I just wanted to get everyone's insight on my recent sour tasting cigars. My hydrometer is reading at +4, showing 69%rh and 61 degrees. Tonight, I smoked a Sam Leccia white and noticed the horrendous sour taste; I panicked. I tried a padron, an undercrown, a gueirella warfare - all tasting the same - sour. So it would seem that all my cigars, which is a substantial amount, now seem ruined. From what I understand, stogieninja mentioned that this could be the fermentation process in which I would have to wait 2-6 months to let the "sick" stage pass? Or that my cigars are overhumidified; however, with 65% bovedas and a +4 hydrogemeter reading, im sure they are not. But, if they are, would dryboxing alleviate the sourness? Please advise; for I am in despair.