2 removed editorial comments and focused on the writers experience re: the question
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I don't know guys and gals. I'veI've been using Chef Emeril's hot sauce recipe (from food network) http://www.foodnetwork.com/recipes/homemade-red-hot-sauce-3645026 for 5 years now with some ingredient modifications that do not alter the pH. (such as dried spices, variations of vinegar, and fresh horseradish - don't judge, try it!) II only use peppers that have zero defects, no brown/black inside, etc. This In my experience this sauce lasts for up to a year in the fridge easy.

I don't know guys and gals. I've been using Chef Emeril's hot sauce recipe (from food network) http://www.foodnetwork.com/recipes/homemade-red-hot-sauce-3645026 for 5 years now with some ingredient modifications that do not alter the pH. (such as dried spices, variations of vinegar, and fresh horseradish - don't judge, try it!) I only use peppers that have zero defects, no brown/black inside, etc. This sauce lasts for up to a year in the fridge easy.

I've been using Chef Emeril's hot sauce recipe (from food network) http://www.foodnetwork.com/recipes/homemade-red-hot-sauce-3645026 for 5 years now with some ingredient modifications that do not alter the pH. (such as dried spices, variations of vinegar, and fresh horseradish) I only use peppers that have zero defects, no brown/black inside, etc. In my experience this sauce lasts for up to a year in the fridge easy.

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I don't know guys and gals. I've been using Chef Emeril's hot sauce recipe (from food network) http://www.foodnetwork.com/recipes/homemade-red-hot-sauce-3645026 for 5 years now with some ingredient modifications that do not alter the pH. (such as dried spices, variations of vinegar, and fresh horseradish - don't judge, try it!) I only use peppers that have zero defects, no brown/black inside, etc. This sauce lasts for up to a year in the fridge easy.