hazelnut,caramel,bavarian chocalate for baccy flavoring,'' my experiment'' with each

[Chicken]

im gonna make another baccy press,,, this one the size of a mans wallet,,,,for this experiment,,

'' i got some sample cups full of COFFEE ADDITIVES'' hazelnut,caramel,bavarian chocalate..... the additives is a liquid so im gonna mix it strong with water,, and apply this spray heavily to the leaves as i pack them in the mold to be pressed,,,,

so far ive pressed 2 bricks of baccy and have my third in the mold, just removed it from the press last night,,,

for my liking,,,,, im really liking pressed baccy for my purposes,,,, ive also got 6 quart sized mason jars filled with dry unpressed, baccy shredded and ready to roll...

ive been mixing normal baccy 65% and my pressed baacy 35% to make my perfect smoke,,,

perhaps if this mixing works good,and the flavorings are good,, i may need to remodify my mixing %'s to add some flavored baccy, to the final product to be rolled,

comments on using these additives,? anyone used or heard of someone using these,?

 

[Daniel]

I cannot say just how concentrated the stuff was that I used to flavor tobacco. but I will tell you the volumes involved. A 0.5 ounce bottle of flavoring was added to 1.5 ounces of distilled water, making 2 ozs. of diluted mixture. this was then sprayed on 1 lb of tobacco. Hope that helps you get an idea of how heavy to go with your flavorings.

Good Luck

 

[Chicken]

I cannot say just how concentrated the stuff was that I used to flavor tobacco. but I will tell you the volumes involved. A 0.5 ounce bottle of flavoring was added to 1.5 ounces of distilled water, making 2 ozs. of diluted mixture. this was then sprayed on 1 lb of tobacco. Hope that helps you get an idea of how heavy to go with your flavorings.

Good Luck

i plan on mixing it real strong,,,,, but the ammont of baccy im gonna do it on will fit in the palm of your hand,,,,about 3/4 inch thick,,,'' a pressed brick'',,

 

[Daniel]

You are having way to much fun. There must be something illegal about this.

 

[Chrism]

I put some green apple slices in a sealed container, shook daily, waited for week. Smelled good and didn't taste bad at all.

 

[SmokesAhoy]

i'm interested in successful chocolate scenting. to date i've tried many things but none successful. i had smashing success with the kool aid cherry concentrate pack, the kind w/o sugar though. i opened a pack and sprnkled it on the bottom of a clean metal coffee tin, then added a paper towel layer and then added 50 cigarellos and capped it. after 2 weeks they had absorbed all the scent and i now have a bunch of perfect cherry cigars.

i still need to find some super potent chocolate scent, liquor didnt work well at all, and chocolate powder doesnt seem to work.. maybe it takes a lot more time though

 

[Steve2md]

I'm going to "Lazarus" this thread....SmokesAhoy, try using the best quality baking cocoa (ie not Hershey's) I like Girardehli dark or some stuff I was given from Switzerland. Add a few tablespoons to a mason jar and add enough grain alcohol (everclear) or the highest proof vodka (I prefer bourbon for the way it frames the chocolate) to cover the cocoa and about an inch above that. shake well until they are thoroughly mixed. If the mix seems sludgy at all, add more liquid. you want it thin, but dark. put the jar in your pantry for a week or two, shaking once a day. after the week or two, strain through a coffee filter. you have made chocolate extract. thin with water and mist your tobacco lightly, or, since this is an alcohol based extract, do it the same way you did with the cigarellos, but poke a hole in the lid so the alcohol can evaporate. as it does, it should distribute the scent and flavor. keep the tobacco elevated above the liquid.