Have a batch of this going right now. I also use this same recipe, minus the blending and vinegar at the end, to make a home made fermented chili-garlic sauce. Although for both the sriracha and the chili-garlic I cut the sugar in half from what the recipe recommends.

Chili peppers generally make up a pretty large chunk of what I grow every year, as they can often be preserved every which way you can imagine (fermented, dried, smoked, canned, or frozen).

-edit- The next pepper based thing I am probably going to try and figure out is how to make Tapatio/Cholula style hot sauce. If anyone has a link to a decent recipe, it would be much appreciated.