I have searched thousands of pages on google about this question I have for you. I have developed my own line of hot sauces or at least copyrighted the names and all. I have noticed that no matter what proportions of pepper mash and vinegar I use, I get serious settling and separation of the ingredients after being bottled and sealed. My process is simple, I pick, clean, blend, mix, and strain (coffee filters). Can you give me any insight as to what I may be doing wrong or why everything I make looks like salad dressing a week later?
You need to add a binder to hold everything together in a colloidal suspension. Most hot sauce manufacturers add xanthan gum to accomplish this.