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Back looking for answers to this very question and realize I have used ALL of the above with sometimes devastating results. The Big bubbler, has nice large mouth, and has very thin sides. It broke quickly. The carboys are WONDERFUL but the small neck makes it hard to pour out and they are HEAVY...

Thanks everyone! My pleasure to meet you all as well.  Happy New Years to each of you. Going to get this party started in 2016!   It's a New Year! Light your Life on Fire!!   Hugs & Hot Sauce, Deb Rock

Hi everyone, Moved to Sonoma 2 years ago after 25 soggy years in Seattle. I was raised in Louisiana and can not recall the last meal I've had without hot sauce or chile.  I have been making my own Louisiana style hot sauce for over 20 years.  It has always been a hobby product but the batches...

I used a funnel to pour the sauce in the carboy. I will look for the welcome thread. Thanks.  Hey Hogleg, are you producing for distribution? I'm having a terrible time with the folks in Sacramento.

Need to know how and when fermentation is over. have had 1 out of 5o bubble over upon opening and get all over the counter of the recipients home. This is very embarrassing for me. but not sure why occasionally this happens. Was talking to a wine maker and he brought up citric acid. I have seen...

I have my sauce in 5 gallon carboys and need the easiest way to get the sauce out of the carboys and  into 5 oz woozy bottles. Usually I do this at home, but am doing 40 gallons this month and want it to go as quickly as possible. Thanks. SH