Mostly Organic Grow in pots and ground
Will from Wales.
Currently living in the hills of Panama, 650 meters above sea level, daytime temps of 24-30 Celcius, night time temps of 14-20. Wet season from approx Mid May to November. Very heavy downpours, still plenty of sun to be found. Dry season December to April, hot and windy no rain. Foothills of an old volcanic range, the second largest inactive volcano crater in the world is just over the other side of the mountain. Water is from an underground spring on the side of the mountain and runs all year.
Seeds purchased mainly from Pepper Joe (No need to say anything, what's done is done, lets see how they come out, so far so good)
Chocoalte Trinidad Scopian Cappuccino
Butch T Trinidad Scorpion
BTR Scorpion
Chocolate Fatalii
7 Pod Douglah
Sapporo
Guatamalan Jalapeno pepper
Lemon Habanero
Ghost
Spicy Mustard Habanero
Big Bertha
Moruga Satan Strain
Kung Pao
Yellow Del Toro
Fresno Pepper
Firecracker
Bubblegum
Chocolate Morouga
Red Mrouga Scorpion
Sante Fe Grande
Jigsaw
Cayenne Pepper Blend
Jamaican
Yellow 7 pot
Francisca
Orange Scotch Bonnet
Red Savina
Yatzy
Primo
Naga Viper
Charleston
Naga Morich
Red paper Lantern
Yellow Fatalii
Chocolate Carolina Reaper
Yellow Carolina Reaper
Carolina Reaper
Red Habanero
Jalapeno
Anaheim
24th May 2016 - First batch sown. Tissue, water, plastic container and cupboard
June 6th 2016 - Approx 75% germinated for most varieties. Transplanted to cup sized conatiners for the most part, some larger containers.
Pot and Ground preperation:
September 2015 - 10 ground holes dug upto 4 ft. Layered with compost, top soil, chicken shed litter, horse manure, leaf litter, and saw dust.
June 5th 2016 - 3 ground holes dug upto 2 ft, filled with fish head and guts, compost and top soil.
June 9th - 2 x 100 Gallon, 1 x 75 Gallon, 6 x 10 gallon containers filled with the following;
Compost (Leaf litter, grass cuttings, wood chippings, chicken shed litter, coconut husks and large quantities of kitchen waste including coffee, fruit skins, vegetables, fish bones, meal wastage from an Eco Lodge with upto 30 people. No meat) Not fully composted. Slow release.
Leaf litter (Mostly mangoe and similar with some pine) Slow release
Lake silt (15 years of collected sand and jungle litter a good mix of roughly 50/50 it seems of sand and dark black well composted jungle material) Fast release
Ground Eggshells, mashed up rotting mangoes (not your most traditional addition, but I plan to use what is around me and we have 100's of rotting mangoes at the moment).
6 month old horse manure compost tea
Top soil (healthy top soil, plenty of worms)
That is it for now, feel free to give me advice or tips, on what I am doing at any stage. I am a true novie who loves to grow things, but know very little about chilli growing. But I intend to learn and enjoy growing these beautiful plants.
Will from Wales.
Currently living in the hills of Panama, 650 meters above sea level, daytime temps of 24-30 Celcius, night time temps of 14-20. Wet season from approx Mid May to November. Very heavy downpours, still plenty of sun to be found. Dry season December to April, hot and windy no rain. Foothills of an old volcanic range, the second largest inactive volcano crater in the world is just over the other side of the mountain. Water is from an underground spring on the side of the mountain and runs all year.
Seeds purchased mainly from Pepper Joe (No need to say anything, what's done is done, lets see how they come out, so far so good)
Chocoalte Trinidad Scopian Cappuccino
Butch T Trinidad Scorpion
BTR Scorpion
Chocolate Fatalii
7 Pod Douglah
Sapporo
Guatamalan Jalapeno pepper
Lemon Habanero
Ghost
Spicy Mustard Habanero
Big Bertha
Moruga Satan Strain
Kung Pao
Yellow Del Toro
Fresno Pepper
Firecracker
Bubblegum
Chocolate Morouga
Red Mrouga Scorpion
Sante Fe Grande
Jigsaw
Cayenne Pepper Blend
Jamaican
Yellow 7 pot
Francisca
Orange Scotch Bonnet
Red Savina
Yatzy
Primo
Naga Viper
Charleston
Naga Morich
Red paper Lantern
Yellow Fatalii
Chocolate Carolina Reaper
Yellow Carolina Reaper
Carolina Reaper
Red Habanero
Jalapeno
Anaheim
24th May 2016 - First batch sown. Tissue, water, plastic container and cupboard
June 6th 2016 - Approx 75% germinated for most varieties. Transplanted to cup sized conatiners for the most part, some larger containers.
Pot and Ground preperation:
September 2015 - 10 ground holes dug upto 4 ft. Layered with compost, top soil, chicken shed litter, horse manure, leaf litter, and saw dust.
June 5th 2016 - 3 ground holes dug upto 2 ft, filled with fish head and guts, compost and top soil.
June 9th - 2 x 100 Gallon, 1 x 75 Gallon, 6 x 10 gallon containers filled with the following;
Compost (Leaf litter, grass cuttings, wood chippings, chicken shed litter, coconut husks and large quantities of kitchen waste including coffee, fruit skins, vegetables, fish bones, meal wastage from an Eco Lodge with upto 30 people. No meat) Not fully composted. Slow release.
Leaf litter (Mostly mangoe and similar with some pine) Slow release
Lake silt (15 years of collected sand and jungle litter a good mix of roughly 50/50 it seems of sand and dark black well composted jungle material) Fast release
Ground Eggshells, mashed up rotting mangoes (not your most traditional addition, but I plan to use what is around me and we have 100's of rotting mangoes at the moment).
6 month old horse manure compost tea
Top soil (healthy top soil, plenty of worms)
That is it for now, feel free to give me advice or tips, on what I am doing at any stage. I am a true novie who loves to grow things, but know very little about chilli growing. But I intend to learn and enjoy growing these beautiful plants.