What do you think about this research project?

[SeanGAR]

I am trying to see if accelerated ageing of cigars is feasible. I am storing two different cigars at 60 °C (140 °F). They will be held at ~75% humidity for 2 months. Based on what we know of accelerated ageing of foods, that time and temperature combination should be equal (more or less) to 2-3 years at room temperature. The temperature is higher than anything mold or anything can grow and the humidity should prevent drying out.

I am testing La Finca Robustos and JR Cuban Alt Bolivar Coronas (which had a bit of ammonia). Cigars will be treated with age and other cigars from the same batch are held in a traveldor beside the oven.

I will equilibrate them at 70% and send them to some (un)lucky gorillas for analysis. They of course will be tasted blind. I'm thinking if I get feedback from 5-6 people I should have an idea of whether or not this can change the taste for the better via accelerated ageing.

I'm not about to put some PSD4s in there yet

[Da Klugs]

Typical Liberal always want things "now" (Just kidding) (No I really really mean just kidding) (Remember I was just kidding) (I respect your right to voice your views in any way you want ..I was just kidding honest) Neat idea. If it works man oh man gonna be a run on ovens around here.

[floydp]

Did you get a Government Grant for the research Sean???

[Barrythevic]

I hope you froze the cigars first, otherwise I can almost guarantee that you will hatch the beetles.

Good Luck

[galaga]

Originally Posted by SeanGAR

I am trying to see if accelerated ageing of cigars is feasible. I am storing two different cigars at 60 °C (140 °F). They will be held at ~75% humidity for 2 months. Based on what we know of accelerated ageing of foods, that time and temperature combination should be equal (more or less) to 2-3 years at room temperature. The temperature is higher than anything mold or anything can grow and the humidity should prevent drying out.

I am testing La Finca Robustos and JR Cuban Alt Bolivar Coronas (which had a bit of ammonia). Cigars will be treated with age and other cigars from the same batch are held in a traveldor beside the oven.

I will equilibrate them at 70% and send them to some (un)lucky gorillas for analysis. They of course will be tasted blind. I'm thinking if I get feedback from 5-6 people I should have an idea of whether or not this can change the taste for the better via accelerated ageing.

I'm not about to put some PSD4s in there yet

I'll volunteer right now for the double blind taste testing!

[SeanGAR]

Originally Posted by Barrythevic

I hope you froze the cigars first, otherwise I can almost guarantee that you will hatch the beetles.

Good Luck

Actually, I did think of that and it was one of my concerns.

From the University of Florida web site

http://creatures.ifas.ufl.edu/urban/...tte_beetle.htm

even 120 F is enough to kill the critters, so I should be OK at 140.

I wish I could get a grant for this LOL .... and klugsie..... just for that remark, I'll put on top of the "Volunteers to try the cigars" list.

[DsrtDog]

Sean,

Sounds very interesting...I am waiting with my fingers crossed If this works it will mean my time travel machine may be obsolete

[radar]

Interesting experiment, the part about the beetles being found in the resin in tomb of Tutankhamun was especially interesting.

[Nely]

Very interesting indeed. I would love to help you out in your project.

[Mr. White]

Originally Posted by SeanGAR

Actually, I did think of that and it was one of my concerns.

From the University of Florida web site

http://creatures.ifas.ufl.edu/urban/...tte_beetle.htm

even 120 F is enough to kill the critters, so I should be OK at 140.

I wish I could get a grant for this LOL .... and klugsie..... just for that remark, I'll put on top of the "Volunteers to try the cigars" list.

Nice info there. I thought it interesting that they say in order to kill them with cold it has to be at or under 4c for 6 days...

[txmatt]

Well at least he isn't sticking his head in the oven!!


-Matt-

[Artoud]

This is a fantastic idea. I'm surprised at the timeline, since in chemistry they generally say reactions double in speed for every 10 degrees C increased, so if you normally work around room temperature (25 C) and you are up to 60 C then you are talking about 2^(35/10) = 11.3, so one month should be roughly equivalent to one year.

I would be concerned about bacteria too--do any smelly bacteria live at those temperatures?

I love a scientific mind, combining this experiment with the double blind tasting--excellent thinking old chap!

[SeanGAR]

Originally Posted by Artoud

This is a fantastic idea. I'm surprised at the timeline, since in chemistry they generally say reactions double in speed for every 10 degrees C increased, so if you normally work around room temperature (25 C) and you are up to 60 C then you are talking about 2^(35/10) = 11.3, so one month should be roughly equivalent to one year.

I would be concerned about bacteria too--do any smelly bacteria live at those temperatures?

I love a scientific mind, combining this experiment with the double blind tasting--excellent thinking old chap!

Yea, I assumed room temp was 20 (here in VA haha) and the Q10 was 2, so 2 months should give me the equivalent of 2-3 years age.

The upper limit for thermophiles is in the 62-65 C range, although some crazy-ass bacteria can live near boiling. http://helios.bto.ed.ac.uk/bto/microbes/thermo.htm

These organisms are bacteria which would not grow at 75% humidity. So the combination of high temperature and relative low water humidity should keep everything nice and clean. If I have any question about that I'll just do the total plate counts.

[radar]

Originally Posted by SeanGAR

http://helios.bto.ed.ac.uk/bto/microbes/thermo.htm

Compost. There's another thread regarding the ISOM smell (barnyard, poo, Cow dung, etc). Maybe Cigma Chi can make this a band for those sticks we know are ISOM's but just can't remember which ISOM's.

[miketafc]

Originally Posted by txmatt

Well at least he isn't sticking his head in the oven!!


-Matt-

I think he already has Matt