Jump to content

  •  

Edmick

Member Since 15 Nov 2011
Online Last Active Today, 05:56 PM

#1627032 I'm ChickaloonCharlie and I'm addicted to hot peppers

Posted by Edmick on 19 April 2019 - 12:39 AM

Welcome!


#1626988 Growdown Throwdown 2019 Sri Lanka - Chilli Red!

Posted by Edmick on 18 April 2019 - 08:42 PM

That is great stuff I get it here from a local hydro store for $19.99 for the 1.5cu ft bag you fuckers get it cheaper? [emoji16]

Sent from my ONEPLUS A6013 using Tapatalk

$10.50 at my local place


#1626675 Growdown Throwdown 2019 Sri Lanka - Chilli Red!

Posted by Edmick on 17 April 2019 - 06:07 PM

These SLRs are starting to grow fast. These are 2.6-liter pots:
attachicon.gif 53FC619C-B88A-4A08-B48C-5DE9899ACBF6.jpeg

attachicon.gif B2754D4A-0596-464C-9214-B37B63097CB1.jpeg

attachicon.gif 44B08187-F652-48F6-8F76-9D1B5DD528F2.jpeg

attachicon.gif 1148673A-DE6F-4B96-8559-E39B8D3B5B01.jpeg

gotta love that fox farms right? Us west coasters are fortunate to find it cheap. Great stuff!


#1626619 Planting Dilemma

Posted by Edmick on 17 April 2019 - 11:29 AM

I know you said you're out of space but you can always transplant into one gallon pots (which are in reality 2.7 liters and not actually one gallon). They dont take up much space indoors and peppers can stay in them for a while. Those would give you more than enough time til it's safe to plant out.


#1626610 Growdown Throwdown 2019 Sri Lanka - Chilli Red!

Posted by Edmick on 17 April 2019 - 11:14 AM


  
Nice plants but wheres the peps there buddy boy
👻

As requested

Attached Thumbnails

  • 20190417_091106.jpg
  • 20190417_091018.jpg



#1626554 Growdown Throwdown 2019 Sri Lanka - Chilli Red!

Posted by Edmick on 16 April 2019 - 10:48 PM

I agree, they cant possibly look the same with cobra genes in em.

  
Nice plants but wheres the peps there buddy boy
👻


Ah yes, my nemesis.. our rivalry will be settled in due time good sir.. [insert evil laugh here]


#1626401 Growdown Throwdown 2019 Sri Lanka - Chilli Red!

Posted by Edmick on 16 April 2019 - 10:10 AM

Afyer a little slow down from hardening off and repotting, the kids are starting to take off a little again.

Attached Thumbnails

  • 20190416_080702.jpg



#1626352 Growdown Throwdown 2019 Sri Lanka - Chilli Red!

Posted by Edmick on 16 April 2019 - 12:02 AM

Dropped 5 seeds today. I know its kinda late. Will see what happens.

Welcome to the show!


#1626350 Blooms on indoor peppers

Posted by Edmick on 15 April 2019 - 11:58 PM

You need to ask yourself first, why the plants are starting to bloom in the first place. I've pinched plenty of flowers but from my experience, the young plants are blooming because they need a bigger pot. If you don't have space to pot up indoors then pinch the flowers. Otherwise, your plant is telling you it needs a bigger home.


#1625744 Acidifying an acidic sauce?

Posted by Edmick on 12 April 2019 - 09:02 PM

I guess I missed that point. Do you have a link for that requirement? It's not obvious to me why it would matter if the acid came from a tomatillo as opposed to a tomato or lemon, as long as it's below the magic number.


This is the article I read about further acidification.https://www.healthyc...ing-tomatillos/ Scroll down to the section that addresses it. Theres a few other articles I've seen mention it too.


#1625740 Acidifying an acidic sauce?

Posted by Edmick on 12 April 2019 - 08:31 PM

If it's stable at 3.9, you should be good to go with respect to the FDA. I think the magic number for them is 4.2. If a food is naturally below that number, no further acidification is required.

If you do add something for the sole purpose of lowering the pH, then it becomes an "acidified food" and opens up a whole new can of worms for registering your product with the FDA.

I haven't had to deal with registering an acidified food in three or four years, so this info may be dated. If so, I'm sure someone will be along shortly to correct me.

Thanks for the advice buddy. The only thing that had me worried was the requirement of "additional acidification" on tomatillo. Not trying to sell the sauce legit or anything but I would like to give some away in bottles stored at room temperature filled bottles without worry of anything nasty happening. Friends dont poison friends lol


#1625735 Acidifying an acidic sauce?

Posted by Edmick on 12 April 2019 - 07:24 PM

Edmick,
 
I'd advise citric acid to lower your pH if you're concerned about vinegar altering your flavor.  You can find it online or at natural food stores.  :) 

What PH should I shoot for if the ph is already 3.9?


#1625720 Acidifying an acidic sauce?

Posted by Edmick on 12 April 2019 - 06:20 PM

So I have this sauce that we make which consists of roughly 10 smallish tomatillo, 3 jalapenos, a couple Anaheim's, a couple pasilla, 5ish serranos, half an onion, water and a couple cloves of garlic. The ingredients are roasted, blended then heated for a short time to get the flavors to marry. The final ph at room temperature comes in at 3.9. Would seems like a good ph but I know the low ph is primarily just from the tomatillo and the USDA calls for it to be acidified further so what ph should I shoot for to make this "shelf stable"?. Just something I can use the "hot fill hold" method with and refrigerate after opening. I'm quite fond of the flavor and would like to use as little vinegar/whatever else as possible to make it safe. Thoughts? Here's a pic of the sauce.. cuz yea, I know everyone likes pictures..

Attached Thumbnails

  • 20190412_160344.jpg



#1625500 Growdown Throwdown 2019 Sri Lanka - Chilli Red!

Posted by Edmick on 11 April 2019 - 03:52 PM

I'm Seeing at very least, two flowers per node! Yes? Anyone getting more per node? 

Some of mine had a couple blooms per node in the early stages but now only have 1 per node.


#1625487 Not a Thunder Mountain Longhorn

Posted by Edmick on 11 April 2019 - 03:12 PM

I grew a bunch of rainforest tricolor plants last year that looked exactly like that. Any blooms on it yet that you can take a picture of?