Mash and brine salt
Pepper mash salt calculator
Weigh salt for a dry mash (Salt % of peppers) or a covering brine. Warns under 2.0%.
Your best sauce shouldn't live in a notebook.
Hot sauce recipe and batch software. Save your formulas, record pH readings, and keep the details that made your best batch work.
3 recipes. 2 active batches. No card.
Vacuum Bag (Noma Method)
Explore a sample batch: Mango Habanero
Ripe mango, bright habanero heat, and a tangy garlic finish.
Explore an illustrative sample batch. Scale the ingredients or inspect the recorded readings. No account needed.
Ingredients, slide 2 of 4
Scale this formula:
500 g total. Ingredient weights change; Formula Percentages stay the same.
- Ripe Mango180 g36%
- Fresh Habanero100 g20%
- Fresh Bell Pepper100 g20%
- Fresh Onion25 g5%
- Fresh Garlic15 g3%
- Fine Sea Salt10 g2%
- Apple Cider Vinegar (5% Acidity)70 g14%
Follow one formula all the way to the bottle.
A recipe is the starting point. The batch record connects what you planned, what you used and what you bottled.
Build the formula
Save your ingredients in grams and Formula Percentage. Scale the recipe when the next run needs to be larger.
One formula → a repeatable batch
Explore the sample formulaMake and record
Start a batch. Keep process readings, ingredient references and recorded stock deductions with the run.
Ingredients → readings → lot evidence
Create an account to log a batchBottle and reconcile
Record the bottles filled and the actual yield. Compare it with the plan and inspect the ingredient and packaging receipts.
Plan: 3,000 ml · Actual: 2,800 ml
Read the bottling guideKnow the cost
On Small Batch, add labor and overhead to material costs. Try a selling price and see what remains after selling fees.
20 × 140 ml · $60 production cost = $3 per bottle
See Small Batch pricing
Illustrative volumes and costs, not a production record. Follow your validated process when making and bottling sauce.
Keep the formula. Record the run. Know the cost.
Repeat the formula that worked
Keep ingredient weights, Formula Percentages, and process notes together so you can return to the recipe that worked.
Draft a starting recipe
Describe the peppers you have and get a starter formula for your hot sauce recipe — then edit salt, acid, and heat yourself.
Hands-Free Kitchen Mode
Built for wet hands and hot stoves. Massive touch targets and voice logging that keep up with you when the kitchen is flying.
Fermentation Milestones
Record measured pH readings and mash temperatures over time. Keep the observations with the batch and follow your validated process.
Predictive Buffer Engine (Patent Pending)
On Small Batch, estimate how pepper solids affect acid balance overnight. Use the estimate to guide formulation, then verify with measured readings.
Print-Ready Batch Sheets
Keep lot records and cook sheets ready for the clipboard above the stove. Production records stay connected to the batch.
Start in your kitchen. Grow into Small Batch.
Keep your formulas and batch readings together for free. Add inventory, bottling, and cost per bottle when you sell your sauce.
Kitchen
$0 Free plan
For home cooks keeping track of their next sauce.
- 3 saved recipes
- 2 active batches (Fermenting, Resting, or Hold)
- Manual pH readings and process notes
- Kitchen Mode on your phone
No card needed.
Small Batch
$9.99 / month
Or $79.99 billed annually. USD.
For makers who need to know what each bottle costs.
- Everything in Kitchen, with unlimited recipes and batches
- Ingredient and packaging inventory
- Bottling runs and actual yield
- Production costs, selling fees, and margin
- CSV and JSON exports; acid-balance estimates
Create your account, then choose billing and confirm payment.
Renews automatically until you cancel. Cancel in Billing to stop renewal and keep paid access through your current paid billing period. No prorated refunds for unused monthly or annual time, except where required by law. Cancellation and refund terms.
About the Founding Maker rate
These are beta rates. We ask for a short monthly feedback pulse and a UX session when it fits your kitchen. Participating makers keep their Founding rate while the subscription stays active. If you never take part, access continues, but the rate moves to the then-current list price when prices rise after beta.
Compare features and read the pricing FAQBenchtop calculators for the kitchen
Free calculators for hot sauce makers: weigh mash and brine salt, calculate hot-fill hold times, and convert fresh pepper dehydration yields. No account needed.
Hot-fill bottling
Hot-fill temperature and hold times
Select pasteurization temperatures from 160°F to 195°F with hold times and bottle inversion steps.
Drying peppers
Fresh-to-dried pepper converter
Convert fresh pods to flakes and powder based on wall thickness and dehydrator tray sizing.
From the lab
Fermented hot sauce notes: a pH log, ghost pepper mash, and kahm versus mold.
- Hot Sauce Fermentation pH Log: When to BottleWhat to write down while a pepper mash ferments, and when the sauce is ready to bottle.
- Ghost Pepper Mash: Salt Math & SafetySalt % and pH checks for a ghost pepper mash before it becomes fermented hot sauce.
- Kahm Yeast vs Mold in Pepper MashHow to tell kahm yeast from mold on a fermented pepper mash.