More of the heat in the peppers I believe. That is why I used more of the brine to dilute it. That said the brine was hot too. The orange batch blended with half the brine was so hot I Could not work with it for flavoring over multiple tastes lol. Had to add the rest of the brine and some vinegar. I just ordered 100 Carolina reapers. I’ll mix them with store bought orange habanero and start 4 new half gallon ferments next week.So is that where a lot of the heat is ? In the brine ?