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[–] 14164318? 0 points 1 point (+1|-0) ago 

I'll see if I get around to it. The thing is real tobasco gets barrel aged for a long time. I'm not going to wait the years I believe they age it. All of mine are in jars right now and I'm going to see about what it looks like in 3 weeks. Unlike real tobasco I added some peppercorn and a little garlic to each. After I think the vinegar base tastes right ( hopefully not much longer than 3 weeks) I'll give it a few hits in the food processor then strain the results into a jar with a sieve. I actually did put some charred oak in one jar to see if it imparts any flavor since real tobasco is aged in wood barrels.

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[–] theshopper ago 

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[–] theshopper ago 

I wonder if the aging process is similar to whiskey in wood barrels? If so I think there's a way you can speed it up to weeks instead of years.

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[–] 14164806? ago  (edited ago)

Yeah, I was reading about that on a flight recently. I'm sure you can accelerate it in a similar process. Both are fairly sterile and the impact of aging is about that chemical exchange between the liquid and the wood you age it in. I'm probably better qualified than an art graduate given I have a fair amount of chemistry and biology in my education background...wonder if I could learn how to make it happen reading books. Especially since he picked up the required chemistry from youtube and shit.