u/JEASHL

Since it seems like I'm going to be making these pretty regularly, I'm interested in moving on from test paper.

What's a pH meter that is low-hassle and effective?

hey folks. wondering how people source peppers out of season short of growing them indoors. Right now I can only access what’s at the grocery store (usually habs, Serrano, Serrano, Thai, maybe a couple others if I’m lucky)

h mart and 99 ranch have a couple other varieties but they have high pricing on their peppers. I was thinking about asking my fancy chef buddy if he could order me a pound each of various peppers through his produce vendor but figured I’d ask here in case there is an option I’m missing.

We are going to pot our peppers up to 5gal pots in a couple weeks and get the plants outside. I see some conflicting information on this sub for mixes, and also it seems like it can be highly region dependent. gf wants to just use potting soil, but it seems like we may want to include some perlite or something for better drainage.

Any advice for what ratios/materials to use? This is DC area so we can average around almost 4 inches of rain a month May-September, though it can certainly vary widely year-to-year (last august we only got .2"!)

I've been making brine fermented hot sauces, and I've found that the ones that I make with peppers that are less than habanero turn out very mild, like less heat than sriracha. I have a friend who grows some superhots that doesn't do anything with them. I don't have crazy heat tolerance for much hotter than habs, but I want my sauces to all have *some* bite.

If I toss one superhot pepper in with some normal heat range peppers (say jalapenos, fresnos, and serranos) will it totally blow everything up? I am usually fermenting in the range of like 900g or so of material pre-brine, 2/3 of which is peppers..