I had a lot of peppers ready in the garden. A peck? Probably not but about 10 pounds or so. I had six pounds of Fresno chile peppers, and the rest were red cherry peppers, cayenne and Anaheim.
I have made hot sauce in the past. There are two basic methods, one is using vinegar up front, mashing the peppers and extracting the juice after cooking them. The other is fermenting the peppers by adding salt. I prefer the latter approach. However, I have wanted to try aging the hot sauce in a charred oak barrel and I found someone who wrote about his experience in this article.
The article described using a juice to extract the juice and I decided to try it. It worked really well. I ended up with a very red juice and a bin of pulp.
I poured the juice into the 3-gallon barrel, along with some water and salt. I should add the pulp back to the juice but it was difficult to get that pulp through a funnel into the barrel so I decided to let it ferment on its own. I’ll see if I get very much additional liquid. I will check the barrel in about a month and see how it turns out.