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I have some scotch bonnets that are the size of gold balls now, they are some plants that I admittedly neglected at one time, they produced peppers the size of a cherry due to lack of constantly watering

I did the same with 4 scotch bonnets, 2 I pinched, 2 I did not, all in identical pots, and identical soil I had reverse results, and in extreme manner, all natural is still 2x the size, and produced 8x the pods

Cicada larvae, or aka common grub worms, a little fat for cutworms, I would wager they are very docile too

+1 looks more like a red hab or savina, I have had peppers flower and produce peppers while still in solo cups, and still turn out full ghost

Well its hard to say at this point, I have small bir-x, my garden is 64x20 I had it in the middle pointing towards the back privacy fence under a 3 gallon bucket with the sides cut out because I dont think its weatherproof So today I lifted it up on top of a 5 gallon bucket, cut the holes...

well its not the best pics, but apparently as soon as the sun went down i was hit                        

I got a female cardinal on cam yesterday, I left the pepper and cam in tact to see what actually gets it

well i put out a game cam after 7 fully ripe peppers bit the dust this weekend, here is what i got so far                       he didnt eat it, but iwasnt home at the time, and i know my grandson was visiting at that time pushing a bubble mower around the back yard       STAY TUNED

Not since I started growing indoors, I have fresh ghost 24/7/365 Grocery habs are ok, but just dont cut it anymore

Looks can be deceiving, overnight me half and I can give a much better opinion :-)

Sweet, what times breakfast ?

Freezing will make them mushy, but they are fine for eating, and sauce afterwards, pickling exact results, drying is third for whole peppers

its friday again                       this one should look familiar                            some biker billy jalapeno from aji joe         some isolated container scotch bonnets, more pepper than there is plant                        

Blairs "afterdeath" sauce is pretty good at 49, 250 Scoville I you are referring to sauce with vinegar its a ph issue, most are going to be -4 or less, its not a bad thing its just the way it works, most cola's (pepsi/coke) are -2.5 My reference was to raw fresh peppers, and how they...

You can use an air pump for recirculation, and aeration, a cheap wal mart air pump was my first design, with just an air hose going into a 3/8id hose I can recalculate my 7 bucket hydro set up at the rate of 50gph If you insit on the electrical pump, I would look into a rheostat (Please...

In my experience liquids make a huge difference, I ate 2 ghost peppers on a sandwich for dinner tonight, if I take just one and put it in salsa, or say chili, omg its hot (I mean a single serving) I can barely eat it Not sure if it reacts differnt to the taste buds, or gets between teeth in...

Nice looking pods I showed my wife, she says "is that your hand" lol http://i12.photobucket.com/albums/a235/1911a1fan/peppers%202013/photo_zps18bcf6e0.jpg http://i12.photobucket.com/albums/a235/1911a1fan/photo_zpsb179a4d9.jpg

Awkward to say the least, I was keeping an eye on this because I have a similar collection, would have been interesting concept, I cannot remember every seeds origin, but I guess you have to grow them a season before they are yours, I dunno The implications of dishonor are to great to risk here

THE GHOST AND MR.JACK   as in monterey jack, and jack daniels     THE SAUCE:  jack daniels minced onions crushed pineapple pineapple juice soy sauce water teriyaki sauce dark brown sugar lemon juice roasted garlic water     THE BURGER   2# ground beef 1# pork sausage shredded monterey JACK feta...