Essegi 2014: 1st grow! Winter is coming.

Ok, today i decided to plant seeds.
First of all i want to thank who helped me in a thread and Sarge in particular that helped me to decide what to do! And Lonewolf from pepperfriends forum that has helped me a lot!

My list, all from Semillas, begin of september 2013:
 

• Trinidad Scorpion Moruga Red
• HP22B
• Trinidad Douglah
• Chocolate Bhut Jolokia
• Fatalii
• Fatalii White
• Ferenc Tender

I've planted all but Ferenc Tender seeds, i'll plant them next month or in beginning of March. If i'll plant them.
11 per type.
I've treated seeds for 15 mins in a 3% bleach solution then i washed them very well in water before planting.
During that process i lost 1 seed of Trinidad Douglah and 3 of Chocoloate Bhut Jolokia (i suppose 2 of that lost seeds were too tiny anyway).
 
I've used plastic glasses with an hole:

 
The soil, specific for seeds (here before planting):

• PH 6-7
• C/N 25
• 0,6 dS/m
• organic ferthilizer
• neutral peat 65% volume
• organic carbon on dry content 35%
• organic nitrogen on dry content 11%
• fulvic and humc carbon on dry content 11%

hope the last 4 are translated accurately...
 

 
 
So 62 plants in total. In a 60*100 cm table

• I plan to grow them all by myself until i have to change the vase.
• Then i keep 2 per type (12 in total) of them in a 2,4 L vase each (top external diameter 18 cm). It's ok for my table. The rest goes to friends and relatives.
• Then 1 per type in a 15-20 L vase each and 1 per type in ground. Or all in vases, but probably half on ground. Of course the last vases will go outside, i have a nice spot of 15 m lenght along my house walls that is without wind and quite hot.

Room, that is heating room:

 
That round thing in the left is warm... I've turned on radiator on right.
 
Here measured temps in center table:
 

Considering some parallax error is 27°C or little more (hoping that thing is accurate) which is 81°F
In the night will be lower but i think still above 20°C (68°F)
There's some natural light, hope that helps.
I have to do some funny things for the light, unfortunately at home have prohibited to use drying racks that would have been perfect.
 
I've a 60*3 watts LED light, nearly 10K lumens. I've found a good price and more than half was a birthday present from friends...
 

 
It's the round thing.
Well, no cats or dog allowed in growing room! Hope all goes well..

 

[maximumcapsicum]

Nice updates! Sorry your reapers are unstable... The Ed Currie's seed has worked out pretty well for me, though it was damn expensive. I'm trying to isolate some seeds from the plant I grew out. Hopefully I'll get some to pass along. 
 
Scott's Funky Reapers are a fun alternative. They have a wonderful, cinnamony flavor. Actually the heat of the reapers may be high, but the flavor on them is quite sweet and balanced. Cool think about the funky is it makes a ton of pods.
 
Food updates put me to shame. I still think you're in the running for top THP photographer.

 

[Essegi]

Thanks guys, photos quality is more to be credited to my equipment than my skills!

Adam, i really wish i could taste peppers like you do... Believe me or not i really can't distinguish a supers from another.
I just know that some are more bitter, some are more fruity, others have a soap taste, other a flower taste.
And the heat.
I think Carolina Reaper, although not stable, has been the strongest till now. I cut every pod without gloves. I have no problem with my hands. Just if i touch other parts of body like the neck i feel it more. I went to sleep shortly after cutting a reaper. When i awake i've felt the heat in my neck and in knees... Lol. Didn't happen with other pods.

Had very thin pizza tonight topped with a choco bhut. Quite sneaky but not as hot as a 7pod or a scorp imho. Not too bitter, but still some. Good pod and nice size btw (photos on another thread, just don't want to crosspost).

 

[sp33d]

Nice man..your choco bhuts are at the same stage as mine..pics are in my glog if you wanna see them..mine are container though...

Kick ass glog man ...

 

[Essegi]

Thanks sp33d!
 
Btw really the rainiest summer ever... Max 2 days then some good rain. Then stops, starts again... Also cold, rarely it reachs 30°C during the day and in the night it's 15°C. Good for sleeping at least.
Plants are on the yellow side and leaves are not in the best shape.
 
Btw... At my aunts place they have gifted me the plants i gifted to them (those are on ground so...). They say that those peppers are too hot.
How sad.
Now i have a douglah, a white fatalli and other 2 that i must check more!
 
Some quick photos (i always forgot to pick photos of marzanini tomatoes and other stuff):
 

From left: annuums (piri piri+ some thailand ones), douglahs, white fatalii,the wrong pods, bhut jolokia chocolate and a reaper.
 
Choco bhut are big and beautiful:

Forgot to measure that, it should reach 15 cm.
 
I picked also a semi ripe one that seems thorny:

 

[PIC 1]

Very nice stuff here !
 
Are you sure that last "Pod-Zilla" didn't crawl out of the  Grand Canal............  

 

[Essegi]

For sure that pod was hot! To me seems hotter than other choco bhuts.
So now i'm drying some stuff, i'm nearly done in giving away pods...
 
August:

seriously?!?
 
Focus on 2 plants.
Rocoto:

for sure it's healthy... Still no pods...
 
Plant that my uncle gave me:

He told me that it should be a naga morich. Probably i transplanted too late, at begins it was growing nicely, then there were loads of rain and not high temps... My worst looking plant. At least it has some pods...
 
Tomatoes:

That are doing great.
My relatives made some good puree.
 
Olives:

Not good. Some are nearly rotten and nearly all have some flaws. I doubt i'd be able to jar some.
 
Jujubes:

Those are fine and begin to ripe!
 
Lemon tree too is making something:

 
So pizza...
I use a particular method: pull out from the fridge, form balls and flatten immediately... Too elastic, but i manage to flatten dough well. Last pizzas were less elastic and more easy to flatten (and that was obvious since balls were more relaxed). Here 3 out of 7 pizza i made, just the hot ones.
That was superthin, 140g dough per pizza.
Ingredients: just made tomato puree (only on first), mozz, homegrown marzanini tomatoes, sauteed ferenc tender, pepperoni, pesto alla genovese blended with a bit of choco bhut and many annuums.
 

 

 

 
I'm sorry if i haven't still tried to make stromboli, i have too much stuff to experiment with pizza!

 

[Devv]

I'm always craving Pizza!

 

[lucilanga]

I'm always craving Pizza!

 
Makes me wonder, how many pizzas does he put up on  ... say a weekly basis ?

 

[cypresshill1973]

These crispy pizzas are amazing!!!!!!!!

 

[lucilanga]

Hey Essegi,
 
your naga morich looks far better than mine.
At least yours have put pods.
You mentioning the rain and all makes me think you sent rain to me.
Just a few weeks ago I had Scott's weather and now I don't even know how a dried soil is supposed to look like.
 
Oh as usual I dig your tomatoes and on that stromboli thing, judging by your latest pies .. you really really should experiment with stromboli

 

[Essegi]

Thanks guys!

 
Makes me wonder, how many pizzas does he put up on  ... say a weekly basis ?

I think 1-2 times per months for sure, at least those last months. I've not counted but i make 4-5 pizza per time... Or just 1 or 2 if with other oven (last pizza i made with standard oven was really good).
 

Hey Essegi,
 
your naga morich looks far better than mine.
At least yours have put pods.
You mentioning the rain and all makes me think you sent rain to me.
Just a few weeks ago I had Scott's weather and now I don't even know how a dried soil is supposed to look like.
 
Oh as usual I dig your tomatoes and on that stromboli thing, judging by your latest pies .. you really really should experiment with stromboli

Ouch, so not good times for your naga! These days it's not raining here... Just that morining there was a spring fog...
Last year i had 1-2 pods from a naga and 1 or 2 from a bhut, in october if i remember well.
Sooner or later i must try that stromboli stuff for sure!

 

[John1234]

I love popping in this thread

 

[romy6]

I love popping in this thread

 
Me too but now I am craving pizza and naga's  

 

[Essegi]

Thanks!
 

I like the look of the 7/ pots, they appear to be the or/st with are not seen as often.

 
Here some better photos!
 

 

 
I started drying last peppers...

Still few stuff, i hope to have more soon.
1 choco bhut plant has 70+ pods, morugas maybe even more.
 
Some dough!

Surely better than my last one! I've "closed" well it that time.That will be a pizza completely different form the last i posted here. That's an experiment with a generic 0 flour (as recipe says...). So much to experiment...
 
I hope to post some plants and pizza pics in the next 20 hours.

 

[Essegi]

Now it's a while that doesn't rain. Fatalii white seems the more sensitive to much rain, it's quite on the yellow side.
Finally pods are ripening again, i had quite a long stop.
 
Here photos of the most loaded plants:

Fatalii is doing fine, especially considering that was the youngest plant (i bought from a vendor since mine dind't germinate, plant was smaller than other mine, but more beautiful).
 
Here the wrong pods:

That seems a flawed moruga.
 
Moruga:

Probably most loaded plant since is also the bigger one.
Other moruga is smaller but quite loaded too.
 
Choco bhut:

From the photo seems the more dense, but i believe moruga has more pods.
Other choco bhut is strange, smaller pods, less hot, much less produtive.
 
Douglah aren't producing much... Reaper is producing nicely and fatalii white too but small pods.
 
Ferenc tender is showing some color!

Now i should taste it, even light green was excellent (imho better than bell peppers).
 
Piri piri:

I've already harvested many pods.
 
And pizza! Bonci method, is truly an amazing method!

 

Here's half of mine: instead tomato i used 8 piri piri and 2 cherry peppers and some olives! Nice!
But i'm disappointed, probably i made some errors while stretching dough and wasn't uniform. Also not sure about that flour... And burnt cheese... It still was a good pizza, i just want it better and more airy.

 

[cypresshill1973]

Essegi... BRAVO!!! BRAVO!!!!
 
Spend a recipe for pizza dough, to make on stone. Their pizzas are works of art!

 

[PIC 1]

Nice pizza...similar to our Focaccia Bread which uses a higher protein flour and reqiires a longer knead......add more oil to yours, inside and ouside of the dough you could have a crusty Sicillian pan pizza.
 
Your plants look great, also............

 

[Essegi]

Thanks CH an PIC!
My next try is indeed to use a higher protein flour and extend ripe time in fridge. I want bigger cavities and i'm still trying to achieve that!
Today i made 8 Napoli style pizzas, in spite being a shade of the real thing they're still the best i can do. No pics.
Sooner or later i want to buy that: http://www.effeuno.biz/en/linea-easy-pizza.php
It's able to make stuff like these that is what i am aiming for: http://laconfraternitadellapizza.forumfree.it/?t=64587797
It's even not too expensive if you buy with confraternita della pizza agreement, i still just don't deserve it!
Speaking about plants... Still some rain, but at least yestarday afternoon and today there's sun... I hope to harvest some pods, still not much, tomorrow.

 

[cypresshill1973]

I have a convector hot air oven for pizzas !!! It is smaller than the link, but it works wonders. Even so, in my opinion are best made in a wood oven. 
 
 
My domestic oven while the outside is shaped domestic, inside is industrial and heavy construction. 
 
I bought it in a factory that made ​​industrial ovens. Industrial furnaces manufactured in small sizes for domestic use, but inside they are not. 
 
With this oven I can cook restaurant quality.  Reach 300°c (572°F) easily
 

 

[Devv]

OK SG, plants look great! Just loaded with pods!
 
I love your pizza experiments!