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I did not notice, sorry! I certainly appreciate your inside wisdom! I will check your site out...if you are at all interested, I have a great selection of hot sauces and love to barter! Chris Thats what I was hoping! I have used jamaican chocolate pepper in the past and would love to get...

I would love to see the original post as well to get as much info as possible - knowing the thread topic should make it easier to find. With that said, I want to thank you for breaking it down for me - that is a lot less than I would have suspected (powder volume to individual pepper). Do you...

OK, did a search, though quick, on swapping out fresh pepper for dried pepper...I am looking to make a "hotter" hot sauce and have up to this point only used fresh peppers. I am looking to add some "Bhut Jolokia" powder, but for sake of this question I would like to work with a more universal...

I know it's a bit late, I have not been on here in a bit, but mine did not come with much calibration solution, you should certainly buy extra.

salsalady - thank you for the suggestion, I do have some good restaurant quality glass dishes I was planning on using - I would like to use 3 - 4 testing points (After blending, during cooking, right after cooking, and one week out). The PH meter I purchased has a temp range up to boiling point...

RocketMan - thank you for the warm welcome! Thank you both for your advice - I was leaning toward expensive as I like to ensure accuarcy as best possible, but based on feedback I went mid level Mid Level, an extra $40-$50 was worth it to me... I will let everyone know how it works out!

So, I would like to chime in and ask a question as well - I, like most, have visions of bringing my sauce to market - similar stories, friends and relatives can't get enough of my hot sauce and heading into the holidays have started to request by the case - before I start going into production...