I was at the wine store the other day and noted that they have powdered lactic acid in the brewing section. I was wondering if this could be added to fermented pepper sauce to lower the pH, if needed, prior to the final strain, boil and bottle.

I can't stand the taste of the commercial red tabasco sauce due to it's incredible vinegar flavor. I was thinking that using lactic acid instead of acetic acid might be interesting.

Thoughts?