Members of the Pit,
I am making Tabasco Style hot sauce. So far I've ground up Thai Chilies, added Kosher salt and a little water to make a mash. Fermented same, at room temp, in Mason Jar for about a week. I'm ready to add 47grams of med toasted oak cubes with the intent on letting it ferment for another 3 months (not sure if I should continue to do so at room temp or in frig, which would stop/slow fermentation process. My question: How should I prepare the cubes: Boil?, soak in Bourbon/Vodka?, or just throw them in (cubes were purchased from beer supplier)? As is the case, I've read different opinions on the subject- I don't want to contaminate the mash but I've read that boiling (for sanitizing) brings out the tannins for an unpleasant taste. Your thoughts? /r Donut1
I am making Tabasco Style hot sauce. So far I've ground up Thai Chilies, added Kosher salt and a little water to make a mash. Fermented same, at room temp, in Mason Jar for about a week. I'm ready to add 47grams of med toasted oak cubes with the intent on letting it ferment for another 3 months (not sure if I should continue to do so at room temp or in frig, which would stop/slow fermentation process. My question: How should I prepare the cubes: Boil?, soak in Bourbon/Vodka?, or just throw them in (cubes were purchased from beer supplier)? As is the case, I've read different opinions on the subject- I don't want to contaminate the mash but I've read that boiling (for sanitizing) brings out the tannins for an unpleasant taste. Your thoughts? /r Donut1
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