StarrRacha Hornet f4

StarrRacha Hornet f4

Capsicum chinense


This is a cross made by Khang Starr of Reaper and MOA Scotch Bonnet.


This is a plant I grew, seeds were from Khang Starr.

Amount eaten: Whole pod
Heat: 7
Burn Profile: Overall mouth, tongue.
Effects:  Salivation, hiccups.
Cap Cramps:  None.


The flavor was floral and sweet. The heat was on the upper end, not as hot as a Reaper, but up there in heat.


Bih Jolokia update

My hydroponic Bih Jolokia plant almost died when the air pump stopped working. The curled and dropped, and it developed severe root rot. I pruned the roots and branches and washed the roots with a water hose.  I changed out the nutrients several times, treating with 2-3 dropperfuls of 35% h2o2.  I moved the plant to a smaller grow tent under smaller veg lights. It has made a significant improvement, root rot is gone and there is a lot of fresh regrowth coming back.


How to setup a hydroponic Deep Water Culture (DWC) system in a 27 gallon tote

I get commissions for purchases made through links in this post. This is at no extra cost to you and helps support my site and YouTube channel.


I have a pepper plant that had been growing in a 5 gallon bucket DWC, and I needed to move it to something bigger I chose the 27 gallon tote commander XXL for the upgrade container.

Parts and supplies


  1. I inverted the lid to gain more set up. I set an unused 6″ net pot in the center of the lid and drew a line around it. I free-handed a second internal line about 2″ inside the first circle. This marks where to cut.
  2. I drilled two pilot holes on opposite sides of the inner circle and used a jigsaw to cut this out. I could have (carefully) used a utility knife instead.
  3. I drilled two 1/4″ holes for the airline tubing, evenly spaced on each end (long side) of the tote. This is for the airline tubing.
  4. I spray painted the lid white and let dry.
  5. I cut my airline to the length I needed and inserted each one through the two holes I drilled and attached the 18″ air curtain tubes underneath.
  6. I added 15 gallons of water, then mixed in my nutrients. Following the recommended strength on the package. In my case, I measured 2 tsp/gallon of Flora-Nova Bloom.
  7. I moved the plant from its 5-gallon home and set it in the 27-gallon tote. I drilled two sets of two holes on each side of the net pot and secured to the lid using zip ties.


Horticulture Lighting Group — HLG-100 unboxing and setup


Horticulture Lighting Group gave me this light for free. My review is honest and unbiased though.

Also, I get commissions for purchases made through links in this post. This is at no extra cost to you and helps support my site and YouTube channel.


Horticulture Lighting Group sent me an HLG-100 3000K light for review.

Product description from HLG: 
HLG 100 uses our custom designed High-efficiency white light Quantum Boards. With a total of 192 Top Bin Samsung LM561C S6 LED’s, this fixture produces 15,000+ Lumens with just 96 Watts of power. Equivalent to 200W T5 or 250W CFL output or 200W metal halide. Lamp. Includes: LED Board, Hanger, Non-Dimmable Meanwell Power Supply with USA NEMA 1-15p plug. Checkout HLG 65 for a similar Lamp with less Power. 4000K recommended for Veg/Greens/Flowering. 3000K for supplement light.


I have this setup over an existing plant, which was a propagated clone of an unknown Lightning Mustard Hab cross. The plant is in a 27 gallon DWC setup, in a 4×4 grow tent.


White Bhut Jolokia, Pineapple and Coconut Pepper Jelly Recipe

White Bhut Pineapple Coconut Pepper Jelly
White Bhut Pineapple Coconut Pepper Jelly


  • 6 ounces – White Bhut Jolokia (adjust more or less for desired heat level)
  • 6  cups – Sugar
  • 24 ounces – Pineapple (frozen is fine)
  • 8 ounces – Coconut shreds
  • 1/2 cup – White wine vinegar
  • 1 packet – Sure-Jell brand low-sugar pectin
  • 1 cup – Water
  • 1/4 tsp – Salt


  1. Sterilize canning jars and bands ahead of time.
  2. Combine peppers, pineapple, coconut, vinegar, and water in a high blender and blend until smooth.
  3. Pre-measure sugar and add salt, set aside.
  4. Add the blended components to a pan and stir in pectin.
  5. Bring to a rolling boil, then stir in sugar/salt.
  6. Bring back to rolling boil and continue boiling for one minute.
  7. Remove from heat, and ladle into canning jars.
  8. Add lids and rings, and boil jars for 20 minutes.
  9. Remove jars and let cool.

This yields about 16 4-oz jars.

  • Alternately you can mix half the coconut shreds in the blender, and the other half into the dry sugar. This will leave coconuts flakes suspended in the jelly.


See my video on jelly making here for more detailed instructions on processing.