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barrel ageing idea/question

Hello all,
I have a question that may seem silly to those who know what they are doing concerning barrel ageing but I could use some help.
I wanted to age a batch this year with a real barrel and not just the chips but they are not easily available where I am. So I decided I would build my own. But then I did some research and realized that would be incredibly hard.
Then I thought i could probably build a square one, but then I did some more research and apparently square ones dont work.
I had pretty much given up on the idea and was just going to get some chunks but then I got to talking to a lad at work about it and he came up with this idea. He suggested to get a good and dried log and cut it into rounds, hollow out the center of it and char it, fill it up and seal the top off. I was a little iffy about the idea but he figures as long as it was aged well it should work. Anybody have any idea if this could work at all? If so its pretty doable and I could experiment with different woods like maple or apple.

Anyhow any info would be awesome
 
Nice second post. Welcome!
 
Never tried it myself with hot sauce, but have tinkered with wood aged beers and looked into distilling wood additions.  While barrel aged is awesome, unless that is one big mother of a log and you can do 20 gallon plus batches of sauce at a time, I suspect whatever you put in there is going to be wooded to buggery within a week. I would stick to wood chips and do small batches to dial in the flavour you are looking for. 
 
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