I have a tin of drum and a tin of kite. would either of these make a decent snuff? edm
it will make a snuff that tastes a lot like how it smells RYO generally doesn’t smell that great. it’ll give you nicotine if you need it and you’re out of snuff and you might be able to make a decent flavored snuff. my experience is that it requires a good-smelling pipe tobacco to make a good plain snuff.
hmm, I have some dry MacBaren Virginia Flake, may have to grind that up. edm
Oddly drum makes what I consider a terrible snuff. Too smokey and not in a good way but in a they set fire to the darn house kind of way, it seems very artifical.
Kite makes a mild snuff with a menthol & licorice flavor if you dry it off at a low temperature.
I personally quite like the smell of “Drum” powder, toast taste but does not bite. I call it “the drummer” 
Pike Mopers, I agree pipe tobacco makes some good snuff. Funny thing about it is that tobacco which is very strong in the pipe does not make a strong snuff. I once used Springbok tobacco, which is awefully strong in a pipe, to make snuff. The snuff was delicious and VERY mild!
From what I’ve read there are 2 different factories making Drum and not the same way. Don’t know details.
Nothing
the original co stopped production and another picked it up under liecence. edm
Experimenting with a RYO having a casing with a plum-raisin note very similar to Marlboro and a vague hint of cocoa powder. If using this for snuff, would it be possible to flavor over the top of this casing?
i tried flavoring some snuff with lemon extract, orange extract, and vanilla extract. I wouldn’t recommend it.
@Pike Mopers I agree. Tried the vanilla tonight. Added 1.5 tsp extract to a 50g batch’s second grinder pass. It smelled strongly of the alcohol even after grinding. Spread it out on a paper plate and into the microwave on medium power. That dried out the alcohol nicely and left the room smelling like cookies baking. End result is at best not very nice. I think I cooked out all the vanilla when I dried it. All I get now is the taste of burnt chocolate.
I think you should get some vanilla beans and grind them, maybe that would work out better. edm
there’s also been some threads that discuss putting a flavoring in a container with the snuff but not touching. like, an open tin of snuff next to a pile of whatever. I remember something about scotch alcohol being a flavoring with this method. I’m assuming it also works well with vanilla beans or high quality coffee beans (none of that folger’s crap… some gourmet stuff!).
Best way I’ve found to use vanilla bean is just to put one with some dry snuff in a tight container and leave it for 2 weeks.
I did figure out one of my mistakes. Absorption of flavors takes a while and one reference talks about steaming the tobacco first to open up the porous nature to accept flavors. I have food grade flavor concentrates here from another project. Second try (wild cherry) worked much better. Damp it reminds me of dipping tobacco. Not sure how it will be dry.
well I ground up the Virginia flake up. At 1st had no flavor at all. I didn’t do the salt treatment, But I added a tsp of Dholakia White. And man did it bring out the flavor of the Virginia. must be the salt in the white? edm
I’ll try the salt. That was mentioned elsewhere also. Any info on sugar as an ingredient? I’m finding tobacco really soaks up flavor well; to the point where it takes quite a bit of flavor to get any impact. I’m using a powdered flavor concentrate with citric acid, another acid (malic?), red food color and artificial cherry flavor. To the sniff the aroma is mild and clearly cherry (smells like the inside of chocolate covered cherries but rather tart). That’s why I ask about the sugar. To the taste, the snuff is very cherry but really tart, almost like sour cherry sweet-tarts. I know sugar to the tongue is sweet, but not sure about the nose. I’d prefer to use powdered sugar. I’m not sure how the nose would react to the sugar alcohols like Xylitol etc. Sounds nasty, might burn like crazy. Thanks again for the suggestion. Edit: what’s the Dholakia White like? … Sugar was a disaster. Process went like: 1. dry 2. add ingredients to grinder 3. grind 4. mess - something weird happened, grind didn’t stay dry. No clue where moisture came from. Everything is now sticky. 5. big bowl, add water and blend. Mixture is now like a thick paste 6. spread on sheet, into dryer End result? clumps of cherry flavored tobacco cookies. Even after another pass through the grinder, useless.
Dholakia White is made with a little N. rustica and a lot of chunam (slaked lime paste). There’s no salt in it that I can tell. Sugar is used in miniscule quantities to act as a fixative for some scents or maybe dissolved in a snuff sauce to promote fermentation. As for as your flavoring concentrate, it probably contains some humectants to keep the powder from drying out and solidifying. This might be be where your excess moisture came from.