Bottling fermented pepper sauce.
Been doing a lot of reading...a LOT of reading. I want to make sure i am understanding this correctly.
I have a few gallons of pepper sauce brewing. The recipe i followed is nothing but ground fresh peppers with 1 cup/gallon of iodine free salt. I am fermenting in glass carboys with one way vent lids.
Once the bubbling stops, i will strain off the solids, heat the liquid to at least 185 degreesF (10 minutes?) and funnel directly into 5ox woozy bottles. I plan to boil the woozies, and boil dip the lids and dropper tops. If the pH at bottling is 3.6 or lower, that should be safe for shelf storage, right?
I've been sucking down the Tabasco smoked chipotle sauce for years, and it doesn't require refrigeration after opening. Would mine?