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Best Parisian rappee
From volunge on the Snuffhouse forum, 2020
A rappee for 100 g of tobacco, from the forum's thread of old recipes. It needs dark leaf tobacco, a wine sauce and time to ferment.
0 of 4 steps done
You'll need Tick as you go
Equipment
Digital scalesFor weighing tobacco, alkalis and salt accurately, which matters most when you're working in small batches.Mixing bowlFor stirring liquids into ground tobacco and letting it sit while it takes up moisture.Mortar and pestleFor grinding small amounts by hand, crushing salt and alkalis to a fine dust, and working scent or moisture evenly into snuff.SievesFor separating fine snuff from the coarse bits after grinding.GlovesFor handling alkalis such as sodium carbonate (soda ash), potash and slaked lime.
Method
Rest time
Until fermentation is over. The source doesn't say how long that takes.
Notes
If you only have anhydrous sodium carbonate (soda ash), use 6 g of it in place of the 15 g. The same post gives a St. Omer variant made the same way, with 50 g Domingo, 30 g Virginia and 20 g Carolina leaf, 8 to 9 g cream of tartar or potash, 8 to 9 g Burgundy or a similar wine, 15 g crystalline sodium carbonate and 25 to 30 g water. Wear gloves for the potash and sodium carbonate.