I love the hottest peppers!

[thatonedude]

Hah, don't you love black pots? Solar energy collectors....



Pictures are worth their weight in gold, but here's some randomish thinking with stolen pics

The "lumpy leaves" are probably calcium deficiency (a bubbled texture to the leaves)

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or over fertilization (bubbled texture/distorted new growth and prominent, twisted veins)



The nodules may be oedema, if it resembles salt or sugar crystals, from overwatering.

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thank you, both of those pics are spot on

 

[thatonedude]

so no water until dry and when I doo water add what? will dolomite lime work?

 

[thatonedude]

im organic so I don't want to, but I have some miracle grow with trace elements lying around.

 

[Apache Kush]

i have one plant growing now, but it seems to be growing very slow, although it seems health and lush it has lumpy leaves with millions of little noduals on the undersides of the leaves. is this a disease or simply a genetic trait?

Lumpy leaves could be a Calcium def.
peppers need lots of CA I read or the leaves come out retarded and lumpy^\\ ops didn't read thread, sorry for double post

 

[Apache Kush]

new home in the dirt, hope its gets as tall as me
now that the roots are free to get huge...^ and yeah it hated the black pot!

look at my happy, healthy, leaves, this thing was dying in July from the heat

but I conditioned the soil with Fox Farms Ocean and it loves that N and worm casting fish meal kelp shit

+ A FloraNova Bloom feeding or two when I feel its making fruit/flowers like now..

x

 

[Mikell]

so no water until dry and when I doo water add what? will dolomite lime work?

I believe dolomite doesn't work as well as a topdress Ca/Mg supplement. That may be ass-speak. I'd look in to it before trying.

I've used oystershell flour as a top dress scratched in, it took about 1-2 weeks to alleviate the deficiency, agricultural limestone is a workable substitute. Either way, a light hand, it's easier to add more later. Gypsum if you're worried about rocking the pH too much.

MG is fine as long as there's a good dose of Ca. To hell with the organic nazi's

Watering. Let the plant droop, and knock a day off from last watering to droop, aiming for sort of a moist-dry ---> moist-wet cycle.

Although saying that, now that many peppers are ripening, I've been water-stressing to boost heat. There's a droopy little ass downstairs that's begging for water, but he can go get fucked for all I care hehehe.

 

[KGB47]

I'm looking to buy some extra peppers if anybody has a healthy harvest, habanero or hotter please!

 

[harry74]

My first chillies

My first chillies



It looks I´ll have different sizes and shapes.

I have put drying this first ones.
The plant keep throwing flowers lol.

 

[SpaaaceCowboy]

Hey guys a quick few questions...I'm not growing pot anymore so my grow cab is empty... I want to grow nothing but super hot peppers...Probably scotch bonnett, ghost, scorpion, etc...

1) I recently switched over to organic soil....Do peppers grow well in that ? Do they like any of the same amendments that weed does ?

2) How much bigger do they get than pot plants ? height and width...If I vegged plants for about a month I could only fit two inside my grow cab....

3) How long do you vegg them for ?

4) How many peppers can a plant produce ? If I am growing indoors... will I be paying for electricity basically because I won't be getting any $$$ back on the hot peppers ? Not sure who I would even sell the peppers to ? Someone at a local farmers market maybe ???

5) Do the need as much light as weed ?

and 6) Is there a good forum online where I can go to specifically go to talk about growing hot peppers ?

thanks guys

 

[Mikell]

1. Organic is great, I use the same mix as for cannabis. The only adjustment I'll make next year is to increase final pot size, and add more sphag/coir and aeration to reduce compost/amendments by around 1/3. Alfalfa wasn't much help either.

2. Depends on the variety, just as cannabis.

3. They grow and flower independent of photoperiod. You can delay flower by pinching buds until the plant is a reasonable size, not necessary though.

4. Depends on grower, cultivar, environment, etc. A tent/cab is unlikely to produce enough for sale.

5. Do you need to shove a bare bulb in to the canopy? Nein. Same as cannabis. There are a large number of people that grow with T5 panels. The majority of indoor pepper growers use the same lights on their peppers as they do their ganj, very few 1000w though. One fellow in the UK recently posted a nice vert set up.

18/6 16/8 12/12, it's up to you. They'll continue to increase daily growth right up to 24 hours, but it tapers off considerably, and I see no reason to go past 18/6 16/8 myself. 12/12 would produce well enough, and save more power.

6. The two most active are probably THP, the Hot Pepper subforum on Gardenweb and Chillis Galore. I recommend avoiding Gardenweb.... they'll rot your brain with geriatric nonsense, but there are a few good eggs buried under a ton of horseshit. Tapla and jean come to mind. Fatalii.net has a great bit of info in one place.

There are a number of other less active forums, a few in the UK, Netherlands and such, with nugs of wisdom here and there. If you look, there are a few very good forums with ace breeders/growers, whose forums move at a snails pace of a post or two a month, but are full of good reading and people. Don't act like a mooch, give as you get, and you'll rarely find the need to buy seeds unless it's something particularly shiny.

Which brings me to:

7. Don't buy seeds from unreliable vendors re: PepperJoe or anyone on Ebay, and you'll be gold.

 

[SpaaaceCowboy]

thanks mikell...that's a lot of useful info right there....

So you're saying a t5 overhead panel would work for growing peppers instead of some 1000w HID panel ?

I'm not sure where I should start...I have a grow cab I built...The flower chamber is about 20"d x 38"w x 50"h...I am thinking I could get 2 or 3 plants in there depending on size....

I guess start with what I have ? I wouldn't mind some day having a big tent....Maybe something like an 8'x4' or an 8'x8' and really grow a lot of peppers...But maybe I am getting ahead of myself here....

 

[SpaaaceCowboy]

interesting that they are auto-flowering.....I am going to have to check out some of those forums for sure....thanks.

 

[Mikell]

thanks mikell...that's a lot of useful info right there....

So you're saying a t5 overhead panel would work for growing peppers instead of some 1000w HID panel ?

I'm not sure where I should start...I have a grow cab I built...The flower chamber is about 20"d x 38"w x 50"h...I am thinking I could get 2 or 3 plants in there depending on size....

I guess start with what I have ? I wouldn't mind some day having a big tent....Maybe something like an 8'x4' or an 8'x8' and really grow a lot of peppers...But maybe I am getting ahead of myself here....

Lighting wise, you get what you put in. A T5 has the same limitations for peppers it does for cannabis.

For the size of your cab, I wouldn't grow more than one plant, unless you plan VSCROG. Either way, it will require a bit of pruning/hacking back as it continues to never stop growing.

Myself, I would grow the one over the winter to break your hymen, figure out what others are doing for next year in your location (plant out date) and get some seeds popped at the appropriate time.

Any of those forums will have much more to read/learn from than I can write or provide, and people with years/decades more experience. Like here XD

Look up oedema and you'll know it when you see it. It's very common for first year.

 

[harry74]

Hot stuff. I was handling this ones and I can feel in some finger that I´ve got a Little wound.
The first generation is keeping the fire alive.
I have done chilli oil with this ones and I´m keeping seed stock for next year.

 

[Mikell]

Chili cheese! Very excited. Pretty much my two favourite things rolled in to one. Just got a new one from the UK. The only other packaged product I've picked up is the Boursin chili, which I highly recommend. Any Boursin for that matter, it's bloody amazing cheese. Neither is very hot, but still a very good bite.

Snowdonia cheese company. In typical British fashion, it's made with "chili pepper" and "red chili flakes". Very illuminating... I would think cayenne, the taste is somewhat similar to a few cheese spreads I've made with Tabasco, but has a much sharper cheddar-foot flavour.

I thought it a cheese spread/mix, but checked the web and it's Red Leicester, a crumbly cousin of cheddar. Hopefully the market brings in a few more of their offerings, the website is making me cheese-ungry

 

[zachrockbadenof]

[URL=https://www.icmag.com/ic/picture.php?albumid=49503&pictureid=1336215&thumb=1]View Image[/URL]

I have done chilli oil with this ones and I´m keeping seed stock for next year.

how do u make the chilli oil?? our local rest. serves it, and its great, but reading up on it, seems it goes rancid within a couple/few weeks??.. I'd luv to make some...

 

[dank.frank]

You have to dry the peppers out completely first. It's the water in the pods mixing with the oil that causes it to go rancid.

I used a food dehydrator on some Carolina Reapers and then flake them add them to a small crock pot and then add in some olive oil. Set to low for about 8 hours - making sure the temp never breaks 130 F. Capsaicin breaks down at about 141 F...so you want to keep things below that temp. But on low, it doesn't hit those temps - or at least the little mini one I bought to play around with doesn't.

I could just let the dried peppers soak in the oil for a few weeks, but I'm impatient...and applying some mild heat certainly speeds up the process and doesn't have a negative effect on the oil. Obviously, olive oil that gets to hot scorches...so keep that in mind in regards to how you want to use the oil vs what type of oil you choose to infuse.


Carolina Reaper:

Dried for oil infusions and flakes and powders, etc:

And honestly, the dried peppers retain a ton of flavor and their heat seems to be more concentrated. I can take 1/6 of a pepper half and rub it between my fingers to flake it apart and add it to a dish as it is finishing up...and the heat added is just phenomenal. I was worried I would loose something in the drying process, but again I kept the temps in the dehydrator around 120 F the entire time and there certainly wasn't any degradation. I'm very pleased with how the dried Reapers turned out and how adaptable they are for various uses...

Just tossing in my two cents about what I've learned over the past few weeks experimenting...



dank.Frank

 

[exploziv]

Just as a warning, submerging peppers in oil "might" just create the best medium for botulism toxin to thrive. Especially if you have not taken out every drop of water in the peppers. So I would advise against doing oil. Instead, just keep the dried peppers, and put it in just when preparing the food in the oil or sauce or food you make.
Using a heated food dehydrator will help with having better changes of survival (you can die from botulism!!!)..

The ready to eat, bought spicy oils containing peppers (excepting the ones with pure capsacin extract and using food coloring to get the redish tint) always have other incredients in them that will not allow botulism to grow.

Before I learned about the risks I did lots of it, but it's no joke so I stopped.

 

[Betterhaff]

Hey Frank, you mentioned capsaicin breaks down at 141* F, but what about cooking with it. I had some ghost pepper chili over the weekend and I don’t think there was any breakdown.

 

[dank.frank]

^^^ Good advice, Exploziv!

I should note, because I don't use the oil very often, I'm only making about a cup (8oz) at a time and storing it in small "swing top" bottles with rubber gaskets...

I'm not making 750ml at a time...hehehe.


@ Betterhalf - I know when I use fresh peppers in dishes, I treat them like any other spice / herb. Added during the last 5 minutes or during the cool down stage when something is pulled from the burner. I know if I add things sooner, I can cook the flavor out of things. While some heat is certainly retained...the unique flavor of the pepper is lost, in my opinion.

If you look at things from a CHEMICAL stand point...capsaicin "breaks down" - does not necessarily mean it is evaporating into the air...it only means it's physical structure is changing. I'm fairly certain the temp I listed is the melting point of pure capsaicin - and thus it goes from being solid to liquid....not to gas....it's boiling point is significantly higher. I could be wrong on that...but I'm being too lazy to look it up right now.

My personal point for keeping temps that low was to ensure I wasn't ruining things...so I kept temps below a threshold of which any chemical change should take place.



dank.Frank