I cooked up about a 5 quart batch of hot sauce last month and have it stored/aging in the fridge since then. I tasted it today and love it's Zing but I want to add some honey or brown sugar or whatever to balance the heat somewhat.
My main concern is I don't want to add too much sugar to mess up the acidity level which is well below a safe 4 right now. So here's where I need a little help. How much sweetness can I add to a 5 quart batch and still maintain safe acidity levels so there wont be any problems down the road? I always keep my sauces in the fridge for their lives duration if that makes any difference.
Like I said, love the zing of the sauce but it would definitely balance better IMO with some additional sweetness.
TIA
My main concern is I don't want to add too much sugar to mess up the acidity level which is well below a safe 4 right now. So here's where I need a little help. How much sweetness can I add to a 5 quart batch and still maintain safe acidity levels so there wont be any problems down the road? I always keep my sauces in the fridge for their lives duration if that makes any difference.
Like I said, love the zing of the sauce but it would definitely balance better IMO with some additional sweetness.
TIA