Ran the fermented chiles through the blender and then the food mill
today. Three gallons of red and one gallon of yellow. I ended up with 96
ounces of red pulp and juice and 64 ounces of the yellow.

Sitting in their respective non-reactive pots and mixed with 40% white
vinegar. Will get stirred four times a day for the next week or two to
ensure the mix "melds" properly and will then bottle it. A taste of each
says this will be a good batch of hot sauce, not so hot you can't enjoy
it and mild enough you can taste the chiles.

George