Greenhouse season is here.
This year’s lineup:
| Variety | Seeds Started | Status | Target SHU |
|---|---|---|---|
| Carolina Reaper | Feb 15 | Sprouted, 2" | 1,400,000–2,200,000 |
| Scotch Bonnet | Feb 15 | Sprouted, 3" | 100,000–350,000 |
| Ghost Pepper (Bhut Jolokia) | Feb 20 | Germinating | 855,000–1,041,427 |
| Sugar Rush Peach | Feb 20 | Sprouted, 1.5" | 0 (sweet) |
| Aji Amarillo | Mar 1 | Seeds in soil | 30,000–50,000 |
The Reapers are already looking aggressive. Two weeks ahead of the Ghosts, which is typical — Reapers germinate fast when you keep the heat mat at 85°F.
Running the greenhouse at 75°F days / 65°F nights. Humidity around 60%. Using a basic potting mix with perlite, feeding with fish emulsion every two weeks once true leaves appear.
The Scotch Bonnets are the workhorse — they go into hot sauce. Everything else is for heat experiments and bragging rights.
More updates as things progress. The glog continues.
Ignis Collective — growing fire in Madison, CT.