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Correcting Metal Taste in my Hot Sauce. Anyone?

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I need some help on a sauce. This thing I made while having an initial good flavor comes off with something the best I can compare it to is a metal taste. It has a quart of fermented chinense chilies mash, 2 lg. red onions, 3 limes, 2 globes of garlic, 2 cups of apple cider vinegar, 2 tbl. of sea salt and I put 3 tbls. of molasses in it to try to tone down the metal taste. Any suggestions?
 
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Is it in the aftertaste? I have had a couple like that and just chalked it up to the peppers that I used. Pretty sure both timrs where chinense varieties. One was definitely yellow ghosts.
 
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Could possibly be overuse of molasses. This happens in BBQ sauce too. Molasses is basically burnt sugar you have to use wisely so the sweetness comes through w/o the bitterness which can actually taste metallic in higher doses. Just an idea.
 
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No, it was that way before the molasses. I put that in hoping to sweeten it up some. I put a tsp of baking soda in it and after it quit fizzing, it's a little bit better. I added a cup of sugar and cooking it in. We'll see what that does.
 
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Did you use ACV with the mother, or not? It's not a very good tasting vinegar to begin with I never use it for sauces but the stuff with the mother is pretty harsh. You may want to try rice wine vinegar.
 
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IMG_8302.JPG


This was my recipe.
 
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should not be the SS.  As you said, that's why SS is used-because it is non-reactive.  But just to rule ut everything else, were there any other metal appliances used like an aluminum food mill? 
 
I've noticed a metallic taste with many superhots in varying concentrations.  can't give any specific examples.
 
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