My fermentation and help me!

[whotan]

Good afternoon. I have some questions about fermentation in the oven. I did it like this: 1.I detripped the tobacco. Then I took 1l of water and mixed the water with a tablespoon of honey.
2. I sprayed the leaves with the honey solution.
3. I stacked the tobacco in large natural clay barrels.
4.I pressed the tobacco in the barrels and put a weight on top!
5. I covered the barrel with a cloth and put it in the oven at 50-70c for 4 weeks.
6. When the tobacco became too dry, I sprayed some water every few days! And now I come to my problem!

This makes my burley tobacco really delicious! But if I do the same with my virgina (without sugar). Then the tobacco leaves stick together so much that I can't get them apart! How do you do it with the virgina tobacco? And then I wanted to ask: I read that you only apply the sugar solution after fermentation? And what remedies should I give for normal cigarette tobacco still there to solve? Cocoa and so on.... . I would be very happy if you can help me

 

[deluxestogie]

Rather than "fermentation", your process (up to 70°C) might better be described as cooking. That often works well with burley varieties. Accelerated fermentation (kilning) is carried out between 50-53°C (123-128°F), and without the addition of foods (e.g. honey). Virginia tobacco is ideally leaf-primed green, and flue-cured using the temperature regimen for flue-curing, a process spanning 5 to 7 days.

I'm not particularly experienced with adding flavorants to tobacco processing. Perhaps other members can provide more useful advice on that.

Bob

 

[ChinaVoodoo]

That's interesting. I assume this is for cigarette, but it sounds like it would make good pipe tobacco. The stuck together tobacco, I would find a means to slice it as it is. It may come apart as shag or flake, depending on how wide the cut is.

 

[whotan]

Thanks for the information! Yes, for pipe tobacco it is ideal! I also tried to make such a block on purpose and additionally added yeast and lactic acid bacteria! As a result, after a week, a nice aroma came! However, I had done this for the second time to make a Chew (plug). However, I would treat the tobacco a little differently for chew next time. Because the taste in mouth was very sour and bitter! But for the pipe it would have been ideal! Anyone else knows anything about the sauce for cigarettes? I would be delighted

 

[whotan]

For cigarettes, however, the unwanted block would not have been suitable! Because it burns too slowly and the smoke is too mild as a result

 

[whotan]

Which I also wanted to ask. Today I bought for the first time for cigarettes and for dipp new tobacco varieties.

And I wanted to ask if they are treated in the same way as normal burley tobacco?

The new varieties are Skronowski ,Burley dark type, kentucky dark fired!

Mainly, I plan to use them for dipp. But I would like to use a little for cigarettes!

What do you mean?

Should I treat this tobacco like the Burley

 

[Knucklehead]

Hershey's syrup recipe

Hershey's syrup recipe

Hand shred the tobacco and spread it out on a cookie sheet (about 10 leaves de-ribbed), spray it with 1/2 oz. sugar water and 1t. cocoa powder or Hershey's syrup (1T. to 1oz water). Roast in preheated 250° F for 10 minutes or until the tobacco is crumble dry. Remove the sheet and...

fairtradetobacco.com

Old cigarette casing recipe

Cigarette casing recipe

Here's an old formula for casing cigarette tobacco, but it can be adjusted for pipe tobacco use.

fairtradetobacco.com

 

[Hayden]

Like the others said. For fermentation dont use sugar etc its not needed (because its not an lactatic fermentation) and if you build yourself a small kiln that operates in the temperatures bob described then you are good to go.
The discribed method is good for all strains and you can try around with the casings after the kilning.
What strain you smoke/chew in which form is the joy of experimentation. In the end it comes down to your taste.