One thing I didn't mention that I like to do is after a make the sauce, I cool it down overnight and taste it again the next day. And also double check the ph.
This allows me to do minor tweaks like adjusting the salt/sugar levels, adding more acid, adjusting the viscosity/adding xanthan gum if needed, maybe a little more of whatever spices I used, etc. Then I bring the sauce back up to a boil for a bit and then bottle it.
I would hate to have a case or two of an almost amazing sauce already bottled, when I could just fix it the next day. Sometimes flavors need to meld, or your palate needs a reset, especially if you've been constantly tasting the sauce while you're making it.
Per my Food Lab where I send my samples to get my scheduled process, they only require me to flip and hold inverted for 4 minutes (although I often keep them inverted for longer), then flip back right side up to cool. I don't know how the caps would seal to the bottle if they didn't cool right side up to create the pressure for the lid to seal
Of course they would still seal upside down. You're not relying on gravity to create the seal. The pressure for the lid to seal is the vacuum you create by filling the bottles with hot liquid and then capping them.
Sounds like you already got your system going. You kind of just got to go about it by feel, and taste. After you do it a few times you'll start to figure out ratios of ingredients you like, and it'll only get easier the more you do it. You'll start to be able to foresee what'll happen when you change certain ratios.
And yeah!...I just made a batch of hot sauce with tomato and achiote. I need to get some recipes posted here eventually.
I do remember seeing those JPGS X reaper in the B train, didn't pick any up though.
I did finally get my hands on some P. Dreadies!
And I got some Korean Gochugarus, I believe from you Jeff. How are they?
I'm excited about them because as a cook and chef, I've gone through bags and bags of Korean chili flakes. So I'm excited to be able to make my own.
So...what's going on with the A train? It's not gone forever, is it?