Im wide open for advice on storage.

[paintercote]

OK, I finally got my harvest dried / curled. My electric bill doubled (heat and humidifiers). I have a mix of golden and not-so-nice leaves that I will soon be posting pictures of. Maybe, not enough to justify 6 weeks of kilning. So, I was thinking of stowing the leaves until next season / harvest. I have the 72 humidity-rated pouches and/or I have seal-a-meal capabilities, or, for learning curve purposes, I could "pressure-stack" them to ferment. Like I staled, I have a kiln but not enough good leaves to justify kiln fermenting (electric bill). I am anxious to try the pressure curing if I have enough, in a "box", this would stop the electric bill bombardment. WHAT WOULD YOU DO? I am open for any advice or just ideas from as many folk who are willing to indulge. The topics (if-u-please) would be as follows.....1. storage...2. fermenting......3.just-a-thought. Thanks

 

[deluxestogie]

Store the leaf in low case, not at 72%. If it becomes totally dry (shatters on contact), just keep it somewhere away from getting bumped.

The practice of stacking leaf to ferment requires quantities in the range of 5000 pounds, and frequent tear-down and rebuilding. A bale of leaf (minimum of about 100 pounds) stored with enough moisture and warmth will begin to ferment (and maybe mold). It's not the pressure of the stack, but the insulation provided by the exterior portions of the stack, allowing the tiny heat of natural fermentation to be trapped near the center of the pile. I consider such methods impractical for any home grower other than a commercial tobacco farmer.

My kiln uses a 300 watt, 6 quart Crockpot for both heat and humidity. The Crockpot cycles on less than half the time. So the consumption of electricity is similar to less than two 75-watt incandescent light bulbs.

Bob

 

[ChinaVoodoo]

For straight up storage, I use plastic brewing primary fermenter buckets. Food safe. No flavour. Vapour proof, and not as ugly as home depot buckets.

 

[paintercote]

For straight up storage, I use plastic brewing primary fermenter buckets. Food safe. No flavour. Vapour proof, and not as ugly as home depot buckets.

Im in luck for that because I am a painter and have lots of buckets. I wash them with straight vinegar and make sure the seal ring is in good shape. Me and the wife store food in them.

 

[Knucklehead]

You could save money next year by curing in a chamber instead of a room or tent. A member used his kiln to cure by providing ideal air curing conditions inside his insulated box. This should also help prevent drying green. It sounds like the electric savings will more than pay for a curing box/kiln/flue cure chamber.

DGBAMA Redneck Curing Chamber Build

To preface, my intent this year as a first time grower was simply to have smokable at minimal cost. Grow, hang, dry, smoke..............Weather in the S.E. has been something of a "B#$%^" this year. Our August weather should be great for air curing......mid-upper 90s w/ good...

fairtradetobacco.com

 

[paintercote]

that was in my plan for next year now that I found out how to properly "yellow" them on the table.