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Vinero,

Nice plants and great location in a large window.

Have you ever wintered peppers in the same window before?

Do you use any auxiliary lighting in that window sill?

If so, what kind and how do you rig it?

If not, do you rotate the pots from time to time, or do you have any tips to maximize photosynthesis?

Bill

Hey, welcome to the forum. You mentioned you grow 14 different types of habaneros. Do you have a listing? Just curious as to the strains.

Chris

Well honestly I donÂt usually tell people what strains I have, because as we all know there is a newly found "high" commodity for habs. I can tell you this however, I have a few Different strains of each main strain including, but not limited to: Red Savina (Ive created 3 different strains here) Carribean ( 3 strains here too) Chocolates ( there are 4 strains here) Fatalli ( there are 3 here) and last but not least a red hab which is the product of skipped generations of mutation from a 6 yr old plant of mine, (no name yet). What kind of stuff do you have going on?

Never in this window but any south or southeast window will do. You CAN use aux lighting but the sun does a great job, and I wouldnÂt rotate too much let your babies GET USE TO THEIR "SPOT". If I were to use any extra lighting ive had good results with metal halide. If you donÂt screw up in the "garden to house" move then your plants should flower all winter long

sorry guys didnt mean to come across smug or anything , its just that there are some potentially new strains here and untill i get copywrights on them for a sauce business ive been skeptical about sharing too much info

Hi UCoVinero,

How long does it take you to know if the new strain is stabilized to the point of saved seeds reproducing true?

JohnT

Posted by: UCoVinero on Wed, Nov 2, 05 at 10:35

"sorry guys didnt mean to come across smug or anything , its just that there are some potentially new strains here and untill i get copywrights on them for a sauce business ive been skeptical about sharing too much info"

Sorry, Vinero, but I guess I don't get it.

If you have developed "new strains," then it would seem no one else has developed those same strains and will be at least two seasons behind anything you could possibly have today.

And if you're anywhere near stability in a strain, you're 4 - 6 years ahead of anyone else who might seek a copyright (which seems a total waste of effort and money unless you have a pipeline to the motherload of suckers).

Why then the need for all the cloak and dagger?

Anyway, just a simple description probably would've satisfied the curious pepperhead.

hoosier, you're right

just me being blatantly paranoid. honestly im new to all the biological aspects of this, this has just been a hobby thats come natural for me. i honestly didnt know what i have been doing untill just this year when a friend of mine thats into genetics brought me up to speed. i dont know yet what to say and what not to say. but i agree that a simple description wouldve sufficed...lol like i mentioned before "sorry guys didnt mean to come across smug or anything "

as to _John show me_
i never knew about the seeds producing true, untill this season. so when this realization came to light i began testing inside. all the plants in the first post pic are from the " suspected new " strains.

my next post will include descriptions

again sorry for the misunderstanding guys.

Vinero,

I don't have any problem with you or anyone else registering a plant to protect its various parts from use by others for reproduction so that the originator of the variety retains sole rights to the profits realized from future production. Heck, that's your right as a budding capitalist. It does run counter to my gut and my personal outlook regarding horticulture though.

I guess what I should say is this:

If you want to develop a variety for the purpose of realizing a profit from all future production of that variety or spawn of that variety, then go right ahead and register it and proceed with any legal process that protects your rights. It's going to be expensive.

If you intend to use pure lines as parents of hybrids, then it makes sense to registered your strains. But if you're simply developing stable open pollinated strains, then you are gonna have a heck of a time keeping folks from saving, swapping, and growing out, maybe even marketting the seeds from registered open pollinated strains. Or you're gonna spend a heck of a lot of time and money in legal fees chasing the culprits.

I think some guy named Jimmy Williams registered a traditional Gullah tomato he calls Goose Creek if I remember right. That's a running joke with a lot of heirloom tomato growers. Let me search for an article about that and get back with a link.

Meanwhile, enjoy your hobby any way you please, man. More power to you. And good growing.

Bill

Your plants look great. I have a few Thai Peppers I'm trying to get some fruit off of before it's too cold. There are tons of peppers right now, but they're still green and/or small. I assume they'll be ripe once a few of them turn red?

Anyway, my question is this. They're in a very sunny south facing window so they're fine on light. Do you happen to continue to fertilize during winter? If so, what type of fertlizer do you use?

Not Vinero here, but have grown Thai Hots in a wintertime south window b4. 1/4 recommended strength Miracle Gro every aprox 3-4 weeks kept them happy and productive. I mostly used the 15-30-15 formula.

NYCPepper - "If" i fertalize i do the same exact thing Johnshowme does with his peppers. 1/4 of the recomended dose for the plants will do just fine. With or without this method ive always had luck with my plants producing throughout the entire winter season.

To follow up on my first post, the peppers i have are as follows: all these peppers are from 4 main plants ive had for 6 yrs
Classic red savina, as well as a "pinkish" savina and bright yellow ... seeds produce same results every time. All mutants from same mother plant. 6 yrs old

Classic red Carribean, as well as a yellow elongated and an orange type... same thing with seeds and mother plant

Classic Chocolate hab, as well as an elongated choc and rust colored type.

and lastly the classic Yellow Fattali(think some people call it devils tongue), as well as an orange and red type.

Pics will be posted upon maturity.

the main plant ive babied over the years is what i call a "pepper cocktail" plant. its the product of numerous graftings and lucky first tries...lol all four strains have come from this plant then mutated by chance i guess.

Welcome.

i love your obsession with habs. That's all i grow besides one jalapeno plant. i had a super cayenne but it just died cause i was out of town and no one watered it.

My garden is unknown orange habs, red savinas and one possibly crossed jalapeno.

I just tried a new (to me) organic fertilizer today i'll let you know how they like it. It smelled aweful which is a good sign in my book.

"the main plant ive babied over the years is what i call a 'pepper cocktail' plant. its the product of numerous graftings and lucky first tries...lol all four strains have come from this plant then mutated by chance i guess." [Vinero]

I've heard about this grafting thing a little over in the tomato forum.

Someone over there was saying how when you graft, it's possible sometimes that a branch will shoot out of the grafted joint, and that shoot is comprised of genetic material from both the root stock and the grafted tip. Then the resulting fruit will exhibit a mixture of both plants.

Has something like that happened in your "cocktail" parent plant, Vinero?

I have absolutely no experience with grafting or genetics. It's all very interesting to read about.

Bill

that the jist of what has happened, except the seeds from the following pods produce an entirely new and different plant.

here are some new pics of set up as well as one "Rust" colored mutant Choc Hab at maturity
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Be aware:

"Classic Chocolate hab, as well as an elongated choc and rust colored type."

The chocolate long is commercially available as a long chocolate hab, and the rust colored type is called a cappuccino habanero, also commercially available.

"and lastly the classic Yellow Fattali(think some people call it devils tongue), as well as an orange and red type."

The devil's tongue is different than the fatalii. The devil's tongue is commercially available in both red and yellow. Regarding the fatalii; the yellow is commonly available commercially, the orange is available for purchase through seed saver's exchange and the red is also commercially available.

The off-types that you have of the caribbean red and the red savina I have never heard of before, although the francisca hab is a sibling of the red savina, orangish-pink and also commercially available, so they may be the same. Another word of advice: the red savina is also a PVP, which means you may experience problems trying to 'patent' them anyway.

Why not patent the sauce recipe and the name vs. patenting the fruit? You came on a forum full of pepperheads and announced that you weren't going to share info on what you had or even let us know what you were growing, while most of the people on here would jump at the chance to share information, seeds, exchange notes, etc. I have well over 100 different Capsicum chinense cultivars ready to send to anyone who asks. Unless something has changed drastically in the last few months, this has always been a sharing community. Don't get me wrong, I'm not insinuating that you should volunteer seed or fruit, it's just sort of bizarre to me...

Groovy1 writes " Don't get me wrong, I'm not insinuating that you should volunteer seed or fruit, it's just sort of bizarre to me..."

its not that i didnt want to, its just that someone whos into genetics,whom i trust, advised me not to say too much " and again I DONT KNOW WHATS TOO MUCH considering im new to all the biological technicalities and lingo. Just so everyone knows I AM a major chili head and will do anything for the community. from now on ill try my best not to appear "shady"

> its not that i didnt want to, its just that someone whos into genetics,whom i trust, advised me not to say too much....

Go with your instincts. It would be cool to come up with something really unique and all your own. I was a contributing member of the GW tomato folder before this forum existed and will have to say that many over there shared their new discoveries with other aficionados and compared grow-out information to the benefit of all. I can't imagine any of the tomato-heads trying to steal any creations from say Earl, Craig, Martin etc. And I think that chile-heads (with a few exceptions) are equally honorable.

jmo

How do you experts germinate HABS ? It takes me so long i am trying the coffee filter method . bill w.

Adjustable heating mat set no higher than 86°F
Seedling tray with individual cells
Good quality starting mix
Surface sow the seeds
Plastic cover
Spray bottle

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Mist the seeds with water as often as needed to keep them barely moist.

When radical forms either pluck out the seed with tweezers and replant in another cell or cover it up with a pinch of soil mix.

If no sign of life after 5 or 6 days I throw in more seeds.

This allows me to get by with a single heating mat and tray for seed starting. When a seed shows life I move it into another cell tray under lights for 18 hours a day.

If you look closely you can see that there are inserts cut out from another tray that actually hold the growing medium. Makes it easy to move under lights and add a replacement cell if want to start more seeds.

Another way is with seed trays

http://pg.photos.yahoo.com/ph/byron101540/detail?.dir=8974&.dnm=81f1.jpg

I cut my trays in 1/2 to make bottom watering easier.

http://pg.photos.yahoo.com/ph/byron101540/album?.dir=ed87&.src=ph&store=&prodid=&.done=http%3a//photos.yahoo.com/ph//my_photos

86F/30C and moist soil while germinating are critical

John,

How big is each cell in your initial seed starting tray? How many cells are there total?

How many plants do you usually start for each variety in a single cell? I know you individually transplant the sprouted peppers to their own cells under grow lights upon germination.

Like your idea. Just trying to get more specifics.

Johns method works great and the cut out inserts are a great idea. What i usually do is use CHEAP, dye free paper towels and gallon size ziplock bags or a seed starting greenhouse. My germination rate with this method is damn near 100% and been doing it for years now. All i can say is try not to use too much peat in your seed starting mix. It can dry out very fast and from my experience its best to keep your medium fairly moist and warm at all times. Miricale Grow has a great seed starting mix with moisture control. After germination a south facing window will do just fine for the first veg state untill the spring transplant outside. Ive actually produced peppers in most seasons BEFORE ive set them outside from this method. I dunno just something to think about.

Oh yea guys just a quick survey. I realize that different habs give "DIFFERENT" burns but as an overall opinion what habanero would you all say is the best/hottest?

I like to start with the 96 cell tray...

Then to a 36 cell for under lights...

They get larger as seedling grows...

And I bottom water too...

My strategy is to never disturb the roots and the surrounding fungus I inoculate the seedlings with.

So, we have a bottom tray that is watertight, inside that is a watering tray, inside that an uncut cell tray and finally the cut out inserts that hold the growing medium. Looks cumbersome, but very handy for moving individual seedlings around as I sort by plant size.

Lastly before plant out I modify my deck trellis by adding temporary shelves and using hunter-type camo cloth to cut down on the wind and shade the seedlings until hardened off.

Expecting record setting high temps today (80+) and first freeze of the year tomorrow night. Time for me to head for the deck and make burritos to freeze.

jt

Very nicely done , jt.

John

Thanks for the tutorial JT! Vry helpful.

Chris

Like the setup john. those photos were taken earlier this year? where are you located and hows the native soil there?

Regardless of what some might say this Georgia clay grows monster plants! Dont know what it is just that its gooooood.