NZ Homegrown

[Ahi Ka]

Just a few pics to share the excitement. This crop has little to do with my efforts and more to do with great summer weather and a surprisingly good curing spot. We have burley, goose creek red and a random one which popped up, maybe Va Gold from hobbiton.

After picking, I decided to thresh (remove stem) and bag up to ferment in the kiln for 2 months. This equates to roughly 2 years ageing. When they come out I’ll press into plugs and vacuum seal for a few more years before blending

 

[bluegrassbrian]

Lovely!
Are you a Kiwi by birth?

 

[mingc]

Nice work! Can you describe what's in the last photo? The cabinet (a former fridge?) with computer fans. Is that a crockpot at the bottom?

 

[canucklehead]

Nice job! Tobacco looks great.

 

[canucklehead]

Lovely!
Are you a Kiwi by birth?

 

[Ahi Ka]

Lovely!
Are you a Kiwi by birth?

Lol that’s the first time I’ve been asked that.

yep I’m born and bred here. However, I only refer to myself as a kiwi when talking to people from overseas. Here, I’m a Pākehā or a Tangata Tiriti ✌?

 

[Ahi Ka]

Nice work! Can you describe what's in the last photo? The cabinet (a former fridge?) with computer fans. Is that a crockpot at the bottom?

Yep you guessed it all.

I use this to make an insulated kiln to ferment/sweat the leaf for 6weeks or so. This causes the same enzyme reactions as about 1 year or so of ageing (I made a mistake and wrote 2 years above).

Basically the goal is to replicate and hold the environmental conditions which occur naturally about 4 times a year for about a week each. I use bags to seal in moisture, but in theory I could just use the entire fridge as a big insulated container. The slow cooker provides enough heat to keep the temperature between 50-55c to avoid mould.

a kiln is generally only used for leaf which has been air cured, as opposed to leaf which has been cured using heat (flue or smoke).

 

[bluegrassbrian]

Lol that’s the first time I’ve been asked that.

yep I’m born and bred here. However, I only refer to myself as a kiwi when talking to people from overseas. Here, I’m a Pākehā or a Tangata Tiriti ✌?

Ahaha very cool.
Always wanted to visit, especially Dunedin - I'm a big fan of the old Flying Nun Records.
Jean Paul Sartre Experience is one of my favorite bands of all time.

 

[Ahi Ka]

Ahaha very cool.
Always wanted to visit, especially Dunedin - I'm a big fan of the old Flying Nun Records.
Jean Paul Sartre Experience is one of my favorite bands of all time.

Noice!

have you heard of this book?

 

[mingc]

Yep you guessed it all.

I use this to make an insulated kiln to ferment/sweat the leaf for 6weeks or so. This causes the same enzyme reactions as about 1 year or so of ageing (I made a mistake and wrote 2 years above).

Basically the goal is to replicate and hold the environmental conditions which occur naturally about 4 times a year for about a week each. I use bags to seal in moisture, but in theory I could just use the entire fridge as a big insulated container. The slow cooker provides enough heat to keep the temperature between 50-55c to avoid mould.

a kiln is generally only used for leaf which has been air cured, as opposed to leaf which has been cured using heat (flue or smoke).

I'm very impressed! I assume there's water in the crockpot as well so it's pretty humid in the kiln?

When do you begin latakia production? ?

 

[Ahi Ka]

Well I better grow some orientals before I start taking orders

while I’m not drawn to Latakia beyond condimental amounts, or a decade old where it’s smokiness fades, I would love to try making it atleast once using some native aromatic woods. I also have been experimenting with infusing/scenting leaf with different fruits, flowers and leaves we have growing here.

yeah the crock pot would have water in it and be required to be topped up once or twice a week if I were using the entire kiln as a humidity controlled environment. I just use water until the leaves are moist enough and then I seal the bags. That keeps the humidity inside the bags sufficient for the duration of the kiln run, and I’ve found it more manageable while still learning the ropes

when @mortonbriar has his crop ready he can then bag it up and chuck it in too

 

[OzPiper]

Dave,
I take it that your wife is OK with your set-up
If I tried that at home, I'd be looking for alternative accommodation
And possibly a divorce lawyer

 

[kcghost]

That's a nice stash of tobacco you have there!!

 

[Ahi Ka]

Dave,
I take it that your wife is OK with your set-up
If I tried that at home, I'd be looking for alternative accommodation
And possibly a divorce lawyer

Haha whose to say I’m not living in the shed

 

[Ahi Ka]

That's a nice stash of tobacco you have there!!

Thanks bro. I’ll wait till I’ve made the plugs before I weigh it, but it’s probably around 2-3lbs

 

[OzPiper]

Haha whose to say I’m not living in the shed

I would too - just in case it "mysteriously" turns into compost

 

[Ahi Ka]

I would too - just in case it "mysteriously" turns into compost

Well at least that would sort out the shortfall on your supply of perique lol

 

[mortonbriar]

Tu meke!

 

[bluegrassbrian]

Noice!

have you heard of this book?

View attachment 139533

I've seen It but never read it. Thanks for the reminder - I'm going to add it to my queue!

 

[pantsBoots]

Just a few pics to share the excitement. This crop has little to do with my efforts and more to do with great summer weather and a surprisingly good curing spot. We have burley, goose creek red and a random one which popped up, maybe Va Gold from hobbiton.

After picking, I decided to thresh (remove stem) and bag up to ferment in the kiln for 2 months. This equates to roughly 2 years ageing. When they come out I’ll press into plugs and vacuum seal for a few more years before blending



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Very, very impressive! Do you flue cure your Virginias, or does this kiln replace the need for flue curing? In growing my first Virginia tobacco this year (I live in Tennessee which is traditionally Burley country).