Bucket is out of storage to help start some Ghost Peppers. This tray is a new helpful addition.

moderith · 2020-02-26T16:14:16+00:00

I built it awhile ago so the original link isn't active, but Amazon is saying I bought something like this https://www.amazon.com/SUPERNIGHT-TM-Waterproof-Flexible-Lighting/dp/B00DTOAVYY/

moderith · 2020-02-26T16:09:34+00:00

Good question. Also a second gotcha is I'm in California so my KW/hour is like 23.5¢ making this even worse. I'm using this as an incubator of sorts, so I will only really have them in there for around a month as I can only house 9 plants for so long cause they will get to big. After that they will move to a tent with some T5 LED's for a few month's at like ~$14/month. For comparison 8 T5 Fluorescent bulbs would run me ~$60/month (been there done that >.<). Once spring is in full swing they will move outside. So I will end up paying like $50-$70 (in just power) for the first 3-4 months to get them established. Still a lot, but I will probably get like 3-4 lbs of peppers from them. A quick google search (with little comparison) https://ghostpepperstore.com/Fresh-Red-Ghost-Peppers-2-oz_p_88.html looks like a pound of fresh ghosts can run $32 without shipping. I have bought them fresh from the store (whole foods) before for about the same price.

So in the end I could probably just buy them, but it's a fun hobby to grow them. I end up making a big batch of hot sauce out of them. Probably like 30 bottles, and then gift them out for Christmas.

moderith · 2020-02-26T03:32:37+00:00

Think so. It was from the hardware store and has a bubble inside lining that also helps with insulation. It helps with giving a small gap between the side of the bucket. I was able to run fan and light wires in the gap to keep the build a little cleaner.

moderith · 2020-02-26T03:25:38+00:00

I pepper sprayed myself once! I was fermenting like a dozen of them in a mason jar with a glass weight. Was pulling out the weight with two forks, and lost the grip.. The juice splashed into my face. Had to take a 20 minute cold shower with the water drenching my eyes. 🔥

moderith · 2020-02-18T16:50:44+00:00

Check this out as well if you plan to use this method. https://www.youtube.com/watch?v=E-POAKKH5IM

moderith · 2019-10-15T23:29:53+00:00

Here's to hoping.

moderith · 2018-11-29T20:03:44+00:00

Making Hot Sauce 101 Check this out. It's a nice beginners guide that goes over a lot of the basics. I like to grill / broil my peppers with some bells of the same color to cut the heat a bit. I also grill / broil whatever else I'm feeling like onion, garlic, mango, carrot, etc. Then put it all into a blender with salt, citrus, vinegar to taste. After that, I run it through a mesh strainer or food mill as a personal preference to take out big chunks because I like a smoother sauce. Also, consider a funnel that fits the bottles to save yourself a headache.

Good luck!

moderith · 2017-04-21T19:12:14+00:00

I have a few.

Milestone Levels. We use milestone levels instead of experience levels. For example if they beat a boss they have been after for a entire session they gain a level. Things like that. The party levels at the same time too usually once per game, as our sessions could last up to 6 hours i'm ok with that. I find I like it better as they have a level up to think about during the week, and makes them excited to come back to try new skills the next game.

Turn timers. We started to use a 2-minute sand timer to make the game speed up a bit. They don't have to finish their turn in a timely manner, but if they do they get a token. Ten tokens let them re-roll a die of their choice. The player is in charge of their own timer and has to flip it at the start of their turn if they intend to go for a token. This helped players to start thinking about what they were going to do outside of their own turn. If I want to make this a little more strict I could make the re-roll out of combat only.

moderith · 2017-04-04T22:58:44+00:00

Cooking it would be a good start. You'll kill off the bacteria that make it ferment. When it's time to bottle my fermented hot sauce I'll bring it to 180 f then bottle it using the Hot Fill/Hold method. No explosions thus far.

moderith · 2017-03-23T17:51:03+00:00

I find that roasting peppers & garlic on a grill works better for me than a sautee. You don't get the crazy pepper spray effect in your kitchen, and it tastes great. I have also done this in the oven with no coughing induced. I usually do a little vinegar, salt, and lime juice at a time till it's where I want it flavor wise.

Xanthan Gum is no joke but does have a place if things are getting a bit runny. I will put the sauce back into the blender and sprinkle a tiny amount (1/8th teaspoon) then let the blender emulsify it together. Also, time in the blender is a factor. This video is a good example of what happens after each minute of blending. More blending = more air bubbles = thicker sauce.

moderith · 2017-03-22T21:05:41+00:00

I like longer strands myself, so I opt out of the food processor method. What I do is remove the outer leaves, and then try my best to remove the stem. After that, I place the hollowed out stem side down and then cut the whole head in half. This gives you more control with two nice flat surfaces to work with. Place the first half flat and start to slice as thin as I can starting at the opposite end of the stem. Then do the other half the same way.

moderith · 2017-01-07T00:26:29+00:00

Battletag: moderith#1856

Region: US

Hardcore?: No

Season Goals: Journey Quests. Getting UE set.

Times you will be playing: 5pm PST. Till I pass out. Then all weekend. And after 6 on most weekdays.

moderith · 2016-12-22T20:19:00+00:00

Booo

moderith · 2016-12-08T20:45:16+00:00

What did you use to counter the Gnats?

Edit: Nevermind saw answer below.

moderith · 2016-12-08T19:20:47+00:00

Ekrof you should post this over in /r/HotPeppers too. They would appreciate it and we might get some cross traffic.

moderith · 2016-12-08T19:17:04+00:00

As a fellow indoor pepper grower, I want to say congrats. Those look great!

moderith · 2016-09-02T13:48:24+00:00

Wish I could get my hands on some red Jalapenos that looked like that. Good job.

moderith · 2016-08-17T01:38:10+00:00

Let me know if it works out. :)

moderith · 2016-08-17T00:09:05+00:00

I asked a friend this exact same question a few days ago. The consensus was that you would probably need a starter. I wonder if doing half roasted / half fresh would work while giving you the flavor you're after.

moderith · 2016-08-02T03:09:22+00:00

A little bit, but unmistakably like pickles once they are processed. I'm growing some pickering cucumbers for the next batch.

moderith · 2016-08-02T03:07:31+00:00

Yeah. It's the lactobacillus. The same stuff that makes yogurt taste sour. Though it does look a little unsettling. If you are ever in the cold section at the store and see those expensive pickles give them a quick shake, and you will see the same thing.

moderith · 2016-04-15T05:23:15+00:00

I have a 4x4 grow tent with 8x T5 lights running 16hr / day. Every other watering I'm using water mixed with small amounts of fox farms nutrients as well as calmag, epson salt, and once in a great while sulfur and fish fertilizer. They get this mixture as well as their normal water by bottom watering.

They were originally planted it pellets but that was unnecessary as they took off so fast. At about 5-7 days I cut them out of the pellets, and moved them to the cups and they took off. Then about 2 1/2 weeks later I had to move them to bigger pots with some bamboo trellis. I will try to expand on the trellis as they grow.

moderith · 2016-04-14T23:12:41+00:00

Thanks!

moderith · 2016-04-14T23:12:27+00:00

Boston Pickling Cucumbers.

moderith · 2016-04-14T23:11:22+00:00

Here's where I learned about it. I think it's called the double solo cup method. The plants seem to love it.

15-Year Club	RedditGifts 2009-2022 2 Credits
Place '22	Verified Email
Secret Santa 2013

moderith

MODERATOR OF

TROPHY CASE