I have an exact recipe for industrial batches of barbecue sauce, with ingredients measured in kilograms. I tried to make a small batch at home, using the same proportions of ingredients.
The vinegar burnt all the way down and was way too strong.
Maybe is it that I brought the BBQ sauce (paste and pureed tomatoes) up to 91 degrees and then cut the heat; should it all have cooked in about 20 minutes?
What went wrong?