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This year I started seeds purchased from three vendors. I started seeds in Hydrofarm plugs on a heat mat set at 82F. Within 35 days, I got good germination rates (60-100%) from two vendors, and these were mostly superhot and very hot C. chinense seeds.   I purchased 7 varieties of C. annum and 2...

This is awesome information. Thank you!!

Blended up my first vacuum bag ferment last night. It was a month-long ferment of a mix of Sugar Rush Peach, Bahamian Goat, Scotch Bonnet, BTR Scorpion, red Brainstrain, Fatalii, and Aji Fantasy. It's so hot it's nearly unuseable, but the flavor is absolutely outstanding. The reduced salt and...

I've gotten decent heat from ferments with these ratios:   3-5 parts superhot peppers (reapers, jigsaws, or moruga scorpions) 14-20 parts Fresno peppers 7-9 parts carrots 1-2 parts garlic   These ratios yielded sauces that are OK hot, but not very hot. Maybe 10-15 times hotter than tabasco.   If...

  Thank you for incisively distilling the core questions from my wall of text :) This is helpful. This, combined with some of the previous responses, convinces me to stay in soil for 2020 (maybe along with a couple of super small hydro experiments). I think I need to reconsider the number of...

  Funny thing about BPA is that it's the plasticizer we know most about in terms of toxicity. It's that understanding of toxicity that has villified BPA. In "BPA-free" plastics, BPA has just been replaced with other plasticizers whose toxicicty is less understood. Doesn't make it safer. It's...

  I don't want to run electricity up to the balcony for safety reasons, but I'm open to running a water line or air line up there. My concern with Kratky is that I'll need a large amount of water and a big reservoir, possibly negating any space savings. Plus, can Kratky plants be overwintered...

Had a productive hot sauce season last year from 12 plants plus farmers market Fresno peppers. In 2020, I'd like to increase output and reduce the Fresno content, so I'm hoping to grow about 25-35 plants.   My problem is space. I've only got two small areas to grow. One is about 50 sq ft, and...

Average temp was probably high 60s, which is cooler than is typical for my ferments. If temperature wasn't the issue, I suspect that the addition of just those few grains of kefir starter caused this. The lacto "funk" just isn't there.   The sauce is actually delicious. And hot! It was a mix of...

Just finished a month of a hot sauce ferment containing peppers, garlic, carrots, and onions. I tried an experiment with this one and added a few milligrams of kefir starter. The ferment had zero mold, smells good but not as lacto-funky as usual, and the brine was slightly cloudy, nothing...

Awesome. Thank you. Anyone else has recommendations for early varieties? At this point, especially interested in early hot chinenses. Anyone have experience with this?

Is this topic better suited to the growing peppers subforum?

  This happened to me last night for the first time. I've recently been eating one or part of one superhot with dinner almost every night. It never bothered me, but last night I ate half of a Carolina Reaper and I was feeling sick for hours. It was literally scaring me.   I guess I'd better lay...

:thumbsup: Thanks

What's SRP?

  Thanks, I'll give those a shot next year. Looks like it would be a good base for sauce if I can get enough yield.   I thought that hot Chinenses would be the slowest for me too, but my Bahamian Goat and BTR Scorpion have more fruits than any of the other plants trhat went outside in June, and...

I'm in a place with a long growing season (usually fewer than 3 frosts per year, often we have none). We usually have an Indian summer where daily highs don't drop into the 60's until November. It's a great climate, but I've got no space to put plants for a full day of sunlight. Peppers grow...

I have a bunch of ferments going and I want to package some small bottles of hot sauce for gifts. I'd like the bottles to be stored at room temperature. Final pH will be less than 3.0.   I'm looking to buy these bottles/caps.   Planning to fill the bottles with sauce and then steam in a pressure...

Second shipment significantly more generous than the first. Sorry i did not confirm the price with my wife yet, but I will edit once I do. Still no word on the varieties. Ate a red scorpion-looking one (it was super hot, i definitely believe it was as advertised) and what i think was a yellow...

I believe it was $16.75 but I need to check what my wife was charged. Update: last night I had what I believe was a yellow ghost pepper and some red 7-pot. Bohica advertises that all peppers in the variety pack are 1,000,000 to 2,200,000 scoville units but there is no way those peppers were...