saman_ghaderian
Well-Known Member
Hello friends. Can perique tobacco be fermented at 125 degrees Fahrenheit like fermentation in a kiln? Can high temperatures combined with high pressures accelerate and improve perique fermentation?
perique making
- Thread starter saman_ghaderian
- Start date
saman_ghaderian
Well-Known Member
I have ordered 30 kg of Burley cultivar tobacco and I want to make perique tobacco. Is just high pressure on tobacco in barrels enough? Do I need to add any special substance to the tobacco before I compress it?
Perique simply requires between 30 to 50 psi (pounds per square inch), maintained over a period of 3 to 6 months. The tobacco should be in high case initially, using only non-chlorinated water. The pressure should provide a complete, liquid seal. Don't add any other substances.
Bob
EDIT: I know of no value to heating pressure-cured tobacco.
Bob
EDIT: I know of no value to heating pressure-cured tobacco.
This is a great thread on making your own Perique.
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...
ChinaVoodoo
Moderator
No. Absolutely not.
saman_ghaderian
Well-Known Member
Thank you dear Bob
Good day everyone
Sorry for my English
I did not really understand, after I clamped the press, the juice came out, but it dries up, do I need to add water to limit the access of oxygen, or just wait 3 months
And also, mold appears on top, is this normal?, Or do you need to do something with it
Sorry for my English
I did not really understand, after I clamped the press, the juice came out, but it dries up, do I need to add water to limit the access of oxygen, or just wait 3 months
And also, mold appears on top, is this normal?, Or do you need to do something with it
I always add just a little water, as often as needed, in order to maintain a liquid seal above the tobacco, otherwise it can mold or spoil.
Bob
Bob
Thank you
and the mold that appears on top of the juice above the press cork, as I understand it, you can just wash off the
Grape pomace is good. Often, Perique will acquire a barnyard aroma for a few weeks. During that time, E. coli bacteria are fighting against the Pichia anomala yeast for dominance, with a good, liquid seal and pressure (anaerobic conditions), the Pichia anomala will win the competition, and produce the familiar Perique aroma.
Bob
Bob
I left one sheet, after drying it smells like ammonia, I think that little time has passed, I will wait, and I will not open the press anymore
I open the Perique press, I remove all the leaves, carefully spread them out on a surface, then repack them, adding additional moisture if needed. Traditionally, this is done after the first few weeks, then two or three additional times during the following 3 to 6 months of pressure processing. Each time the leaf is exposed to air, the color of the tobacco darkens, as the exposure to air oxidizes nicotine. I believe that several exposures to air affects the end color, but not the end aroma or smoking quality.
Bob
Bob
Yes, thanks, I understood about oxidation, I already read this today in the old topic
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.
1. Virginia France, Strips form, nicotine 1.19%, sugar 21.54%.
2. Virginia Croatia, Strips form, nicotine 1.74%, sugar 19.38%.
3. Virginia Italy, Strips Form, Nicotine 2.31%, Sugar 20.75%.
4. Virginia Zimbabwe, Strips Form, Nicotine 2.75%, Sugar 20.13%.
5. Virginia Mozambique, Strips Form, Nicotine 3.62%, Sugar 9.18%.
Which one in your opinion from the list is better to ferment like perique ???
Any of them should make excellent Perique. The nicotine of the Perique will be determined by the nicotine of the variety.
Bob
Bob
I don't know.
Bob
Bob
