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Barrel Aged Hot Sauce

Barrel Aged Cayanne Scotch Bonnet American Oak Ferment Fermentation

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#41 turbo

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Posted 03 June 2014 - 01:44 PM

I've got hot sauces that I've been working through for several years and have found that they always continue to develop.  I assume this is a function of oxidation, much like wine or whisky aging in a barrel.  Whisky will age and develop as long as its held in a barrel because of the slow oxidation that takes place through through the pores in the wood.  But once its bottled it will, if kept at a constant cool temp and in the dark, it will pretty much stay consistent until its opened.  Wine is similar, but will still continue to develop in the bottle, but at a much slower pace.

 

If it is oxidation that causes changes in hot sauce as it ages, there are things you can do to lesson the affects of time.  When you jar or bottle your sauce, leave as little air as possible, and don't allow new air in until you open it to use it.  Store it in a cool and dark place.  Once open, store it in the refrigerator if you think it'll take you more than a few months to finish the bottle.    

 

So I'd say age it until you think its perfect, then bottle it up really well and store it away until your ready to use it.



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#42 SimonDouglas87

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Posted 03 June 2014 - 03:22 PM

Thanks turbo, it's out of the barrel now as I felt it had developed enough oak, I've got a load of woozys to bottle it up, I'm going to end up with about 2.5 litres I think. I added vinegar last night, although I'm not sure how much this will mellow out, I'll leave it a week, re taste and bottle if it's right
P.s. Do I have to bottle the sauce hot??

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#43 turbo

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Posted 03 June 2014 - 03:42 PM

< disclaimer: if you die because of listening to me its not my fault >

 

I personally don't do the whole "bottle the sauce while its hot, then reboil in the bottles, then let it cool upside down" thing.  But then again I'm also not serving it to people in a restaurant. 

 

If the Ph of your sauce is low enough to kill any little buggers, and your bottles are properly sterilized, and you boiled the sauce for 20'ish minutes, you should be ok if you plan on storing the bottles in a refrigerator.  If you plan on storing them on a shelf at room temp, you probably want to read up on canning and follow those procedures.

 

I've also found that hot sauce freezes really well, so I often will just boil the sauce for 20'ish minutes, let it cool then put it straight into freezer ziplock bags and freeze it.  Keeps forever that way you dont have to worry about germs and stuff.  Then you just thaw out a bag when you run out of sauce in your fridge.



#44 RocketMan

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Posted 03 June 2014 - 05:17 PM

Ok, you can read the Hot Sauce 101 and salsa lady goes into proper bottling and explains it very well. Here are the essentials though to have a sauce that will be shelf stable, no refrigeration needed, up to about 6 months. I remember that you processed the sauce some prior to putting it into the cask so I'll take it from there.

 

1. Sterilize your bottles and place your caps into a sanitizing solution.

 

2. Put the sauce into a big enough pot, and add some water to it, 1/2 liter should be good and bring it up to a simmer for 30 to 45 minutes. This will help to tame the vinegar you added to it. 

 

3. Next you want to bring the sauce up to 195 to 200 dF (90.5 to 93.3 dC) for 15 to 20 minutes.

 

4. Fill 3 bottles and cap them. Now you want to invert them so the sauce touches the cap to sterilize them for at least 15 minutes. 

 

5. Then you can turn the right side up and allow to cool completely.

 

Lastly you can mail me the cask so I can take a turn with it :)

 

Cheers mate,

RM


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#45 hot stuff

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Posted 04 June 2014 - 11:30 AM

I would think if your ph is below 4 you shouldn't have to heat your hotsauce.  But I would still sterilize the bottles and caps.


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#46 SimonDouglas87

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Posted 04 June 2014 - 11:40 AM

Ive got an absolutely savage almost black oil slick on top of the sauce, any suggestions as to how to deal with this? Im assuming its oil from the skin? Do I want to skim it off or try to mix it in?


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#47 turbo

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Posted 24 June 2014 - 01:16 AM

Hey Simon, what did you end up doing with the sauce?  Did you figure out what the black stuff was?



#48 SimonDouglas87

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Posted 24 June 2014 - 05:02 AM

I've no idea, it's certainly oil and I can only assume it's come from the skins? The sauce tastes great until I actually put it on some food and it just seems to die out. It's too thin so doesn't coat food, rather it just runs off so I'm a little disappointed but not deterred! I have another batch on the go, this time I'm going to pickle the peppers first to soften the skins before going through everything.

My biggest issues for the first batch are separation of the sauce and a lack of flavour when applying to food, any tips on either of these would be useful!

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#49 ComradeQ

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Posted 24 June 2014 - 07:31 AM

I've no idea, it's certainly oil and I can only assume it's come from the skins? The sauce tastes great until I actually put it on some food and it just seems to die out. It's too thin so doesn't coat food, rather it just runs off so I'm a little disappointed but not deterred! I have another batch on the go, this time I'm going to pickle the peppers first to soften the skins before going through everything.My biggest issues for the first batch are separation of the sauce and a lack of flavour when applying to food, any tips on either of these would be useful!


I'm a newbie myself but I am following this closely as I have a barrel that I am wanting to use for the same thing. So, I would suggest by my limited knowledge that the use of a binding agent is in order ... xantham gum or one of the other multitudes found in the stickies. My question on the use of gums and barrels would be which comes first? Do you boil and add the gum prior to barreling or would you add the xantham gum after removing from said barrel? Also, cook sauce down before barreling, after, or both before and after? Sorry not trying to hijack the thread with my questions, hope it is ok to add them here! :)

#50 turbo

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Posted 25 June 2014 - 11:17 AM

ComradeQ, my expert advice, given I have zero experience barrel aging anything nor any scientific background at all, is to boil the sauce before it ages in the barrel in order to kill off any living baddies since it'll be aging at room temp.  Also make sure your Ph level is low enough before you barrel it.  You don't want to kick an accidental fermentation inside the barrel (unless you actually want too). 

 

Then after the sauce comes out of the barrel, I'd boil it again to kill off any baddies that might have been cultivated in the barrel.

 

As far as xantham gum goes, I always do that as my last step before I bottle the sauce.  You could put it in the sauce before you fill the barrel, but I'd wait until after.



#51 SimonDouglas87

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Posted 26 October 2016 - 12:43 PM

Damn I lost this thread entirely somehow!! Update after a couple of years!!

I made the second batch which worked so well!! Did a double batch and ended up with around 5litres of sauce which (believe it or not) I have just finished the last of!!

I have lost all my notes and recipes so am starting from scratch again haha I should have done so 6 months ago but I've been busy with a million other things! How's everyone else doing? Any success stories or new info to share??


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#52 turbo

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Posted 02 November 2016 - 11:05 AM

Wow...this thread is a blast from the past.  Funny this topic popped back up considering what I picked up this summer.

 

I've always wanted to play with barrel aging stuff, so on a whim at the state fair I picked up a 2 liter barrel (had to get the one with US Navy insignia) 

 

My plan is to use if for barrel aged cocktails for about a year, probably make about 5-6 batches of different cocktails.  Then next fall make a big batch of some sauce and age it in the barrel.  It might be interesting to give the barrel a good rinse, and then make another cocktail and see if it picks up notes from the hot sauce.

 

IMG_5813.jpg

 

My first batch was 2 liters of Manhattan

 

IMG_5848.jpg

 

After about 5 weeks in the barrel I think it's ready to put back in the bottle!

 

IMG_0106.jpg



#53 SimonDouglas87

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Posted 11 October 2017 - 07:03 AM

Wow...this thread is a blast from the past.  Funny this topic popped back up considering what I picked up this summer.
 
I've always wanted to play with barrel aging stuff, so on a whim at the state fair I picked up a 2 liter barrel (had to get the one with US Navy insignia) 
 
My plan is to use if for barrel aged cocktails for about a year, probably make about 5-6 batches of different cocktails.  Then next fall make a big batch of some sauce and age it in the barrel.  It might be interesting to give the barrel a good rinse, and then make another cocktail and see if it picks up notes from the hot sauce.
 
IMG_5813.jpg
 
My first batch was 2 liters of Manhattan
 
IMG_5848.jpg
 
After about 5 weeks in the barrel I think it's ready to put back in the bottle!
 
IMG_0106.jpg


That is looking brilliant! I've just finished a year long ferment/age today! It's getting bottled as we speak I'm so excited!


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#54 Edmick

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Posted 11 October 2017 - 03:36 PM

Theres a new member to this site blisgourmet that does a lot of barrel aged sauces.



#55 Walchit

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Posted 11 October 2017 - 04:13 PM

I need a little barrel in my life

#56 MikeUSMC

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Posted 12 October 2017 - 08:54 AM

I need a little barrel in my life

Yeah, you do ;)
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#57 Walchit

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Posted 13 October 2017 - 03:38 PM

I think I had seen that thread when I first joined the forum, or when I was just lurking! You did an awesome job on that thing, I have been eyeballing this smoker at Walmart lol

#58 salsalady

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Posted 13 October 2017 - 08:23 PM

I told the plumber to put the White on the RIGHT tap!!!!

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