• Blog your pepper progress. The first image in your first post will be used to represent your Glog.

Jeff H's 2014 glog- Season ending harvest pics.

Okay, time to kick this growing year off. First a pic from last year of the hydroponic scorpion right before I added it to the compost pile. The plant was so productive with 4 gallon freezer bags stuffed plus more already dried that not only did I decide to not overwinter it, but TSBTs won't be on the grow list next year. This was truly a beast and by far my most productive plant. IIRC, it was over 5' tall and just about as wide when hte branches were heavy with pods.
 
It was started about this time last year, so it is about time to start some of those pesky slower growing plants if I want them this big next year.
 
20131014_190613.jpg

 
 
All good things come to an end. The plants will be chopped up and mixed with the leaves for compost.
 
20131019_180602.jpg

 
 
 
Okay, with that out of the way, let's get started on next year.
 
First, a shot of some of the over winter plants in the upstairs window sill. I just plan on keeping them alive here with no real growth expected until I put them outside next year. The two small plants are scorpion clones from the monster. I still don't think they will make the grow next year, but I just couldn't kill it without taking a couple clones. Other overwinters in this pic include a ghost pepper, hot paper lantern hab, tabasco pepper, my largest and most productive giant jalapeno and a couple of others.
 
20131029_202914.jpg

 
Now down into the grow room for an overall shot of what I am doing this year. The flood table is new, but everything else is the same from last year. Same 600W MH light and same mylar on the walls.
 
20131021_203238.jpg

 
 
 
Now at this point, let me take a minute to explain that there is no organic soil in anything I brought inside, nor anything that I plan to plant this year. Everything will be hydroponic in one way or another. Even the plants upstairs. My soil for all plants not in the flood table is 50/50 perlite and peat moss. I water them with hydro nutes every few days, but probably can get away with once a week or so. Soil drains really well but the peat moss holds a decent amount of moisture. I'm hoping that we have no issues with root rot this year. I'm also betting that fungus gnats won't like this fast drying soil either. Well that and the mosquito dunks that will be in the hydro water if those bastards do show up again this year.
 
A close up of the "soil". Look at all that great perlite.

20131021_203221.jpg

 
 
 
 
 
Now, looking at the plants in the flood table, the perlite/pete moss is about 80/20 and I flood hte table once a day. As it is, there is probably too much pete in the soil because the grow bags stay soaked all the time and I'm going to have mold issues. I need to rethink this, but this is what I have for now.
 
Here they are the day it was installed on Oct 21st.
20131021_203215.jpg

 
 
Here they are a week later (last night). You can't really see it, but there are a couple of tiny growth nodes on the ghost pepper (big pot on the left) and the paper lantern in the black pot. No sign of growth on the monzano yet, but if you look close at the pot, you can see what looks like mold starting. I tossed a cup of H2O2 into the rez last night to kill it if it was mold. We'll see. Maybe plastic air pruning pots would be better suited, or giant net cups.
 
20131029_200016.jpg

 
 
That is all for now. Join me back on the next update. I'm working hot and heavy on some clones and other projects that aren't quite ready to be photographed yet. Soon though.
 
Awesome winter pods, Jeff.
 
The ballast is dead.
Long live the ballast!
 
Hi Jeff,
 
Sorry about the ballast. Living here in the sticks we try and buy local, just gas to SA is 10 or 12 bucks, and then there's the drive time...time is money. So if they have it close we buy...otherwise we order online.
 
Grow on my friend!
 
PaulG said:
Awesome winter pods, Jeff.
 
The ballast is dead.
Long live the ballast!
New one came with a 3 year warranty so it will be around for at least that long.
 
maximumcapsicum said:
Nice new ballast! It'll pay for itself after a couple of pounds of pods right?

Good luck!
Just like all of my hobby expenses, I don't look to recoup much of anything. I do it because I enjoy it and it keeps me busy.
 
HillBilly Jeff said:
Thank you for the seeds!!!
Hey, no problem Jeff. That's what makes this community great.
 
Devv said:
Hi Jeff,
 
Sorry about the ballast. Living here in the sticks we try and buy local, just gas to SA is 10 or 12 bucks, and then there's the drive time...time is money. So if they have it close we buy...otherwise we order online.
 
Grow on my friend!
 
Normally I buy everything I can online, but when it comes to niche shops, it gets harder because when I need that $2.00 part, I need it, and paying $6.00 for shipping gets irritating and the two day wait could be a problem when dealing with plants. Keeping the little guys in business is good as long as I feel like I am getting a fair price. Being able to look and touch the things I buy before I do is another benefit.
 
 
 
In other news related to the ballast, both my monzano and rocoto hydro plants were drooping pretty good today. All the other plants looked great. Since they were getting plenty of water and the perlite is so free draining that I doubt they were over watered, the only think I could think of is that the new ballast was brighter than the old one. Pubes don't like too hot or too sunny weather. Since this ballast is dimmable, I turned it down to 75%(450 watts) last night to see if that helped. We'll find out after work today.
 
Unfortunately, the flood table is almost directly under the light so I couldn't really move the plants out of the way.
 
I'm with you about buying local.  I much prefer it if the
stuff is actually available.  I'm pretty disgusted with the
big box stores; they have a lousy selection, but there is
lots of it!  I recently discovered a nice grow shop close
to our home.  Bonus   :party:
 
+1 on the Rocoto/Manzano preference for cooler temps.
I had to take mine out of the grow shelf after a while and
put them in the greenhouse.
 
Monzano and rocoto seem better today with the light turned down. I rearranged the flood table to put them in the far corner. The leaves of the big one will help provide shade for the small one to boot. 
 
 
I was just thinking of the frozen outdoor garden and realized that my overflow area has room for about 8 potted plants and already has the irrigation lines run. My garden seems less crowded already. :dance: Time to start more seeds.  :shh:
 
Jeff H said:
Monzano and rocoto seem better today with the light turned down. I rearranged the flood table to put them in the far corner. The leaves of the big one will help provide shade for the small one to boot. 
 
 
I was just thinking of the frozen outdoor garden and realized that my overflow area has room for about 8 potted plants and already has the irrigation lines run. My garden seems less crowded already. :dance: Time to start more seeds.  :shh:
I love it!
 
Monzanos look better with the light dimmed but I might have found the culprit. Went down to the grow room this morning to check on the plants before work (I usually don't do this) and the big light was on. WTF, the timer isn't supposed to turn it on until about noon. Then it hit me. When I was down trying to trouble shoot the old ballast, I turned the timer on full time to see if that was the problem. I must have forgotten to turn it back to automatic mode. :doh:  The light has been on 24 hours a day for 2+ days now.
 
 
Pics of the new sprouts.
 
Monzano
20140108_203625.jpg

 
MOA
20140108_203636.jpg

 
White Ghost
20140108_203643.jpg

 
Mirasol
20140108_203700.jpg

 
Red ghost
20140108_203723.jpg

 
Paper Lantern
20140108_203736.jpg

 
 
I saw a few jalapenos pop this morning but didn't have my camera handy. I'll get pics of them soon enough.
 
Good to read you received da seed mon = )
 
 
Jeff H said:
…The JA hab was something Ramon threw in. I hadn't previously considered growing it. Since you grew it last year, what do you think about it? Taste? I might add it to the list.  … …
 
 
Devv said:
… The JA Hab is definitely worth a try, I think you'll like it. I have 3 OW's and 3 or 4 new ones. When my wife, who doesn't care for the heat, asks me to go and pick a JA for the chicken quesadilla, I know it's a keeper! …
 
 
lol Scott, your wife too … definitely one of my favorite peppers for cooking and sauces or tied with the MoA for a unique Caribbean flavor. Not super hot but definitely not for the faint of heart when they come to heat, hehehe.
 
Jeff the seeds will hold up a few seasons for you, so hold onto them as they’re great! I’ve germinated some of my 8 year old seeds, can’t remember what generation but they held up great and became great producers …. Hab a great day!
 
 
 
stickman said:
Hi Jeff,
   You've been a busy lad the last few days... pods set, new ballast, hooks showing and troubleshooting light levels... it's all good!
 
You don't know the half of it Rick. Sometimes I feel like I never stop until it is time to crash at night. The kids keep me busier than the plants. 
 
Penny said:
Cute looking wee little sprouts!! :dance:
Thanks Penny
 
maximumcapsicum said:
Great looking sprouts... Love the purple stems. You're a pro man!
Thanks for stopping in. Your glog is progressing nicely I see. Love those carrots. 
 
HillBilly Jeff said:
Enjoy them sprouts while you can.....they grow up so fast!!!  Next thing you know you will be sending them off to the garden.
 
haha, As long as I can keep them watered and healthy I will have done all I can to make them ready for the dangerous world out there. 
 
 
WalkGood said:
Good to read you received da seed mon = )
 
 
 
 
 
 
lol Scott, your wife too … definitely one of my favorite peppers for cooking and sauces or tied with the MoA for a unique Caribbean flavor. Not super hot but definitely not for the faint of heart when they come to heat, hehehe.
 
Jeff the seeds will hold up a few seasons for you, so hold onto them as they’re great! I’ve germinated some of my 8 year old seeds, can’t remember what generation but they held up great and became great producers …. Hab a great day!
 
 
Thanks again Ramon. Sucks that you are so busy these days, but it probably pays better or you wouldn't do it. 
 
 
 
 
 
 
Now for my next trick: Project clearing out room in the freezer. Two pounds of frozen tabascos have to go. Time to make sauce. 
 
 
1/2 headed to the smoker for an hour with some apple wood. 
 
20140110_200741.jpg

 
the other 1/2 getting weighed so I know how much salt to add. 
 
20140110_194526.jpg

 
 
All settled in their jars with about 1 cup of water and 4% salt. 
20140110_201508.jpg
20140110_212221.jpg

 
 
My intent here is not really to ferment but 'm sure some of that will happen just from the natural wild yeasts, but to age a little to see if it mellows out the harshness of the raw pepper. I'm shooting for 90 days but I probably won't be able to be that patient. 
 
I haven't decided exactly what I am doing with this yet. Some will likely just be thinned with vinegar to make my own Tabasco sauce, but I'm sure some of it will be spiked up a couple notches with some scorpions that are still in the freezer, which reminds me, I need to age some scorpions too. Talk about a harsh tasting pepper when raw. 
 
Wow Jeff! The step by step descriptions of your sauce making processes are very helpful. Can't wait to see some of the final products.

Found a new local Tabasco maker that blows the grocery store sauces out of the water. Still a tad vinegary though.
 
maximumcapsicum said:
Wow Jeff! The step by step descriptions of your sauce making processes are very helpful. Can't wait to see some of the final products.

Found a new local Tabasco maker that blows the grocery store sauces out of the water. Still a tad vinegary though.
The aging it with salts should start a fermentation which will lower the PH, it's possible no vinegar will need to be added.
 
Jeff,
Please update the results down the road ;)
 
maximumcapsicum said:
Wow Jeff! The step by step descriptions of your sauce making processes are very helpful. Can't wait to see some of the final products.

Found a new local Tabasco maker that blows the grocery store sauces out of the water. Still a tad vinegary though.
Glad you like it. I'll update this in a few months. I haven't had grocery store Tabasco in so long I don't even remember what it tastes like, but I do remember that it was as runny as water. Mine will be thicker for sure.
 
HabaneroHead said:
Good to see those seedlings! Congrats! :dance: Next year I am planning to grow Tabascos. Are they good eaten fresh?
 
They are a bit harsh tasting when fresh and very seedy. Probably not the best pepper to eat fresh. My favorite pepper to eat fresh in that heat range is the monzano. Great flavor, very juicy and the seeds are all clumped together for easy removal.
 
Devv said:
The aging it with salts should start a fermentation which will lower the PH, it's possible no vinegar will need to be added.
 
Jeff,
Please update the results down the road ;)
 
It is thick as a paste right now, it will need to be thinned and since I like vinegar, that is what I will be using regardless of the fermented pH. :D
 
Will do on the update once it is bottled.
 
 
 
Following the exact same process as I did with the tabascos, I also made some sauerkraut. 
 
Started with a head of cabbage.
20140112_102802.jpg

 
shredded and salted with 4% salt, I let it sit in the bowl for a couple hours to wilt and draw out some of the water.
 
20140112_103723.jpg

 
 
I mixed in some red hab flakes and packed them in mason jars. Tightly packed and leaving 1/2" head space, 1 head of cabbage fills two pint jars. No pics of the jars right now because I failed to take any :oops: :oops: :oops: . I'll snap one the next time I have the cabinet open.
 
I haven't made sauerkraut since I was a kid.  Huge old crock is what we used.  I just moved it in fact.  Have something like 3-4 of them in various sizes.  Take a lot of peppers to fill it lol. 
 
Back
Top