Doug's late start 2024 grow with fingers crossed

 

[Marturo]

Getting tired of this endless growing season.

We are still processing SSRs Brazilian Starfish & Aji Fantasy. It's not too long before we start our new seeds, Ahhh well LOL.

 

[Dougthehead]

We are still processing SSRs Brazilian Starfish & Aji Fantasy. It's not too long before we start our new seeds, Ahhh well LOL.

No need to worry, the climate is fine.

 

[Dougthehead]

Finally enough chocolates to do an all chocolate ferment. Putting some smoke on them first. Purple Death, T-Rex chocolate, Jamaican hot chocolate, Jigsaw chocolate, and Giant chocolate habanero.

 

[Dougthehead]

Today's haul. A couple more white ones.

 

[Dougthehead]

Two massive giant chocolate habaneros that I am definitely saving the seeds to grow out next season. Ripen please!!

 

[Dougthehead]

All the beautiful colors.

 

[Dougthehead]

I finally have some Rocotos setting fruit. I think San Isidro's.

 

[Dougthehead]

Lotah Bih is loaded. Ordering a 12'x8' pop up greenhouse to extend the season out for all these plants still loaded up to ripen. Can't move them to the garage because I need to set the grow tent up for new starts, lol. Running out of square footage. I need a farm.

 

[Dougthehead]

Oxcutzkab only. Hundreds in there.

 

[Dougthehead]

Just got some supplies in the mail. Might actually get Christmas presents out on time this year.

 

[Dougthehead]

Two massive giant chocolate habaneros that I am definitely saving the seeds to grow out next season. Ripen please!!

These two are my favorites of the year. I really want the characteristics of the top one. But I had bees and moths doing their thing all year, so who knows what those seeds are going to spit out.

 

[Dougthehead]

Got these blended up today.

 

[Dougthehead]

December 14th, just picked.

 

[Dougthehead]

I just realized I have been calling my Yaki Fawn Chocolate Purple Death. Purple Death on the top Yaki Fawn Chocolate on the bottom. Face Palm.

 

[Dougthehead]

Picked this today. Only one ripened and I have no idea what it is.

 

[Bou]

Hey mate, you should leave more air space in your jars to prevent the brine from overflowing into the airlock when the fermentation gets stronger. Every time this happens, some of it goes back into your jar, increasing the risk of ruining your ferment. The risks are even higher if you use water in the airlock instead of Star San.