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Something to try is to take the seeds of peppers and the white ribbing inside the pepper, put it in a cheesecloth and tie it off like a tea bag and let it steep then remove after a few days or the cooking process.

Hey TGCM, these sauces sound fantastic and I saw the review video linked earlier.  On the note of double fermenting or staggered fermenting I really like the idea and it sounds like all upside and no real downside.  It sounds like you could ferment each pepper type in its own ferment and mix and...

Really cool man, cheers   7 gallon = 896oz  = #180 5oz woozies per batch and you have 2 types....so #360 bottles per 90 days is 4 bottles of 5oz hot sauce per day.   Gotta say that is a hell of a lot more hot sauce than I use.  I probably go through a 5 oz bottle every 2-3 weeks so lets call it...

Ayyyyy, that's good to hear, would love to collaborate and share ideas.  Getting an old Jack Daniel's whiskey barrel (the big one ~50 gallon) and thinking of making and fermenting a huge batch of a Sweet Bell Habanero Mash in it and then fermenting separate batches of fruits/peppers by blending...

I'm Glen and I like sauces of all types but particularly spicy and unique flavors.  Figured I'd make an account since I read this forum a few times over the last year.  Hoping to make sauce crafting more than a hobby eventually. Cheers