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2019 Grow in Slovenia, europe

Greetings all!
 
This is my first thread and im planning to write about this year hot peppers grow in Slovenia, Europe. At the moment, we are in the middle of winter, temperatures reaching -15 degrees Celsius and i already started on seedlings for next year. Im planning to grow several different strains, specifics mentioned in the bottom. I will plant the strongest seedling of every strain in the pot, placing outside my house, where they will be getting almost full day of sun. the rest of them will be grown in my garden or smaller raised beds. So far, i have 5 strong seedlings of Tiger skin - purple pheno and 4 seedlings of carolina reaper, seeds for both were bought on ebay, so idont have any guarantee that plants are what are they suppost to be; in any case, i will grow it. The rest of the seeds i will put into soil in the middle of January. 
 
Posted pictures represent current state and seeds collection for this year.
 
Strains : 
 
-Carolina reaper (seeds from my friends and bought from ebay)
-Chocolate Habanero
-Numex suave orange
-Bhut jolokia ghost pepper
-Red cherry small
-Tiger skin (purple pheno; bought on ebay)
-Trinidad scorpion pepper Butch
+ unknowns strains
 

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Soil must not be too warm or too cold. PH was never measured, but in pots is soil from compost heap and two years aged cow manure, i water them with rain water, about one to two times per week, it depends on the weather. In garden i added manure this year, and also other crop around them grows really good, but i want to grow nice big bushes, but aparanty this will happen only if i plant in pots. In future i need to buy PH meter to measure soil acidity and later on for sauce acidity.

As always, I will be happy for anykind of seeds you guys will send to me, I will also send some back if anybody will want them.
 
I dont know why it turns them around but the point is still visible. NuMex Suave started to gain some orange colour, (here it looks like its yellow but its not), ''tiger skin'' are getting red too, red habanero is full of smaller pods. So far, I cant complain.
 

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Slowly i'm starting picking season too. Today I picked a few small habs and NuMex suaves, red cherry smalls and a few ''tiger skins''. For now, everything goes into freezer until there will be sufficiant amount of them to start my first ferment.
 

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Some great looking peppers. Some great looking peppers. The village where you live looks beautiful... big difference from where I live. Good luck on Yvette hot sauce
 
Recently, I picked a few peppers every day. I guess, for next season i need to choose more early and high yielding strains of hot peppers. Any ideas? Also, dont know why, but it looks like its almost impossible to get decent flasks for hot pepper sauce here in Slovenia, so i purchased 32 of this 200ml bottles; because why not this kind of bottles? the only problem is i need reducers...
 

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Greetings!
 
Sorry i have been absent for so long, but i was bussy alot...graduation, student job, hunting for regular job etc....and i completly forgot about this awesome website.
 
So...my growing season this year was a blast.  Chocolate habs are trully awesome plants and huge producers, unfortunatly bugs love them too.
I made alot of different hot sauces and people love them all. 
 
Sorry i cant add any pictures, aparantly i dont have enough space.
 
 
 
I am glad you had a good season, Miha! 
 
Good luck in your job hunt.
 
PaulG said:
I am glad you had a good season, Miha! 
 
Good luck in your job hunt.
Click to expand...
 
Thanks, I was just told I got the job. I'll be head of a quality assurance & development department in a company that produces electrical wires for automotive industry... Not bad :)
 
Petrac said:
 
Thanks, I was just told I got the job. I'll be head of a quality assurance & development department in a company that produces electrical wires for automotive industry... Not bad :)
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Can I have a job? I'll work very hard and come to work on time and everything.

Just kidding. Congrats
 
Petrac said:
 
Thanks, I was just told I got the job. I'll be head of a quality assurance & development department in a company that produces electrical wires for automotive industry... Not bad :)
Click to expand...
 
Congratulations, Miha!
 
I hope it turns out to be a great
position for you.
 
Just be sure to save time for peppers
and glogging  ;)
 
It has been a while since i posted last time...i have been busy alot..moving out from my parents, new job, working on my masters degree, now holidays....anyway about 3 months ago i tried to ferment some peppers. Today i checked them out and i find out they have developed some mold. My question is: is this kahm yeast or something that will make me throw all this away. I know this is unlucky ghetto setup for ferment, since i was not able to get some decent bubblers this size and that spaghetti hose unfortunatly did not stick well with the lid and created an air gap..
 

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Petrac said:
It has been a while since i posted last time...i have been busy alot..moving out from my parents, new job, working on my masters degree, now holidays....anyway about 3 months ago i tried to ferment some peppers. Today i checked them out and i find out they have developed some mold. My question is: is this kahm yeast or something that will make me throw all this away. I know this is unlucky ghetto setup for ferment, since i was not able to get some decent bubblers this size and that spaghetti hose unfortunatly did not stick well with the lid and created an air gap..
Click to expand...
 
I feel your pain, Miha! All three of my ferments failed
last Fall. Like yours, my seals just weren't robust
enough. We'll have better luck next year, right?!
 
Hello Petrac. Good to see you posting again.
 
Not sure your ferment is a "Fail". Not a great pic and I have a kink in my neck, but it looks like kahm yeast to me. If its not "hairy" and there's no other color than white, you might be ok. Let your nose be your guide. If it smells like something you don't want to eat, pitch it. Otherwise, just remove as much of the kahm as you can, because it can cause off-flavors (but is harmless), then process it.
 
I'll check that ferment today. Hopefully is kahm yeast.
 
But in the end, im very happy with this season. I have freezer full of peppers, and people love my sauces and keep asking for more. So its a win for me. Today I also planted first seeds for this summer.
 
I'm now closing this thread, unfortunatly i did not post more pictures during peak of season, but i was busy with job, school and other stuff.... I will try to be more productive here during next season.
 
Glad your 2019 season was a success, Miha,
and looking forward to your next grow log.
 
Good luck in 2020    :cheers:
 
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