When making my own Cavendish, should I add the intended flavoring agents before or after the steaming process? From what I can read here https://dutchpipesmoker.wordpress.com/tag/danish-cavendish/ it should be before before
Flavorings before or after steaming
- Thread starter storfiskarn52
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I don't add flavorings but I've made Cavendish with Virginia Brightleaf and then added Perique afterwards. I also made Cavendish with Virginia Brightleaf and Perique. It did not taste as good as when I added the Perique afterwards. I would think that the excessive heat would destroy (oxidize) any flavorings that were added.
I don't mean to always sound like a contrarian, but maybe this will help. Some cavendishes are purely flavored with the water based casing that it is processed in, such as PS LTF. And, some may be topped afterwards, but then it is technically an aromatic. However, you'd have to have a pretty well tested casing recipe that reacts well with whatever tobacco you are using. And, most companies guard these recipes. Your best bet is to top it afterwards. Unless you feel like experimenting. So, it just depends on what you want.
I used a small amount of honey when I processed my Virginias this year and last. I will get a shredder for next year, to try to process my stuff as professionally as jitter does. But, I used the whole leaf, and I used the honey because it was suggested as an anti-mold agent. But, I used as little as possible and rolled mine into rope twists, then put it through the pressure cooker. I really want to let it age another year, but in sampling a small amount from last year's harvest, it worked well, but I do taste a hint of honey, similar to Newminsters Superior Navy Flake. I want to try using coconut milk and honey also. I've heard it works well.
I used a small amount of honey when I processed my Virginias this year and last. I will get a shredder for next year, to try to process my stuff as professionally as jitter does. But, I used the whole leaf, and I used the honey because it was suggested as an anti-mold agent. But, I used as little as possible and rolled mine into rope twists, then put it through the pressure cooker. I really want to let it age another year, but in sampling a small amount from last year's harvest, it worked well, but I do taste a hint of honey, similar to Newminsters Superior Navy Flake. I want to try using coconut milk and honey also. I've heard it works well.
I will let you know in the future. I've only grown for three years. And last year was my first year to process this way. So, I can't say. But, I don't see why not. I think the bigger question is how long.
But, all of the companies, processing is so many different ways, I think that no matter how you do it, you're likely to get something interesting.
But, all of the companies, processing is so many different ways, I think that no matter how you do it, you're likely to get something interesting.
What I've manage to find out, is that Cavendish do benefit from some aging, but the "pro-aging" with 20+ years aging will not be beneficial.
Please let me know, Cosmic about how things are going!
Please let me know, Cosmic about how things are going!
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