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How exactly do you use the peroxide if i may ask? You dilute and water with it? I might be interested in this technique if it doesn't kill my plants outright. Also, get some perlite, its very cheap. Mix in about 1 part perlite in 2 parts potting soil. This improves drainage immensly. Also some...

Looks very nice, I must admit, and probably does a good job too. Too bad about the 1k dollar pricetag as others have said

thanks, i had no idea!

what's that floating on the top? something to keep the solids submerged?

A very simple puree sounds like a good use for them. Nothing to lose, right?

My lemon drops, all the pubes and 7pot jonah and reaper all get that purple suntan 

https://www.youtube.com/watch?v=weP9KFfmgX8

Welcome to the heat cult brother

How hot has it been there? I guess there's too much nitrogen in the soil or the temperature is too high for them to set much fruit.  

I agree it's hot for sure. Just shoddy math behind it.

^ what he said. You cant take 200k scoville chillies and make a dish hotter than the actual chillies with them, it just doesnt work that way.

Most of my Baccatum plants start with upright pods but they will become pendant when they have some more mass to them. This for me was true with Aji Amarillo and Lemon drops. I'd say wait a while for the pods to gain some more mass, they'll probably begin hanging in a couple of weeks.

Honestly you hardly need anything for thickening up your sauces. I cant give you exact measurements but i used the amount that fits on the tip of a chef's knife after my sauce was done, blended it in a blender to get it nicely dispersed. (this was 500ml sauce) and it got nice and thick and...

Most of the superhots have that very floral chinense taste. I dont think you'll find any that are completely devoid of that. That being said, if you dry and powder your chilis, the taste will be much less floral in my experience.

Doesn't look like much of a problem to me. Lower leaves will often go yellow and drop. Since the upper canopy is nicely green i'd say you have a healthy plant right there. Best of luck there!

This is how my pods look like, they dont resemble a traditional reaper, but kinda of the pheno you had in mind.

I mostly freeze or dehydrate when i have too much pods to really cook with. You could try some infused salts as well, those are really tasty. (blend up peppers with course sea salt and then dry the mixture out in a warm well ventilated space or a dehydrator.)  If you are getting new small pods...

The reaper seeds i grew out from pepperseeds.eu has a pheno that looks exactly like that. Mine all grew out looking like that instead of the round skinny tail traditional pheno. edit: i can post a pic of some of the pods on my plants if you want, to give you an idea.

that's a very nice sized pepper you have there. Was is a capsicum pubescens? Doesnt look like any pepper I know

While just speculation from my part, I think some sort of gene responsible for placental tissue density in peppers is responsible for the incredibly high heat. So it might just be a mutatian that happened in different parts of the world at different times, or it might have been some underlying...