Killed enzymes

[CaptainAubrey]

I have some tobacco where the enzymes may have been killed off with heat. If I shred it along with something like some unfermented Corojo and then attempt a mason jar ferment do you think the Corojo enzymes would mingle with the other tobacco and help it ferment? I mention Corojo as it seems very mild and I think it won't affect the flavor of the other tobacco much but at least will dilute its harshness.

Thanks,
John
Dallas, TX - but wishing I was back in Forks of Buffalo, VA

 

[deluxestogie]

I don't know what a "mason jar ferment" is. Try it and see. Another approach would be stuff the mixed shred in a freezer Ziploc bag, and press it for 3 to 8 weeks.

Bob

 

[CaptainAubrey]

Sorry for the corn fusion but I thought I had read here at FTT about folks putting tobacco in jars and holding them at 130 degrees as it would be easier than trying to maintain humidity in a larger container. But maybe I was mistaken.

Once upon a time I thought I had made a mistake but I was wrong. Twas a whole tobacco sled full of them.

Thanks for the suggestion.

John, the witless

 

[deluxestogie]

You are quite correct about jars. I misunderstood "Mason jar ferment" as being some other method. Many forum members do use assorted closed containers (bags, jars, etc.) inside their kilns, along with a dry heat source. My own preference is to use large, open bags inside my kiln—held at 123-128°F, with water in the Crockpot. I ignore the humidity (i.e. don't measure it), and just refill the Crockpot when it runs dry.

The primary oxidase enzyme in tobacco leaf is destroyed at ~149°F, and the secondary enzyme at ~191°F.

Bob