This is a beer & other question. I bought 100g of bourbon barrel chips on the weekend, with the idea to soak them in a solution of vinegar & habaneros for a week or two. The inspiration is from the way Tabasco is aged in barrels for a year prior to bottling.
Question is, how many grams per litre should I be using ?
I plan to use the rest in a stout, rack onto some chips and leave to soak for a week or two. What's the rate of this ?
My understanding is that they are intended for distillers to add an authentic taste to their bourbon, so it's going to go in high alcohol solution. For beer or chilli vinegar, should I soak them with a campden tablet overnight in the even of any bacteria that would survive a dunking (I believe the pH of the vinegar will inhibit any growth, but not sure on the stout).
Question is, how many grams per litre should I be using ?
I plan to use the rest in a stout, rack onto some chips and leave to soak for a week or two. What's the rate of this ?
My understanding is that they are intended for distillers to add an authentic taste to their bourbon, so it's going to go in high alcohol solution. For beer or chilli vinegar, should I soak them with a campden tablet overnight in the even of any bacteria that would survive a dunking (I believe the pH of the vinegar will inhibit any growth, but not sure on the stout).