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I've never heard of these companies and will take a look. 

Thanks, this is a great idea. My typical order is 2-3 bottles that I ship in individual boxes to fit a woozy bottle. I'm going to give this a try since it looks like it can fit the small boxes.

Curious as to what company many on here use to ship their products (USPS, UPS, Fedex...). I offer a flat shipping fee of 6 bucks on any order, but lately I have been killed on shipping costs. I like offering a flat shipping rate and dont want to hammer the customer with high shipping costs, but...

Yes, well for two of my sauces it specifically says to "right" for so and so minutes

Cook it long enough, maybe 15-20 minutes then put it in the blender and it will completely liquify, except the seeds, which I never believe in removing. You will have no chunks of anything but instead a consistent and likely thicker sauce. Add water if you want to thin it.

You know what else is a creeper? Italian Long Hots. Although not a super hot, and low on the Scoville scale, and not found in many typical hot sauce recipes, I use them in one of my pepper sauces and the sauce is a fan favorite. A creeping heat after about 5 seconds. At vendor shows, it's fun...

How did I come out? Seems like it would have a very powerful habanero flavor. Not that there's anything wrong with that. It's my favorite tasting chile.

Well it specifically says to hot fill then tilt and hold for at least four minutes then let natural cool for at least 5 minutes (I think this means natural cool at room temp instead of putting in a cooler). Now I'll Have to go back and look about the flip. What's PA?

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...

When I make the sauce myself instead of using the bottler I have the easy labeler. I like it

Yes this is what I ended up doing for now. It works for the time being.

I have a Louisiana style ghost pepper sauce I'm aging right now in a small cask that was given to me as a gift. Going on three weeks. for my second test batch think I'll try it. I'm definitely trying it in my scotch. Probably makes Johnny Red real nice.

I was going to ask if it's cost effective using the spiral over a cask, but it seems everytime I go to Amazon the prices change. Went from about 4 bucks to about 15 bucks and now back down and around again. I think I'll give it a try

Thanks everyone. I wonder if the spirals are as good as an actual cask. I saw a video the guy was using it in whiskey. I'll definitely try that in my scotch but as far as aging hot sauce, I don't know, call me old school but I never like short cuts

Just wondering if anyone can recommend a good oak cask at a reasonable price for aging a mash. I saw some on Amazon but after reading the reviews, I'm perplexed.

I think it's cool, and could use some refining. I don't like logos that are overly busy, that take away from the brand itself, or makes the brand confusing. Mine is very simple. I think yours is on the cusp of getting too busy, but I do like the creativity of it. I haven't seen the smoke feature...

As a brand new company, I started at a large local flea market here in NJ this September and October (took November off to focus on rebranding) and although a good 90% of the people who tried my sauces said they really liked them, maybe half the people made a purchase. You will find this...

The combination of vinegar and Caps is not fun when you get a good whiff

I use wide mouth woozy bottles for my sauces (they have a 28mm diameter instead of the typical 24mm diameter opening) along with metal caps. I boil all my bottles, while my sauce (already blended) is cooking. A friend of mine made me a pot with a valve on the bottom. It saves so much time. On a...

I did read an article that said if you keep a sauce in the fridge the cooling process may tend to reduce a peppers heat.