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fermenting Transition from fermentation to indulgence

I have been fermenting several quarts of hot sauce for 90+ days. I think it's time to start using it. However it's still fermenting and every time I open it, gas excapes and although it smells delicious, it also smells like the fermentation is still taking place. When one is ready to stop fermenting and start using the sauce is there steps to take(possibly refridgeration)? My ph is at 3.6
 
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