A ferment is a living process running on its own clock, and pretending otherwise would mean printing the same label on jars that do not taste the same.
A bottle of hot sauce made this way starts as chiles, salt, and time. Salt the chiles heavily enough and the lactobacillus already living on their skin takes the jar over, eats the sugar, and turns the brine sour. How fast that happens depends on the room. A jar at 75 °F runs roughly twice as fast as the same jar at 65 °F, so two batches fermented for the same fourteen days in different months are not the same sauce.
Rather than hide that, each batch gets a card. The card records what was measured: how many days, at what temperature, in how strong a brine, at what pH, and how many bottles came out the other end. It also records where the chiles came from, because that changes the sauce more than most people expect.
pH is the one number on the card that tells you the most. It is a measure of how sour the sauce actually got, it varies with how long and how warm the ferment ran, and it is what decides how the bottle keeps. Lower is more acidic and more stable. Anything at or below 3.5 holds well in a refrigerator.
You will notice there is no Scoville number anywhere on this site. Scoville is a laboratory measurement, and printing an estimate of one as though it were data would be the opposite of what these cards are for.
These are made in a home kitchen and given away. The recipes live in a cookbook rather than on this site, because the interesting part was never a secret.