Cheesefood said:Cancerbrau? Anyone care for a cancerbrau?
I think people are missing the point here, it would be for the taste not the nicotine, however reading the toxicology of nicotine (thanks for that) it sounds like a bad idea, however, I did make a sun tea using 1/4 oz. of oregon cherry tobacco to a gallon of water and the taste was excellent (surprise surprise), Its been two days and I'm still alive.mlee0000 said:(from our old pal Wikipedia)
Toxicology
The LD50 of nicotine is 50 mg/kg for rats and 3 mg/kg for mice. 40–60 mg can be a lethal dosage for adult human beings. This makes it an extremely deadly poison. It is more toxic than many other alkaloids such as cocaine, which has a lethal dose of 1000 mg. The LD50 of cocaine when administered to mice is 95.1 mg/kg.
The amount of nicotine inhaled with tobacco smoke is a fraction of the amount contained in the tobacco leaves (most of the substance is destroyed by the heat). The amount of nicotine absorbed by the body from smoking depends on many factors, including the type of tobacco, whether the smoke is inhaled, and whether a filter is used. For chewing tobacco, often called dip, snuff, or snus, which is held in the mouth between the lip and gum, the amount released into the body tends to be much greater than smoked tobacco.
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I'm no scientist here, but I wouldn't do it. I've heard of tobacco farmers dying because they touched a tobacco plant that had dew on it. I've also heard of inmates making a tea out of 2 packs of cigarettes to commit suicide with.
So, um... DON'T DO IT.
Yup, it's usually flavored, and pipe tobacco is usually very sweet and pleasant smelling. The smoke carries the flavor well and is also sweet tasting.olllllo said:Isn't most pipe tobacco flavored? Like apple, cherry, etc...
I'd go with that. Nicotine doesn't really have a flavor does it?
Yuri_Rage said:To the OP: if the sun tea tasted good and produced no ill effects, you can probably add it to your homebrew as a flavoring. To achieve similar results in a more traditional manner, I bet you could use some cherry (or other flavored) extract and oak chips.
uncommon or unique or bad idea
Historically, most cases of nicotine poisoning have been the result of its use as an insecticide; however, such use is less frequent now than previously. Every year many children go to the emergency room after eating cigarettes or cigarette butts. Sixty milligrams of nicotine has the potential to kill an adult,[1] which is the amount of nicotine in about five cigarettes or half a cigar, if all of the nicotine were absorbed.
What about making a smoked porter and when you smoke the malt yourself, throw a few cigars or tobacco leaves in with the wood. You'll get a nice smokey taste in the porter and it might pick up some of the smokiness of the tobacco in the malt without having to put whole tobacco leaves into your beer.
Revvy said:I don't know about smoking malt with it either...let's see, formaldehyde and about 50 other deadly compounds come out in the smoke and would then cling to the grains...
Clinical description
After oral ingestion of nicotine, signs and symptoms of nicotine poisoning mimic those for nerve agent or organophosphate poisoning and typically include excess oral secretions, bronchorrhea, diaphoresis, vomiting (common, especially among children), diarrhea, abdominal cramping, confusion, and convulsions. Although tachycardia and hypertension are common, bradycardia and hypotension might also occur as a result of a severe poisoning (1, 2).
A cigar, depending on its size and type, can contain anywhere from 10 to 444 mg of nicotine. Cigar smoke produces 30 times more carbon monoxide than cigarette smoke. During this time, high concentrations of tobacco-specific nitrosamines (TSNAs) are produced. TSNAs are some of the most carcinogenic compounds known to man. Secondly, cigar wrappers are not as porous as cigarette wrappers, making the combustion of a cigar less complete. These two factors result in higher concentrations some of the toxic chemicals in cigars than in cigarettes.
May 1, 2008 - Beer Eye for the Wine Guy
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