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Sorry for posting this question, the links I found in other topics show me as 404 NO PAGE FOUND. I plan to cook some hot sauce in next few weeks, but I need a pH tester. Until now I've been using litmus papers, but they get easily tainted by color of the sauce, so I plan to upgrade. Surely, as I...

  Since you mentioned adding fruit AFTER ferment...How does that affect the overall quality of the "fermented sauce". Does it have an impact on the shelf life? Do you have to add more vinegar to the sauce due to fresh fruit added? Sorry for stealing this topic.

  Oops, I've read somewhere someone recommended 2 tablespoons for 1 Liter of water, so I said to myself naah, not gonna make it this strong, so I used 1 teaspoon..Seems like even this is too much lol. My bad. Anyway, I soak all of my fruit in water for 15 minutes, before rinsing them 3 times...

Here are some more pods of the #1 type from my original post. If that helps:    

Update:   First I would like to thank you all for your replies, much appreciated!   Today I used a hose and basically flushed the whole plant with water and most of the aphids fell from the leaves (probably already dead from soap I used last night), so the plant now looks clean and aphids-free...

This is the first time I'm dealing with any sort of pests attacking my habanero plant. Few days ago I noticed some aphids on my leaves, but I only started paying attention once I saw some sticky honey-like substance on my leaves and pods when harvesting them. Haven't had much time to deal with...

Okay guys lets keep it going, anyone knows what #1 could be?? I have no idea what that is.

  Amen to that. I find naming peppers ridiculous, but it is what it is.   Is it possible to tell yellow ghost from fatalli by tasting it? It's ridiculously hot.   Pod number 5 is a bit different shape than the rest of the pods on tree, I can post a picture of another pod later.   Regarding...

  3 and 5 are different shapes. Maybe I didnt choose the most appropriate ones to tell the difference, but the pods are really easily distinguished.   How could I tell Ghost from Fatalii? Your yellow fatalii looks almost the same as my ghost lol. Now I'm doubting I have ghosts haha   Regarding...

Is that Bolivian Rainbow, perhaps?

So I have some plants that I need help identifying, or confirming they are what I bought them as.    So, from left to right:   1. I have no idea what this is. Friend gave me seeds thinking they were jamaican scotch bonnets.  2. Yellow Bhut Yolokia. I had this one overwintered from last year. 3...

  You are correct. Peach Tiger is a cross between Pink Tiger and 7 Pot BBG Mamp.    This year it seems my reapers are taking even longer than last year. It's crazy. Think I'll move them inside where it's constant 15°C as opposed to leaving them outside where temperatures vary from 5°C - 16°C.  ...

  Thanks! I actually wanted to avoid posting such huge pictures, so I pasted links instead. I fixed it anyway, thanks! :)

I live in Central Europe. Temperatures this summer hit approx 35°C in July and August, similar to last year. I have all my peppers planted in big containers, away from the rain. Last year this time of the year I already had few harvests behind, at least 10 peppers from each plant. This year -...

  Many thanks, I appreciate it!   My guess was the same as you mentioned it, but as I'm not very experienced grower, I'm not too sure about it. Definitely will wait to see next batch of leaves in the following weeks.

Hey. last year I posted pictures with my first ever plants I started from seeds, which were Jolokia yellow, and Carolina reapers, some habaneros. Pics can found here: https://imgur.com/a/UkkljMT   I had some issues with them during the heatwave in Europe, but at the end I ended with a lot of the...

Thanks for your reply! It smelled fine and absolutely no smell of mold or anything like it. Will I ruin the ferment if I add additional sugar and non fermented fruit for sweetness and boil it up? The whole batch is a bit too salty and sour and would have to thin it a bith with more liquid.   I...

Alright this is it. This has been sitting on the shelf for two and a half months. I think it should be ready now. I took few more pictures (clearer hopefully this time) in case you guys see anything unusual or wrong with the ferment. I opened my plastic bag "lid", some vegetables were sticking...

Here are some of the varieties I planted: -Carolina Reaper -Carolina reaper yellow -Bhut Yolokia Red -Bhut Yolokia yellow -Bhut yolokia caramel -Habanero Orange -Habanero Red Savina -Habanero Chocolate -Peach tiger -Bolivian rainbow (to be used as a decor plant) -Jamaican Scotch bonnet    

Hey guys. Here's an update on my ferment and I would love to hear some feedback. Let me first mention that I noticed some bubbling 2 weeks after I started my ferment, but now, almost 2 months since I've started I can no longer see any bubbles forming (they only appeared for few days if Im not...