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I just picked it up the other day, I'll let you know how it turns out!

It's almost time for my plants to make their way outside but the temperature isn't quite right yet. I'm desperately running out of shelf and light space inside so I got a little something to transition some plants outside a little early. I have a temperature probe in there, it's 15.5 C in...

Here's one of mine, and I think it's a Chinense:

Tonight I potted up an Aji Limon and two Aji Pancas. Aji Panca: A closeup of a Thai that I did yesterday: I would have done more today but I ran out of pots.

Hi guys, I haven't posted my progress for a long long time. I started my first seeds in early January (chinense), ajis in Feb, and annuums in late March. Winter is super busy for me (I ended up coaching both my boys' hockey teams) and I had a hard time keeping up with the plants. I potted...

I can't believe it hasn't been mentioned yet... my favorite in terms of smoothness and taste is malt vinegar, it is excellent! However I do keep apple cider vinegar, white wine, and red wine vinegar on hand too. I also have basalmic but haven't used it in any sauces yet. As I said my...

Thanks salsalady, way to go on your mash too *highfive*. I'm going to leave this sauce as is. When I get into larger batches I'll probably can a bunch for using in recipes, new sauces, etc. I just wanted to experience the basic aged pepper sauce first. I have learned over time that I prefer...

Yes, I can't wait to get producing pods later this season. Hopefully I'll have enough to try some large batches.

I took the day off of work today to get some things done around the house and one of them was finishing the mash and making a sauce. I measured the pH of the mash before any of this and it came out to be 3.24 so I think my experiment with the pineapple juice, sugar, and extra brine was a...

Great, salsalady, I don't think you have anything to worry about with the safety of that. I look forward to seeing what you make from it, I may be processing my mash later today.

I have no problems buying retail peppers for experimenting with either. Jalapenos are the most abundant and cheapest pepper in the stores here ($2 - $3 per lb) and I'd rather experiment with them than my home grown ones, of which I have none now anyways.

Yeah I could not justify the cost of one of those big nice crocs. The mason jars I use are up to 2 Litres and I have some larger fermentation vessels for alcohol, since my mash is not chunky if would work well in a 1 or 3 gallon carboy with standard air lock. Now only if I had that many...

Ouch, I haven't used mine in a while, I hope it still works! :)

I tried local and found nothing. I went to a hydroponics shop and they could have ordered me one for over a hundred bucks. I did some research and found the Hanna HI99104 http://www.hannainst.com/usa/prods2.cfm?id=002003&ProdCode=HI%2099104, you can get it on ebay for about $30 USD. You will...

Thanks for the advice guys. I just spent some time scraping most of it off with a teaspoon. I'm going to pick up some chamomile tomorrow and use it as a precaution. I do have some cornmeal in the cupboard so I'll read up on that. I'm going to stop using 24/7 light soon. I am using the light...

Hahahaha!

Hey guys, since the past few days I've been noticing what looks like green algae growing on my soil. I hope it's algae and not mold! I may have been over watering which may have caused this. I've since switched to bottom watering, and trying to do so less often. My seed starter mix seems to...

About the colander idea; I have a thread about that around here. Basically I had this idea to machine something that could be inserted into standard or wide mouth mason jars. I do my mashes in large, 1.5 and 2 litre (1/2 gallon) jars. Ideally it would be made of glass. However some wood like...

Thanks for the links! In the video I noticed the guy did not cook / pasteurise the sauce. Yeah... good luck. However, he did specify his sauce as PRO BIOTIC. Well in that case he should NOT pasteurise the sauce but he may have to keep it in the fridge and look at alternative packaging if he...

Boiling it won't lower the pH. There needs to be enough brine (for volume of lactic acid) and sugars either in the vegetable you're fermenting or added to the mix. The sugar is the food for the lactobacillus to convert to lactic acid, lowering the pH. I hope (and think) that the lactobacillus...