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Watered my over winters yesterday.  Glad to see new growth coming in on most of them.  Over the next few weeks I ought to see new leaves sprouting.  That tells me I had a successful overwinter.   -Alden

I see you have the indirect heat method down pat.  That's some nice looking grilled meat!   -Alden

I think the temperature is the key.  I have a very accurate digital thermometer that I use for my smoker, I used that instead of a traditional candy thermometer.  I wait until after it has come to temp and then cooled down a little before adding the flavorings and ghost pepper.  They say to wait...

I'll trade for a bottle of the second one too.   PM coming your way.   -Alden

I found pepper molds for chocolate, they just couldn't handle the heat of the hard candy so they have warnings not to use them for that.  I will take a look at them though if I can make custom molds that could be fun!   -Alden

Here's the recipe I followed.   http://candy.about.com/od/sugarcandy/r/lollypops.htm   I used wilton candy flavoring, just a drop or two because it is very concentrated.  The first batch I used a teaspoon of ghost powder, that was a little over the top.  Second batch I used a quarter teaspoon...

Cherry ghost pepper lollipops done. -Alden

  I agree, I was going to ask the same question.   -Alden

  They will get your attention.  The immediate hit is to the back of your throat, if you leave them in longer then the tongue and lips start to burn.  I just followed a lollipop recipe that I found, it had a cup of sugar, and a half cup of Karo syrup.  I added a teaspoon of ghost powder to that...

I thought I'd try my hand at lollipops.  I made this batch of cinnamon ghost pepper lollipops last night.  They came out so good that I ordered some skull molds for the next batch.   -Alden  

Good read, thanks for posting this.  My first two ferments are finishing up and should be ready to bottle in the next couple weeks.  They will both be eight weeks in the fermentation jar when I open them up.  I was glad to read about the different phases of how the ferments look, mine seem to...

  I put the jelly on the pork chops after they were cooked.  If I put it on before they were finished I would do like you said and just put it on the top right before the cooking finished so I didn't burn the sugars in the jelly.   -Alden

Bell peppers along with the ghost peppers.  One cup of ghost, three cups of bell.    -Alden

Looks good!   No smoking for me this past weekend.  First one in a while that I didn't use the smoker.  Next weekend, eight racks of ribs for my coworkers.   -Alden

My wife is out of town so I get to make stuff at a heat level I prefer.  Grilled pork chops covered in Ghost Pepper jelly.  

That should have cleared up lots of room in the freezer!   -Alden

I have my first two ferments working right now (1 month for one and 3 weeks for the other).  I used white labs LB and both of them have been active with no signs of yeast growth.   -Alden

Mine do that also when I cut them back for overwintering.  Drop a few leaves in the first week and then once they find their new balance they do fine.  Sounds like you are on the right track.   -Alden

1 1/2 years old for a couple yellow ghost, Trinidad scorpions, and red ghosts.  They are all going into their second overwinter and doing fine.   -Alden

I have been thinking of doing another ferment.  Squash might be nice to try as a different base.  I will have to take a look at the Asian market to see what odd types they might have to try.   -Alden