Hey, all! I'm finishing up my first batch of fermented hot sauce (jalapeno and habanero). I bottled it Sunday evening and stuck it in the fridge. I plan to sell the bottles at a farmer's market, but I'm concerned about it being out of refrigeration. At room temperature, will it continue to produce CO2, or will CO2 production stop after being refrigerated for a certain amount of time?
Cheers!
Cheers!