DGBAMA
Well-Known Member
Thanks both of u. My garage doesn't freeze, but will likely see upper 30s at some point. Starting a batch that I just want out of sight, out of mind, time really doesn't matter.
Really Easy Perique Press
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BriarRabbit
Member
It very rarely (does) freeze there in SJP. A good site will give you a better idea of what you're looking at for those who want to "mimic" conditions. I think a bigger concern would be humidity. It very very rarely drops below 60% and average is mid-80's. Temp would also play a role along with the humidity since cooler weather retards the growth of molds and heat assist in fermentation. Basically, I don't think I could do this process in my garage in Texas where it gets to 120+ degrees and this morning it was 21. My back porch, part of which is enclosed... kind of and I've never seen it higher than 95 or lower than 41; pretty much like SJP except for the humidity (if that even matters). Cant wait to see how those 3 tobacco's turn out in December!
The tobacco within the press needs to be covered by a thin layer of liquid, so ambient humidity only influences how often you need to check that. BigBonner has demonstrated that Perique (a barrel full) in a hot barn will acquire some pretty aggressive odors that take a long time to dissipate.
Bob
Bob
jolly
Well-Known Member
I have some flu cured leaf from 2012 that doesn't burn/smoke well. Its kinda bitter and the ash is dark rather than white. my understanding is that there is too much carbohydrate in the leaf. I had hoped aging would help but it really hasn't. Any thoughts as to whether this fermentation process would bring it around? I may try it anyway, since the leaf is a waste otherwise.
Great thread btw -- perique is my favorite tobacco.
Great thread btw -- perique is my favorite tobacco.
Kilning for a month (~125ºF @ 60-75% RH) may help to eliminate the excess carbs and proteins, to yield smokable leaf. The Perique process, discussed in this thread, will yield Perique for pipe blending, and seems to work well for any variety of color-cured leaf.
Bob
Bob
The reason flue cured tastes "sweet" is due to the carbohydrate content. Decreasing it will lessen the smoothness and sweetness. Perique is typically made with a Burley type tobacco so there would be little to no carbohydrate present. With that said.. go ahead and try making Perique. You'll never know until you try. You could call it Fluerique Perique.
jolly
Well-Known Member
Thanks Bob, I've done several rounds of dashboard curing for probably a total of 5 months, but it's still pretty acrid. I noticed the significantly thinner leaf in some of your pics and thought this might salvage it.
I was going to give it a shot anyway -- maybe it'll redeem this unusable stuff.
My 1 pint jars are very difficult to unpack and fragile, especially after sitting packed for almost a year. My next batch will be in PVC tubes. Plumbing tubes are designed to hold pressure and the cylinders can be opened on both ends and leaf pushed out.
I will keep you posted!
Oldbear
I will keep you posted!
Oldbear
PVC tubes are no way even remotely considered "food safe" You will probably leach out quite a bit of nasty chemicals using them. Just something to consider.
jojjas
Well-Known Member
I have a jar of burley packed moist without pressure. After a week I have several small spots of mold growth, but they are not progressing and the batch is stable. My pressure packed perique jars are starting to darken well with no visible mold.
The dark areas of my pressure treated leaf are mostly near the top, which suggests that a small amount of air might be needed for proper fermentation.
Oldbear
The dark areas of my pressure treated leaf are mostly near the top, which suggests that a small amount of air might be needed for proper fermentation.
Oldbear
I'm not sure if anyone does.
That's why Perique is taken out several times, broken down and repacked.
Typically, when unpacked the perique from the barrels has an ammonia odor and must be aired out briefly before repacking. The ammonia odor is probably similar to the odor from fermenting cigar leaf or other curing processes.
The perique process is one of alternating anaerobic and aerobic respiration/fermentation that creates an alkaline tobacco with a lot of available nicotine.
Oldbear
The perique process is one of alternating anaerobic and aerobic respiration/fermentation that creates an alkaline tobacco with a lot of available nicotine.
Oldbear
It appears to be standard issue for most inexpensive home plumbing construction.
Oldbear
That's CPVC. Not sure that is food safe either although it's what's in my house.
PVC accounts for the majority of drinking water pipe in the US, including the buried supply pipe for drinking water from municipalities. CPVC has a higher resistance to heat and is used mainly for hot water due to it's high cost. Personally, I prefer copper for drinking water and PVC for drain pipe.
ArizonaDave
Well-Known Member
I like copper as well. We also have a 5 stage RO filter in the house for drinking water. Part of our line is copper, part of it is a new flex pipe, forgot the name of it. We had this house built in 2011. I'm retired now, except for 'Baccy. I have the growing fever.
ChinaVoodoo
Moderator
What about the oak? I haven't read any comments on that. I imagine as with any beverage, the oak barrel would impart a certain amount of character.
I wouldn't call it an experiment, because I have no control batch, but I added Hungarian oak cubes to my perique which is in a vacuum bag at present. I figure it can't hurt. They are about a cubic centimetre, so it'll be easy to remove them.
I wouldn't call it an experiment, because I have no control batch, but I added Hungarian oak cubes to my perique which is in a vacuum bag at present. I figure it can't hurt. They are about a cubic centimetre, so it'll be easy to remove them.
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