perique making

[ChinaVoodoo]

Pichia anomala

Genus/species: Pichia anomala (Candida pelliculosa, anamorph; former genus/species Hansenula anomala; synonymsHansenula miso, Hansenula javanica,Hansenula lambica, Saccharomyces anomalus Willia anomala, Endomyces anomalus, Wickerhamomyces anomalus. Classification: Ascomycete, teleomorph Morphology:

wineserver.ucdavis.edu

Apparently ideal temperature for Pichia anomala is 37°C. Of course that doesn't mean it's the best temperature for perique.

 

[roman1967]

This is especially interesting:

Products:

- ethanol for anaerobiosis
- acetate for respiratory and resirofenzymatic growth.
- ethyl acetate from glucose with limited oxygen, as well as other low-volatile substances, for example, ethyl propanoate
- glycerin, arabinit and trehalose in osmotic stress and oxygen restriction.

It turns out that the amount of sugar is even beneficial.

 

[ChinaVoodoo]

This is especially interesting:


It turns out that the amount of sugar is even beneficial.

Well, this is in reference to wine. But, I think the part that explains how different conditions results in different products highlights the reason why a specific procedure for perique is important. Can't just throw in the right organism and expect it to work.

 

[deluxestogie]

I've compared the average daily temperatures of St. James Parish, Louisiana, to different conditions for making Perique. 37°C is considerably higher than that. When you start with tobacco leaf that is contaminated with all the things (dirt, fungi, bacteria, debris) that inhabit a growing field, the challenge is not so much that of finding the ideal temperature for Pichia anomala growth, but rather the temperature at which P. anomala can out-compete all the other microbes. Escherichia coli (E. coli) is a common competitor, is the organism that seems to initially predominate, and that creates the fecal odor often noted during the earliest weeks of Perique fermentation. In situations where the temperature remains high (say, 37°C, which is like tucking the Perique press under your armpit for 3+ straight months), as in a Kentucky tobacco barn in mid summer, that fecal odor can become stubbornly persistent.

My best batches of Perique were made over the winter, hidden from direct sunlight, on my enclosed back porch, which is open to the interior heating of my house. The porch usually stays a bit warmer than the house in the summer, and a bit colder than the house in the winter.


[NOAA]

Displayed in °F. St. James Perique is initiated using minimally color-cured leaf (so, early autumn), and undergoes most of its fermentation over the winter months in an unheated structure. That would range from ~5°C to maybe 30°C.

The relatively anaerobic pressing conditions, along with more moderate temperatures, appear to allow the yeast (P. anomala) to out-compete the E. coli. I've never tested my notions in a laboratory setting, so it is all conjecture. Do the conditions need to be just like in Louisiana, where they had no choice in the matter? I don't know.

Bob

 

[roman1967]

my trial batch of burley perique two months later still smells like raisins or apples, in my workshop I have 24-26 Celsius

you can completely use the fermenting perique sourdough, and wine yeast is not a problem at all to buy

 

[roman1967]

a couple of overripe grapes plucked straight from the branch will give you a lot of the bacteria you need.
the process turns out to be almost similar to wine.

 

[Charly]

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

I have not made perique from flue cured bright leaves, but I have made perique from air cured bright leaves.

The perique made from air cured virginia was really not as interesting as the other periques I made.
It was bland compared to the others, the ph seemed neutral.
It was not very intersting smoked alone, and not intersting blended.

Starting with flue cured leaves might give better results. I will follow your experimentation with interest.

 

[roman1967]

I have not made perique from flue cured bright leaves, but I have made perique from air cured bright leaves.

The perique made from air cured virginia was really not as interesting as the other periques I made.
It was bland compared to the others, the ph seemed neutral.
It was not very intersting smoked alone, and not intersting blended.

Starting with flue cured leaves might give better results. I will follow your experimentation with interest.

I do not know how they were dried and fermented, tobacco was imported into the country illegally.
These virginias are sour for me, in the mixture when I smoke a pipe they are very sour, maybe after fermenting they will be more neutral and you can combine them with something, otherwise you will have to give them to Mom, she will poison aphids in the garden

 

[Charly]

If your virginia is sour, then it is probably flue cured.
You can try to make perique with it, but I think the best way to remove the sour notes is to blend it with some other tobacco with higher ph (burley, dark air cured, perique...).

You can also make some cavendish with your virginias.

And of course you can age it or kiln it to make it become more smooth.

It would be sad to use it to make insecticide...

 

[roman1967]

Guys, you will excuse me, but I have difficulties in translation

If your virginia is sour, then it is probably flue cured.

which means "flue cured", it translates to me as cured by the flu, or the chimney cured

You can try to make perique with it, but I think the best way to remove the sour notes is to blend it with some other tobacco with higher ph (burley, dark air cured, perique...).

I tried it, 30 Virginia, 50 Burley, 20 Izmir or Basma, I still feel the acid strongly, maybe it's just my personal taste sensations, because they are individual for everyone

You can also make some cavendish with your virginias.

I also tried it, it does not help, I feel acid strongly

And of course you can age it or kiln it to make it become more smooth.

Aging ???, you mean keeping it in a closet at 122 degrees and 70% humidity

or kiln it to

I translate as "Burn in the oven", it's like ???

I beg your pardon for not knowing English

 

[roman1967]

Today, after 3 months under pressure, and drying for two days, I decided to smoke my "Perique".

The tobacco taste was sharper and more suffocating compared to the original Burleigh which I used for fermentation, smoked both for sample separately, in the smallest pipe.

The original, with a nicotine content of 2.51%, I practically do not honor.

"Perique" seems to be much stronger when smoked.

 

[deluxestogie]

Over 200 years ago, when tobacco was hung in the barn for curing, small, open fires were burned to prevent growth of mold (fungus). This always resulted in tobacco that was flavored by the smoke of the fires. An improvement to this method was to build a fireplace outside the barn, with a metal exhaust pipe duct (a flue) passing through the shed to heat the air without exposing the tobacco to the smoke. "Flue-curing" of Virginia type tobaccos utilizes that method, but rapidly raises the temperature over 5 days to 165°F. This produces the golden tobacco typically used in cigarettes.

Flue-cured tobacco (Virginia) produces acidic smoke. Sun-cured Turkish tobaccos also produce acidic smoke, though not as acidic as that of flue-cured tobacco. The same varieties of tobacco, if only air-cured instead, do not produce acidic smoke. The smoke of air-cured Burley, or any dark air-cured variety will produce a more alkaline smoke. Perique, regardless of the measured nicotine level will allow your mouth and pharynx to absorb nicotine more readily. This is because the smoke of Perique is far more alkaline than the smoke of the tobacco from which it was made.

"Sour" is a sensation toward the tip of the tongue, as you might sense from lemon. "Bitter" is a similar sensation, but toward the back of the tongue. Acidity produces a "sour" taste, but alkalinity produces a "bitter" taste. The art of blending is to balance the pH of the smoke closer to neutral--no sour or bitter sensation. This is slightly different for each individual.

Aging is simply allowing the tobacco to grow older. Most cured tobacco will mellow over several years, with no particular effort.

A tobacco kiln is specifically to provide a humid environment (above 70%) at a temperature between 123°F and 130°F for a period of 1 to 2 months. This may be considered accelerated aging.

Those for whom English is their first language often find the vocabulary of tobacco to be arcane and confusing.

Bob

 

[roman1967]

Thanks for the explanations and clarifications, otherwise I have confusion for the auto translation, sometimes it translates some kind of heresy.

I made a stove for myself, now I keep my first harvest there at a temperature of 122-130 degrees and a humidity of 75-80%.

In Russia, this is called a "fermentation oven" (although Google will probably translate everything incorrectly again, and we will not understand each other).

I will definitely try to keep my "sour" Virginies in the oven, although according to the documents for the tobacco I was assured that it was of the 2017 harvest

 

[deluxestogie]

has been in press for a year

Bravo! You are a patient person. It looks good.

Bob

 

[Yug]

Hello everyone. Today I oxygenated my Perique. The 2021 (left) started being pressed three weeks ago . The 2020 (right) has been in press for a year and I'm starting to introduce some of it into my blends . I'm going to let them breathe for 6 hours and put them back in the jars by pressing with clamps.

 

[Yug]

Thak you very much Bob. I had removed the post for a while to correct it. I had reversed the years. Now it's good for text and photos. Sorry for the mistake.

 

[jvnshr]

Thanks for the explanations and clarifications, otherwise I have confusion for the auto translation, sometimes it translates some kind of heresy.

I made a stove for myself, now I keep my first harvest there at a temperature of 122-130 degrees and a humidity of 75-80%.

In Russia, this is called a "fermentation oven" (although Google will probably translate everything incorrectly again, and we will not understand each other).

I will definitely try to keep my "sour" Virginies in the oven, although according to the documents for the tobacco I was assured that it was of the 2017 harvest

In case you find something difficult to translate, please let me know, I do speak Russian, I will be more than glad to help.

 

[roman1967]

[QUOTE = "jvnshr, post: 193756, member: 210701925"]
Если вы найдете что-то трудное для перевода, дайте мне знать, я говорю по-русски, я буду более чем рад помочь.
[/ЦИТИРОВАТЬ]
Спасибо большое заранее, я потихонечку начинаю втягиваться в эти немного непонятные термины которые переводит гугл

 

[roman1967]

Hello everyone. Today I oxygenated my Perique. The 2021 (left) started being pressed three weeks ago . The 2020 (right) has been in press for a year and I'm starting to introduce some of it into my blends . I'm going to let them breathe for 6 hours and put them back in the jars by pressing with clamps.

I put 400 grams of Virginia, squeezed three times and a plastic bucket burst from the sides three times, relaxed the pressure a little 4 times, otherwise the buckets are already running out
Looking at your glass containers, I got the idea that I am squeezing too hard

 

[roman1967]

I want to make wooden tubs for perik, which wood is better to use
I have oak, beech, linden, apple, pear, and cherry