greenmonster714
Well-Known Member
Question? Probably a dumb one but its crossed my mind. You say the tobacco produces the yeast. Has anyone ever used any form of sugar to expediate the process or would that just gum things up?
Question? Probably a dumb one but its crossed my mind. You say the tobacco produces the yeast. Has anyone ever used any form of sugar to expediate the process or would that just gum things up?
My sense, only from anecdotal evidence, is that warmer temps favor the growth of coliform bacteria (stinky, potty smell), and that in the mixed culture environment of a Perique batch, moderately cool temps (fall-winter-spring average temps in St. James Parish) favor Pichia anomala.It says here that ideal growth temperature for Pichia anomala is 37C. http://wineserver.ucdavis.edu/industry/enology/winemicro/wineyeast/pichia_anomala.html
Have you ever noticed a difference in the results from varying temperatures?
This site cultures it aerobically at 24-26C https://www.atcc.org/Products/All/96603.aspx
Only plant and fungal cells (yeast, mold) have a cell wall. In addition, they have a cell membrane. Animal cells have only a cell membrane.Ingeniis et al.: Pichia anomala...Appl Environ Microbiol. 2009 Feb; 75(4): 1129–1134. said:...all known killer toxins...kill sensitive cells via a two-step mode of action. During the first step, the killer toxin binds a receptor site on the cell wall of its sensitive target.
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2643562/
Marquina et al.: Biology of Killer Yeasts. Int Microbiol(2002) 5: 65–71 said:...killer toxins lethal to susceptible yeast strains. These toxins have no activity against microorganisms other than yeasts
http://revistes.iec.cat/index.php/IM/article/viewFile/9357/9353
You do not want to add sugar if you want to make "normal" Perique. Historically Perique has always made with low sugar leaf such as found in Burleys. I made some Perique using flue cured Lemon. It came out as a rather zesty twangy tobacco. But as with most things tobacco many of the things we do are because of tradition. I'd suggest making a regular batch of Perique and if it comes out to your satisfaction try another with some sugar added.
Is that a Turkey pan?
Wes H.
Thanks to guidance and encouragement from many in this forum, I've decided to take a chance on homemade perique. My goal is to create a potent blending component to spice up mild pipe blends. I only grew cigar tobaccos this year, so my choices were a bit unconventional. My Havana 142 was so thin and crispy that it literally turned to dust in my hands. I decided instead to use Florida Sumatra ligero... Here are the first steps in process...View attachment 22004