Chilli world

[ruby fruit]

Let me post a chili picture to make up. This was last weekend's picking.

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Nice reds man !

 

[ruby fruit]

transplanted 22 seedlings from their starter pots productive day from start of germination to now took 3 weeks very happy bring on the new season
got another 24 seeds down so ill have a wide variety

 

[Vnsmkr]

I burned the 1 Bhut Jolokia I had to the ground. Feed must have been a little hot, though it didnt phase rest of the garden. I think when I get setup with the new gig I am first going to get materials for my cannabis, but the next project will be chilis

 

[ruby fruit]

Some seedlings and a pic from last week early season ghost x scorpions already on the move

 

[ruby fruit]

I burned the 1 Bhut Jolokia I had to the ground. Feed must have been a little hot, though it didnt phase rest of the garden. I think when I get setup with the new gig I am first going to get materials for my cannabis, but the next project will be chilis

We all like our weed but chillis are so addictive to grow from start to finish
I think ill have the patience to learn bonsai over a couple years ...maybe lol wife says the only time im patient is when im doing something with plants

 

[Vnsmkr]

says the only time im patient is when im doing something with plants

Aye absolutely the same there. Wife asked what the retirement business was going to be later in life and I said a garden shop

 

[ruby fruit]

Aye absolutely the same there. Wife asked what the retirement business was going to be later in life and I said a garden shop

Lol funny that i tell mine id love to own a garden nursery

 

[Vnsmkr]

Lol funny that i tell mine id love to own a garden nursery

Nursey was the word I was thinking of. Same here bro

 

[WV: Jetson]

My pepper sauce crashed and has been composted... I was getting a white mold (which I was warned about) I would remove, it would be back the next day. This went on for about a week and it started smelling not attractive. I'm going to try again, this time with (if necessary) an added brine, and maybe weighing it down to keep the pulp submerged...

 

[Vnsmkr]

My pepper sauce crashed and has been composted... I was getting a white mold (which I was warned about) I would remove, it would be back the next day. This went on for about a week and it started smelling not attractive. I'm going to try again, this time with (if necessary) an added brine, and maybe weighing it down to keep the pulp submerged...

What are they doing in the recipe you didnt do? Not familiar with that one. Its fermented?

 

[mushroom head]

My pepper sauce crashed and has been composted... I was getting a white mold (which I was warned about) I would remove, it would be back the next day. This went on for about a week and it started smelling not attractive. I'm going to try again, this time with (if necessary) an added brine, and maybe weighing it down to keep the pulp submerged...

I tried and failed as well same thing that happened to you.

@Vnsmkr lots of the big companies ferment their hot sauces, seen it on the boob years ago

 

[WV: Jetson]

yep, trying to ferment a sauce. Maybe I'll put the airlock on earlier - after the first day of white mold...?

 

[Vnsmkr]

Im not familiar with fermenting of sauces but it must be something simple you are both doing (or not doing)?

 

[Vnsmkr]

FYI, http://www.wildfermentation.com/fermented-hot-pepper-sauce/. She says stir more frequently to keep large particles submerged

 

[Vnsmkr]

This looks like a good 1 as well....though maybe you have seen it? http://phickle.com/we-can-phickle-that-hot-pepper-sauce/

 

[Vnsmkr]

After reading on those few pages got me wanting to make some chili sauce! Looks like some good stuff. Yeah I imagine most chili sauces which are bottled up are fermented to a degree

 

[Michael Huntherz]

I have some indoor habaneros grown in 2 gallons of coco and perlite that are ripening up at last, and another tree outdoor in soil, not quite getting ripe yet. Outdoor growing of just about everything has been fucked in my area this year.

 

[WV: Jetson]

FYI, http://www.wildfermentation.com/fermented-hot-pepper-sauce/. She says stir more frequently to keep large particles submerged

This is the recipe I was following... though I like that second link too. I was stirring 4x daily. Now I don't know which to do, so I probably do both!

 

[Larry {the} Gardener]

I've never tried the fermented kind. What we do is keep the peppers whole if they will fit in the bottle, slice them in half if they wont, then fill bottles with boiling vinegar. My Mamma likes to add sugar to hers, but then she uses mostly sweet peppers with just a few hot ones for flavor.

In the south, you can't eat greens or peas without hot sauce. I'm out of the one I was using, and haven't made any yet this year. The wife has done some pickled Jalapenos, so I'm using the sauce off those for hot sauce right now.

 

[Vnsmkr]

I've never tried the fermented kind. What we do is keep the peppers whole if they will fit in the bottle, slice them in half if they wont, then fill bottles with boiling vinegar. My Mamma likes to add sugar to hers, but then she uses mostly sweet peppers with just a few hot ones for flavor.

In the south, you can't eat greens or peas without hot sauce. I'm out of the one I was using, and haven't made any yet this year. The wife has done some pickled Jalapenos, so I'm using the sauce off those for hot sauce right now.

Thats easy, I like that