Radagast Grow blog attempt 2020
- Thread starter Radagast
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No I like it keep em comin'!
That was the best tornado designed building pic I had around here, sorry I can't top it 
Since neither you nor I would toss the leaf at this point, just watch it, and see how it turns out. The pattern of transition during curing can sometimes be odd.
Bob
Bob
I just put the fan on it a bit stronger. Don't want to lose beautiful tobacco.
But if it rots, it will be ugly tobacco. It's okay to lose ugly tobacco.
Bob
Bob
Good point.
ChinaVoodoo
Moderator
There's a tobacco in Italy that's fermented in super wet piles during the yellowing, wilting stage. I believe it is the strain Beneventano that is used. And I have always wondered if these kinda rotty parts on your tobacco, which we all get, are similar to the entire leaves derived from the Italian process.
Maybe one of our amazing Italian members can add clarity.
Maybe one of our amazing Italian members can add clarity.
Alpine
Moderator
Beneventano leaves are picked, piled (still green) and covered with straw for 24 hours, then hung out to turn yellow.
Once yellowed, and still flexible, the leaves are piled again (leaf point toward the center) in small piles and fermented. A brief immersion in hot water of the leaves helps in starting said fermentation.
This process (in which the temperature of the pile rises to 60 C) is repeated many times during the subsequent 48 hrs , re-arranging the piles each time.
Once fermentation is complete, the leaves are hung out to dry. The whole process takes 5 to 6 days to complete.
It is labor intensive, and the finished product is no longer appreciated by the market (too strong!) apart a few connoisseurs and aficionados. It represents a mere 0.2% of the total Italian tobacco production.
It is worth noting that Beneventano descends from Brazilian tobacco, imported from Bahia, around 1840 and natural selection has made it fit for the peculiar dirt of the provinces of Benevento and Avellino.
pier
Once yellowed, and still flexible, the leaves are piled again (leaf point toward the center) in small piles and fermented. A brief immersion in hot water of the leaves helps in starting said fermentation.
This process (in which the temperature of the pile rises to 60 C) is repeated many times during the subsequent 48 hrs , re-arranging the piles each time.
Once fermentation is complete, the leaves are hung out to dry. The whole process takes 5 to 6 days to complete.
It is labor intensive, and the finished product is no longer appreciated by the market (too strong!) apart a few connoisseurs and aficionados. It represents a mere 0.2% of the total Italian tobacco production.
It is worth noting that Beneventano descends from Brazilian tobacco, imported from Bahia, around 1840 and natural selection has made it fit for the peculiar dirt of the provinces of Benevento and Avellino.
pier
ChinaVoodoo
Moderator
That is a truly unexpected curing method. I have created a thread in Curing Arrangements, with an English translation of the Tobacco Beneventano document linked by @Alpine, and have added that to the Index of Key Forum Threads, under Curing - Other. Feel free to enter additional comments on this method to that thread.
fairtradetobacco.com
Bob
Tobacco Beneventano
Tobacco Beneventano It is a tobacco derived from Brazil Bahia, grown in the Brazilian state of Bahia. The original tobaccos from Bahia are used in the manufacture of cigars, especially for [wrapper] and [binder]. Benevento is a dark air-cured tobacco fermented during the cure. Botanical...
Thanks for that!
That's an interesting method ! Thanks @Alpine and @ChinaVoodoo for sharing.
I found this one but I will have to go back to read it, hopefully there’s some tidbits in there somewhere. It starts off promising.
fairtradetobacco.com
edit: I went back and it does answer your question with some extra tips and advice. One page thread.
Cavendish - Starting With Aged Tobacco vs. Starting With Unaged and aging the Cavendish
When making Cavendish is it necessary that aged baccy be used to provide a good finished product? Is it best to use aged baccy or make cavendish style and then age it? I'm wondering if the steam process is a style of fermentation. Does the steaming make quick work of some of the chemical...
edit: I went back and it does answer your question with some extra tips and advice. One page thread.
That is what I was looking for, thank you. How do you find stuff so easily? I have trouble coming up with specific info in searches.I found this one but I will have to go back to read it, hopefully there’s some tidbits in there somewhere. It starts off promising.
Cavendish - Starting With Aged Tobacco vs. Starting With Unaged and aging the Cavendish
When making Cavendish is it necessary that aged baccy be used to provide a good finished product? Is it best to use aged baccy or make cavendish style and then age it? I'm wondering if the steam process is a style of fermentation. Does the steaming make quick work of some of the chemical...
edit: I went back and it does answer your question with some extra tips and advice. One page thread.
ChinaVoodoo
Moderator
We pay him in kudos, so he's extra motivated.
ChinaVoodoo
Moderator
But seriously, it helps to find stuff when you remember the conversation from the first time around.
Ahh that would do it. Thanks guys.
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