different ways to make fermented tobacco at home, how to make a fermenter with your own hands (2024)

Homemade tobacco is a real treat for connoisseurs. In contrast to the industrial one, it has a more aromatic smell and a pleasant taste. It is safer as it is not processed with chemicals.

But growing and drying tobacco is only part of the harvesting process. To obtain a mild taste and reveal the aroma, tobacco is fermented. In this article, we will figure out how to ferment tobacco at home.

What is fermentation

To obtain aromatic tobacco with a pleasant taste and necessary strength, not simple enough dry tobacco leaves... Aromatic substances and nicotine are contained in the vacuoles of plant cells - special organelles with dense membranes. Also, dried raw materials contain pectins, proteins and starchy substances, the destruction of which increases the astringency and aroma of tobacco.

To destroy the storage substances and vacuole shells, it is required to activate the lysis of chemicals using cell enzymes... The activation of cellular enzyme systems that trigger the breakdown of carbohydrates and proteins, followed by the release of nicotine from vacuoles, is called the fermentation process.

Reference. Kentucky Barley and Yubileiny New 142 tobacco varieties do not require fermentation, they are used immediately after drying.

Dark brown fermented tobacco leaves without greening... The herbaceous smell is replaced by an aromatic tobacco smell, characteristic tart notes appear, and the taste of tobacco is revealed. After fermentation, tobacco smoke becomes less pungent, bitterness decreases, the tobacco itself smolders better and does not go out when burned.

Conditions for the activation of tobacco enzymes

Plant enzymes are complex proteins that activate chemical intracellular processes. Enzymes are biological catalysts, they accelerate the natural processes of oxidation, destruction or synthesis by hundreds of times.

Any biochemical process requires water - a medium for reactions to occur... Fermentation takes place at a humidity of 60-70%, for which the dried raw materials are sprayed from a spray bottle and covered with a waterproof material to maintain the moisture level. At this stage, you can flavor the tobacco by dissolving essential oils, cognac or honey in water.

The higher the cell temperature, the more active the enzymes, but temperatures above + 50 ° C can destroy the biological catalysts themselves, therefore, a constant temperature of + 45-50 ° C should be maintained. It must be kept for up to ten days for fermentation to complete.

Temperature and humidity can not only ferment tobacco, but also become favorable conditions for the germination of mold on tobacco raw materials, therefore, another condition for proper fermentation is the sterility of objects that touch tobacco.

Fermented tobacco is slightly dry so that the leaves remain flexible and do not break when fractured, but are dry to the touch. Such tobacco can be used immediately or stored.

Preparation of raw tobacco for fermentation

Dry leaves can be separated from the veins and chopped before the fermentation procedure, but this procedure is optional.Veins and stalks of tobacco are sometimes not thrown away, but crushed and used for agricultural purposes to protect against insect pests. Tobacco broth and infusion, which are sprayed with fruit crops, is an environmentally friendly insecticide.

Sheet raw materials are sprayed with water at the rate of 1 spray gun per 1 sheet... After that, the tobacco is covered with a damp cloth for 2-4 hours. When the leaves become stiff and stop breaking when deformed, they are folded into a bag or clean glass jar. Drops from wet leaves are removed with a dry towel.

If, when heated to + 50 ° C, condensation forms on the walls of the bag or can, raw tobacco is slightly dried and re-laid for fermentation. Before laying the raw materials, packages or glass jars should be disinfected with alcohol or vodka so that the tobacco does not grow moldy.

Fermentation methods at home

Fermentation of tobacco at home does not require special equipment... Constant heating is provided at home using household heating appliances.

Stove

To the happy owners of the Russian oven it is enough to lay containers with wet tobacco covered with a cloth on a cover or a stove bench and heat the stove every two days. Stone and clay retain heat for a long time, which allows you to get a fragrant fermented tobacco in 7-10 days.

Heating battery

During the heating season, central heating batteries or heaters are used. Their temperature is slightly higher than required for fermentation, therefore containers with tobacco are covered with a sweater or towelto prevent overheating and destruction of tobacco enzymes. This fermentation can take up to 30 days.

Reference. The longer the tobacco is aged during fermentation, the more aromatic and softer the smoke will be.

Oven

An oven with a temperature controller will do. It is preferable to use an electric oven... In this case, the tobacco is fermented in cans, the bags will melt on contact with the cabinet walls and grates. It is enough to turn on the oven once a day for 8-10 hours at a set temperature of + 50 ° C and a closed cabinet door. In 6-7 days the tobacco will be ready.

Multicooker

The tobacco is rolled up and placed in a cloth bag... They are laid in layers in a multicooker container, the temperature is set to + 45-50 ° C. The steam release valve is covered with foil so that moisture does not evaporate. 2-3 times a day, the layers of tobacco are mixed so that the heating is uniform. After 3-4 days the tobacco is ready for use.

Microwave

One of the fastest fermentation methods... Prepared leaves are cut into strips of 2 mm and placed in glass jars. Then they are covered with a glass lid or saucer on top so that the moisture does not evaporate. The minimum power is set on the microwave panel.

Heating is continued for 30 minutes, after which the cans are cooled. The heating process is repeated 3-4 times until the required aroma... In general, the process will take 5-6 hours. To prevent the tobacco from burning, it is stirred in the intervals between heatings.

Water bath

The jar with prepared leaves is placed in a hot water bath with the lid closed.... At the same time, the temperature of the water in the bath is monitored - it should not exceed + 60 ° C. This fermentation lasts 4.5-6 hours.

other methods

Fermentation can take place naturally without the use of apparatus... These methods were used when it was possible to prepare tobacco only with the use of solar heat, even before technological progress burst into people's lives.

The first ancient method of fermentation can be carried out in the summer in sunny, dry weather. Banks with moistened tobacco are buried in the ground 30 cm deep... The soil warmed up by the sun keeps the fermentation temperature constant, and after 3-4 days the tobacco will be ready.

The second way is cans with prepared raw tobacco are taken out in the sun and placed on a metal tray or a dark stone that heats up naturally.Since the jars cool down overnight, this fermentation can take 10-15 days.

Cooking tobacco in a fermentation cabinet

Highest quality the fermentation process takes place in a special fermentation cabinet.

Pros of using it:

• tobacco does not absorb foreign odors and does not scent the room or household appliances itself;
• fermentation occurs evenly along the entire length of the tobacco leaves;
• the process proceeds relatively quickly - from three to six days;
• minimum expenditure of time and effort to control fermentation;
• large volumes of tobacco can be fermented at a time.

Such the wardrobe is easy to do with your own hands from scrap materials... You can also purchase a ready-made fermenter.

It can be useful:

Varieties and characteristics of tobacco varieties

Tobacco varieties that do not require fermentation

The safest ways to store tobacco

Making a fermentation cabinet

If you do not want to purchase a ready-made unit, we offer you instructions on how to make a fermenter with your own hands. Fermentation chambers have two main requirements: fire safety and low energy consumption.

Materials for making the cabinet:

1. Metal box and wooden planks... The metal frame can be welded independently from tin sheets, the volume of the box is selected based on the estimated volume of tobacco blanks. The top of the metal structure is upholstered with wood with a refractory impregnation to save energy for heat transfer. If metal welding and carpentry isn't your thing, you can use an old refrigerator, metal safe, or an old oven. The main thing is that the structure has a door, a metal bottom for attaching heating elements and does not have plastic elements inside.
2. A heating element... Heating elements of electric stoves, air heating elements, infrared lamps or heat guns are used as such devices. The main requirement is the presence of a temperature controller. One of the most economical options in terms of energy saving is infrared lamps. They provide soft, uniform heat and can be used indoors without heating. These lamps are sold in hardware and veterinary stores (they are also used for bird incubators).
3. Controller and accessories... This component of the fermentation cabinet automatically turns the heating element on and off, so that the cabinet maintains a constant temperature regardless of external conditions. If you don't want to mess with an electrician, use a heating element with a regulator - for example, elements of an electric stove regulator. But at the same time, you will have to periodically check the temperature in the cabinet and independently adjust the level of power supplied to the heating element, turn on or off the heater if necessary.
4. Electric wires with protection, switch, plug for connection to the mains.
5. Metal grilles.
6. Refractory impregnations or liquid glass, screws, nails, doorknobs and other small consumables.

Materials and components can be purchased at hardware and hardware stores.

Stages of cabinet making:

1. Sheets of metal sheet of the required size and corner metal profiles of the required length are cut. The structural elements are welded together. Metal corners are welded inside the cabinet for subsequent fastening of metal gratings.
2. Wooden boards are cut to fit the size of the cabinet and treated with fire-resistant impregnation. After it dries, the cabinet is upholstered with them from the outside around the perimeter, the joints in the corners are upholstered with an angular metal profile. Boards are attached to the door using U-shaped metal profiles.
3. The door is attached to the cabinet with metal hinges. A heat-resistant rubber seal can be attached to the perimeter of the door.
4. A lock is attached to the wall of the cabinet and the door (a regular hook with an eyelet will do).
5. Wooden or metal legs are attached to the base of the cabinet with self-tapping screws. It is better not to use plastic if the heating element is attached to the bottom of the cabinet, as the bottom will heat up.
6. Heating elements are attached to the base of the cabinet. If infrared lamps are used, they are fixed to the sides of the cabinet so that each shelf is illuminated by one lamp. The necessary holes for wiring are drilled.
7. The controller and accessories, regulators and sensors are attached. Wires are being laid. To prevent them from overheating, they are laid outside the box.
8. Metal grilles and a door handle are installed. If desired, the box is coated on the outside with radiator paint.

If you used a body from an old refrigerator, it is enough to install the heating element, controller, wiring and dismantle the internal plastic elements.

The cabinet can be installed in any room protected from rain... In addition to fermentation of tobacco, this design is suitable for fermentation of tea, drying herbs, mushrooms and berries.

Fermentation Procedure in a Fermentation Cabinet

The moistened prepared tobacco is folded into glass jars and tightly closed with a lid so that the moisture does not evaporate. The temperature is set on the regulator + 50 ° С, tobacco is placed on the shelves of the cabinet.

During fermentation, the cabinet is open around the clock... If there is no temperature sensor inside or the cabinet is not equipped with a controller, the temperature inside it is measured once a day and the heat supply is adjusted if necessary. After 3-6 days, the tobacco is ready for use.

Read also:

A Guide To How To Grow Virginia 202 Tobacco

One of the best aromatic varieties of tobacco - "Dubek"

Recommendations for obtaining fermented tobacco

When carrying out fermentation, it is worth considering a number of subtleties.in order to control the process and correct mistakes or weed out defects in time.

Tips for getting a quality product:

1. Fermented tobacco has a rich brown color and a specific tobacco flavor. Green leaves or leaves with a smell of burning, rot or mold should be thrown away, these signs indicate deterioration of raw materials.
2. When carrying out a long fermentation after 2-3 days, the leaves begin to exude honey notes in the aroma. If they are not there, this indicates an insufficient or excessive fermentation temperature, the heat supply should be adjusted.
3. Condensation must not accumulate in jars or bags during fermentation. If droplets of liquid form on the walls of the container, the tobacco is waterlogged. The leaves should be dried immediately, and the container should be wiped dry with a towel before re-filling the raw materials, otherwise the stocks will become moldy or moldy.
4. After fermentation, you can let the tobacco sit for 1-2 days to make the leaves more aromatic and strong.

The fermentation process does not stop after it has startedso the longer the tobacco is stored before use, the more flavorful it will become.

Conclusion

Fermentation is a complex biochemical process that produces a more aromatic and rich tobacco.

It can be carried out in the sun and at home using radiators, an oven, a microwave oven, a water bath or a multicooker. The best quality tobacco is prepared in a special fermentation cabinet, which you can make yourself. After fermentation, the tobacco acquires its characteristic aroma, flavor and golden brown color.