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I've had a few questions on how I set up my ferments - thumbnail is a basic setup I have now, other setups are similar in makeup but much greater variety in jar volume. I use anything from 1/2 quart to 1.5 Gal barrel - all ferments have the same gasser/bubbler mechanism and most have the same make of glass weights except the 1.5 gal that uses split ceramic crock weights.

Here we have (from left to right):

Chocolate Reaper and Chocolate Ghost - 1qt; Red Reaper and Ghost - 1/2Gal; and Thai and Serrano - 1qt

Here is a quick run down of the yield in the first two, to include cross-sections of the superhots: Raw mats (pic8.co)

I've had a few questions on how I set up my ferments - thumbnail is a basic setup I have now, other setups are similar in makeup but much greater variety in jar volume. I use anything from 1/2 quart to 1.5 Gal barrel - all ferments have the same gasser/bubbler mechanism and most have the same make of glass weights except the 1.5 gal that uses split ceramic crock weights. Here we have (from left to right): Chocolate Reaper and Chocolate Ghost - 1qt; Red Reaper and Ghost - 1/2Gal; and Thai and Serrano - 1qt Here is a quick run down of the yield in the first two, to include cross-sections of the superhots: [Raw mats](https://pic8.co/a/87d750be-3709-44df-a5b7-9058052a2778)

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[–] • 1 pt

I wish I could try that one on the left. They all look good.

> 1.5 Gal barrel

Do you have a small oak barrel for aging? I hear that aging in oak imparts a wonderful flavor.

[–] • 2 pts

That would be interesting, but for this I use glass. The specif barrel can be used for home brew alcohol, kombucha, pickels etc. I have reservations for using wood only due to factors or sterilization, unless the goal was a one-and-done. Never consider it in that context. You've given me some homework!

[–] • 1 pt

An easier method for oaking would be to pick up an oak stave from a brewing supply store. idk about the pH concerns, but from a cost and effort perspective barreling might be a pain in the neck. Also, smaller barrels have much higher surface area to volume ratios, so it can be very easy to over oak your sauce.

[–] • 1 pt

That's an interesting point. I think overall, I'd rather smoke my ingredients and add accordingly. The smoking process will kill the lactobacillus so I could add these to the mix in small proportion to the fresh - thus would add the properties of what I smoked over, cherry in my instance.

[–] • 1 pt

People reuse barrels for wine and beer all the time. Probably easier to clean out liquid than solids though. You would probably need a larger opening.

An alternative would be to just add charred wood to your jars.

[–] • 1 pt

my only reservation in adding wood to the brine is how it may impact the both the pH and the overall biome over time. it's just something I'd need to research further to include trying a control soak this year. I do however smoke peppers over (so far just cherry wood) and then complete the dehydration for making pepper 'dust' to add to other things for a sweeter, smoky heat.