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hot-sauce Post Fermentation Bottling Process

Curious to know other hot sauce makers opinions on stoping the fermentation process for bottling and storing at room temperature - for example for shipping. I know vinegar stops this but wondering the ratio and lowest quantity to volume ratio.

On day three of my first local peach ferment for the season. Used poblanos as the pepper base and added some dried Cayenne from last season with the Yaki Blue and a Sugar Rush.

peach ferment.jpeg