Anyone got a recipe of how to prepare fermented Maize ?
In reply to Post #1
Just boil it up. Leave it in a sealed bucket. Nature will take care of the rest.
Just boil it up. Leave it in a sealed bucket. Nature will take care of the rest.
In reply to Post #2
Don't you add anything like sugar, and how long you leaving it for days, weeks , or longer 🤔
Don't you add anything like sugar, and how long you leaving it for days, weeks , or longer 🤔
In reply to Post #3
This is from Mark at Specialized Hookbaits
Take some dry maize, maize is much better than human prepared sweetcorn. Prepared sweetcorn is gold dust, but not for what we are doing here. It has preservatives in there. These will inhibit what you are trying to achieve. Use dry maize, and you do not need bucketfuls. Take 1lb of dry maize. Soak in a bucket with warm water, and some raw cane sugar. Just a table spoon full or two. Soak this for twelve hours. Boil it up for ten minutes. You do not want to break the maize by boiling it. The kernels should remain intact. Once boiled, drain, and place back into a small bucket. Add a big hand full of raw cane sugar whilst still hot, and shake up. Put the lid tightly on the bucket... Then place on a radiator, or in direct sunlight. For at least forty eight hours, thirty six is even better. Don't peek, just leave the lid on. No new air must enter the bucket, for the very best results. Now take the lid off, and throw a handful of natural salt onto them. Shake the maize up... It's now good to go. You have helped to get things kicking inside the maize itself. The heat and the sugar, have helped the maize to ferment. The salt will help to sort of freeze, or slow down this fermentation for you, for longer use in an angling situation. What you have now, is super charged maize. You only need a handful around each rod with your other free bait. It will make a big difference. It's time specific. When it starts to smell strongly of alcohol, the magic is gone. Start again.
This is from Mark at Specialized Hookbaits
Take some dry maize, maize is much better than human prepared sweetcorn. Prepared sweetcorn is gold dust, but not for what we are doing here. It has preservatives in there. These will inhibit what you are trying to achieve. Use dry maize, and you do not need bucketfuls. Take 1lb of dry maize. Soak in a bucket with warm water, and some raw cane sugar. Just a table spoon full or two. Soak this for twelve hours. Boil it up for ten minutes. You do not want to break the maize by boiling it. The kernels should remain intact. Once boiled, drain, and place back into a small bucket. Add a big hand full of raw cane sugar whilst still hot, and shake up. Put the lid tightly on the bucket... Then place on a radiator, or in direct sunlight. For at least forty eight hours, thirty six is even better. Don't peek, just leave the lid on. No new air must enter the bucket, for the very best results. Now take the lid off, and throw a handful of natural salt onto them. Shake the maize up... It's now good to go. You have helped to get things kicking inside the maize itself. The heat and the sugar, have helped the maize to ferment. The salt will help to sort of freeze, or slow down this fermentation for you, for longer use in an angling situation. What you have now, is super charged maize. You only need a handful around each rod with your other free bait. It will make a big difference. It's time specific. When it starts to smell strongly of alcohol, the magic is gone. Start again.
In reply to Post #4
Thanks I saw that from Mark, just wondered if there was a better long term way , Mark knows just stuff so maybe not?
Thanks I saw that from Mark, just wondered if there was a better long term way , Mark knows just stuff so maybe not?
In reply to Post #6
That's interesting thanks
That's interesting thanks
In reply to Post #6
Toronto, how long re you leaving your boiled, sugary maize for ? in a air tight bucket im guessing ?
Toronto, how long re you leaving your boiled, sugary maize for ? in a air tight bucket im guessing ?
In reply to Post #3
Sorry. Not a very informative post was it..
What I should of added was leave for a few days ideally somewhere warm. You should the start to get that boozy vinergary smell as the natural sugars start to ferment. Its then probably at it's best. I'm more of a less is more type person. But no doubt adding things like sugar or salt will no doubt not do any harm. Just ask Terry hearn he likes his salty sweet Maize.
Sorry. Not a very informative post was it..
What I should of added was leave for a few days ideally somewhere warm. You should the start to get that boozy vinergary smell as the natural sugars start to ferment. Its then probably at it's best. I'm more of a less is more type person. But no doubt adding things like sugar or salt will no doubt not do any harm. Just ask Terry hearn he likes his salty sweet Maize.
For anyone trying the air tight bucket method I'd be very wary where you put it, especially If you truly have a air tight bucket. Capping anything with active yeast and a good supply of sugar is not really a good idea.
In reply to Post #12
A plumbing fitting in the lid with a balloon on it would be a cheap fix.
A plumbing fitting in the lid with a balloon on it would be a cheap fix.
In reply to Post #13
Depends on the size of the bucket might need a bloody big balloon
Cheap beer airlock for a few quid would be a better option, but then there's a hole in the lid, not a prob if you have a few spare.
Me, I just crack the lid open at the edge slightly.
Depends on the size of the bucket might need a bloody big balloon
Cheap beer airlock for a few quid would be a better option, but then there's a hole in the lid, not a prob if you have a few spare.
Me, I just crack the lid open at the edge slightly.
In reply to Post #14
Haven't seen anyone mention yeast yet ? Would that be breweres yeast or Brocacel ?
Haven't seen anyone mention yeast yet ? Would that be breweres yeast or Brocacel ?
In reply to Post #6
It's when it goes from alcohol to a vinegary smell that I find it's less effective. It has a lovely sticky white consistency and leaves a lovely cloud when thrown in.
I've got videos on my phone of fish absolutely hammering a spot 6ft out, completely ignoring the line that they are bumping into constantly. It resembles a bream bite when it really gets going, and gives me an early warning that the fish have arrived on the spot. Some **** commented saying that it was "spawning fish" in the margins
It works better than any boilie i've ever used, and would happily use it for eternity. For just over a tenner for 40kg of prepped boozy maize, it's a no brainer.
It's when it goes from alcohol to a vinegary smell that I find it's less effective. It has a lovely sticky white consistency and leaves a lovely cloud when thrown in.
I've got videos on my phone of fish absolutely hammering a spot 6ft out, completely ignoring the line that they are bumping into constantly. It resembles a bream bite when it really gets going, and gives me an early warning that the fish have arrived on the spot. Some **** commented saying that it was "spawning fish" in the margins
It works better than any boilie i've ever used, and would happily use it for eternity. For just over a tenner for 40kg of prepped boozy maize, it's a no brainer.
In reply to Post #15
I feel sugar is enough.
Plenty of brown sugar and leave it out in the sun. Around day 5 and it's ripe
I feel sugar is enough.
Plenty of brown sugar and leave it out in the sun. Around day 5 and it's ripe
In reply to Post #15
I think in this process you are just using the natural yeast in the Maize to provide the fermentation, the sugar feeds this natural yeast. The boiling will help release sugar from the Maize itself.
Brewers yeast and Brocacel are not active yeasts so will not aid fermentation.
I think in this process you are just using the natural yeast in the Maize to provide the fermentation, the sugar feeds this natural yeast. The boiling will help release sugar from the Maize itself.
Brewers yeast and Brocacel are not active yeasts so will not aid fermentation.