I am fermenting about 1 gallon of pepper sauce. First time trying this... any suggestions? I have two "recipes" going. First is 2 lbs of mixed peppers: cayenne, habenero, jalepeno, paprika, and sweet banana peppers. Turned to mash in blender with filtered water and about 5% salt by weight of mash. Put in 1/2 gal mason jar and let it start to ferment. Stir it about twice a day. Smells a little funky after one week, but good taste with nice bite. Second is same pepper mix minus paprika. Added garlic. 3% salt brine and blended. Split between to quart jars with air locks. Put a couple tablespoons of the first batch in to inoculate. Plan to add oak to the first to mimic barrel aged sauce kinda like tabasco. Nor sure if acidity will be low enough to forego adding vinegar to make shelf stable. Plan to bottle in about 3 months. I will post some pics in the morning.