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Thanks! Seems obvious in hindsight. I guess I was concerned about the saltiness as you mentioned, CM. And it would allow more of a blank slate for varying the thickness, I guess.   Another curiosity, if you run your sauce through a mill and are left with some dry strained mash, any uses for it?

As the title suggests...what would be the pros and cons of draining off the fermenting brine prior to cooking your sauce?  

Hey all, I've been lurking here long and hard for a while now, soaking up your knowledge. I have been making successful sauces and one successful batch of ferment (with a sourdough starter kick). Now I have two batches on the go. The first has been going just over a month, is just reds and some...