pH Average Shelf Life of Hot Sauce batch (below 4.0pH)

[Newks_Hot_Sauce]

Hi!
 
Establishing my business here.  In Oregon, we don't need to do shelf life testing or Nutritial Facts unless we sell over something like 10k bottles a year.  So, I am putting my start up funds in other departments for the time being.
 
I am curious, how long does a shelf stable hot sauce usually last after bottling?
 
My hot sauce usually lands between 3.4 and 3.9 pH, I use 5oz woozies, all natural, vegetables, vinegar, salt and agave.
 
I bottle with the HFH method.
 
I hve heard anything between 5 months to 6 years.  
 
 
I'm starting to get more demand and I am thinking of making 100's of bottles at a time.  If I do that, some of the unsold bottles may sit for up to 6 months. Should I feel odd about this?  I know there are lots of variables, but I'm just trying to get a general idea....I'm starting my Better Process Controls class tomorrow so maybe I'll learn all this info while doing that.
 
Thanks!

 

[The Hot Pepper]

No they won't do this because it can make a product look old faster. Good for beer, not hot sauce. Except small batch/fermented. 

 

[Bou]

No they won't do this because it can make a product look old faster. Good for beer, not hot sauce. Except small batch/fermented. 

 
Good point and for beer I NEVER buy an IPA without a bottling date!