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I kept waiting for some of the peppers on my Growdown Throwdown plant to ripen up, but that freeze right before Christmas forced my hand. Here's what my contest plant looked like right before the freeze. Let me know if the green peppers don't count, it's not like I'm going to win anyways...

I've got about 4 or 5 green peppers on mine. So at least I'm optimistic I won't get skunked. I'm just hoping they decide to ripen up before we get a hard freeze. :)

The Carolina Reaper has a reputation for being alittle hotter, and having a better flavor. The Moruga Scorpion is also super hot. It may have just been me, but I found the Moruga Scorpion to be more prolific than the Carolina Reaper.

Am I the only one whose attention was drawn to the part where the price was reduced for quick sale to less than half-off?

I've tried St. Lucia Seasoning Pepper seed from three different vendors. The seeds I bought from Reimer never germinated. The seeds I bought from Caribbean Gardens didn't work out either. The St. Lucia Seasoning Peppers I bought from Atlantic Peppers (a Canadian seed vendor) seemed to grow...

Yeah, looks like pepper weevils. It's fine that you're averse to chemicals or pesticides, since there really isn't a good chemical or pesticide solution for pepper weevils. Once an adult lays eggs in the pepper, chemicals and pesticides can't get to the larva until they bore their way out...

Sometimes, the problem isn't that the seed vendor substituted one seed for another. The more likely scenario is that the seeds weren't stable or had been crossed. If this is the case, you have a whole brand new variety that won't line up with an existing variety.

Summer gets pretty boring with respect to peppers in my garden. Basically my pepper plants are just trying to wait it out for fall. But I was tickled by these guys. These pepper plants just starting growing up in my dirt pile from last years dirt. They don't seem to mind the weeds and lack...

For right now, mine is looking healthy (knocking on wood...). But I haven't had any new flowers since the summer heat started in earnest.

The Dieghito is pretty much living up to the description given by Refining Fire Chiles. https://www.superhotchiles.com/product/dieghito-jalapeno-pepper-seeds/ It was sweet and fleshy, with mild heat. I didn't pick up on many distinguishing flavors. I picked this one a little early. There...

Cajun/Creole (waiting on a pot of Jambalaya as I'm writing this) Indian (Curry's are all I can master) Italian Mexican Bar Food!

Most of my plants are still coming along well. They haven't done much over the summer. This is typical. But a few of them are starting to come in. Here's my most recent harvest. The big round one is a Dieghito. These are very fleshy peppers. Then I've got some Sri Lankan Chili Reds, and a...

It's interesting to see this thread resurrected. Baccatums seems to have fallen out of the lime light.

I've run across this recipe before. Do you actually open up the fermentation, and stir it?

Check out these monsters! I'm right behind ya!

If you keep having trouble with holes in your peppers, it may be worth while to do some Googling on Pepper Weevils. Especially if the peppers with holes have big dark blotches on the inside of the pepper, and have a funky flavor.

I've come around to agreeing with most of your conclusions. If you take a single plant, cover it with painters cloth to isolate, and keep doing that year over year, your seeds will very likely lose important parts of the essence of the original pepper. As a hobbyist pepper gardener, I've just...

There are worse problems to have.

Like PaulG said, it should still have a chance to grow as long as it broke above the cotys. However (and this is just my opinion), it's June 1. It's late to expect it to grow back and produce much, if any, of a harvest. The Chinense are slow, and in my experience, the Bahamian Goat are even...

As a rule of thumb, fermentation subdues most flavors added up front. I can see the oak flavors seeping in as the ferment progresses, but I think the bourbon flavors will get lost. I'd just add the bourbon at the end. It might help preserve it also.