Separation (without vinegar)

This is part question, part observation.

This is fermented cayenne pepper sauce. I recently blended the peppers that fermented in brine for 6+ months and squeezed out the sauce from the pulp through cheese cloth (when blending, I did not use any brine to make it more liquified)

I have not yet added vinegar, so the only separation this could be is natural oils from the cayenne itself.

I plan to use this concentrate to try and pin down an ideal amount of vinegar and/or other things to make a perfect sauce. Maybe I’ll play with the separation and see how each concentrate contributes to flavoring/texture. Any suggestions?

Question 1: have you noticed separation without vinegar?

Question 2: what’s your go to mixture that’ll take this cayenne concentrate into a delicious sauce (it’s alright but is certainly missing something before it’s my go to for eggs)