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Best way to "age" hot sauce

Hey everyone!
 
Thanks to the amazing advice from all of you, I've just finished fermenting two huge 5 gallon pails of my 'mash' for a homemade sriracha-type of sauce (chilis, salt, sugar, garlic, all chopped up and mixed and fermented for 2 days -- I know it's short but it bubbles plenty...)
 
Now that the fermenting is done, its time to cook and blend the sauce with some vinegar. But I noticed when I made smaller test batches that the sauce NEVER tastes right directly after I make it. But after I leave it in the bottle for a week or two, it mellows out and tastes perfectly balanced, like a good stew sitting overnight. Kind of amazes me every time... 
 
Anyway! Does anybody have suggestions for the best ways to age hot sauce? Should I just return it to the large plastic pails? Get an old whiskey barrel? And does pH level change over time with aging? Right after cooking/blending the ph is right around 3.7.... I want to make sure it will be safe. 
 
Thanks so much everybody!
 
Sounds great, but I don't think two days is anywhere near enough for a full ferment. The aging is part of the ferment, hence McIlhenney's 3 year fermenting time.
 
I'm by no means an expert on this subject, but I do dabble in hobby sauces.  First, the PH should remain stable for a long time.  Most sauces with a sufficiently low PH should be good UNOPENED on the shelf for at least 6 months I believe.  Second, when I make a sauce, after heating I go ahead and transfer to bottles.  I then let the bottles sit at least a week on the shelf to allow the flavors to meld.
 
Edit:  Just re-read, and I have to agree with Phil, the ferment should be much longer around a month at least.
 
Yes -- 10 gallons is a lot! We're making anywhere from 100 to 150 bottles to share with friends and family as a starting point, and to tweak the recipe from there. 
 
But you know what, based on the comments here I might leave one of the 5 gallon pails to ferment for longer and see what happens!
 
A 2-day ferment, I've heard of impatience but wow lol. That's like the box wine of hot sauces.
 
PS. It's normal for any hot sauce to change in the bottle after production. That's not aging. That's just the sauce mellowing, flavors melding, etc. You never want to try it right away because your customer will be getting something different. Have three bottles, try one in 2 weeks, one in 3, and one in a month.
 
You need to see just how it changes and when it stops. That is your product.
 
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