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This is great info., and I'm eager to hear all about it. Unfortunately I'm nowhere near SF bay area, I'm actually on the east coast. I'm nowhere near married to any of my recipes just yet, and there's always room for improvement in both process and product I think. So far I've been lucky in...

I'd love to Lucky Dog! I've just sent out a few bottles of sauce to people that aren't friends/family (Thanks Google Plus!) so we'll see how those people like them. There's a few suspicions I have about them that I want other people to confirm for me in a blind test before I get my recipe(s)...

Cooking up large batches of hot sauce and straining them by hand isn't going to scale up well to larger scale production. What is the best option for cooking up larger batches of mash and straining? What would let me constantly feed mash mixture through, blend it into a liquid sauce, and...

Most definitely. I'll have to see what market demand looks like and find out if a co-packer makes sense for me to use. Likely it's the route I'll end up going down, we'll have to wait and see.

Very cool! I'll have to order a bottle or three.

10-25 gallons isn't much, and can be bought from LA Pepper Exchange easily. I've found they're easier to deal with on the phone though rather than email.

Wow thank you so much Lucky Dog! This is just the sort of post I was looking for! THP.com does not disappoint!

Oops, thanks!

What sorts of things are needed for taking a hot sauce to the commercial market in the USA? Besides a business license obviously. Do you need FDA stamps of approval? I found this... http://www.fda.gov/F...ies/default.htm Where do the Nutritional Information stickers come from? What about...

Nothing if you're making bread or beer. Yeah, that's way too much trouble to go through for LB fermentation, unless you just really want to make bread afterwards. :cool:

Thanks RocketMan! Good to hear from someone who's gone down this route. Also good call on the dried fruit idea, it's probably also much easier to source and ship this way from food suppliers.

Yes, and it's not a good thread IMO - lots of bad information being bounced around in there. OP needs to go back and study microbiology and food chemistry more closely I think. Yes, fruits high in sugars are more likely to undergo spontaneous ethanol fermentation than lactic acid fermentation...

Actually, the more I think about it... if the fruits/vegetables are also fermented to under say 3.5 pH, and the entire sauce ends up checking out under 3.5, would I even need to add acetic acid at that point? Or would it taste totally weird without it? I may have to experiment some more with...

Why would you do all that when LB is available through much less troublesome methods that don't introduce undesirable things into your mash?

Oh good call w/ using crystalline acetic acid! Do you know of a good place to source it in bulk?

For instance, here's a sauce I have that doesn't separate at all. It's just Red Serrano mash, vinegar, garlic, and squeezed lime juice. I gave it a spin in the food processor, cooked it on the stove for 10 min., let it cool, and bottled it.

Many of my sauces tend to separate in the bottle. It appears solids sink to the bottom, and liquids float to the top. It's not a huge deal, give it quick a shake and it's back to looking "correct". I understand many hot sauce makers add Xanthan Gum to help w/ homogenization and prevent...

Why is yeast being added then?

This will taste harsh like pepper spray, and not at all like Louisiana-style hot sauce. Need a fermented mash if you're going to do Louisiana style.

De-seeding before hand isn't always possible when using commercial mashes. Also, with a good commercial-grade processor (or an awesome Vitamix blender!) your pepper pulp is liquified enough to mostly pass through the sieve - and bonus - you can dehydrate and grind up the strained solids into...