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"The Ketchup Smell" - McClelland Red Va Blends
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<blockquote data-quote="scotties22" data-source="post: 403727" data-attributes="member: 2513"><p>I had a chance to talk to Mike McNeil at the Greater Kansas City Pipe Club meeting last night. I asked him about the tin note that his Va blends have since it is discussed here quite a bit. Mike gave me some answers I thought I would share.</p><p></p><p>The Red Va that Mike gets is grown to have a much higher sugar content than what other blenders use (on purpose!). The sugar content is so high that it actually starts to ferment after about 3 weeks once Mike has it in his facility.</p><p></p><p>After it is tinned Mike does not vacuum all the air out of the tins as many blenders do. He leaves a little air to help the fermentation along. The ketchup smell is actually the aromatic byproduct of fermentation. If any of you have cigars and have ever noticed a slight "off" smell as they go through a fermentation cycle it's the same thing.</p><p></p><p>Mike does indead tin McCranie's Red Ribbon and Flake. It is a tinned version of 5100 Red Cake.</p><p></p><p>I'm not trying to start some big ass complicated old man pissing contest......ssssooooooo please let's not get this thread locked within the first 24 hours. I just wanted to share what the man behind the curtain had to say.</p><p></p><p>I hope I have helped :twisted:</p></blockquote><p></p>
[QUOTE="scotties22, post: 403727, member: 2513"] I had a chance to talk to Mike McNeil at the Greater Kansas City Pipe Club meeting last night. I asked him about the tin note that his Va blends have since it is discussed here quite a bit. Mike gave me some answers I thought I would share. The Red Va that Mike gets is grown to have a much higher sugar content than what other blenders use (on purpose!). The sugar content is so high that it actually starts to ferment after about 3 weeks once Mike has it in his facility. After it is tinned Mike does not vacuum all the air out of the tins as many blenders do. He leaves a little air to help the fermentation along. The ketchup smell is actually the aromatic byproduct of fermentation. If any of you have cigars and have ever noticed a slight "off" smell as they go through a fermentation cycle it's the same thing. Mike does indead tin McCranie's Red Ribbon and Flake. It is a tinned version of 5100 Red Cake. I'm not trying to start some big ass complicated old man pissing contest......ssssooooooo please let's not get this thread locked within the first 24 hours. I just wanted to share what the man behind the curtain had to say. I hope I have helped :twisted: [/QUOTE]
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"The Ketchup Smell" - McClelland Red Va Blends
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