Okay, as I said, there will be six test bags. These are, slightly modified while I did the setup –
1. No treatment, just water, 24 hours.
2. No treatment, just water, 48 hours.
3. Treated with 1 tablet per 100 ml water, left 24 hours
4. Treated with 1 tablet per 100 ml water, left 48 hours
5. Treated with 2 tablets per 100 ml water, left 24 hours
6. Treated with 2 tablets per 100 ml water, left 48 hours.
First of all I weighed out five grams of over-dry leaf. Dry enough to break but not so dry as to shatter into dust.
The spoon-thing is a measuring set. I can’t work in ‘tablespoons’ but I am aware that not everyone will have access to pipettes and measuring cylinders. So, unless you also have one of these sets (they’re in the shops), here’s how it works.
Roughly, but close enough, one tablespoon = 15 ml, one teaspoon = 5 ml. The other two are half- and quarter-teaspoons, we don’t need those here. Oh, it’s level teaspoons, not heaped.
Six lots of five grams each, weighed into bags. I used small freezer bags because they were handy but I think heavy-duty zip-lock bags would be better – and reusable.
Next, I started adding water to the two control (no enzyme) bags until they looked about right. Not too much, but a little, spare water sloshing around and all the leaves wet after a bit of compression. That worked out at 50 ml (three tablespoons and one teaspoon) of water.
My water is filtered because it’s laden with chloramine and tastes awful. I don’t know what chlorine, chloramine etc would do to enzymes but I doubt it would do anything good. If you have horrible water, use filtered or boiled and cooled water. Enzymes are susceptible to protein-buggering things and chlorine is one of those things.
Next step. Crush one tablet in 100 ml water. It was hard to make it dissolve completely so I mashed it fine and mixed while measuring 50 ml into bag no. 3. Then poured the other 50 ml into bag no. 4
Oh yes – label the bags first or keep them in strict order. Six bags of wet leaves all look the same!
Same again but with two tablets in 100 ml – 50 ml into bag 5, 50 into bag 6.
Carefully press out as much air as you can without squirting water all over the kitchen. Let the leves soak up the water, that way they won’t shatter. If you lose a few drops, don’t worry. Even if we do this with gross inaccuracy we’re still doing better tobacco science than any of the paid mob.
Fold over the bag and tape it shut. In my case I ended up with six bags that look like this –
Next I put them into one of those boxes that come free with takeaway curries so that even if a bag swells and bursts, it won’t soak all my bedding and clothes in the airing cupboard with stinky fungus-laden water.
This is on the hot water tank, currently without the min/max thermometer because the bloody things are hiding from me again. I have three of them, and they are in the way when I don’t want them and invisible when I do. I suppose it’s not too important, I have no control over the range of temperature. I’d just like to know what it is.
I hope the exclusion of air will be enough to stop mould. The enzymes don’t need oxygen because they aren’t alive. They’re just proteins. And no, antismokers, they will not dissolve the smoker because real humans contain no starch or cellulose and because burned proteins are best described as ‘gone’.
Okay, so I have risked 30g of tobacco on this little venture. At supermarket prices I guess that’s about ten quid’s worth? I hope it all comes out smokeable, even the controls. It was smokeable when it went in, if a bit rough.
Tomorrow I take out the 24h bags, open them and dry them. That might take another day or two.
It feels good to be experimenting again. Maybe one day, an antitobacco drone in a white coat will try it. Hint: don’t write the conclusions until after you get the results and maybe you’ll one day get to be called scientist.
… I wonder if any leftover water would work in Electrofag? Damn, once you get started on the experiment thing there’s just no end to it!