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What about some Oak Aged Hot Sauce?

Barrel aged oak

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#21 jblo

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Posted 07 December 2017 - 02:34 PM

So was the sauce a fermented sauce or a fresh cooked sauce?


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The sauce I made was not fermented.  Just bottled and aged on the oak.



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#22 PtMD989

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Posted 07 December 2017 - 02:44 PM

Thanks.
Any tips on preparing used oak staves? I’m thinking of hitting them with a torch for a little bit. Any tips on sanitizing them?


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#23 jhc

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Posted 19 December 2017 - 04:42 PM

 
The sauce I made was not fermented.  Just bottled and aged on the oak.


I wonder for a fermented sauce whether you could just toss some oak cubes in with the mash at the beginning vs. fermenting for a while then cooking/hot packing the mash in a new container with the oak so that fermentation and oak aging would be two completely independent processes.

#24 jblo

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Posted 19 December 2017 - 05:20 PM

I wonder for a fermented sauce whether you could just toss some oak cubes in with the mash at the beginning vs. fermenting for a while then cooking/hot packing the mash in a new container with the oak so that fermentation and oak aging would be two completely independent processes.

I don't know for sure, but I'd guess you could.  I make wine as well and will toss some oak in the secondary fermentation for certain wines.







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