Sawyer's 2013 Glog - Last Harvest/First Sauce

wahlee76 · Sep 23, 2013

Superharvest :onfire:

I grew Brain Strains last year and mashed them to put on my sandwich, but it was way too hot for me. So now the superhot I grow will be blenden with habs and Bhuts

WalkGood · Sep 23, 2013

Kick azz harvest John, happy you're pulling in da beasts … they all look awesome other than the worm eating your ghost … have a great week mon!

JJJessee · Sep 23, 2013

Nice harvest, Saw. I've never seen that worm unless it's a corn ear worm. The one's that eat inside my supers are smaller and look almost to have a thin velvet coat.

Devv · Sep 23, 2013

Nice pull John!

That's way more than shown during progress, and I'm glad to see that. You will be busy!

I feel you'll have way more than you know what to do with soon...which is a good thang.

Have a great week!

meatfreak · Sep 24, 2013

Sawyer said:
I'm going to try tasting one of those peaches tomorrow, GA. Will report forthwith, if it doesn't kill me. I meant to mention before, seven of the peach pods came from a single node. That plant is a prodigious beast. It's in-ground, but I will be potting it up to try to over-winter, plus taking some cuttings to try to root. Just in case none of the seeds breed true (and I certainly wouldn't expect them all to do so, even if it the plant were isolated, which it isn't).

Now that I think about it, the yellow not 7 Red Large, may in fact be a 7 Yellow Large. I remember now that I had a mix up with labeling some plants simply 7 Pot Large, with no color identifier. And the seed came from pepperlover, so it's a plausible scenario. The other not 7 Large, though, doesn't submit to such an easy explanation. They look a lot like, possibly identical to the bullet-shaped not 7 Burgundy in the picture above. Nothing I have should look like those. Those are deceptive little buggers, too, because they don't look like they should be all that hot, but boy, they're right up there with the rest of them.

Great harvest, Sawyer!! Like Jason I'm really interested what the 7 Peach will taste like. Maybe it's crossed with a white variety previous season, but I sure would like to try it out next season. Did you happen to leave a ripe pod on the plant to see if the pod color changes any further besides the color it had when you picked them?

breaknecks2k · Sep 24, 2013

Great looking garden! Keep up the GLOG, very entertaining.

Sawyer · Sep 25, 2013

wahlee76 said:
Superharvest

I grew Brain Strains last year and mashed them to put on my sandwich, but it was way too hot for me. So now the superhot I grow will be blenden with habs and Bhuts

Thanks, Wally. I took a Brainstrain to the tasting a couple of nights ago, along with a 7 Peach. The most I could eat of the BS at once was little 1 or 2 mm square pieces.

WalkGood said:
Kick azz harvest John, happy you're pulling in da beasts … they all look awesome other than the worm eating your ghost … have a great week mon!

Thanks, Ramon. I'll probably have another pull this weekend.

JJJessee said:
Nice harvest, Saw. I've never seen that worm unless it's a corn ear worm. The one's that eat inside my supers are smaller and look almost to have a thin velvet coat.

Thanks, JJJ. That might be an ear worm. Something didn't seem quite right for that, but it might just be because of diet. At least I haven't seen anymore... yet.

Devv said:
Nice pull John!

That's way more than shown during progress, and I'm glad to see that. You will be busy!

I feel you'll have way more than you know what to do with soon...which is a good thang.

Have a great week!

Thanks, Scott. Yeah, "busy" is the word. Drying, purees, even sold some to the local grocer.

meatfreak said:
Great harvest, Sawyer!! Like Jason I'm really interested what the 7 Peach will taste like. Maybe it's crossed with a white variety previous season, but I sure would like to try it out next season. Did you happen to leave a ripe pod on the plant to see if the pod color changes any further besides the color it had when you picked them?

Thanks, mr. S. I only picked about half the ripe Peach pods (and it's still setting pods, though they won't likely have time to ripen), so we'll see if there is any further change. Most of the ones I picked had been that color for quite some time, so I think this is the terminal color stage. Is that where peach comes from, white crossed with red? You're on the list for some seeds.

I, along with several friends, tasted one of these a couple of nights ago. I've just about decided I'm incapable of tasting the subtle differences in all these superhots, but the most common description others had was "sweet". It's thin-walled and doesn't have much placenta on the walls away from the ribs. That part isn't very hot at all, but even there all I taste is "pepper". It has a crisp texture and as you get close to the ribs, it definitely heats up. I was going to take a picture of the interior, but we ate it all (which I guess says something positive about the flavor). I'll try to remember to cut another one today.

breaknecks2k said:
Great looking garden! Keep up the GLOG, very entertaining.

Thanks, Arthur. I try.

I've noticed the 7 Congo SR Gigantic is similar to the 7 Peach, in that there isn't much placenta on the inner walls away from the ribs, especially for the larger specimens. Likewise, that part isn't very hot (relatively speaking). I'm not sure of all the implications of that, but that's what I've observed so far.

Edit: Your->You're Ugh, pet peeve.

meatfreak · Sep 25, 2013

Sawyer said:
Thanks, mr. S. I only picked about half the ripe Peach pods (and it's still setting pods, though they won't likely have time to ripen), so we'll see if there is any further change. Most of the ones I picked had been that color for quite some time, so I think this is the terminal color stage. Is that where peach comes from, white crossed with red? Your on the list for some seeds.

I, along with several friends, tasted one of these a couple of nights ago. I've just about decided I'm incapable of tasting the subtle differences in all these superhots, but the most common description others had was "sweet". It's thin-walled and doesn't have much placenta on the walls away from the ribs. That part isn't very hot at all, but even there all I taste is "pepper". It has a crisp texture and as you get close to the ribs, it definitely heats up. I was going to take a picture of the interior, but we ate it all (which I guess says something positive about the flavor). I'll try to remember to cut another one today.

Thanks for the info, Sawyer

Yes, from what I've read you get the peach color from crossing a red with a white/cream variety. The chance that you actually get one that's peach is 18,75%. Thin-walled, from what I remember the 7Pot White is thin-walled also and not so hot as your regular 7Pot :think:

Sawyer · Sep 26, 2013

meatfreak said:
Thanks for the info, Sawyer Yes, from what I've read you get the peach color from crossing a red with a white/cream variety. The chance that you actually get one that's peach is 18,75%. Thin-walled, from what I remember the 7Pot White is thin-walled also and not so hot as your regular 7Pot

That's cool. Maybe I'll try to cross some of my whites (bhuts and GWHs) with something red. I haven't had much luck with crosses, yet, but I'll keep trying. Hopefully anything that takes will have time to ripen, or will ripen inside after I bring the pots in for OW.

I sliced and seeded a bunch of peppers yesterday and put them in the dehydrator. I had gloves on and didn't want to get cap on my camera, so no pictures, but I did notice a couple of things about the 7 Peach. One, they do have that typical yellowish capsaicin oil on the inside, on the ribs, but not apparent on the inner walls away from the ribs. The second thing I noticed is how well they hold up after picking. All the peppers are on a cloth in the shade outside, but they do get some morning sun. The 7 burgundies and 7 Congo SRs and some of the others were beginning to soften a little, but the 7 Peach were just as firm and crisp as the day I picked them. Another check in the "pro" column for the 7 Peach!

Dehydrating supers smell wonderful.

HillBilly Jeff · Sep 26, 2013

Sawyer said:
Found some damaged ghost pods and found the culprit inside. Anyone know what these turn into?

Fish Bait!!!

Nice looking plants, pods, garden, and harvest. I too love those burgundys. I found out one whole pod in an omelet will mess with your stomach the next day lol.

Love the looks of those 7pod translucent pods!!!

Sawyer · Sep 26, 2013

Bodeen said:
Fish Bait!!!

Nice looking plants, pods, garden, and harvest. I too love those burgundys. I found out one whole pod in an omelet will mess with your stomach the next day lol.

Love the looks of those 7pod translucent pods!!!

Lol! I let it get away. Thanks for the compliments. I can't imaging eating a whole pod of any of these supers in anything. Do you want some seeds for the 7 Peach? I've already got you down for some white bhuts, and I wouldn't mind trading for some of your chocolate cayenne seeds, if you have any to spare.

HillBilly Jeff · Sep 26, 2013

I'd give the 7 peach a try. Right now I am only 2nd gen on the choc cayenne seeds and I need to grow them out some more to make sure they are running true to form.

Sawyer · Sep 26, 2013

I have no doubt these 7 peach won't all be true, but some should/may be. It'll be a gamble, but if you've got the space, it's worth a shot.

meatfreak · Sep 26, 2013

Sawyer said:
That's cool. Maybe I'll try to cross some of my whites (bhuts and GWHs) with something red. I haven't had much luck with crosses, yet, but I'll keep trying. Hopefully anything that takes will have time to ripen, or will ripen inside after I bring the pots in for OW.

I sliced and seeded a bunch of peppers yesterday and put them in the dehydrator. I had gloves on and didn't want to get cap on my camera, so no pictures, but I did notice a couple of things about the 7 Peach. One, they do have that typical yellowish capsaicin oil on the inside, on the ribs, but not apparent on the inner walls away from the ribs. The second thing I noticed is how well they hold up after picking. All the peppers are on a cloth in the shade outside, but they do get some morning sun. The 7 burgundies and 7 Congo SRs and some of the others were beginning to soften a little, but the 7 Peach were just as firm and crisp as the day I picked them. Another check in the "pro" column for the 7 Peach!

Dehydrating supers smell wonderful.

Sounds like an winner on many fronts, thanks for the info

I like it to when they don't soften that quickly like most superhots do. I dry my peppers in the shed, banned from the house because of the smell :lol:

Bodeen said:
I'd give the 7 peach a try. Right now I am only 2nd gen on the choc cayenne seeds and I need to grow them out some more to make sure they are running true to form.

Wouldn't mind trying to help out with your choc cayenne as well, sir

Devv · Sep 26, 2013

My wife actually enjoys the smells from the dehydrator while drying peppers.

Now if I could just get her to eat some of the hotties...but she's getting better, now asking for habs to slice and put in food....one step at a time :cheers:

Sawyer · Sep 26, 2013

I cut up more peppers for the dryer today and have finally found one I can tell something different about the flavor, the 7 Pot Yellow. Not quite sure what it is, but it definitely has a certain something I find more pleasing than some of the others. I ate a small sliver about a millimeter wide and three or four millimeters long and it definitely has some heat, which was mostly of a pleasant lip-tingling sort. This one is very thick-walled and also holds well after picking.

Emboldened by my (presumed) new-found tolerance, I then ate an equal-sized piece of 7 Pot Brown. Oops. It didn't seem terribly much hotter than the yellow, but when I swallowed it, I experienced immediate gastric distress. I got nauseous and thought for a minute I wasn't going to be able to keep it down. I did (keep it down), but holy cow those browns are wicked.

HillBilly Jeff · Sep 26, 2013

I love the smell of the dehydrating peppers. The woman I went to school with that brought me the apples came into my shop so I could give her some powder and she was amazed at how great it smells.

To me it is like going to Grandma's house during the holidays...the way the kitchen should always smell.

Pulpiteer · Sep 27, 2013

Sawyer said:
Now for some harvest shots. Here's an overview of today's pull. Some of the red bhuts and 7P Congo SR Gigantics were picked Friday.

7P Pot Large Yellow(?):

Found some damaged ghost pods and found the culprit inside. Anyone know what these turn into?

I'm ashamed to say I let it get away. Maybe a bird or lizard got it, I hope. It was there, then it wasn't.

Great harvest shot!

Those Brains look wicked. Neat texture on yours, looks pretty consistent. They look scary.

I enjoy yellow 7's as well. Nice flavor. Lots of heat.

Finally, I think those worms turn into green smudges on the driveway.

annie57 · Sep 27, 2013

Pulpiteer said:
Great harvest shot!

Those Brains look wicked. Neat texture on yours, looks pretty consistent. They look scary.

I enjoy yellow 7's as well. Nice flavor. Lots of heat.

Finally, I think those worms turn into green smudges on the driveway.

Yellow 7 is probably one of my fav peppers, Arksaw-John. Aside from bonnets and Ramon's JA Habs. Gonna add a few to peach bhut ferment at saucing time to alter and yet kick up heat a notch. Great smoked too.

Those nearly look like Catawba worms, but not: still, like Jeff said, they "turn into" fishing bait. If ya see white moth mofos flying around garden, loving a particular plant, think that's the issue. Neem will dissuade the moth. Heavy artillery for the worm and not sure it even works. I go out with can of Raid and knock down the moths. They love to play in late afternoon in mid-summer around here.

Gorgeous harvest! Have noticed that my red fatalii taste like Congo 7's. No semblance to yellow fatalii taste. Be well and HAPPY FRIDAY!!!!!!!

Sawyer · Sep 28, 2013

Thanks for the compliments, all. I cut up those brains a few days ago and put them in the dryer. You can really see where they get their heat; the interior is crammed full of placenta. I finally got everything sliced and seeded and into the dryer, one week after harvest. That was pushing it for the red bhuts. Quite a few those had to go in the "not for human consumption" bucket. That stuff will be dried out in the sun and used for animal repellent. I was partly procrastinating and partly testing the peppers for shelf-life. Here's a rough ordering from best to worst:

1) All three of the yellows, TS original, 7 Pot, and not GWH held up very well. They are all very thick-walled, so that may have something to do with it.

2) I've got two nots that look the same, a not 7 Burgundy and a not 7 Large Red. They are smooth, more or less large-bullet-shaped. Thick-walled, but not as thick as the yellows. They look a lot like the Trinidad Beans on pepperlover's website, but are more rounded on the blossom end. Plus the plants are large. The peppers are definitely not lacking in the heat department. I just processed these today and hardly any had even begun to get soft, much less go bad.

3) The peach 7 and the atypical brains also held up quite well.

4) The red bhuts are good keepers, holding until mid-week before the first started going soft.

5) The typical brains and burgundies began to get soft after a few days, but are still pretty good keepers.

6) The 7 Congo SR Gigantic is the poorest keeper among the ones harvested. I ascribed this to its large size coupled with its thin walls. I don't really consider this a significant strike against it, just need to remember it needs to be processed first.

My hands are on fire right now. I wore the same gloves I used yesterday and I think the capsaicin penetrated the nitrile overnight. I know I've talked about double-gloving in the past; I should have taken my own advice.

The rain just started. Almost perfect timing for the in-grounds. They could have used a watering yesterday, but weren't really stressing yet.

Will make another harvest tomorrow. Should get a few fataliis along with the others, and a bunch of browns.