When I used to grow this way I would simply set a same size bucket next to the plant I was gonna refill/change nutes. Lift the lid, plant and all and set it on the empty bucket. Then I would dump the old nutes, rinse well, add fresh nutes to the correct level and set the plant back in. Super...
Those Pablano/Scarletts crosses are looking good CD. The deer got into my pepper patch and ate some of them all the way down to the potting soil! I've got a few left but not many.
My neighbors have had there shrubbery chew up pretty good too. We have hundreds of acres of wooded area...
I have a bottle of calmag and only use it to buffer coco. I use 5ml/gal water and cover the coco with it. Let it soak at least an hour but most times I just let it soak overnight. Rinse it well with ph'd water and it's ready for use. No need to repeat. I use Jacks 5-12-26 base nutes and add...
It's my understanding that they "air prune" the roots which helps prevent the circling that the roots would do in a solid construction container. I've heard they also help the roots get oxygen. Like I said before, I use them and get decent results.
Good luck with your grow!
Oooops. Forgot to add that I use the black and the tan fabric bags and haven't noticed any difference but I do wonder if it affects them. I still get peppers though.
Lining with a plastic bag would defeat the purpose of the fabric. You could try using Yuca powder to help break surface tension in your media.
I use this one...
Hey CD. Is the Habanero Oxkutzcab just an orange hab from that area in Mexico. I've never heard of it so I curious.
Also, where are your chocolate hab seeds from? Things are looking good!
Thats cool CD! I don't have (cant find) the Moz Piri Piri seeds but I do have the PF Datils. I'm not growing them this season though. I've got almost all chocolate varieties started for this season. Habs and Bonnets mostly. I do have several San Isabel Island Hab seedlings and a few...
Hi Paul. I just skimmed through your thread. Good job as always. Plants looking good. I especially like the looks of that Red Savina. Looks like you'll get plenty of those. Whats in store for them? Sauce? Powder?