Recent content by bparanoid

It's now been 60 days since I started the fermentation and the 5oz woozies, ph meter and any day now, thanks to Salsalady, the shrink bands will arrive. Looks like I will start bottling this weekend. One thing I would like to get some input on is I have started to notice some darker...

Was wondering if some of the Canadian members could recommend a few places to purchase 5oz Wozzies. I have found one source locally but they require a $100.00 minimum order. Thanks.

Update. things seem to have settled down a bit. I whacked the side of the Jar a few times and the mash started to slide down. They jar is fairly large and the two cups of water barely covered the mash with liquid. If I recall correctly the two cups of water was a recommendation that I read...

Well I woke up this morning to my new ritual of checking the progress of my sauce and sure enough the sauce has started to overflow the from the jar. I cleaned out the overflow bowl but now I am worried that this might be a ticking time bomb. I was thinking of drawing out some of the liquid...

I'm jealous ;) I have another pound or so in the freezer that I may just do a cooked sauce with to hold me over. Any simply recipes?it Thanks RM, your info was key to get me started with it. Yes, I have the Jar siting on my water heater with a big bowl underneath for a catch-pan. MDW...

Well I did it! A big thanks to this community for the wealth of knowledge and hand holding. I did a lot of reading/re-reading and I was so overwhelmed with the information and different recipes that I eventually came to the realization that I was over thinking it and just decided to mash away...

First off a thank you to all the forum contributors..there is a wealth of great info here. Unfortunately the more I read the more I find myself with information overload. My head hurts! So I am looking for some suggestions from the veteran sauce makers for my first fermented sauce. I know that...

Thought I would post a video of the first person to try my first pod from my first Trinidad Scorpion plant...I know a lot of firsts ;) so I decided to record it. The guy suffering is a self proclaimed Chili Head who couldn't wait to try one. The pod wasn't full ripe yet half orange/red but he...

Big thanks to the OP, I'm definitely going to give this a try with my harvest. Just one quick question...I have read in this thread about freezing the peppers. Is this ok? As I do not have many plants I was planning on freezing as I harvest until I have enough to make a batch.

Rain, lol, it's been so long I forget what it looks like :) Yes, I just use plastic lids on mine and never had an issue with rain. The amount of rain that would filter through the plant and find the lid is negligible. Now if I was lucky enough that a monsoon rolled by, any excess water that did...

Hey Dave, I know what you mean about the heat! We have been hitting over 30 degrees here for weeks! and have had a hard time trying to keep up with the watering schedule with my potted Fig trees. But no sign of heat/water stress at all with the SIP's. I would give it a try..nothing to lose...

I just have 2 buckets stacked per planter. I also used a solo cup for the wick and rather than slits I used an old soldering iron and poked a whole bunch of holes through it. I never had the roots break through the landscape paper. I used the thickest type I could find.

Hi there, sorry I should have been more specific in my post, I somewhat assumed this method was more widely used. SIP is an accronym for Sub-Irrigated Planter. It encompasses the water at the bottom of the planter and the soil will draw moisture as needed via a wick. Yes it is the same concept...

Just wondering if their are other members currently growing their pepper plants in SIP's. I have attached a photo of my two buckets. Would love to hear other members experiences with some photos. I have had nothing but great success growing in this method.

I am so excited! My Ghost's are starting to catch up to my Scorpions. It seems that both plants are loving their environment.