I just want to pitch this out since I'm new to the methods of cigar storage, and I'm sure there are some strong and valid opinions out there that are ready to be shared on the subject.
In recent weeks/months, I have ordered quite a few cigars from Cigar.com to fill my new desktop humidor. Since I have some established favorites, I did this to broaden my knowledge a little. Setting up the humidor wasn't difficult and I'm fairly certain I did it correctly (per included instructions - cross referenced to a dozen websites). I also upgraded to a digital hygrometer to minimize calibration issues and used 50/50 PG instead of straight distilled water. All was well for a few weeks...then things went bad...
Before I go any further, let me just say that I had good experiences with these cigars within the first few weeks of delivery, so I know that the problem I'm about to explain is undoubtedly linked to my handling/storage - albeit unidentifiable to me.
All of the cigars (C18, Dunhill, Romeo Y Julieta, Oliva, some real cheapies, etc.) have developed an awful, bitter taste that lingers on my lips (unlit) and completely destroys the flavor when smoked -reminds me a little of how alum would taste if combined with burning tobacco (perhaps irrelevant if you haven't had the pleasure of dealing with straight alum). I have been monitoring the RH and temperature regularly - the former holding 70% (+/- 1%) and the latter ranging from 68 degrees to 72 degrees.
The most common reason for a sour taste that I could find through research was over-humidification. I'm not ENTIRELY sure that my cigars have been at exactly 70% every minute of the day, but I haven't seen whacky spikes and I haven’t noticed soft/damp cigars. The only thing that leads me in this direction is an experience with a Cusano 18 I had recently. The first half was bitter when I smoked it, so I just set it down to extinguish. Out of curiosity, I relit it the next day and to my surprise, it tasted MUCH better. I had initially thought that sitting out at 50% RH and being half smoked may have dried it up, but as time passed, I abandoned this idea.
I know that cedar is employed almost everywhere cigars reside during their lifetime, but I’m beginning to wonder if the cedar is affecting the flavor (for me). All of the cigars I have smoked have been out of their cellophane (naked) in the humidor since arrival and I have had cedar wrapped cigars in the past that have tasted sour to me before (albeit excused as the coincidental “bad one” at the time). Because of this, I have initiated a little experiment that I hope will help rule out some things. I have set aside 4 cigars: 2 in humidor (1 in and 1 out of cello) and 2 in humidity controlled Tupperware (1 in and 1 out of cello). I’m so clueless at this point, I could be barking up the wrong tree.
If anyone has some feedback, it would be greatly appreciated. Perhaps I’m overlooking some simple, yet vital clue that could be the cause of all my problems.
In recent weeks/months, I have ordered quite a few cigars from Cigar.com to fill my new desktop humidor. Since I have some established favorites, I did this to broaden my knowledge a little. Setting up the humidor wasn't difficult and I'm fairly certain I did it correctly (per included instructions - cross referenced to a dozen websites). I also upgraded to a digital hygrometer to minimize calibration issues and used 50/50 PG instead of straight distilled water. All was well for a few weeks...then things went bad...
Before I go any further, let me just say that I had good experiences with these cigars within the first few weeks of delivery, so I know that the problem I'm about to explain is undoubtedly linked to my handling/storage - albeit unidentifiable to me.
All of the cigars (C18, Dunhill, Romeo Y Julieta, Oliva, some real cheapies, etc.) have developed an awful, bitter taste that lingers on my lips (unlit) and completely destroys the flavor when smoked -reminds me a little of how alum would taste if combined with burning tobacco (perhaps irrelevant if you haven't had the pleasure of dealing with straight alum). I have been monitoring the RH and temperature regularly - the former holding 70% (+/- 1%) and the latter ranging from 68 degrees to 72 degrees.
The most common reason for a sour taste that I could find through research was over-humidification. I'm not ENTIRELY sure that my cigars have been at exactly 70% every minute of the day, but I haven't seen whacky spikes and I haven’t noticed soft/damp cigars. The only thing that leads me in this direction is an experience with a Cusano 18 I had recently. The first half was bitter when I smoked it, so I just set it down to extinguish. Out of curiosity, I relit it the next day and to my surprise, it tasted MUCH better. I had initially thought that sitting out at 50% RH and being half smoked may have dried it up, but as time passed, I abandoned this idea.
I know that cedar is employed almost everywhere cigars reside during their lifetime, but I’m beginning to wonder if the cedar is affecting the flavor (for me). All of the cigars I have smoked have been out of their cellophane (naked) in the humidor since arrival and I have had cedar wrapped cigars in the past that have tasted sour to me before (albeit excused as the coincidental “bad one” at the time). Because of this, I have initiated a little experiment that I hope will help rule out some things. I have set aside 4 cigars: 2 in humidor (1 in and 1 out of cello) and 2 in humidity controlled Tupperware (1 in and 1 out of cello). I’m so clueless at this point, I could be barking up the wrong tree.
If anyone has some feedback, it would be greatly appreciated. Perhaps I’m overlooking some simple, yet vital clue that could be the cause of all my problems.