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I wouldn't mind growing the plant, sounds cool, but they were pretty expensive when I last looked. Apparently the fruit doesn't hold up long from what I read either. I have tried miracle fruit tablets though (still have some), and those things are awesome.

It looks like that's what I'll be doing then--leaving 'em outside. I was leaning towards that originally, but figured other growers' opinions would confirm (or deny) this as a good idea. Thanks for the recommendation everyone. Who knows, maybe it'll help prepare them for when the weather...

Yeah, I think they're pretty well established by now. It's been close to two weeks and they have put on some nice growth since potting them up. I'm just paranoid of stunting them, since I'm trying to up the pepper production this year. Then again... by this time last year I think all my...

Well... this kind of sucks. Tonight it's supposed to get down to a low of 46 or even 43 degrees, depending on which weather forecasting service you believe. Which is not too bad, and at least some of my plants have been outside while it got down to about 51 degrees one night a couple weeks ago...

Oh, man... that stuff sucks major ass. :( Good luck; and you're gonna need it, unfortunately. It really, really sucks. My pepper garden was completely decimated last year from bacterial spot, I even saw a few peppers (not just leaves) infected. I think much of my plants' potential went down...

Well, they do change colors... but I'm not sure that I would call an off-the-plant ripened pepper fully ripe. The second you cut the stem from the plant, the fruit is frozen in time in some aspects. Yep. I want the full sweetness and "complete" ripe flavor, which is why I tend to not ripen...

"Only" hab hot? You make it seem like that's not very hot. :hell:

Never had the 7 Pod yet (first year growing it, this year) and I never had any specialized "strains" of it, so I can't comment on it. But I thought many of the sweeter peppers I tried last year were the red and yellow chinenses. The Trinidad Congo and Congo Yellow were nice and sweet; Red...

I thought you were speaking in another language until I (slowly, to be able to comprehend) re-read the first half of what you said... then I realized it was some of the most corrupt English I've ever attempted to read. :shocked:

By the way, I found the two tables at fiery-foods.com. http://www.fiery-foods.com/article-archives/86-capsaicin/2070-heat-scale-updated http://www.fiery-foods.com/article-archives/86-capsaicin/105-2001-scoville-heat-levels-reported Just look at the differences in those ratings for the Tabasco...

I actually preferred El Yucateco's green and red habanero sauce over their "XXX-hot" type. XXX's flavor is just not appealing to me. IMO there's not too much of a difference in flavor with the green vs. red and the green is only just barely hotter of the two to me, but I like the relatively...

Well.. it definitely doesn't kill the grass. Good luck stepping on container-started plants without squashing the roots, though. That is, before it is transplanted into the ground.

I don't think you'll find a list that's both complete and up-to-date. And with all of the things that can change the heat level between different plants of the same variety--or even two different peppers on the same plant--the rating scales are really only good for a rough idea of how hot one...

If I pick "early" anything, it's buds and flowers on very small, young plants, which are clearly too weak to be wasting all their energy on a pepper at that point. And any of those tiny peppers that have managed to get started on such weak plants. The focus I have is to make the plants strong...

Last year if I remember right I used half a teaspoon of epsom salt and 2 1/2 teaspoons (sometimes a full tablespoon) of Miracle-Gro tomato plant food per 4.73-liter watering can. I had excellent results with the plants that were treated in this way; good growth and very strong plants overall...

Edit: How did this post make it into this thread? Oops. Completely wrong topic.

It's been raining quite a bit here, too. My plants are already outside, so far so good--my only worries are protecting the plants *from* the rain. As in, preventing it from reaching them in the first place. I learned my lesson last year with bacterial spot; all of my pepper plants are in pots...

Hmmm... I am about done mixing the first batch of potting soil mix. I think I'll add maybe a bit more peat moss, and that should be it... possibly one more cup of perlite (7 cups so far). The peat really does seem to be "softening" the mix up... it still kind of clumps up a bit, but the clumps...

Wow, pretty crazy, not even having to feed them. Must've been some damn good stuff, heh. They had to have been a dream to take care of, not having to prepare fertilizer regularly. That's a relief though, knowing that the peat shouldn't mess with the overall acidity too badly. I was really...

I read that topic a while ago and got as much as I can get from it. I just glanced over the "materials" section one more time though, and it says peat moss has an pH level of 3 to 4. I knew peat was acidic, but... that's pretty damn acidic. The topsoil I have, I just tested it, is around 7...