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Sansi has sent me the second version of their 15-watt full spectrum grow light. In the video below, I show the unboxing and setup, as well as power and light tests. I have it set up over some succulents and will post a follow-up video showing the progress, after 30 days.
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I recently purchased a Ball herb kit from WalMart, in the canning section. They make them for a few different types of herbs, but the one I got was for growing Genovese Basil. It’s a basic passive hydroponic wicking system, three-inch net cup planter in a one-quart mason jar. The cost was around 8.00 or 9.00 dollars.
When I set it up, I made my own version using a standard three-inch net cup, microfiber wick, with the cup filled with coco coir. The Ball version uses mostly perlite, with a thin layer of coco, seeds, and a thin layer of activated horticultural charcoal over it.
Below is a video that shows the assembly, comparison between growers, and some time-lapses.
This is an extremely hot Capsicum chinense f4 cross of a Reaper crossed with Moruga Scorpion. This was originally sent to me by an Italian grower two years ago, seeds then were f2.
This particular pod was not as big or as hot as they typically get. The pod formed while the plant was still indoors.
Amount eaten: 1/4 pod
Burn Profile: Mouth, back of the throat
Cap Cramps: None.
Phillip and I tried this pod. The pod size was smaller than usual, outside texture was very bumpy. Normally there is a center protrusion, but this one had none. After cutting open I could see quite a bit of placenta, not many seeds, and lots of capsicum oil. The flavor was very good, slightly floral but very sweet. The heat didn’t really hit until after swallowing. It was a little bit of a creeper but peaked earlier than I thought it would. It was very hot, I estimate in the 600-700K Scoville range. Normally this strain is much hotter. I think it’s because it was the first pod, that formed indoors under grow lights. I think the future fruits from this plant later in the season should be much closer to normal range.
The Korean Gochu is a mild heat, flavorable Capsicum annum originating from the Korean peninsula. The plant bears lots of pendulum hanging fruit 3-4 inches long. It is most often used as an ingredient in fermented Kimchi.
This is a pepper I am growing. The seed originally came from a pod that Jesus Rosario sent me.
Amount eaten: whole pod
Burn Profile: mild, overall mouth burn
Cap Cramps: None
The pod was sweet and very tangy. The heat seemed to be around 1000 Scoville, give or take.