- Thread starter
- #221
Do most leave the wrappers on long term. I've made 7 individual pieces and am wondering about the best way to store them as I sample it. I'm thinking it would end up like my rosin and I have lots waiting in the freezer.You could do as you suggest, but I think that you'd be better to leave them in the sealed the vacuum bag for the cure.
Although the cobs feel touch dry, once resealed and vacuumed, the moisture will again even out.
After the ferment and they have been opened up and allowed to dry, we usually reseal the bag and allow the cure to take place without any oxygen, but now at a reduced temperature.
Every few weeks we open up the bag, sniff it and just let it dry a fraction more, before resealing and continuing. Once we get a very special smell and colour, we dry out for much longer before resealing and aging. At this stage you can put it in a jar. But longer aging is better. 6 months is about the time to try testing; (I can't wait ).
The slower you can make the process the better the colours and smells. The high it's also different on the slower cured cobs.
By putting cobs straight into a jar after the ferment, although they may be touch dry you, may find that mould develops on the surface.
Thankfully that can be scrapped off and the cob dried out.
That's why I'm asking about putting the COBs in a jar, and keeping it in the dark. I may be keeping some long term.
If I like it, then I'll make some with the Golden Tiger, then the Colombian Gold and so on. (CG was what SweetSue was going to make in the Tangwena thread 1st ). I'll end up needing a good way keep it long term.