What are the common mold inhibitors that home blenders like to use in their casings for pipe tobacco? I hear vinegar/acetic acid commonly referenced. Nothing wrong with that but vinegar does leave a noticeably sharp taste which isn't suitable for all blends. What are some others, (especially ones less noticeable than vinegar?)
Mold Inhibitors?
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I use no mold inhibitors in my pipe blends. If the tobacco is in low case (dry, but does not crumble to dust when handled), it will not mold. And nothing is a lot easier than something.
Bob
Bob
ChinaVoodoo
Moderator
I will on occasion use alcohol and or glycerin in blending, but not because they are mold inhibitors.
PressuredLeaf
Well-Known Member
Low case is truly the way to go if you want to minimize mold risks.
Otherwise, I have used honey casing (uncooked), and Belgian lambic style beers as casings. None of those have had mold, even in the swampy Delaware summers. Again, the key is to keep the moisture low.
Otherwise, I have used honey casing (uncooked), and Belgian lambic style beers as casings. None of those have had mold, even in the swampy Delaware summers. Again, the key is to keep the moisture low.
Low case tobacco has plenty of moisture to continue the oxidase reactions ("fermentation"). Dry tobacco, which is said to be "out of case", lacks sufficient moisture for aging. Tobacco that is out of case will shatter and turn to dust and bits when you squeeze it.
Bob