Recent content by Jacrispy

I didn't really know where to post this so..... yeah. But anyways, what are the best tasting powdered super hots? Or what super hot blends do y'all like? Thanks in advance.

Hahaha

I usually start at the middle of January

I was wondering when y'all start your seeds? It would be cool to know the different times people start depending on location. Thanks, jacrispy.

I like this guy.

All the yellow primos I've tried are more mild than yellow reapers or yellow morugas.

Earlier this year one of my habanero plants has been eaten to the stalk by a tomato worm. Just the stem was left on the plant, so I decided to top a jalapeño plant at an angle and I cut a slit in the habanero plant stalk. I attached them together and I am trying to cleft graft them together. I...

What I say about trying new chilies, is don't be afraid to experiment with yourself and hotter chilies. Since you can eat Thai peppers, I say eat a habanero, and if you can handle that, try a bhut. If you can handle an bhut jolokia, then try a reaper. Welcome to the forum.

Yes. If the ph is above 4.6 harmful bacteria could grow in the sauce and make it dangerous to eat. Low ph sauces generally have a longer shelf life too.

I like the red savina the best for a red habanero, but my favorite habanero overall is the chocolate hab.

Nice review Steven.

Are they watered enough? If they have enough water, it is lacking calcium. Good luck with them.

I like fruity and sweet with a bit of smokey. Bhut jolokias, reapers, scotch bonnet, and chocolate habs are my favorite tasting chilis.

Nice habs.

I would keep it. Usually peppers that have brown seeds are close to ripening and are perfectly safe to eat. Ripe peppers usually have tan or brown seeds. As for the color of the brine.... I don't really know. Good luck with your ferment.