for years cigar guys have told me not to keep flavored cigars in with my regular cigars, because they would affect my other cigars. Ive never found that to be the case in 20ct or a 50ct. I believe this is some old wives tale to sell more humi's, never had a cigar taste like cherry or anything else by keeping them together in cello....but I do listen politely as they tell me the story...to infuse cigars you need a liquid base, I have found myself that air contact just does not do the job...I mostly use the cold smoke method..which is to keep liquid soaked cigars at 120 degrees for a two to three month period in zip lock bags, with the air removed(vacuum packing works well) I use a water bed heater mat around the inside of a picnic cooler. the thermostat controller will maintain the correct heat, and a small drilled hole in the bottom gets the cord in, and a thermometer will tell you if it needs to be adjusted. I use this same system for cooking the wine I make, after that I air dry on oven racks in the gas oven with only the pilot light for heat, till I can feel no moister. then I put them on the racks outside for the air to wick them dry, putting them back into the gas oven at night for two to three days.....just an old low tech. way but it works....heavy brandy or rum works best...if you are interested there is a article called pressure cooking cigars on the net, basically just what Ive been doing for years...use cheap cigars to start and then move to more expensive if you want, I use $1.00 cigars in case something happens and then Im only out $15.00 on a bundle. Maybe this will help...loved watching your experiment....