Fermented hot sauce, done safely.

The internet says "3% brine" and leaves out the part that matters: 3% of what. Brine Lab does the salt on the whole jar, keeps your pH log, and estimates the heat before you taste it.

WHAT IT DOES

• Brine or mash: salt as a percentage of peppers plus water, in grams and teaspoons for five kinds of salt
• Water estimated from the jar size or entered, with what it reads as on the water alone
• Range warning outside 2.5 to 6%
• Ferment log per batch: dated pH, temperature and notes, charted against the 4.6 line (where botulism cannot grow) and 4.0 (bottle with margin)
• Days since packing and an estimate of when it reaches pH 4.0 at your temperature, salt and sugar
• Safety panel in plain words for wherever the pH sits
• Blender list with mid-range Scoville values for jalapeño, Fresno, serrano, cayenne, Thai, habanero, Scotch bonnet, ghost, reaper and dried chiles, plus non-hot ingredients
• Heat estimate on a log scale against Tabasco, Frank's and Sriracha, and what to add to hit a target
• Bottling: bottles from volume, headspace and size, leftover, shelf-safety note from final pH and hot fill, cost per bottle and margin
• Backup and restore

Who it's for

Anyone fermenting peppers at home, and small-batch sauce makers who bottle for friends or a market.

What you get

• Brine Lab (one .html file, runs in your browser, offline)
• A 2-page quick-start guide

Not food-safety certification. For sale to the public, follow your local process authority.

Good to know

• One file. No install, no account, no subscription, no internet needed after download.
• Your data stays on your computer. Export a backup any time; import it on another machine.
• Built for a computer screen: Windows or Mac, in Chrome, Edge, Safari or Firefox.
• Instant download.

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