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!!!
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!!!