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.com/dp/B00VO3DNLK/_encoding=UTF8?coliid=IWUQV66U2QJGN&colid=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?
https://smile.amazon.com/dp/B00VO3DNLK/_encoding=UTF8?coliid=IWUQV66U2QJGN&colid=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?