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I'd have went $35 but I couldn't commit to which one I wanted more. ;)

This is awesome guys, I'm getting excited!   I have just a few varieties of seeds I can contribute, but only a couple are maybe interesting: I have a few seeds from some Mexican tepin pods and guajillo pods brought back to me from Jalisco, Mexico by my friend's dad last year. I have plenty of...

  I laughed at that, and I'm pretty sure I'm going to hell for it.

I figured as much, I was hoping at least it may be a cayenne that at went through a bunch of different color changes as it ripened, but oh well.

Months back I purchased a six-pack of cayenne plant seeds, and one of the variety inclosed was named "Cayenne Blend". Pictures from many different vendors all show about seven very differently colored cayenne peppers but not attached to a single vine.   What I have failed to learn is if it is...

 Not specifically about peppers, I bought an item off ebay last year from a seller in Georgia, and as usual he shipped it with a tracking number. The day after he shipped the package tracking updated in Shreveport, LA about 45 miles from my house, and sat there for a couple days. The next update...

It was pretty intense for the first couple weeks, now it has mellowed dramatically. Every other day or so I pull it out, give 'er a big ol' swirl, and take a sniff... wait, am I still talking about my pepper sauce?

This may sound really booty-fab, but a couple of years ago I used parts of an old black poly fishing seine as an emergency shading cloth for my plants. It did well for what it was and for how quickly I needed it.

My first batch of ferment which included a super-hot (kinda)... ripe jalapeno, cayenne and some Red Savina which were 'loaned' to me :)   About six weeks in the fermenter:  

If still available, I'd like  a few of the Bhut Jolokia Red and the TM Scorpion Red, I haven't had much luck with the super-hots this year. Send me the details please.

LOL!  

When I read the thread title, the first thing that sprung into my mind was this video:   https://www.youtube.com/watch?v=_0bsPkDanHk

Is that a typo? :)

  Do you have a link to the three-way adapter you are using? I tried using a generic one but there wasn't enough room in the fixture. Maybe I can get a pic up in your fixture? Right now I'm just using a single CFI in each drop/work light fixture.

I'm using the Walmart work lights as are pictured above, I have four of them centered over my hobby table, they seem to be doing what I want them to.

If possible, I'll sign up :)

Thanks for thre replys. I usually do each of my ferments in gallon batches and was leary, but I feel better trying at least one batch with something much hotter.

I did not read all of it, but after reading the first 10 pages or so, it seemed to me that it was more a guild on the technical side and safety of fermenting, and not about people's personal opinions on various experiences and/or tatse preference. I'll go re-read just in case I missed it.

I have been making ferments for a few years, I have used tabascos, Thais, serranos and jalapenos almost exclusively, but I'm wanting to kick a gallon or two up a quite a few notches this summer. For all of my ferments I use the liquid from live-culture kimchee from the start, and make one-gallon...

Please excuse my picture and setup, I'm still an amature :)