Scaling up a recipe

[Geckofiend]

So, I have a recipe that gets great response from my friends. The problem is that it has about a 40 ounce yield which isn't enough to cover the number of folks that want it. The last time I tried to double a recipe (marinade) that used vinegar, I ended up with too strong of a vinegar taste...

Anyone have advice for increasing the yield of a hot sauce without the vinegar over powering it?

[Volrathy]

use less vinegar . . . and more habs