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Thanks! Primos are on my want list now for sure!

No, I'm smart enough not to walk past all of the DANGER signs on a 1,000 ft+ cliff ;)

Being the quickest isn't too important, but it's always nice to be able to eat some soon than later!  Having a big plant with a big yield is more important.  Seeing my poor wife put in the hours and her tomato plants only putting out a few fruits per plant(heirlooms from a friend) was tough, I...

 

They'll be in little plastic pots while indoors, will be re-potting into the large fabric pots in Spring when it's warm enough.

Thanks guys.  I'm planning on starting seeds in December to put out in early may.  Hopefully they will be at least a foot by then.  I plan on having them in big air pots that I'll be making this winter(I have free fabric and sewing machines, I do paraloft ;) ), and doing all organic soils and...

I live up north where the grow season is short,  so a heavy producing superhot is ideal.  I make sauce to last me through the looong winter and spring.  This year I grew Naga Morich and Fatalii(hotter than any other Fatalii's I've had :fireball:, they surprise me everytime! ) with huge success...

Nice! With the capsacin being alcohol soluble, I'd guess that every glass would be more and more mild.

Wow, you looked terrible :P   Where did you get your seeds?  I might want to get some to grow next year.

I don't bottom water anything bigger than a cup.

Starting to get this many every week now!

I haven't had the same results.  I started with 6 air pots and 6 regular plastic pots that were the same size, same soil, location, feedings, watering, etc.  I have no noticeable difference in plant size, or harvest.  I was hoping that the smart pots would far out perform the regular pots since...

I distilled a pepper wine I made. I'll try to find the post and link it. Well I couldn't find it, but I still have the pics.  My thin mash/sugarhead habanero "brandy".   I had a ton of Caribbean red habs that were taking up too much freezer space.  I chopped them up, pureed them and cooked them...

I posted a thread a year or 2 ago in one of the drink forums here about making pepper moonshine.  It had no heat, but tasted like a fresh fruity delicious pepper!  It was easy and took less time than the infusions, about 2-3 weeks.

I chopped up about 1/8th of a Naga and added it to my soup.  It was damn hot, but not too bad.  I plan on doing this until the pepper is gone, then upping the amount every week until I'm in better pepper shape.

Yeah, it was pretty hot for me! More sweating than burning! Habs are the hottest I've eaten in months. Maybe one day I'll dare to eat one of the Naga Moriches that are ripening!!!!

My first pick, a Fatalii that had a bit of rot at the end. I didn't want to save it for sauce since it's like that, so I made a HUGE mistake and decided to bite the good part off and eat it! Lit me up!  I couldn't believe how much I was sweating and crying!!  Now I'm high as kite!!!!   The...

I don't get it, I can do that!!!!

You got it!

24 hour job, just got home and it's beer 30!!! 0250 Eastern