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fermenting Barrel Age: Mash or liquid?

Been a while, everyone!
 
This year, I have 3 gallons of Reaper, Scorpion, and Habanero mash fermenting.  2/3 (gallon) jars are done fermenting and are just aging now, and the 3rd should be done soon.  I plan on buying a small barrel, aging some Bourbon in it for a few weeks, then maturing the sauce in there.
 
Question is, do I put the MASH in the barrel, or press out the liquid and age that in the barrel?  If I press the liquid out, do I age the vinegar in there with it?
 
Any input is welcome!!!
 
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