Recent content by DiddleDatil

So, I found a BUNCH of muscadine vines growing on my inlaws back property in the woods. Im from up north so Im totally unfamiliar with this wild grape variety. Anyone with experience willing to lend me some knowledge? Is it worth the effort to make some wine? Or should I just turn them into jelly!!

In my personal opinion there is just no contest. Cloth bags all day long. Im in Florida- BECAUSE of the humidity, cloth bags enable my roots to breathe much better than buckets or pots.

Temp is the biggest factor in ripening! Sometimes it feels like your waiting for years though.

My methods go against everything you hear and read, but I see fantastic germination rates, and I feel strongly that I wont do it any other way! I sew seeds 20-50 per 2inch cell. This means I have to transplant much sooner, but the seedlings seem much hardier and happier this way. They go from...

We have an excess of Datil plants! Were selling them on eBay and Etsy. Keep an eye out for fresh Reapers, Bhut, Yellow7 Brains, Fatalis, and more in June! Right now we have over 500 plants that need good food and soil, so your purchase of plants and seeds will help us get there! Find us on...

Ive never tried the double cup method, so maybe Im speaking from lack of experience - but I DO know that when roots sense either light, or air, or both, they self prune. Your picture in my opinion looks like the plant is doing just that. Maybe because of the clear cup? Maybe because the root is...

For gentle fertilizer check out planetnatural.com. Its my favorite resource for quality natural plant food.

I just bottled a batch of sauce - 4 jalapeños, 5 datils, 2 fatalis, 1 Yellow 7 brain. I did a lacto ferment and the end result is about as hot as biting into a fatali. So hot enough for my husband and I to enjoy it, and maybe considered extra spicy to anyone else who eats it.

Also - as you can see in this picture of my (half ass) fermentation - the brine will become cloudy. Thats a sign of fermentation. Along with a tangy, but not putrid, scent.

Quick thought! What type of water did you use for your brine? I use non-chlorinated water which is also absent of any fluoride. In my fermentation experience, Ive found this to be ultra important!

Lol good point! I guess its still in the 80s here in Fl! I can just open the blinds in an east facing room and close the AC vent and my Kombucha/fermented sauces have the perfect temp. Seed mats work perfectly too.

I am one to believe that Reapers are more of a novelty pepper. Definitely not as flavorful as the 7 pots (which actually remind me quite a lot of a Datil). I say that as my husband and I literally just started germinating a dozen Reaper seeds..... so whos really to say. As for the seeds - we...

   AJ- what are you growing for 2018? Idaho- I grew up in Boise! Your grow season is short. Are you just starting the plants indoors and moving them outside for the hot summer?

Unwashed pepper stems have naturally occurring bacteria ( you can actually start a yogurt culture from chili stems). You might want to leave an unwashed stem or two in there for the fermentation. You CAN use a tablespoon or more of apple cider vinegar raw but keep in mind that it will naturally...

Is there possibly a difference in your outdoor water vs indoor water? I know there is for me!