that of burned toast with a little fruit. However, the texture is that of paper pulp. I anticipated that this might happen due to the strength of the base. Likely broke down all the lignin in the leaf leaving just cellulose. Color was darker than control, and leftover liquid also very dark.
B) Baking Soda jar. Actually the darkest leaf of the three, and the darkest liquid. Smell is of very burned toast. Slight breakdown of leaf structure.
C) Control jar. Lightest color and liquid. Smells of fresh bread and jelly. No breakdown of leaf structure.
I should also note that due to the sterile conditions of this trial and the lack of exposure to Oxygen during fermentation no bad smells were produced. However, no darkening occurred either.
Going to let these dry out for a few days then giver 'em a test smoke. Ought to be fun!
Next Experiment:
I will take the procedure that gave the best results above and begin a new batch. However for this next trial I will use a culture of (suspected) Picia anamala that I cultured using a 10% alcohol solution from a sample of WLT perique. You can see the yeast layer on the bottom of the jar (evil glowing green goo).
