You can use a pH meter to monitor the sauce while it's fermenting if you'd like some extra assurance. Hot sauce is one of the safer things to do at home (in terms of things like botulism risk) due to the acidity and saltiness.
ahhhhh, this is what I was looking to read about; some kind of sensor to make sure no one dies. though I also imagined a sensor for the air around the fermenting container as well?
The bacteria behind botulism can't grow in oxygen-rich environments, so I think the makeup of the solution is the main thing to worry about. That's why botulism is mainly a concern with canning, oil suspensions, etc.
