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My Homemade Hotsauce Has A Sour-Bitter Taste

Reaper0162

Reaper0162

Hey all,
 
i just started with fermenting chilis to make hot sauces.
Before i always used fresh peppers.
 
I let them ferment for about two weeks. The Ph values are always around 3.2.
After processing and putting in all the ingredients the sauce smells and tastes still a bit sour/bitter.
 
Its the same recognizable taste and smell as during the ferment.
I tried to put in cane suger, fruits and all that kind of stuff to mask the sour/bitter but none works the right way like i should want.
 
I live in the Netherlands and we realy dont like our sauce to be sour and bitter.
 
What can i do to mask this taste and smell?
 
And wen to put in the ingredients? Last time i didt wen i heat the sauce, just to help the ingredients blend in well.
The next day after cooling down i tasted my sauce and it was far of the taste wen i throwed all ingredients in.
 
Is it better to throw it all in wen the sauce is cold? Like wen i blend all in my foodprocessor?
 
Hope that you all can help me out :)
 
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I mean by fresh peppers that i made my sauces with non fermented peppers. Ofcourse in the ferment are fresh pods as well :)
I should have typed it differntly haha.
 
And yes, i cooked a bit after fermentation, just to let the jars vaccuum ;)
 
But you also put in the spices during fermtation?
I do the brine, ginger, peppers, unions, garlic and maybe the fruits but not the spices.
 
I read on the net wen you put the spices in while heating the spices blend better in the mix.
 
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