For VA's I love a nice vanilla case and for Burley's I enjoy either cocoa or coffee. For Turkish or Orientals, I prefer these in English blends so I say no casingOk. A few items:
What are your favorite casing recipes for:
C) Does Turkish/Oriental need a casing?
I found a whole bunch of post from Ernie of Watch City on another forum. He went into great detail laying out the process and different options for creating the casing.How is the casing applied, versus flavoring? I've read about the difference but didn't retain the info, since I don't go beyond mixing pre-prepared leaf.
Casings are supposed to be unnoticeable, but as the decades pass by and crops taste very different, they have gotten heavy handed at this to keep their products consistent and branded with their proprietary flavorings. It is added early in tobacco processing. Toppings are added later in process, and add an actual flavoring to the tobacco.What is the difference - if any - between a casing and a topping? I’ve seen the terms used as if thee mean different things.
How much casing are you using per pound of tobacco?These look more like toppings than casings. I have found on my own homegrown...
one cup of warm water
about a Tablespoon of honey
half a teaspoon of malic acid
half a teaspoon of citric acid
This is not so much for taste as preventing mold by increasing the acidity to a range above where mold will grow. The touch of honey is barely detected in the smoke, but the malic acid mixed with Virginias adds a touch of warm apple flavoring.
I will be trying mead on my next crop, in place of honey and water, as the alcohol will help it soak in without adding too much honey flavoring.
The purpose of the casing is to help prevent mold, slow the burn rate, and compliment the tobacco flavoring... although on a commercial level, they add proprietary flavors for branding. Stokkeby, MacBaron, Sutliff, etc... seem to be the most obvious at this.
I, like to case my tobacco when I am rehydrating it after curing and storage. I use a steamer to first get the tobacco softened and open the pores, and then lightly mist the tobacco with the casing. Then, I can roll twists or slice it into ribbon. If I am using a tabletop shredder, I shred it while dry, then case it, and let it dry for a bit.How is the casing applied, versus flavoring? I've read about the difference but didn't retain the info, since I don't go beyond mixing pre-prepared leaf.
I think Cosmic is particularly sensitive to the taste. He won’t smoke Sutliff 515 RC1. Says it tastes like a vinegar aromatic ?
I do smell a vinegar/acetic acid smell in the Sutliff, but I don’t taste it in the smoke. ?
Lately it has. But, acetic acid also naturally forms in tobaccos for the experienced producers. McClelland never added it, according to Mike McNiel and Greg Pease. And, like wines, vinegar carries with it an essence of the fruit it was made from, which can react with the fragrances of the tobacco, and can produce an ammonia. We had a whole thread on this a few weeks ago.It's part of a vinegar taste fad lately but acetic acid has a long history in tobacco casing.