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sales are starting off slow, have a full time job and traveling too much, but finally decided to take the plunge. Learned a lot from you guys even though I don't post much, Univ. of Ark Food Science has a program where they help start up small food business. Walk through FDA and State of Ark...

are you still happy with the bottle filler / heater from Vevor? how does the fill work? manually have to open and close ball valve each time? Greg

Great option, Thanks!! anyone have a 1 or 2 bottle option?

Looking for plain, unprinted kraft or white 5.0 oz woozy shipping boxes. for various packs (1-6 bottles) anyone have any good leads?

Great thoughts all!  appreciate the direction!

Thanks everyone for the feedback.  confirmed my gut. Current design is something I have been using just for gift giving etc.  Wanting to look at getting more towards possible commercialization. 

thanks for the feedback. exactly what I am looking for.

Little plain, but looking for feedback on logo / front of hot sauce label     and the rest  

So, what % apples in the mash to provide sugars?????

I would be happy to trade, let me know.  Be forewarned.  you may be disappointed. Mine is not over the top hot, just a good comfortable heat with a ton of flavor.

  Salsa lady, 6% is in the Mash.  (although I have used less in the past and may reduce a bit.) in the finished product is it around 2.4%. Where is that compared to most?? I may drop it a bit.

ok, There are a bunch of threads out there, but wanted some of the experts out there to give opinions on my process. I have been "dabbling" for 5-6 years now with making my own hot sauce. Something with a ton of flavor, not just heat. 1) de-stem and grind peppers. 2) Combine with 6% salt, 3% dry...