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As I promised I would keep you informed on the progres of "new" historical snuffs.
Today I sauced a batch of Tabac de Paris
@MisterPaul and others: Something went wrong yesterday. Only half the message got posted. Tabac de Paris
@basement_shaman: I see it happend again. But I did not copy and paste I did type all the information like I always used to do. Maybe it doesn't like long messages.
Just give it another try: Virginia Tobacco is sauced with water, salt, natron (mixture of sodium carbonate and baking soda) tamarind; red wine; sugar syrup and cognac. After a few weeks of fermentation more salt is added and the snuff is tightly packed in a container and left to ferment for about 6 month!!!
Producing historical snuffs is time consuming>
We also sauced a third batch of Fijne Rotterdammer a.k.a. Doppelmops. When this is o.k. we have enough to let the windmill do its work.
Also a question was posed Can we make lemon flavoured Latakia Ao 1860 and can we make coffee flavoured Latakia Ao 1860.
If there is enough interes we will give it a try. Let me know if you are.
@Justin: You remembered correct. But my snuff is not old enough for such a compliment.
@Trackerdex and perique: Your interest is noted. But I need some more interesting parties.
@Trackerdex: A fortnignt ago we sieved and packed firmly together in a new container. At the moment it is fermenting further in the mill (without heating!) at environmental temperatures. Next week or so I'll have a look how it is progressing.
P. S. The new experiment on Latakia Coffee and Latakia Lemon will start the comming week.
@Mynheer: The first batch of the Karotten is now fermenting about 3/4 year. the second batch about 3 month. The third batch will be "gefisseleerd"within a couple of weeks.
So the planning is halfway 2016.