Thread: pH for sweets?
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Old March 24, 2017   #24
Starlight
Tomatovillian™
 
Join Date: Jan 2015
Location: AL
Posts: 1,993
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Quote:
Originally Posted by AKmark View Post
I keep my pH at 6.2 as is recommended by HG. We grow them to sell, and the biggest challenge is keeping the branches from breaking off because of the weight of peppers. I use a mix that runs 1500-1700ppm.
Thanks Mark! I'll up my mixer too. Mine run at 1000 ppm right now.
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