xray helped me a ton last year to learn safe fermenting. chopsaw posted some nice sauce last week! I got around to bottling two ferments today. I processed both batches a few days back. I’ve started storing in half gallon jars for a few days. During that time I taste / check texture and adjust as needed. Got tired of re- bottling lol. Both are young 3 week ferments done in the 3.5% brine. I was gifted the peppers. One is an end of garden mix of red , yellow and orange peppers. Mostly reaper, scorpion , habanero and misc. super hot who knows what lol. The other was mostly green. It was a mix of jalapeño, Serrano, poblanos and unripened habanero, scorpion , reaper. Finished the red with all the brine, 1/2 cup white vinegar , 2T minced garlic, salt to taste and about 1T Splenda. It’s a thin Tabasco like sauce with lots of heat and a nice funk from ferment. Green was finished with about 2/3 of the brine, 1/4 cup white vinegar, 1T salt and 1T Splenda. Also added a few drops of food coloring as there was enough off green to make the color pretty dirty. Nice bright almost citrusy hot pepper taste. Both were done in my Vitamix so no need to strain. Good start to Christmas baskets for folks with about 30 bottles total plus a couple big bottles for my stash Thanks for looking. Happy to answer any question on my process.