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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! :D And Lonewolf from pepperfriends forum that has helped me a lot!

My list, all from Semillas, begin of september 2013:
 
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  • 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:
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The soil, specific for seeds (here before planting):
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  • 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...
 
izNE2bzF7uUIp.jpg

 
 
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:
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That round thing in the left is warm... I've turned on radiator on right.
 
Here measured temps in center table:
 
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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...
 
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It's the round thing.
Well, no cats or dog allowed in growing room! Hope all goes well..
 
Essegi said:
Today no new borns... 13 days, germ rate <30%, no Fatalii no Choco Bhuts... Hope i shouldn't worry...
 
 
 
For chinense, 13 days is still relatively early. You might still see new sprouts after a month or more. Especially in the more stubborn superhots. 
 
+1CR,+1TD and first Choco Bhut!
If it sprouts i'm missing only Fatalii!
 
I've had a synapse stop and i touched CR hook to see if it was an hook... I touched too much and moved somethig... It seems i've not broken anything, i put some soil above the seed and gently pressed with a wet finger... Hope it's not ruined!
 
So;
  1. Trinidad Douglah 7/10
  2. Trinidad Scorpion Moruga Red 6/11
  3. Fatalii White 4/11
  4. HP22B 4/11
  5. Chocolate Bhut Jolokia 1/8
  6. Fatalii 0/11
 
Trinidad Douglah:
iv2HUMTgzPZ1s.jpg

 
Chocolate  Bhut Jolokia
ib0wznHvlBgHbO.jpg

 
Carolina Reaper
ix5kfkwvFYjAC.jpg

 
Overview:
i4tJwybVnssen.jpg

 
igW4fzRJZxS5n.jpg

 
i7RTDGlV7TbQH.jpg

 
ibuU6FZCecTNmf.jpg
 
Good news: sprouts are good!
Bad news: Carolina Reaper is dying... Still no Fataliis after 3 weeks!
Here it is:
iOfIQjKuHDctc.jpg

If you have suggestions feel free to advice...
 
Updated chart:
Trinidad Douglah 7/10
Trinidad Scorpion Moruga Red 6/11
Fatalii White 4/11
HP22B 3+1/10+1
Chocolate Bhut Jolokia 2/8
Fatalii 0/11
 
Overview:
isokDxol87z9g.jpg

 
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The Douglah:
ibpqCKRraDmCbp.jpg
 
Penny said:
Nice job....those are all looking great!! :dance:
capsidadburn said:
+1 on the over moist. Hope you can get some more started!
Devv said:
+1 on 48.

I try to find a balance when they are that young between under watering and over, they just get a tiny sip
Thanks. ;)
Yesterday i watered (just a bit) and that was after taking pics but before posting here.
So today and probably tomorrow no water. ;)
 
Datil said:
Lookin good Essegi!
No Fatalii still? Maybe a bad batch?
I have still some hopes... I really want to grow Fatalii... Can't say if it was a bad batch, i suppose i have overall quite low germ rates for 3 weeks (but something more should sprout), that's my first year and everyone praise Peter quality so i really can't blame seeds. ;)
So next year i could use some more advanced germ methods, at the moment i'm looking to use rockwool. Seems quite easy to do, maybe an issue could be a ph check (i hope to have a tester for that moment).
 
Still no new borns... And a Douglah was hooked but is ending in the same way of the nearly dead reaper... I watered today after 2-3 days...
That's just a plan but: if a vendor that i know will made a show near my home i could buy some small plants...
If they have same things of 2013 i could buy 1 plant each, i hope on May:
Fatalli (if neeed), 7 pod orange yellow, Pimenta da Neyde, Rocoto Red (Manzano) maybe Ecuadorian Red, Scotch Bonnet Red (and maybe Yellow and orange), Moruga Scorpion Yellow, Madame Jeanette, Maybe a Butch T too... They have also other things but atm these are most interesting for me.
Not nice as rising your owns, but better than nothing...
 
Btw little setup change:
I've found some usable bases, so i regrouped sprouts to use light (wich has been lowered) in a better way:
 
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PIZZA!!!
I just couldn't resist to post something, if i have to wait pods i'll wait until June at least... So i use some peppers from 2013 and a powder of homemade Calabrese peppers:
isSUQFQYJvCdI.jpg

I prefer by far fresh pods, but i have to satisfied with this...
 
So here the procedure:
 
Ingredients for dough:
  • 500g flour

  • 300g cool water (follow rule of 55, or 54 or 53 it's the same...)

  • 12-13g salt

  • 1-2 g yeast beer
Yeah, that simple, no oil, no sugar, nothing else. And little yeast.
 
Making the dough (i use that for 3 pizze):
  • I've found the rule of 55 in the net: speaking in °C temps, flour temp+water temp+environment temp should be = 55°C... I cooled a bit water...
  • I use aqueduct water that's bad for chlorine, so i left it in an recipient for an hour to evaporate it.
  • I've sift flour, so impuritues are removed and all is  oxygenated. Seems oxygen is important to rising.
  • I've melt yeast in a glass with water (used from 300 cc total water).
  • Salt must not touch yeast:
    mix yeast with 400g out of 500g of flour and hand knead for 5 minutes using water. Then mix remaining flour with salt, then mix that with the flour and the remainig water. i've knead again for 15 mins, i've read that is not good to knead too much.
Rising the dough:
Normal procedure: leave dough rise for 8-9 hours, then form balls, 1 for pizza, avoiding handling as much as possible and let rise another 4-5 hours... 
Last time i left that rise more than that time and was a bit dried in the surface... That has been a small hindrance for flattening.
 
So i experimented that: i rub dough with some water at the beginning, covered bowl with palstic to avoid possible dry, rubbed again balls, covered again with plastic.
Here the process:
made first dough, wait 9 hours, made balls, waited 5 hours:
iXBU25l2tyKUi.gif

I don't know if that type of insulation is good, and i put a bit too much water.
I can say dough was a bit harder to cook and last time has been cooked slighly better (well, i must say last time was nearly a perfect cooking, that time i stopped only to well cooked :D).
 
Pizza!!!
My pizza, hand flattened, ingredients:
  • tomato puree
  • buffalo mozz (hell yes! :twisted: )
  • pepperoni
  • my homemade hot olives
  • crushed dried pepper
  • hot calabrese pepper powder
ib0VIBxaCpK56N.jpg

 
not so round, i've yet to learn a lot. The water trick, while avoiding drying, made more difficult to flatten... Next time i'll use only sealing trick and see how it works, because i liked better previous dough...
 
Another: flattened with rolling pin (and not by me):
  • evo oil
  • tomato puree
  • buffalo mozzarella
  • homemade olives
  • anchovies
  • tuna
  • capers
  • pepperoni
ibndr4RJAinLsX.jpg

 
Cooking:
oven at max T (suppose 275°C).
For my pizza i used another trick: i left base in the oven, so it was already hot when i put pizza cooking...
 
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Slice:
iNsXKvzqHYNno.jpg

 
Other:
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Thanks,;)
Jeff H said:
Sprouts look like they are coming along nicely. One question for you: You do have drainage holes in the bottom of those cups, right? I agree with others that the soil looks overly wet.
Yes, they have. Consider that i watered today (friday afternoon), last time i watered was monday evening so it dried up a bit.
 
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