I've just started my first perique process using a small press. It's been sitting there for a few days but I can't see any changes. The smell is the same as the first day, just tobacco. When should the process be started? Any ways to know if it is going alright?
Perique: when does it start?
- Thread starter Mico
- Start date
Did you provide enough water to form a liquid seal around the top plug?
I haven't made Perique. Have you read this thread? Perhaps something will stand out in the discussions.
fairtradetobacco.com
Really Easy Perique Press
This thread can serve for discussing various press arrangements, specs, the Perique process itself, and results any members obtain (from whatever Perique method they try). Although Perique is a named variety of tobacco (which makes a great, mild cigar filler, even without kilning), in this...
If the tobacco is well pressed, and has a complete liquid seal (3 to 5 mm above the press follower), and the temperature is in the range of 60 to 70°F (~15.5 to 21°C), then I would expect you to begin to see bubbles by the end of the first week. Only after that does is begin to give off any odor. The entire process typically requires 3 to 6 months.
Post a photo of your arrangement.
Bob
Post a photo of your arrangement.
Bob
Thanks Bob. I have no way to post pictures but it's very similar to the press in that thread, so I think it might just be early. The temperature is 13-16 °C, so might it take a little longer as well?
Also, should I see a lot of bubbles or what?
Also, should I see a lot of bubbles or what?
I would guess that the rate of gas formation is related to the ambient temperature.
Bob
Bob
93rdCanadian
Well-Known Member
As I understand it its a fermentation process by lacto bacteria and yeast, the temperture will definitely slow things down especially since the medium is only being innoculated by whats on the leaf and in the air.
At the lower temperatures its similar to lager vs ale, lagering is done at a lower temperture and takes longer to complete.
At the lower temperatures its similar to lager vs ale, lagering is done at a lower temperture and takes longer to complete.
That's right. You're right. My first "Perique" was started at the end of September, after a timid start ....... it stopped. I moved it to the room of my thermal power plant, where a pretty fermentation started There is still the smell of "silo", but you can already smoke. So the temperature.
The perique is going well after one month. I took out the leaves to air them out and smoked one leaf, just to try. It's not completed yet, but I'm surprised that it definetely taste like Perique. It wasn't very alkaline or strong in nicotine, but the flavor is getting there.
I'm having one problem with the containers. I've already broken two plastic containers due to the pressure. Any ideas on what type of container can I use? Or should I just not tight the C-clamp so much?
I'm having one problem with the containers. I've already broken two plastic containers due to the pressure. Any ideas on what type of container can I use? Or should I just not tight the C-clamp so much?
I don't see a photo of the type of container you are using. You need no more than 35 psi (pounds per square inch). For a top surface of 3 x 3 inches, which would be about 9 square inches, the total weight applied would need to be 9 x 35 = 325 pounds. (The arithmetic is the same when using other units of measure.) You can measure the applied weight roughly, by tightening the clamp directly onto a bathroom scale, in order to get a sense of how much to tighten it. If the top surface of the container is much larger than a 3 inch square, then you may need a sturdier container. Also, be aware of any ridge extending below the bottom of the container, since this would need to survive all the weight.
Bob
Bob
I already threw the container in the bin, sorry.
It was a plastic jar to store food. Not very sturdy. 3 inches wide. And I'm using a regular C-clamp. So would you suggest looking for a sturdier plastic jar, for example? Would any other material be fine?
It was a plastic jar to store food. Not very sturdy. 3 inches wide. And I'm using a regular C-clamp. So would you suggest looking for a sturdier plastic jar, for example? Would any other material be fine?
Redleaf
Well-Known Member
Not saying what I did is the best or anything but just for a suggestion..... I used a straight walled aluminum water bottle and a circle cut from a heavy plastic cutting board. Then a simple clamp to compress.
I can see a rim extending from the bottom. Be sure to support the exterior of the bottom with a rigid disc (within that rim), so that clamp pressure is applied to the entire bottom, and not just that rim. Tighten your clamp so that it is gently firm.
Bob
Bob
My impression is that the most important effect of the applied pressure is to disrupt the cells of the leaf lamina, thereby releasing intracellular contents into the liquid. I have noted that partial bruising of the lamina can occur at only 5 psi.
Bob
Bob
Juxtaposer-
Well-Known Member
Six months ago I put some nasty Rustica in a French coffee press with some distilled water. I did stir it a couple times throughout the months but thats about it. It’s a good smoke now but I think a few more months under water can’t hurt. This method has impressed me enough that it will certainly be done with good tobacco next time.
