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Age your hot sauce in... seconds?

The Hot Pepper

The Hot Pepper

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This alloy stick claims to age wine in seconds by imparting the properties of copper gold and silver responsible for aging.

Anyone want to try on hot sauce????? ;)

Here it is on Amazon.
 
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I'm wondering if it would even work. Do wine and hot sauce share any of the same properties? Maybe a ferment.. I dunno, i'm just making this shit up lol
 
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Not too sure about the alloy for aging, but was wondering if using a vacuum top on the jar to suck the air out and get the brine to penetrate everything faster would speed up the fermenting process. After the brine is thoroughly absorbed, you can pop the vacuum top of and put on an airlock.
 
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They have those magnetic wine agers too, and I don't think they are anything more than a gimmick.
 
I'd also be concerned about putting metal in a ferment due to the acid content (from the guy who literally dissolved the metal parts of his French press he was fermenting in... the press is supposed to keep mash below the liquid level and prevent mold, but 90 days was way too long).
 
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austin87 said:
They have those magnetic wine agers too, and I don't think they are anything more than a gimmick.
 
I'd also be concerned about putting metal in a ferment due to the acid content (from the guy who literally dissolved the metal parts of his French press he was fermenting in... the press is supposed to keep mash below the liquid level and prevent mold, but 90 days was way too long).
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Ever seen the video of the tobasco factory tour? It's so acidic that it totally destroys their equipment over time.
 
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spicefreak said:
I'm pretty sure aging a pre-fermented wine and part way fermenting peppers are two unrelated processes. Not that I've actually checked. Yet.
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it's claiming to age wine (and by extension, probably, hot sauce) not "part way fermenting" anything. 
 
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jhc said:
it's claiming to age wine (and by extension, probably, hot sauce) not "part way fermenting" anything. 
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Yes but what we commonly refer to as the aging of sauce is infact just prolonging the fermentation stage in which lactic acid is produced.
I have never heard of any benefit from aging a sauce post-ferment.
 
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spicefreak said:
 
Yes but what we commonly refer to as the aging of sauce is infact just prolonging the fermentation stage in which lactic acid is produced.
I have never heard of any benefit from aging a sauce post-ferment.
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Incorrect.
 
Aging and fermenting are completely different processes. I just went through this in painful detail in another thread. There are plenty of aged sauces that have never been fermented.
 
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I am well aware that they are different processes and was attempting to explain such. I was not aware that both were used in sauce production, however, and was under the impression that most references to "aging" sauce were purely fermentation.
I am fairly sure that some still are.
 
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The Hot Pepper said:
This alloy stick claims to age wine in seconds by imparting the properties of copper gold and silver responsible for aging.

Anyone want to try on hot sauce????? ;)

Here it is on Amazon.
Click to expand...
 
That is interesting for sure. It seemed the the biggest improvement it imparted was in the aroma, and that the author didn't enjoy anything that was "aged" over 3 years as it imparted a very metallic taste from the high amount of ions imparted into it. It seems like it would be easy to over do it and ruin some sauce. Thanks for sharing it though.
 
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