Nothing too much to see yet, look pretty typical when they’re 4 weeks old from seed. I added another 510 watts of LED lighting over black Friday. I will build a little table to get them elevated and have it be a drain table. Once they get large there is no way I can move them around my house. This solves moving them with also allowing them to drain during watering.

So far I have from-

Round 1 germination:

Death Spiral

Carolina Reaper

Dragon’s Breath

Apocalypse Chocolate

Romanian Sweet

White Moruga Scorpion

Round 2 germination -

Scotch Bonnet

West Indies Red Hab

Sugar Rush Peach

Chocolate 7 pot

Round 3 waiting for shipping:

Black Panther

Bahamian Goat

Hallows Eve

Scotch Brain Red

Pink Tiger BBG7

Growing the plants in Fox Farms Ocean Forest and using FF Grow Big for vegetative growth stage.

  • zeppo@lemmy.worldEnglish
    2·
    11 months ago

    This was before there were stores for that though, and I lived in the middle of nowhere. It was nice… I loved having the lights on at night and soaking up some light myself. Plus, I saved a ton of money (really, avoided suffering as I couldn’t find anything around there 3/4 of the time anyway) and what I grew was still some of the finest I’ve found, even in this era. I wouldn’t bother with it for personal use at this point either though.

    I had a gf long ago who wanted to start an herb business for local restaurants, and that always sounded like a decent idea. Peppers could definitely work. I think most people who get really into it end up starting hot sauce companies. You could also dry them and sell them online!

    • Alchemy@lemmy.worldOPMEnglish
      1·
      11 months ago

      Ah back in the day, when you had to “know a guy”. Don’t miss that at all! Laying under the lights was always fun. I was running 2 x 1000 HPS overdriven to 1100watts each. Such an advancement to LED’s, the heat difference alone is insane. Interested to see how well LEDs penetrate the canopy.

      Hot sauce, puree, infused honey, and dry spice is on the table for the future. The licensing requirements between processing a product and a raw product are pretty drastic, understandably so. We have a friend that owns a commissary kitchen, so that is a big part of the problem removed right there. We are a winter dominate tourism town so we are getting into our busy season. I will start looking more into processing permits come spring. It will give me time to practice proper food safety techniques and hone recipes down.