- Nov 24, 2010
- Reaction score
Unless they have different levels of microbes in them. No microbes=no fermentation. Maybe the stoving or hot-pressing some manufacturers use kills some of these, while other processes let them live. I don't really know. GLP suggested somewhere (one of his Q&As I think) that different locations/facories have different microflora which may lead to these differences.MichaelM":c2j9h9rg said:I'm not doubting your experience Wiz, just trying to make sense of my own. If, as Thomas suggests above, it is a simple matter of fermentation, then similar blends aged for similar times should have roughly similar acetic acid levels. But my experience suggests that there is a broad range with some blends having not even a hint of the smell. If I remember my biochemistry, fermentation of sugars produces alcohols and carbon dioxide. Fermentation of alcohol produces acetic acid. So yes, you could get some vinegar smell occuring naturally, but you would need an awful lot of alcohol to explain some of these blends. It seems that the acetic acid has to be added, and that makes sense in terms of the pH and the mold prevention you mentioned. It doesn't make for an inferior product and there is no reason to suggest that it is in any way a bad thing. I just think its good to let people think about these things for themselves. But in the end we all need to smoke what we like.