Backsweetening hot sauce

[moinkyschmoink]

Just like the title says! What do you guys use for sweeteners when the sauce is done fermenting?
I just made my first two batches of hot sauce and I dig it, but would love to hit the balance better on sweet n salty.

 

[VikeMan]

Fruit.

 

[Lampy]

Just like the title says! What do you guys use for sweeteners when the sauce is done fermenting?
I just made my first two batches of hot sauce and I dig it, but would love to hit the balance better on sweet n salty.

Fruit can make it sweeter, but you need to beware of the fruit sugars restarting fermentation. I once made a mango-orange habanero sauce - I blended in the fruits after fermenting the peppers and then bottled the sauce. The oldest bottle was carbonated and slightly alcoholic when I opened it! I guess that you could try pasteurizing or using chemical stabilizers (sorbate, metabisulfite) to work around this issue.

 

[Zambezi Special]

I would add a little sugar, just when you are about to eat it, so it doesn't ferment again (plus you keep a less sweet version for people that don't like sweet).
Alternatively, some non fermentable sugar like sorbitol