Whole Leaf Tobacco

perique making

deluxestogie

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Perique simply requires between 30 to 50 psi (pounds per square inch), maintained over a period of 3 to 6 months. The tobacco should be in high case initially, using only non-chlorinated water. The pressure should provide a complete, liquid seal. Don't add any other substances.

Bob

EDIT: I know of no value to heating pressure-cured tobacco.
 

Knucklehead

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Hello friends. Can perique tobacco be fermented at 125 degrees Fahrenheit like fermentation in a kiln? Can high temperatures combined with high pressures accelerate and improve perique fermentation?
This is a great thread on making your own Perique.

 

saman_ghaderian

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Perique simply requires between 30 to 50 psi (pounds per square inch), maintained over a period of 3 to 6 months. The tobacco should be in high case initially, using only non-chlorinated water. The pressure should provide a complete, liquid seal. Don't add any other substances.

Bob

EDIT: I know of no value to heating pressure-cured tobacco.
Thank you dear Bob
 

roman1967

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Good day everyone
Sorry for my English
I did not really understand, after I clamped the press, the juice came out, but it dries up, do I need to add water to limit the access of oxygen, or just wait 3 months
And also, mold appears on top, is this normal?, Or do you need to do something with it
 

deluxestogie

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Grape pomace is good. Often, Perique will acquire a barnyard aroma for a few weeks. During that time, E. coli bacteria are fighting against the Pichia anomala yeast for dominance, with a good, liquid seal and pressure (anaerobic conditions), the Pichia anomala will win the competition, and produce the familiar Perique aroma.

Bob
 

roman1967

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Grape pomace is good. Often, Perique will acquire a barnyard aroma for a few weeks. During that time, E. coli bacteria are fighting against the Pichia anomala yeast for dominance, with a good, liquid seal and pressure (anaerobic conditions), the Pichia anomala will win the competition, and produce the familiar Perique aroma.

Bob
I left one sheet, after drying it smells like ammonia, I think that little time has passed, I will wait, and I will not open the press anymore
 

deluxestogie

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I open the Perique press, I remove all the leaves, carefully spread them out on a surface, then repack them, adding additional moisture if needed. Traditionally, this is done after the first few weeks, then two or three additional times during the following 3 to 6 months of pressure processing. Each time the leaf is exposed to air, the color of the tobacco darkens, as the exposure to air oxidizes nicotine. I believe that several exposures to air affects the end color, but not the end aroma or smoking quality.

Bob
 

roman1967

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I open the Perique press, I remove all the leaves, carefully spread them out on a surface, then repack them, adding additional moisture if needed. Traditionally, this is done after the first few weeks, then two or three additional times during the following 3 to 6 months of pressure processing. Each time the leaf is exposed to air, the color of the tobacco darkens, as the exposure to air oxidizes nicotine. I believe that several exposures to air affects the end color, but not the end aroma or smoking quality.

Bob
Yes, thanks, I understood about oxidation, I already read this today in the old topic
 

roman1967

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Good afternoon
The question is, if the perique is made from Virginia, the PH will rise ???
 

roman1967

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Yes. The yeast, Pichia anomala, alters the pH.

Bob
It is perfectly !
I have several Virginias grown in different countries, they are all a little sour, they have different strengths and different sugar content.

1. Virginia France, Strips form, nicotine 1.19%, sugar 21.54%.
2. Virginia Croatia, Strips form, nicotine 1.74%, sugar 19.38%.
3. Virginia Italy, Strips Form, Nicotine 2.31%, Sugar 20.75%.
4. Virginia Zimbabwe, Strips Form, Nicotine 2.75%, Sugar 20.13%.
5. Virginia Mozambique, Strips Form, Nicotine 3.62%, Sugar 9.18%.

Which one in your opinion from the list is better to ferment like perique ???
 

roman1967

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Do you think that the amount of sugar does not affect or worsen the result in any way
 
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