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I've been noticing recently that when I open my tupperdors there is a slightly sour odor present. I have strips of cedar in the bottom and even have a cedar humidor tray in one of them and all are showing the same thing. I'm using 65% Boveda packs and KL and all are coming in at a solid 65% rh at about 70F. Anyone else have this issue? Any ideas about the cause?
Are they being opened regularly to allow some air exchange?
At least every couple of weeks. Holding rock solid at 65% for 10 months...Quote:
Originally Posted by AlanS
Would you say it has an ammonia like odor to it?
Not in the least. Just sour. And across multiple tupperdors with different ages and sources of contents. Just weird all the way around. Not a hint of the cedar sleeves or trays that I have in them...Quote:
Originally Posted by jhedrick83
That's is odd.Quote:
Originally Posted by CoachDread
Very odd......
Is there a common cigar spread out within all containers. Or purchases made from same vendor. Something that would justify all of them smelling. Where are they stored
Sent from outer space
I can't imagine it'd hurt to air them out a bit and maybe add in some new cedar. You could also try setting up another small tupperdor with less sticks and seeing if it carries over. Neither should be necessary but it might help. The only causes I can think of is cheap sour processed tobacco finally showing its true colors or cigars going through fermentation. You normally get ammonia but Ive smelled all sorts of weird aromas coming off fresh sticks. Have you added any new stock recently?
No one vendor that is in all containers. Stored in a dark cabinet. Stable temp.Quote:
Originally Posted by sparky426
At this point I'm going to try ordering some new, thicker cedar and see if that helps with the problem. I'm also seasoning a humidor I used in the past and going to try using it again (hold pretty well, just not as no-brainer as the tupperdors).
If you want to improve the cedar smell, a light sanding of the cedar will release it as well.
Regardless of adding cedar there shouldn't be a sour smell. What is the sourness reminiscent to? Spoiled milk, gym socks, bad veggies ?
Sent from outer space
Is the KL new, fresh?
As in not sitting around where it may have picked up an odor from someplace else if the container it was in was not securely sealed?
How do the cigars smell out of the box? How do they burn and taste?
Most similar to spoiled milk, without any hint of underlying sweetness.Quote:
Originally Posted by sparky426
Yes, fresh. Taken from the sealed bag, put into nylon bags, spritzed with distilled water and kept sealed with a 65% Boveda pack until they hold steady at 65% and then put into the tupperdors. Source bag kept in cool dry place and kept sealed, away from anything that might add odor.Quote:
Originally Posted by Brimy
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That's the thing...I have multiple tupperdors and have had cigars from each of them. One is worse than the others and I believe the cigars from that one have been "flat." The others have no noticeable change to burn or flavor.Quote:
Originally Posted by GWBowman
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A special thanks to everyone who is still looking at this thread and trying to help. I appreciate your efforts.
We're all the containers new? I would ditch the litter and grab a few bovedas, if possible. Maybe even change containers to see if you can isolate it. But with it being all of them I feel like there has to be a common factor with the medium the sticks the environment or the containers.
Sent from outer space
All containers new, from 3 different sources. No common sticks to all containers. Combo of KL and Boveda packs in all containers. I am with you, there MUST be a common factor.Quote:
Originally Posted by sparky426
UPDATE: As of this afternoon, only one container, the one with the strongest odor, still has the sour smell. The others have all dissipated. One of them is beginning to pick up the cedar smell and the others just smell like tobacco. So only one still has the problem...now, do I just give it more time or do I pick up 2 more containers and divide the sour one into the three with KL in one, Boveda in another and both in the third?
I believe I'd let them sit. Still curious about a second fermentation or such. Just my :twocents: