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I've been told too much nitrogen inhibits fruits from forming :think:

  This goes out to anyone who's gonna rough-it at home when irma comes to town. Wind and high water might be on your mind but even if you're past that you need to be prepared for extended power outages. I've had to deal with that problem all too often. use your freezer as long as you can. Pack...

Too bright shouldn't be an issue. MH bulbs are notorious for heat generation. Maybe temps were too hot the first time you tried it?  

You and yours are awesome people OS. Pono Nui - Most Righteous :clap: :clap: :cheers: :clap: :clap:

In my limited experience, the first round of pods off a new plant tend to look a little "different" from the original pod you got the seeds from even if it didn't get cross-pollinated. later sets tend to stabilize and look more like the pods you hoped to get.   Dry them in the pod or take out...

  I've had friends tell me I should start selling some sauces I make and then ask me for another free bottle. They too are under the "grass is always greener" mindset and have no idea how long it takes or costs to grow peppers and make something of it.   Until now......   SmokenFire, you just...

  Really cool of AJDrew to make that offer. Please share with all of us what if any difference you notice. I've been curious too about flavor vs growing conditions/locations but unfortunately it's illegal to ship fresh produce to Hawaii without jumping through so many hoops and paying off too...

  Not meaning to hijack this thread but +1 on the Fatalii peppers. Yellow is all I've tried so far but love the citrusy flavor profile and the fact that all the heat hits you at once but fades fast compared to the ghost which slowly climbs and just seems to keep getting hotter for a long time.  

I've only tried the red ghost peppers, flavor is very subtle to me but still recognizable. I like to blend/mix them with orange habs because it tones down the hab flavor and add more heat and sweetness.  

:welcome: From Hawaii Would love to get some insight on how he tends his garden and deals with pests. Organic/Conventional?  

yes

looks like you know exactly what you're doing, good job :onfire:

  I prefer my sauces on the savory side but to ensure a good ferment you need a fair amount of sugar so that's more what I use the fruit for than the actual flavor. Don't get me wrong, the flavors need to blend rather than clash so flavor profile is important but I like to keep my victims...

  +1 fruit   Strawberries Mango Kiwi   Kinda depends on what your target flavor is.  

:welcome: back!! Got any sauce recipes you're willing to share? Lots of awesome ones here but I'm always looking for other options and unique ingredients. :dance:

Sounds interesting. I'm curious about the cinnamon. Is it something you heard about someone doing or did you just go for it without knowing what would happen?  

Anything in the upper 80's and above will cause your plants to go into survival mode and drop leaves to minimize evaporation. Even here in Hawaii I have to keep mine shaded from mid-day sun  this time of year. Whatever pods there are may or may nor drop too but will be much smaller than normal...

  :shocked: Isopropyl? :crazy: :snooty: should stick to alcohol you can ingest :drunk:

If you got an asian store or restaurant that makes their own kimchi nearby, only 2 tbsp of the juice in a quart jar had it bubbling like crazy in less than a day.

  Most definitely had to bump this one again Amazing and so simple. Except for the noodles part, I still don't have a pasta machine so it's all about the rolling pin. Still very worth it