Search results

Wow, sorry, it's been a long time since I updated this. Since we're heading for the end of the year, I'll try to start up a new thread if I make much of a change. Currently, I'm down to two plants, a Sugar Rush Cream and a Jamaican Red Habanero, which so far are my favorite varieties (thanks...

Heh. Thanks for the recommendation; that's almost exactly the same thing I have in the top part of my tent. It's another one of those popular white-label products. I went ahead and picked up a fanless light. It cost a bit more, but hopefully that at least removes a couple classes of potential...

Kind of a middling update. My last fermentation went entirely into BBQ sauce rather than straight hot sauce, which turned out really well. And my wife somehow ended up with an entire pineapple this week, so I'm going to start a ferment in the next couple days with a small batch of ripe pods I...

So... yikes! While the previous issue hasn't resurfaced, the SR Cream is losing young leaves to wilting despite still growing new ones, and seems to have mostly stalled otherwise. It's at least ripening pods, so I should get to try them and collect seeds, though the plant seems either unhealthy...

Done and done. The new growth seems mostly fine, though I'm holding out for a while before declaring it miraculously healed... that plant just seems completely uninterested in growing leaves, just fruit. I've had to stake two branches, and the thing just sits there, budding and setting fruit...

Specifically regarding this: It's... not great. I think 3ish percent salt was not enough, but then I also think my house is a really bad environment for this in winter; with the indoor temperature in the low to mid teens at night, a brine ferment tolerates it a lot better. The mash has...

Update! The Reaper is still alive, so that's a plus. And the Longhorn sprouts intended for shaping should be ready to get their first wires in place fairly soon. I got at least one good hook for all the seeds I started, with the exception of the Ghost; I culled that up front since it's...

I've done more than a couple brine ferments before, so I'm hoping I've got it down well enough that this should be a slight twist on a familiar routine. Of course, should I fail, I shall publish it here in spectacular fashion. :cool: Ain't nothin'! I target-rot stuff all the time. :D What I...

Just put that mash together. Going to keep a close eye on this one for a while, as it's my first attempt... hopefully this goes well and I can start either using the smaller jars or fermenting more peppers in a single large-jar batch.

Thank you, mister duck! Though really I wish you would stop hacking Paul's account. :snooty: Yeah, super stoked about the hab. This morning, however, I realized the SR cream being cousin to the peach, it's probably also going to take freaking forever to ripen... argh.

Progress! Quite a bit, actually. :) While the SRP is still balls to the wall on pod growth, everyone else is at least trying. We'll start with the big guy, though; credit where it's due. You'll see they're all having some foliage issues. About the only thing I'm actually set up to handle...

Yow! Here I was getting all impressed that my jalapeno had (and still has) one pod... then I go check on the Sugar Rush Cream... It's looking a little mottled, but I'm putting that down to transplant stress unless it gets worse... seriously, though, look at all those freaking pods!

Thanks! Definitely feeling a lot better about this 'season.' Of course, even the two scraggly buggers I've been growing have been producing more hot sauce than I can use, so it seems like we're in for a lot of overabundance if they keep doing well. I suppose I'm OK with this problem. :)

While throwing together those two jars of potential hot sauce, I pulled some seeds from my favorite pods, and now they're all dried and ready to hurry up and wait. Unrelated, but... kind of related: I started some cabbage fermenting for kraut, and also a couple preserved lemons, which I've...

I think it's absolutely worth it, especially now that there are way more cheap options. Hot sauce, sauerkraut, garlic in honey; lots of good stuff to make. [edit: I love using this imgur post as a hot sauce fermentation reference.]

It's kind of a ghetto version of this fermentation valve lid. Just silicone with a slit in the nipple (ow!) to let CO2 escape. I can't even find this style any more; the selection of massively better, cheap equipment has exploded since I last even looked. But yeah, it's just a vent.

Thanks, Paul! @Alejandro is giving his a bit of time; it's hard to keep them warm around here right now without a tent. Mine are still doing well, and I'm hoping to get them potted up this weekend (if I don't, there's likely to be a riot in the tent). For now, though, the only update is that I...

Glad to hear another voice in favor! I've never actually grown jalapenos; very pleased to have gotten these to germinate this time around. Looking forward to a significantly greater variety in general, as my sauces have really stagnated with only two plants producing for... what, almost the...

Yes sir, it surely is. Hoping for nice big pods to make some mean poppers.

I've been waiting for my Casados to ripen fully, but they don't seem to want to; since they're actually starting to dry out on the vine, I picked them, as well as the nice little batch of SR Peach that's been waiting patiently. The latter still has a bunch of pods that are green, so hopefully...