Fermented Hot Sauce Via the Pepper Mash Method (Part 2): Processing & Bottling

The final follow up video to the first video on fermenting peppers (https://youtu.be/Ps8_snwvOZc), this video covers the final processing, bottling, & labeling of the fermented peppers.

Items mentioned in video:
pH Meter: https://amzn.to/3EL9r0L
Star San Sanitizer: https://amzn.to/3TQdQUw
5oz Woozy Bottles: https://amzn.to/3tLROaQ
Woozy Bottle Shrink Capsules: https://amzn.to/3hYBHEc
Printable Labels: https://amzn.to/3tHKhtV

00:00 - Intro & Recap
01:00 - Finishing Fermentation Batch 1
03:21 - Measuring pH for Batch 1
04:43 - Straining Batch 1
06:28 - Adding Vinegar for Batch 1
11:16 - Bottling Batch 1
13:24 - Finishing Fermentation Batch 2
14:42 - Adding Vinegar for Batch 2
15:17 - Straining Batch 2
17:00 Measuring pH for Batch 2
18:00 - Bottling Batch 2
22:39 - Labeling Both Batches
23:39 - Applying Shrink Capsules
25:17 - Wrap Up

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