Jump to content

  •  


The 11th Annual Hot Pepper Awards ACCEPTING ENTRIES!

Photo

Fermenting in Oak Barrels

oak barrels hot sauce

  • Please log in to reply
4 replies to this topic

#1 SibbysSauces

SibbysSauces

    Mild

  • New Members
  • Pip
  • 12 posts
  • Location:NJ

Posted 02 August 2017 - 05:28 AM

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? 
https://smile.amazon...id=1DIT7OPDYYK9

 

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?

 

Thoughts?  Links?  



#1A Guest

Guest

  • Guest
  • Pip
  • 1 post

#2 dragonsfire

dragonsfire

    On Fire!

  • Members
  • PipPipPipPipPip
  • 5,101 posts
  • Location:Medicine Hat

Posted 02 August 2017 - 09:43 AM

http://thehotpepper....l=+oak +barrels

Would add some nice taste.



#3 The Hot Pepper

The Hot Pepper

    On Fire!

  • Administrators
  • 40,961 posts
  • aka:Pookie
  • Location:NYC
  • (x3)

Posted 02 August 2017 - 11:58 AM

It doesn't do much to the flavor like it does with spirits, maybe you can use a barrel-aged spirit in your hot sauce, and cook off the alcohol to better effect. Tabasco is aged 3 years in oak. IMO it is not oakey. However, I don't think they use used barrels, if you want flavor, better get a used wine or whiskey barrel.


:cheers:


#4 The Hot Pepper

The Hot Pepper

    On Fire!

  • Administrators
  • 40,961 posts
  • aka:Pookie
  • Location:NYC
  • (x3)

Posted 02 August 2017 - 01:43 PM

FYI http://northwoodssmo...rel-Chunks.html

Some people use chunks in ferment.


:cheers:


#5 Voodoo 6

Voodoo 6

    Hot

  • Members
  • PipPipPip
  • 694 posts
  • Location:New Mexico

Posted 05 August 2017 - 12:05 AM

Perhaps only high alcohol levels can extract the essence from the woods. My palate is certainly not sof enough to get any wood extracts in pepper sauces. Always thought it was a novelty outside of wine and spirits. Cheers!







0 user(s) are reading this topic

0 members, 0 guests