Are there any benefits to nightshade in my pots? My cherry tomato has like 6 common nightshade plants fruiting in it
I haven’t had much time for updates lately. Work has me working 60 hour scheduling every week lately. While everyone else is getting dropped hours too under 40 hours. 
The Wicked Gas clones are killing all the leaves, so I’m not sure how much longer they have before they start killing the buds. The Mazar Kush XXL auto seems to have too much nitrogen available. Though it’s getting chunky. I just wish I had them going earlier in the year. All my tomatoes are dying finally and if I have to I’ll cut the bottoms off the pots the clones are in and ghetto transplant them in the big pots. Maybe it’ll save them 
I had another PM attack, so I used a combination of peroxide, aloe Vera gel, white distilled vinegar, and a drop of soap for a surfactant. Soaked them to the core in case any was hiding in the buds anywhere.
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I have a question for anyone who can answer this. Has anyone ever seen cannabinoids start a crystal seed like you do for rock candy? As apparently it’s happening in my reclaim catch. I thought the glass was cracked at first. Then they grew larger and started collecting a amber color from a coating of reclaim around them…
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Amazing! 
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I didn’t have a better spot for it, so I’m posting it here. I made a hot sauce. I could have made it infused at the start, but that’ll be last as I’m fermenting this sauce.
It’s not really a recipe as much as it is a list of ingredients, but still I had to share.
I used Serranos, jalapeños, Anchos, a bell pepper, an onion, the same volume as the onion in garlic bulbs, black garlic, black summer truffle, canned pineapple juice, juiced limes, balsamic vinegar, apple cider vinegar, white vinegar, salt, agave syrup, smoked paprika, Chipotle pepper powder, xanthan gum, soy lecithin, and gochugaru flakes.
I blended everything and sifted solids through a mesh strainer. Then I fermented the mash for 2 weeks before blending today with more vinegar and some water until the paste became a sauce. Then mixed together and sifted once more. I’ll have about 64oz of sauce from this mix 
The jar is what the sauce looks like now. It’ll be at least 2 weeks before I can taste the sauce again.
Edit: I wasn’t satisfied with the flavor it started with, so I got more peppers, charred them, threw them in my new ninja blender, then mixed in a whole pineapple, a large Vidalia onion, 2 more truffles with brine, star san sanitizer for Ph regulation, more salt, black pepper, fresh rosemary, some raspberries, strawberries, and 3 more limes juiced…now I have a gallon of strained sauce…
I’m now letting it chill at room temp to speed up the beginning of fermentation. Then I’ll jar back into Mason jars with loose lids and place back in the fridge to chill for 2 weeks to 2 years. I think some will be aged 2 years before thinning with Corzo Tequila. The rest will be a shorter fermentation and I’ll have a comparison to see if the 2 years is a waste. Good thing I can remember things I’ve tasted years later with perfect recall to the point I can actually taste it while remembering it.
I’m just saying that if I get active enough again on here to where I’m participating in preservation projects again I’ll send anyone who sends me seeds some sauce if they want it. I’ll have an insane amount by the end. The last time I did this I wound up with about 2.5 gallons of sauce thinned out to the consistency I liked. The 1 gallon of sauce ate the whole bottle of Corzo and was still a paste. After around a gallon of 6% distilled white vinegar it was finally runny enough to pour fluidly vs chunky plopping like paste sauces. It still went thick again after all that. My old boss went through 8oz of it in a month and he’s a pepperhead that loves to eat 2 million Scoville cheese puffs like they’re popcorn.
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Very nice, fermented hot sauce is the best!
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