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I really like the yellow color and fruity flavor of the Manzanos and wanted create a sauce to accentuate both of those.   I decided on Manzano's and Pineapple.  I usually use a citrus fruit juice just prior to bottling so I chose Lemon.   3.3lbs Manzano (seeded) 1 Pineapple (juiced) 6 Lemons...

So it seems that yeast isn't a suitable fermenter for hotsauce...and that lacto bacterium is. Would it be ok to pitch a few grams of yogurt into a quart or two of hotsauce "wort" to get it moving? If not, what is the prescribed method? First post from a lurker. ;) Thanks!