Dot Com's 2012 Grow Log

Start off w/ my habs that weren't far enough along to produce before Fall set-in so I decided to put them in this 2012 Grow Log

Peach on the left, Chocolate in the middle, and Unknown on the right:

Thats my "3 way daylight, natural color, 6500 K" fluorescent bulb box in the lower right corner.

 

[Dot Com]

please try one of chocolate lovelies and
tell us what you think

i have some and they are pretty mean

( fyi the yellow sevens are noticeably hotter still )

good growing

I keep telling myself that they're not ripe enough yet because I know they're pretty hot I do plan on trying them as they arent 'super" hots. I just finished a @ 1/2 gallon of home made hab sauce last month. The 7-pot is the most intimidating yes

 

[Dot Com]

I remember you posting this and after @ 3 weeks I now have 3 hooks :

Just 10 hours later at a slightly different angle I know I shouldn't get too excited because I'm a n00b at pepper farming and have killed plants b4 through neglect of some type

 

[Dot Com]

Update on 7-pot. Looks like it'll be done in a couple/few more days. Its 4 1/2 cm or 1 3/4" in. at its widest point.

 

[Dot Com]

please try one of chocolate lovelies and
tell us what you think

i have some and they are pretty mean

( fyi the yellow sevens are noticeably hotter still )

good growing

I tried one of the choc habs ystrdy and it was hot and a little less orangy tasting than an orange hab. I wouldn't exactly say that it was earthy-tasting. Don't know all the jargon yet like wine-tasters use Couldn't quite tell if it was much hotter as I'm new to all the peppers outside of the ones available in grocery stores.

the big test will be the upcoming yellow 7-pot test That will be the hottest pepper I've ever tried if I'm not mistaken. I might have to meditate a bit before I take a bite out of that one

 

[nitwit]

those chocolates are reported at 350,000 to maybe 500,000 scovilles
nothing to sneeze at as far as compared to a jalapeño

yes, the sevens are way hotter
try to have some food nearby to dilute that stuff
maybe a good idea for ice cream or yogurt
to also be close at hand

psyche yourself up for them; you can do it



now you are starting to get it, ain't you?

 

[Dot Com]

those chocolates are reported at 350,000 to maybe 500,000 scovilles
nothing to sneeze at as far as compared to a jalapeño

yes, the sevens are way hotter
try to have some food nearby to dilute that stuff
maybe a good idea for ice cream or yogurt
to also be close at hand

psyche yourself up for them; you can do it



now you are starting to get it, ain't you?

Thanks for the encouragement. I didn't realize that choc habs were that hot. It was hot. I ate a little less than 1/2 of it. Maybe I built my tolerance up by consuming a 1/2 gal. of my homemade orange hab sauce over the past 2-3 months. Anyway, I'm going to be getting psyched for the 7-Pot. I'll prolly eat @ 1/2 of the smaller one in one sitting.

 

[Dot Com]

I wrote-off my Dorset & Douglah to what appears to be crown rot. Whether its that or seasonal dormancy, I'm germinating new seeds regardless.

 

[PIC 1]

I wrote-off my Dorset & Douglah to what appears to be crown rot. Whether its that or seasonal dormancy, I'm germinating new seeds regardless.

Dot Com,
That's too bad on the D & D, some times late in the year the plants just seem to give up.
But, there's nothing more inspiring than watching seedlings vigor with new growth.!.......
Good luck with your next season.....of super-hots

Greg

 

[Dot Com]

Dot Com,
That's too bad on the D & D, some times late in the year the plants just seem to give up.
But, there's nothing more inspiring than watching seedlings vigor with new growth.!.......
Good luck with your next season.....of super-hots

Greg

Thanks for the encouragement. I read a book on botany but am still a n00b when it comes to pepper gardening.

 

[patrick]

Bummer about losing the plants, not sure what crown rot is but I hope you don't have to deal with it anymore. Good luck with the new ones.

Amazing how chocolate habanero's always seem to be hotter than other habs isn't it?

 

[Dot Com]

Bummer about losing the plants, not sure what crown rot is but I hope you don't have to deal with it anymore. Good luck with the new ones.

Amazing how chocolate habanero's always seem to be hotter than other habs isn't it?

I isolated the ones that seem to be affected away from my healthy plants. My healthy ones are Yellow 7- Pot, Bhut Jolokis Indian Carbon, Choc Habanero, & Piquin. As PIC 1 said, they might have just "petered- out" for the season but I don't want to take any chances.

 

[Dot Com]

Piquins coming along nicely. I realize that I'll have to cull some eventually judging from the enormous plants I've see posted of this variety. I've got quite a large pot (12" W X 11" H) to put the ones in which i decide to keep.:

don't they mature to be a giant, shrub- like, bush?

 

[Dot Com]

pic of my bhut jolokia indian carbon looking up at it on my bookcase (put it there because my bro came to visit & he brought a dog w/ him) :

They're pretty much ripe. The first pod ripened > a month ago but the last one just started ripening last week. I'm doing my 7- pot taste test later tonight & eventually I'll have to try one of these. No doubt, I'll only try @ 1/4 of one, if that I've eaten my share of Habaneros but those really don't come close to these in the heat scale.

 

[Dot Com]

I just ate @ 1/2 of a pod of the smaller 7-Pod on my plant. It was quite hot & it seemed to produce a sensation of a packet of black pepper just sitting right at the base of my tongue. My eyes didn't turn red and the only area to be seriously affected, besides the base of my tongue, was the tongue itself. I didn't detect any "habish" taste. The only adjective I would use to describe the flavor is "orangy/citrusy". I would say that the Choc Habanero was about as hot. I tried that one last week. Now, I'm going to have to get the courage up to try a portion of one of my bhut jolokia indian carbons That one really scares me because its one of those dimply peppers w/ a tail Luckily, I think I have a little tolerance built up from eating all that habanero sauce over this past season.

Incidentally does anyone know the scoville rating of a choc habanero?

 

[Dot Com]

I just ate another portion that had more placenta & it was waaay hotter!!! The drool just started pouring out. Now i believe that it is substantially hotter than the choc hab

 

[PIC 1]

I just ate another portion that had more placenta & it was waaay hotter!!! The drool just started pouring out. Now i believe that it is substantially hotter than the choc hab

Haha, ......you're absolutely right!

I don't try to many super-hots raw, I mostly sauce or dry them. But when I do it's always the top crown of the pepper with some placenta included for the full effect.......... and man .............oh well what can I say...

Greg

 

[nitwit]

yo dot dude,

them are pretty hot muthas
i have been trying to build a tolerance
to them for some time and,.....
nope, no tolerance yet
the choco hab is ±350,000 scovilles or more and
some bhuts might get to 800,000
some seven pots have been tested over 1,000,000
try a dogpile search for trinidad scorpion butch t
http://www.dogpile.com/info.dogpl/search/web?fcoid=417&fcop=topnav&fpid=27&q=trinidad+scorpion+butch+t&ql=

it is funny what comes running out when you kick the wainscoting

 

[patrick]

Congrats on getting through a 7 Pot. I hate to say it, well maybe not, but the yellow 7's are usually the milder of the species.

One other thing is don't get caught up in the Scoville numbers. They're like a guide to the potential heat a pepper can reach. I doubt very much if an average grower can produce a Trinidad Scorpion Butch T plant that 100% of the pods reach 1.4 million Scoville units.

Best of luck with the rest of your taste testing.

 

[Dot Com]

Haha, ......you're absolutely right!

I don't try to many super-hots raw, I mostly sauce or dry them. But when I do it's always the top crown of the pepper with some placenta included for the full effect.......... and man .............oh well what can I say...

Greg

I just wanted to taste the fruits of my labor and I've been influenced by all those youtube taste-tests

yo dot dude,

them are pretty hot muthas
i have been trying to build a tolerance
to them for some time and,.....
nope, no tolerance yet
the choco hab is ±350,000 scovilles or more and
some bhuts might get to 800,000
some seven pots have been tested over 1,000,000
try a dogpile search for trinidad scorpion butch t
http://www.dogpile.com/info.dogpl/search/web?fcoid=417&fcop=topnav&fpid=27&q=trinidad+scorpion+butch+t&ql=

it is funny what comes running out when you kick the wainscoting

Thanks for the info. I'm going to have another whack at one of my choc habs to try to build myself up for a nip at the jolokia. I don't want to go there completely unprepared.

Congrats on getting through a 7 Pot. I hate to say it, well maybe not, but the yellow 7's are usually the milder of the species.

One other thing is don't get caught up in the Scoville numbers. They're like a guide to the potential heat a pepper can reach. I doubt very much if an average grower can produce a Trinidad Scorpion Butch T plant that 100% of the pods reach 1.4 million Scoville units.

Best of luck with the rest of your taste testing.

This is true. I just like to have a general idea of what I'm getting into. Yes, I've read where some strains can get unintentionally cross-pollinated & thereby adulterated?

 

[nitwit]

yes the bees can cross most chilis

you are growing some that "will not" cross

with your supers. please understand you can keep

growing some plants past the slow down

i have some that are from before last year still growing

and they may still be growing next spring

( we just smiled and waved goodbye, sittin' there on that sack of seeds)