"George Shirley" > wrote
> They ferment their peppers in a salt mine they own so the salt is free.
> The salt is used to keep stray yeasts and molds from getting into the
> mash but allows the mash to breath so that the fermentation gases are
> able to get out and not blow the barrel up. If I could find a 2 or 3
> gallon oak keg I would do my sauce that way too.
>
> George
>
>
The online wine and beer stores sell small oak barrels, but they're expensive.
http://www.thegrape.net/browse.cfm/4,8957.html
Ken