Alright, I’ve perused the beginners guide and searched the site for “moist,” “moisten” and several other derivatives. What do you do to revitalize a moist snuff which has gone dry? I’ve noticed that just adding a drop of water usually makes a paste which doesn’t release the moisture to the rest of the container. What is the method to this madness?
Huh. Okay, so say I were to take a shot glass and put the rest of my Kendal Brown in there and then set the shot glass + KB in a bowl and then cover it and let it sit that it would rehydrate? (just want to make sure I’ve got what you’re suggesting)
TheLong, have you read the post Adding New Life To Snuff
I have now. That’s a very interesting read; especially for flavoring snuffs. I’ll see how it works, celticsnuffer. I’ve got the whole thing set up and will leave it set for a day or two and get back to you. Thanks for the help.
Well I know that McGahey The Tobacconist sells a few of the Smiths snuff. They only have Cafe Royal & Golden Cardinal right now. I have been on a site that sold the Smiths tins but I can not remember where it was & have spent a little time trying to find it again but could not. Smith’s did have a flavor called Tonquin but I haven’t seen available online. But F&T has a couple snuffs using Tonquin flavor. Macouba, Princes, Princes Special & Bordeaux. If you wish to buy some Tonquin beans you can here Tonquin BeansHere is an interesting article that the New York Times published on G. Smiths & Sons.
I tend to let it be dry. If it gets too dry I just toss it. Then again I only make smaller orders five or six tins so when a tin gets dryed out it tends to be one of my least favorites. p.s. the tonka beans look like deer scat (turds). Is that what it really is. Probably but tonquin sounds better then deer turds…
Hey Troutstroker, Thanks for the link to Tonquin Bean supplier… Just spent ages WWILF’ing this thread when I should have been doing some work! Ta-Ta