@ArtChoo, as mentioned in the old Russian book “O razvedenii i fabrikacii tabaka” (“About cultivation and manufacture of tobacco”. Moscow, 1852), the ammonia water can be sprayed on any weak or dried-out snuff to make it stronger.
Out of 62 snuff recipes included in that book, 15 call for ammonia water:
Dutch Pressed 4.3 %, St. Vincent 2.9 %, Best Violet Rappee 1.3 %, Son de Tonca 1.5 %, St. Omer/St. Vincent (new recipe) 2.4 %, Tabac d’Oranges 1.9 %, Cusco 2 %, Mississipi 2.4 %, St. Omer 1st sort 2.5 %, St. Omer 2nd sort 1.8 %, St. Omer 3rd sort 2.3 %, Strasbourgian St. Omer or Rappee 2.5 % (at my rough calculation). Termondian and Bergamot snuffs were ammonia-fortified, too.
There’s also a very straightforward recipe of Grand-Cardinal snuff: take any old St. Omer snuff, mix it with ammonia water and add some salt.
As noted there, added ammonia evaporate from snuff much faster than the one occuring as a natural byproduct of fermentation.
Addition of ammonia is not a bygone practice - some modern snuffs do contain ammonia water as well (significantly less, though):
Feinster Kownoer - 0,54 % (5.41 mg in 1000 mg of snuff, as indicated at https://service.ble.de/tabakerzeugnisse/index2.php?detail\_id=104982&site\_key=153&stichw\_suche=bernard&zeilenzahl\_zaehler=20). This snuff is still being manufactured according an old recipe from 1909.
Gletscherprise - 0.54 % (5.394 mg in 1000 mg of snuff, https://service.ble.de/tabakerzeugnisse/index2.php?detail\_id=104989&site\_key=153&stichw\_suche=Poschl&zeilenzahl\_zaehler=26).
Ammonia water is one of the ingredients of Icelandic snuff - neftobak. I think that some is poured into Taxi and NTSU snuffs as well (it airs quite fast, hence my guess).
I’ll try to reanimate some zombie snuffs in this manner next week.