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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

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.