I'm not sure if this is the right place to ask this question (as it may branch out into a few more questions), but has anyone fermented a hot sauce in oak barrels for a little extra flavor? Maybe something like this?
Would something like this be effective for sauces? I've read some discussions about air locks and have just gotten more confused. Also, would I have to keep the barrel in a refrigerated area, or can it be in a room temperature of slightly below zone?