It's really a nebulous question. How hot do you want it? What kind of peppers? How strong is the vinegar? Are you using other things like fruits / veggies? A million other questions come to mind.
The whole point of doing a mini batch is to figure out the balance you're looking for. And the only way to do that is trial & error. There are loads of recipes here but no one knows your taste or tolerance better than you.
I'd suggest though that 1 x 5 oz woozie is a bit "too mini". How are you going to bring just 5-6 oz of sauce to 190+ degrees? And with reduction you'll end up with what, 2-3 oz? And with such a small amt of liquid it'll likely sear, which is bad - ruins flavor & adds bitterness.
I'd suggest doing at least a mason jar per batch.
The scaling question is also tricky but I think I can help more there. When you do your small batches, weigh everything in grams. Solids, liquids - everything. From there, you multiply by whatever factor you want. However not all ingredients scale equally.
So for example salt - when you scale out the salt, scale it evenly with everything else. But when you go to make the larger batch, start with say, 60% of the salt. Put a little in a cup & chill it - then taste it. If it needs more you can add it. Almost guaranteed you won't scale the salt more than 65-80%. Maybe less.
Vinegar also scales a little off - especially sharp vinegar like a white. Not as extreme as salt, but you may want to up a sweet component (sugar/fruit/carrot/etc) to balance the snappiness of the vinegar. Or you can use a mellower vinegar like cider, or you can dilute with water to take a slight edge off.
Be sure to check the ph of your batches.
Hope this helps - you should be able to get some starting ideas from the recipe topics. The ratio will be up to you though.
Scott
