Thread: pH for sweets?
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Old March 22, 2017   #23
AKmark
Tomatovillian™
 
Join Date: Jun 2013
Location: Wasilla Alaska
Posts: 2,010
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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.
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