Thanks for all the tutorials. Love watching your videos.

Awesome sauces John thanks for sharing!

The Texas Sriracha is our favorite!!! Your new kitchen looks great.

Nice new kitchen! I’m quite jealous of the bottler. Thanks for all the tips

Great video!

Dude, love, love your new kitchen. Someday we will hopefully get to the same awesome level as you. Love your channel, from all of us at Froggy's Kitchen. Congrats.

My dream setup. Very nice.

Beautiful looking kitchen my man 👌🍻

Heeey, finally this delicious recipe!!!

Howdy, I love the channel. Could you link the food-safe sanitizer you use? I remember you mentioning it in a previous video but I can't find it.

Hello cuz! Great content! If the bottles are too hot when capping, try some thin cotton gloves under your vinyl gloves. Old bbq trick. Are you a member of Clan MacLellan?

Hi, can I ask where you got that immersion blender from?

What a difference your new kitchen makes for production! Love the setup! I'm fermenting my 4th batch of hot sauce. This one is a blueberry, apple, Carolina Reaper sauce. I'm a month into at least a two-month ferment and it's looking very nice and smells amazing! Everything I've learned to make fermented hot sauce was from your excellent videos. I'm working to produce a label for my sauces now. That's probably the most difficult part of making the sauce because I want to have a unique label that I can use for all my sauces. I do have a question for you. Do you have include ingredients on your labels? I'm not planning to go into business with this but I want a good looking label for the bottles. Any other suggestions on label production that I can do myself and still have a quality label? Thank you, and thank you for your excellent hot sauce videos! Steve "The Deuce" Craddock. maker of The Deuce Juice hot sauces.

I've had some eight week ferments have PHs in the mid- to high-2's. Is that a problem? I know you always shoot for the mid-3's in your videos. Thanks, love the channel!

Hey boss, can you tell me where you got the labeling and sauce filling machines pls?

Does the Vitamix have a heating mechanism, or does it just heat up that much during the blending process?

Hi can you explain where do you place the container when fermenting? Does it need to be in a room with a certain temperature range ? Do you put it in the fridge?

Hi I’m new to the channel. Why do you ferment all your hot sauce? Do you have any recipes that you don’t ferment? Thx

Do you add Xanthan gum to thicken it?

Could you post the link or model of your immersion blender?

Really cool process. What type of license do you need from the state/ health department to be in a facility like that?

How long do you have to maintain 165 for the pasteurization?

Which Vitamix blender do you use. And, I saw a Ninja blender that does everything these do include heat up the sauce. Is there a reason you went with the Vitamix? I have a set of 6 flavors of hot sauce that have taken me a year to get just right. Like you I keep a book to track every little tweak. And where I can I have gotten a scale like yours and switched over to grams instead of cups, etc. for the sake of allowing me to scale up and keep the flavors the same. I have learned a ton from your videos even though I DO NOT use the fermentation process, I would put my sauces up against anyone's as far as complex-ed flavor profiles, and the uniqueness of each flavor. I have Pineapple jalapeño, Mango Habanero, Peach Reaper, Blueberry Ghost, Honey Habanero, and Sun-dried tomato Reaper. Of all the video, and reading I have done in the last 2 years of preparation, I have learned from you the most, minus the fermentation.

Can you please give information on bottle filler and labeler? I’m disabled and I think these two items could benefit me greatly. Thank you for your time.

Have you worked with any superhots?

Love the videos, learned alot from this channel. Curious as to the dimensions for the labels? My wife got me a (early) Christmas gift, a label printer. Just not sure what a good size would be for 5 oz woozy bottles.

Hi I noticed you pasteurize at 160. I’ve always done 180 but would prefer do not heat so high.

When you fill it all the way to the top, is that not more then 5 oz or 150 ml. Cause that bottle filling machine drops 50 ml per pull.

The only thing that immersion blender is missing is, "Binford" on the side of it

Where are the shrink capsules from? Can you link to the vendor? The last order with Amazon half wouldn't even slide over the top of the bottle and had to be tossed.

How many bottles can be fill from that bucket ?

Are you checking the PH to prevent botchulism?

You didn't ever show us how to make it though. I was hoping for a recipe

Hi John. Bought two bottles of this, one for me, the other as a gift. And I must say I’m sorry, it’s not my favorite. It has it’s usefulness, but not a go-to sauce. That being said, I need two more bottles of the Pineapple Habanero.