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Thanks. Since it is a pretty subtle difference, I might go the 75/25 route just to get a bit of tang back. It would be way more convenient to not have to worry about a cold-chain, and probably best to keep this product on the shelf, where consumers will be looking for it.   I appreciate the advice.

Will I have issues with the food safety dept? Do you think 25% of the vinegar until the end is too much?   Thanks again.

Tried it again this morning. The garlic issue is fixed. Thanks again. Great forum.    The only issue I have is the cooked sauce lacks the tartness of the original uncooked. Probably due to the heating of the vinegar. That said, it is pretty insignificant so I am not too concerned. It might even...

Thank you all for the suggestions.   I started with granulated this evening as that was unanimously the recommendation. My store didn't have "granulated," but did have "dried minced" without additives. I am about 95% certain they are the same thing according to a bit of googling and comparing...

Hey all, I have combed through the forums and haven't been able to find an answer yet. Maybe one of you have the answer.   I have a hot sauce, that uses raw garlic as one of the ingredients. I am working with the formula, seeing if I can come up with a consistent product to potentially bottle...