Hatchery, Roost & Roust at Hatch's

[HatchBrew]

Veg Room Inventory:
9x Grapefruit
3x Afgooey
1 Nocturnal
1 bagseed
2 Goblin Queen (1 slightly twisted leaf)
1 x18
2x Black Cherry Soda (reveg cuts, starting to come around)
25x Hash Plant x Phantom Cookies
6x Reserve Cherry Private (rooting & reveg currently)
1 Ken's Kush ->took 3 clones off it today
1 Hash Plant-> 1 clone off + LST'd the branches
1 Ace of Spades -> 2 clones off + LST'd over.

 

[HillBilly1]

Let's just make it easy, send me one of each

Hahahaha. I just moved the seeds from red cups
To 1g they were Fire OG , Fire OG x CT , OG 18 ,
Ace Of Spades and Headband.. Spent haha
Not sure If I will TP the older ones in 1g to 2g yet
Might wait a few days for them.


You sure do have some nice ones going

 

[HatchBrew]

Let's just make it easy, send me one of each

Hahahaha. I just moved the seeds from red cups
To 1g they were Fire OG , Fire OG x CT , OG 18 ,
Ace Of Spades and Headband.. Spent haha
Not sure If I will TP the older ones in 1g to 2g yet
Might wait a few days for them.


You sure do have some nice ones going

I'm glad you're part of the show! I put your outdoor thread up for nomination today on the 2014 Outdoor Grow Contest page. Hope that's okie-dokie with you.

Yes I will have to start planning a road trip for this winter/spring.
Only pollinated "smaller" lower branches on the BCS, but should still be plenty o' seeds.

All my plants are Still in 4" pots or cell-trays. except for three of them are in 1gallon nursery pots. Yes I've set myself up for a great day of transplanting in the future!

 

[HillBilly1]

Contest what's all this contest stuff lol things only
Keep getting better, I love poppin seeds and makin
New crosses.. It's going to be a busy winter around
Here..

Yes we will need to grab us a beer or 2 this winter

 

[HatchBrew]

Two pint jars were filled tonight. Some six-hundred & forty-four grams of chiles and peppers met three percent of their weight in salt, along with six-gram ginger and nine of garlic. Pureed they were! Until chunky...owwwaaagghhh....what a sight...gruesome if one were a pepper. But alas we're not, here we stand looking in...to the jar. Much precaution was mounted, gloves, googles, plastic wrap, even a pair of scissors!!!
------

Started fermented chile paste tonight. Snipped the ends of with scissors, weighed peppers, and prepared the rest of my mise en place. Cleaned the ginger + garlic, gave it a rough chop. Weighed out salt, split it into two jars. Ground some thai, habanero, jalapeño, jimmy nardello, and arbol peppers in the food processor. Covered the bowl with plastic wrap to keep lid clean + prevent pepper spray myself.

Two jar= one with garlic & ginger and one just with addition of garlic.

garlic/ginger used the green jalapeños. Garlic only used red & purple jalapeños.

Covered with paper towel and secured with rubber band. placed inside a dark lidded pot. Check and stir for the next week. Will strain when done fermenting.

My newest pepper processing expedition. Dry them, smoke them, pickled, now on to ferment.

Next I'll be making fish sauce and gochujang. Burying stuff out in the yard for years, right next to the Malawi.

 

[HatchBrew]

Overlord:
Green house blow onto it, broke main stem. Main cola on left, bottom branch that shot up on the right going above it. Main cola is ready to harvest, while side shot is weeks out.

Chili Pastes-day 1

Always have Seaf0urs "voice" in my head---"pictures or it didn't happen"

 

[Corpsey]

that chili paste looks serious.

how do you make fish sauce, i go through that stuff.

 

[HatchBrew]

Fish sauce. Fermented fish juice. Small fishies into bucket with salt. Ferment. Strain/press juice.

It's raining!!!!!!!!!

 

[HatchBrew]

IT'S RAINING! RAIN DANCE. + bottle of wine.!!!

 

[HatchBrew]

I'll get more detailed about fermented products + fish sauce. but it's dinner time! and I'm cooking.

 

[Seaf0ur]

1 Buy a fish. Any kind of fish will work. You could use trash fish, or fish discards like fish heads, guts, etc, but whole fish make for a better product.

2 Cut your fish into 8ths or so and then chuck it into your blender. The finer the fish bits, the more effective the fermentation.

3 Add water. You can use a simple guide of 3:1 – 3 parts water to 1 part ferment material. ALWAYS USE NON-CHLORINATED WATER. Chlorine kills microbes.

4 Add lacto bacilli to blended fish mixture. Use around 1/2 cup per gallon.

5 Add 1/3 parts sugar. This should be 1/3 the amount of fish you've added. Sugar will be either molasses or Raw (unrefined) sugar.

6 Blend the whole mixture up. You want to have it as fine as possible. Blend until you don't hear so many bones crunching in the blades of the blender.

7 Now you have liquefied fish, sugar, and lacto. Pour this mixture into a container. Loosely cover the container. Seal it up loosely, but don't fully seal, because CO2 is released by fermentation. You just want to make sure other things don't get into it.

8 The process takes anywhere from 3 weeks to over a month. You know when it's done when there is no smell anymore. During fermentation there is a nasty smell, but once completed, there will be almost no odor. Nothing but a faint vinegar smell. Then you know it's almost done.

9 Transfer it to a smaller container, use a strainer and a funnel to strain the bones and scales out of the hydrolysate. You can throw these in the compost pile or garden, they are already inoculated with microbes.

10 Leave the cap on the strained concoction loose until you see no more little bubbles forming. Then cap it and store it for use.

Original Source

 

[HatchBrew]

1 Buy a fish. Any kind of fish will work. You could use trash fish, or fish discards like fish heads, guts, etc, but whole fish make for a better product.

2 Cut your fish into 8ths or so and then chuck it into your blender. The finer the fish bits, the more effective the fermentation.

3 Add water. You can use a simple guide of 3:1 – 3 parts water to 1 part ferment material. ALWAYS USE NON-CHLORINATED WATER. Chlorine kills microbes.

4 Add lacto bacilli to blended fish mixture. Use around 1/2 cup per gallon.

5 Add 1/3 parts sugar. This should be 1/3 the amount of fish you've added. Sugar will be either molasses or Raw (unrefined) sugar.

6 Blend the whole mixture up. You want to have it as fine as possible. Blend until you don't hear so many bones crunching in the blades of the blender.

7 Now you have liquefied fish, sugar, and lacto. Pour this mixture into a container. Loosely cover the container. Seal it up loosely, but don't fully seal, because CO2 is released by fermentation. You just want to make sure other things don't get into it.

8 The process takes anywhere from 3 weeks to over a month. You know when it's done when there is no smell anymore. During fermentation there is a nasty smell, but once completed, there will be almost no odor. Nothing but a faint vinegar smell. Then you know it's almost done.

9 Transfer it to a smaller container, use a strainer and a funnel to strain the bones and scales out of the hydrolysate. You can throw these in the compost pile or garden, they are already inoculated with microbes.

10 Leave the cap on the strained concoction loose until you see no more little bubbles forming. Then cap it and store it for use.

Original Source

...what he said!

 

[HatchBrew]

Raining, out shaking branches. All potted plants (except haze) made it onto the porch, ones in ground will be fine.

Five each Reserve Cherry by Aficionado re-veg cuts have rooted! Now to wait to take clones off of them.

 

[HatchBrew]

Moved khmer seeds to paper towel after their h2o soak. None have cracked yet.

Working out indoor set-up and plant scheduling. No PM this year! What a frustrating situation that was.

 

[HatchBrew]

Planted some pepper seeds: thai, pasilla, paprika. Still need to prune back & pot up peppers from outside.

 

[HatchBrew]

Moved Khmer gold into soil in a cell tray with dome. 3 were cracked open. Come on lets have some sprouts!

Turning compost, feeding worms, cleaning empty smart pots, shaking branches & checking their support after this weeks rain. Direct seeding some fall vegetables. Still waiting on my garlic to arrive.

Trimmed two colas: one nocturnal other grapefruit. Went into brown bag, still little moist from the humidity. Will jar up soon. trimmings going to fortify batch of butter that I have going right now. Have infused it twice so far.

Still need to sample last bud, Overlord, that go jarred up a week ago.

 

[HatchBrew]

Hash Plant x Phantom Cookies
21 sprouts. Got a little dried out overnight, drooped over. Transplanting to prepared 4” pots today.

Hash Plant veg out- got her tied down. Taken couple cuts off it already.

Ace of Spades- same a Hash Plant except just on part tied down not four.

Tent Shot- up and running, temps and humidity are good. 400W HPS will add 1000w MH when it is little fuller.

***TWO KHMER GOLD have broke surface!!!!*****

 

[HatchBrew]

Nocturnal Harvest- fruity, sticky goodness

Grapefruit- 9 seedlings. labeled 1-9. #1 being favorite down to #9 whom is a runt.

Need to finish transplanting the HPxPC & Private cherry clones.

 

[HatchBrew]

Overlord smoke repore:

Time of day: sunny warm afternoon.
Location: lounger
Intake method: Joint. Raw papers

First hit....took me back to east coast/being younger. Flavor/feeling wise.
Second...taste like it smells. Orange creamsicle, cedar smooth. Fills the lungs, easy smoke.
Third...reminds me of NYCD & Big Bud. Feel it in my shoulders and joints. Cool relaxing orange wave crashes into me.
Burned clean, smooth, pleasant temperament, uplifting mood and relaxing body.

Thank you Sanctuary Gardens!! Much love and appreciation. Will keep this one going.

As always:

 

[Stayfoolish]

Sounds mighty tasty. Love orange smells and flavors.