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  1. U

    Hard/soft water issues?

    Greetings, hot sauce gang! I just moved back to the UK (Bristol, specifically) from a 2 and a half year stint living in Boston, where I've been working on a hot sauce recipe for 18 months or so and had finally perfected it. Or so I thought. The first time I made a batch in Bristol I followed...
  2. U

    Good morning, spice fiends.

    What's happening? I'm new to the forum, and starting my own hot sauce company in Bristol. I'm fairly new to the game so I'm hoping you fine people can offer me some sound advice from time to time.
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