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Thanks for the compliment! With the hot fill hold method it is my understanding that only the bottles need to be sanitized (i use star san) and not the caps themselves. Am I understanding this correctly?

So it turned out pretty great. The third test bottle was better than the original. Time to get the PH tested and do the big cook. I was aiming for a darker red color consistent with color of blood. Does anyone have experience with using beet root powder? Does it alter flavor significantly?

Thank you for the info!! I'm going to make a test batch using just the brine and the peppers and see if it's enough to have a stable ph for bottling. 

Thanks guys! I posted in hot sauce making 101 some questions regarding a struggle I'm having with my first larger scale batch. Is anyone ablr to provide some assistance? 

Hey guys! I made my first hot sauce! It's call River of Blood. It's brined (salt, sugar, water, vinegar for one year) Thai chili's, garlic, and fresh blood oranges. I made a test batch and it was really delicious with a nice consistency. The first time around I roasted the garlic in canola oil...

I've always loved hot sauce and I thought I would try my hand at making it. The name is chrees and I'm happy to be a part of this community.