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Thing is, if you wet down the tobacco with a fine water mist, you might think that you can do the same thing to refresh the tobacco - but it wont work.. all you get it dry tobacco that is now wet but has none of the appearance texture feel or smokablity of being fresh.
But whats the process and how far can it be taken?
Greats answers abecedarian and buni11687. Evaporation in a micro ecosystem coupled with natures striving to maintain equilibrium. Interesting.
It's like a way of infusion.. are there commercial process that utilize this method?
are there commercial process that utilize this method?
Adding flavor by infusion is a careful balance of maintaining the cigar's original natural flavor and delicately introducing a new complementary flavor.
Place your cigars into the humidor or box with the coffee or other product you have chosen. Close the lid on the humidor or box, and make sure that it is sealed tightly.
Leave the cigars for between two and four weeks to infuse. The longer you leave the cigars, the stronger the infusion will be.
buni11687 did a better job, providing a link to explain how to enhance the flavors.
reply to post by abecedarian
I think you nailed it. Thanks !!
Er.. you know thats exactly what we are doing here.. creating our own humidors. I never heard this trick put that way but thats just what we are doing. I dont smoke cigars. I use a e-cig mostly but roll your own tobacco like Top in an emergency. ( i prefer the e-cig)edit on 21-1-2014 by JohnPhoenix because: sp
Cigars and other tobacco are hygroscopic in nature, meaning they hold and release humidity — sort of like they breathe. Does the humidor keep your cigars at your preferred humidity level and temperature
Hygroscopic substances include cellulose fibers (such as cotton and paper), sugar, caramel, honey, glycerol, ethanol, methanol, diesel fuel, sulfuric acid, methamphetamine, many fertilizer chemicals, many salts (including table salt), and a wide variety of other substances.
Sorption behavior of hygroscopic products
The profile of a sorption isotherm is characteristic of the hygroscopicity of a product, the sorption behavior of a product being dependent on temperature. Highly hygroscopic products exhibit a steep sorption isotherm, while sparingly hygroscopic products exhibit flat sorption isotherms.
A measure of the hygroscopicity of a product is consequently the magnitude of the increase or decrease in its water content as a function of relative humidity at a certain temperature. Weakly hygroscopic products exhibit no or only a slight change in their water content as a consequence of variations in relative humidity. In strongly hygroscopic products, water content may vary widely.
By determining the water content of a product, it is possible, using a sorption isotherm, to establish how the product will behave in the hold/container.
Figure 2 shows the sorption isotherm for wheat at 20°C. At a measured water content of 12% and a relative humidity of the ambient air of 75%, the point of intersection lies below the sorption isotherm (see cross).
In an unventilated hold, relative humidity would decrease as a result of the absorption of water vapor by the hygroscopic product until a state of equilibrium is reached at a relative humidity of just below 60%. Since the amount of water vapor available for absorption is small, the water content of a product hardly changes during this process. In general, there is no risk of depreciation and ventilation is unnecessary, unless the product is prone to desiccation damage (tobacco, tea, wood, leather). In this case, the hold/container would have to be ventilated with suitable ventilation air to prevent drying-out.