I let the scorpion / habanero blend ferment for 4 weeks. It took me several days to adjust flavor due to the heat. Once I taste it enough times my taste buds seem to scramble lol. Finally dialed in with a hint of hickory from natural hickory smoke powder along with a rich of other spices. Added a touch of xanthan to help slow down separation. Taste yields an immediate sting from the scorpion followed by the warmth of the habaneros and finishes with the hint of smokey goodness. This batch yielded 15 bottles. My local sauce junkies will be lining up once I post it on FB lol. Thanks for looking!