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The first question I would ask is what kind of container are you fermenting in?  Next, are you using a starter?  A lot of people, myself included, started by using mason jars.  The reason is to create that oxygen free environment to keep the bad bacteria away.  During the fermentation process...

I have read this forum dozens of times and learned a lot from it.  I am a hot sauce hobbyist and make several different flavors for friends and family and am constantly experimenting with new flavors.  I am originally from SE Texas and grew up eating hot/spicy foods.  

I typically use 1/8th of a tablespoon per 1 cup of sauce.  To make it easy for me to get the correct measurement, I just multiply .125 times however many cups of sauce I have.  Then, I get my sauce up to somewhere between 180ºF and boiling, and like Salsalady said, I use an immersion blender as...