Perhaps you are vampires?
In reply to Post #1
Loll. How long do you plan to continue for out of interest?
Loll. How long do you plan to continue for out of interest?
In reply to Post #1
Mate it's rough as you-know-what.
Mate it's rough as you-know-what.
In reply to Post #1
I have some particles from september 2019 in my shed... It is gonna stay there for when apocalypse and general looting begins... two handfuls in front of our house should keep as safe for a month or two.
I have some particles from september 2019 in my shed... It is gonna stay there for when apocalypse and general looting begins... two handfuls in front of our house should keep as safe for a month or two.
In reply to Post #6
Be interesting to hear how you go on
How do you intend bait up with this evil stuff, wouldn't want that on me
Be interesting to hear how you go on
How do you intend bait up with this evil stuff, wouldn't want that on me
In reply to Post #8
Nice one, exciting times with your lad by the sounds of it
Will be interesting to hear how well the garlic spot performs, might clear all the wild and aquatic life in a 1/2 mile radius by the sounds of it
Nice one, exciting times with your lad by the sounds of it
Will be interesting to hear how well the garlic spot performs, might clear all the wild and aquatic life in a 1/2 mile radius by the sounds of it
In reply to Post #1
Four weeks is a little bit long, unless it's freezing cold where you are. 10-14 days in the sun, or next to a radiator. I do not start using the garlic hemp until the water has fully warmed up as well. Unless it's a really hungry pit... They do not want a particle bait en masse in Spring until after they have spawned.
But it's no joke. It works incredibly well. I have loads prepping now, ready to go into the very large pit I am currently fishing.
Four weeks is a little bit long, unless it's freezing cold where you are. 10-14 days in the sun, or next to a radiator. I do not start using the garlic hemp until the water has fully warmed up as well. Unless it's a really hungry pit... They do not want a particle bait en masse in Spring until after they have spawned.
But it's no joke. It works incredibly well. I have loads prepping now, ready to go into the very large pit I am currently fishing.
In reply to Post #9
I would advise caution with fermented garlic.
While it is true that some studies by the aquaculture industry have found garlic powder to have positive effects on palatability, fermented garlic can contain chemicals which are feed deterrents to carp
Garlic contains a myriad of sulphur containing chemicals.
The fermentation process can “modify” some of these chemicals dependant mainly on the fermentation “agent” used, temperature , and time, to produce these deterrent chemicals. Additionally concentrations of some of the chemicals will be increased/decreased by the fermentation process and this again can have an impact on deterrent effects.
I would advise caution with fermented garlic.
While it is true that some studies by the aquaculture industry have found garlic powder to have positive effects on palatability, fermented garlic can contain chemicals which are feed deterrents to carp
Garlic contains a myriad of sulphur containing chemicals.
The fermentation process can “modify” some of these chemicals dependant mainly on the fermentation “agent” used, temperature , and time, to produce these deterrent chemicals. Additionally concentrations of some of the chemicals will be increased/decreased by the fermentation process and this again can have an impact on deterrent effects.
In reply to Post #11
There you go, the CF scientist has spoken. The same scientist that tells you that oil does not attract carp... It's actually quite funny that the first time I post on this forum in ages... You arrive just minutes later with your 'scientific' nonsense.
You talk so much bowlocks MM that it actually defies belief. Where do you come up with this shizzle? It's certainly not in any real world fishing situation.
You and your pals gave me such stick when we released that garlic hook bait. It's by far our biggest seller, it now out sells the S2 2-1. Seeing as we no longer have any need to post on social media, I can only guess it's because they actually work, exceptionally well. Well I know they do, our customers tell us daily.
Please poke your two Bob noddy scientific observations where the sun does not shine
There you go, the CF scientist has spoken. The same scientist that tells you that oil does not attract carp... It's actually quite funny that the first time I post on this forum in ages... You arrive just minutes later with your 'scientific' nonsense.
You talk so much bowlocks MM that it actually defies belief. Where do you come up with this shizzle? It's certainly not in any real world fishing situation.
You and your pals gave me such stick when we released that garlic hook bait. It's by far our biggest seller, it now out sells the S2 2-1. Seeing as we no longer have any need to post on social media, I can only guess it's because they actually work, exceptionally well. Well I know they do, our customers tell us daily.
Please poke your two Bob noddy scientific observations where the sun does not shine
In reply to Post #12
Here we go
Im not in the habit of deleting threads blah blah, but one suspects this will be
Here we go
Im not in the habit of deleting threads blah blah, but one suspects this will be
In reply to Post #13
Delete it. Does not bother me... I was just replying to someone who was pretty much asking a question of me.
I have no interest in anything MM has to say. He is super interested in proving anything what I have to say is false. Simples.
I'm offski again anyway... I just remembered why it had been so long since I posted
Delete it. Does not bother me... I was just replying to someone who was pretty much asking a question of me.
I have no interest in anything MM has to say. He is super interested in proving anything what I have to say is false. Simples.
I'm offski again anyway... I just remembered why it had been so long since I posted
In reply to Post #14
you know the good old "bait debates"
you know the good old "bait debates"
In reply to Post #14
Good to see you back bud
Good to see you back bud
In reply to Post #16
Thank you Gregg, but it's actually better if I stay away. The 'Enzyme' crew from before are still 'on it'. Don't come here to argue, or leave with a bad taste in my mouth every time.
I'd forgotten all about the enzyme crew on here, till MM piped up, so much as I just had to pop and have a look at their bait page.... That enzyme malarky they were banging on about a couple of years ago.
Well that certainly did not light any fires did it MM?? . What happened MM, I thought enzymes were the be all and end all of everything? I thought science says that you were all right and I was wrong? I've never seen so many small carp in my life as I did when I peaked
Jokers.
Thank you Gregg, but it's actually better if I stay away. The 'Enzyme' crew from before are still 'on it'. Don't come here to argue, or leave with a bad taste in my mouth every time.
I'd forgotten all about the enzyme crew on here, till MM piped up, so much as I just had to pop and have a look at their bait page.... That enzyme malarky they were banging on about a couple of years ago.
Well that certainly did not light any fires did it MM??
. What happened MM, I thought enzymes were the be all and end all of everything? I thought science says that you were all right and I was wrong? I've never seen so many small carp in my life as I did when I peaked Jokers.
In reply to Post #17
He's the only one of them still about mark, the others took their ***** liquid and went elsewhere
He's the only one of them still about mark, the others took their ***** liquid and went elsewhere
In reply to Post #18
It's really funny to be fair mate. It's brightened my day up immeasurably.
Thanks MM
It's really funny to be fair mate. It's brightened my day up immeasurably.
Thanks MM
In reply to Post #18
They are hiding from all the buffalos that liquid stopped in their track
They are hiding from all the buffalos that liquid stopped in their track
In reply to Post #11
What a load of rubbish 😂😂
What a load of rubbish 😂😂
In reply to Post #22
Good luck mate. It's devastating. It will provoke a reaction like nothing you have ever seen. Even if it's a bit early now, persevere a bit later when the water has fully warmed.
I'm currently fishing a 400 acre pit, that has just 35 carp give or take. I will be relying very heavily on the garlic hemp this year, as soon as they have spawned onwards.
Make sure you salt and oil it after draining the water.
Good luck mate. It's devastating. It will provoke a reaction like nothing you have ever seen. Even if it's a bit early now, persevere a bit later when the water has fully warmed.
I'm currently fishing a 400 acre pit, that has just 35 carp give or take. I will be relying very heavily on the garlic hemp this year, as soon as they have spawned onwards.
Make sure you salt and oil it after draining the water.
In reply to Post #11
Perhaps it would be helpful to provide a little more detail as my post seems to have upset some people. As you can see my post was in direct reply to Scozza's post;
“might clear all the wild and aquatic life in 1/2 mile radius”
The information in my post comes from an investigation we carried out a few years ago for a fairly well known bait company. ( not UCN )
Their product range already had a successful boilie formulation containing garlic powder and there was a wish to “up grade” this using fermented garlic.
The “ upgraded” formulation gave very disappointing results during the actual fishing trials.
Following a detailed investigation it was found that certain garlic fermentation techniques were responsible for the poor results due the presence of deterrent chemicals , the deterrent affect was also concentration related.
Perhaps it would be helpful to provide a little more detail as my post seems to have upset some people. As you can see my post was in direct reply to Scozza's post;
“might clear all the wild and aquatic life in 1/2 mile radius”
The information in my post comes from an investigation we carried out a few years ago for a fairly well known bait company. ( not UCN )
Their product range already had a successful boilie formulation containing garlic powder and there was a wish to “up grade” this using fermented garlic.
The “ upgraded” formulation gave very disappointing results during the actual fishing trials.
Following a detailed investigation it was found that certain garlic fermentation techniques were responsible for the poor results due the presence of deterrent chemicals , the deterrent affect was also concentration related.
In reply to Post #25
Hi MM,
I don't think it is worth it trying to give out factual information. It is very upsetting to some people.
I just had a rather innocent post mysteriously deleted without any explanation. No doubt because someone was afraid I should upset Mark.
Hi MM,
I don't think it is worth it trying to give out factual information. It is very upsetting to some people.
I just had a rather innocent post mysteriously deleted without any explanation. No doubt because someone was afraid I should upset Mark.
In reply to Post #25
"The information in my post comes from an investigation we carried out a few years ago for a fairly well known bait company. ( not UCN )
Their product range already had a successful boilie formulation containing garlic powder and there was a wish to “up grade” this using fermented garlic.
The “ upgraded” formulation gave very disappointing results during the actual fishing trials.
Following a detailed investigation it was found that certain garlic fermentation techniques were responsible for the poor results due the presence of deterrent chemicals , the deterrent affect was also concentration related."
RIGHTIO..... So two years ago you were on here giving me stick about our fermented garlic hook bait we were releasing... Me and you had MANY cross words... BUT YOU NEVER ONCE MENTIONED THIS???... Despite it being done a couple of years previously and you knew it was already a deterrent?
Pull the other one Noddy it's got bells on
"The information in my post comes from an investigation we carried out a few years ago for a fairly well known bait company. ( not UCN )
Their product range already had a successful boilie formulation containing garlic powder and there was a wish to “up grade” this using fermented garlic.
The “ upgraded” formulation gave very disappointing results during the actual fishing trials.
Following a detailed investigation it was found that certain garlic fermentation techniques were responsible for the poor results due the presence of deterrent chemicals , the deterrent affect was also concentration related."
RIGHTIO..... So two years ago you were on here giving me stick about our fermented garlic hook bait we were releasing... Me and you had MANY cross words... BUT YOU NEVER ONCE MENTIONED THIS???... Despite it being done a couple of years previously and you knew it was already a deterrent?
Pull the other one Noddy it's got bells on
In reply to Post #26
I have some facts for you tiny little carp man....
40lb, 50lb & 60lb UK carp, herds of them.
Small little tiny carp... And your friends enzyme bait company that has failed TWICE now
You lot seriously have me rolling around on the floor crying with laughter. Thank you, honestly.
I have some facts for you tiny little carp man....
40lb, 50lb & 60lb UK carp, herds of them.
Small little tiny carp... And your friends enzyme bait company that has failed TWICE now
You lot seriously have me rolling around on the floor crying with laughter. Thank you, honestly.
In reply to Post #25
I've no idea who anyone is on this forum, so my opinion on this subject is based purely on my own observations on the effects of carp feeding, as well as what I know about basic chemistry.
You mentioned sulphur. If the the sulphur in garlic, or fermented garlic is present as a singular element, then it would indeed act as a repellent.
However, the presence of sulphur in garlic is in the form of an organic compound called Allicin.
Allicin is no more a repellent to carp than sweet corn!
The scientific waffle you've come out with is absolute nonsense. Garlic, as an ingredient in angler's baits, has been used for years. Furthermore, “fermented” garlic has been shown to be an even better attractant, as the chemical reactions, in the form of enzymes, actually help the bait become more digestible as well as more attractive.
Stick a bulb of garlic in hemp and allow it to ferment and it will be an awesome bait.
However, there is a tipping point whereby the fermentation process goes too far; and that's not just with garlic, but with any bait additive in use.
I don't know which well known company you're referring to, or what test was carried out. But, it's clear to see that your description doesn't quite add up.
I've no idea who anyone is on this forum, so my opinion on this subject is based purely on my own observations on the effects of carp feeding, as well as what I know about basic chemistry.
You mentioned sulphur. If the the sulphur in garlic, or fermented garlic is present as a singular element, then it would indeed act as a repellent.
However, the presence of sulphur in garlic is in the form of an organic compound called Allicin.
Allicin is no more a repellent to carp than sweet corn!
The scientific waffle you've come out with is absolute nonsense. Garlic, as an ingredient in angler's baits, has been used for years. Furthermore, “fermented” garlic has been shown to be an even better attractant, as the chemical reactions, in the form of enzymes, actually help the bait become more digestible as well as more attractive.
Stick a bulb of garlic in hemp and allow it to ferment and it will be an awesome bait.
However, there is a tipping point whereby the fermentation process goes too far; and that's not just with garlic, but with any bait additive in use.
I don't know which well known company you're referring to, or what test was carried out. But, it's clear to see that your description doesn't quite add up.
In reply to Post #26
What happened to you and your friend BB, who were going to show the carp world the power of enzymes? That was two years ago now... Yet you're still sitting on here Viking, so what happened?
I seem to remember you and your friend Dean telling me that you were going to "blow us out of the water" with the results. Look at the results though. It's a bit cringe. I give you credit for being a stubborn sausage though, you lot don't give up do you even when it's got embarrassing.
You're all so hopelessly clueless that it defies belief. You will still be sitting on some internet forum in five years, just like you were five years previous. Chatting absolute crap from some paper some scientist wrote Viking.
Your enzyme theories are absolute codswallop. If they were anything else you would be earning a great living from Carp angling. You're not. You just have a lot of empty words, and tank tests with 1lb carp
What happened to you and your friend BB, who were going to show the carp world the power of enzymes? That was two years ago now... Yet you're still sitting on here Viking, so what happened?
I seem to remember you and your friend Dean telling me that you were going to "blow us out of the water" with the results. Look at the results though. It's a bit cringe. I give you credit for being a stubborn sausage though, you lot don't give up do you even when it's got embarrassing.
You're all so hopelessly clueless that it defies belief. You will still be sitting on some internet forum in five years, just like you were five years previous. Chatting absolute crap from some paper some scientist wrote Viking.
Your enzyme theories are absolute codswallop. If they were anything else you would be earning a great living from Carp angling. You're not. You just have a lot of empty words, and tank tests with 1lb carp
In reply to Post #32
Hi Mark,
My friend BB is retired, happily fishing with his enzyme baits, thanks for asking.
Myself I am currently co owner of and work full time for company a developing baits for catching and re-catching cleaner fish for the salmon farming industry. We also work with pot baits for fish and crustaceans. All enzyme based of course.
Apart from that I also am part owner in a company producing bait for other species, our best selling bait is one for arctic charr. It is sold in 100+ shops in Norway and Sweden. Tank test developed with tiny little fishes.
How about yourself, still in the kitchen?
Hi Mark,
My friend BB is retired, happily fishing with his enzyme baits, thanks for asking.
Myself I am currently co owner of and work full time for company a developing baits for catching and re-catching cleaner fish for the salmon farming industry. We also work with pot baits for fish and crustaceans. All enzyme based of course.
Apart from that I also am part owner in a company producing bait for other species, our best selling bait is one for arctic charr. It is sold in 100+ shops in Norway and Sweden. Tank test developed with tiny little fishes.
How about yourself, still in the kitchen?
In reply to Post #27
I would personally put the salt and oil both in mate. The oil is a great spreader, and I honestly believe the reaction between the salt, and the garlic bacteria when it's kicking off is key. I've used it without the salt and it's never been as effective for me.
Please excuse my stalkers showing up on your thread... They have a two year itch that needs scratching.
I would personally put the salt and oil both in mate. The oil is a great spreader, and I honestly believe the reaction between the salt, and the garlic bacteria when it's kicking off is key. I've used it without the salt and it's never been as effective for me.
Please excuse my stalkers showing up on your thread... They have a two year itch that needs scratching.
In reply to Post #33
You're such a boring stalker. I have no interest in talking to you or your friends. We clearly don't get on... But you can't leave it, can you noddy? Do I need to comment towards you? No I do not. It's the other way around. I made my first post in ages, the poster had named me and was directing a conversation towards me... So what are you doing here? You lot turn up in under an hour. It's clear for anyone to see. Anyone who saw what happened on here when we released that hook bait saw it too. You lot are the sole reason I do not post on here anymore. Today is the perfect example.
It's always been that way from the start. Stalker.
You and your friends wonder bait catches feck all. No ones interested. That's not my fault you Euro weirdo. Stick to the artic charr noddy.
You're such a boring stalker. I have no interest in talking to you or your friends. We clearly don't get on... But you can't leave it, can you noddy? Do I need to comment towards you? No I do not. It's the other way around. I made my first post in ages, the poster had named me and was directing a conversation towards me... So what are you doing here? You lot turn up in under an hour. It's clear for anyone to see. Anyone who saw what happened on here when we released that hook bait saw it too. You lot are the sole reason I do not post on here anymore. Today is the perfect example.
It's always been that way from the start. Stalker.
You and your friends wonder bait catches feck all. No ones interested. That's not my fault you Euro weirdo. Stick to the artic charr noddy.
In reply to Post #35
I guess this means you're still in the kitchen?
Carry on, but don't expect I won't reply when I am mentioned
I guess this means you're still in the kitchen?
Carry on, but don't expect I won't reply when I am mentioned
In reply to Post #28
Nice one
Nice one
In reply to Post #36
What? Yes we roll in a very large kitchen. It's hook baits, not tonnes of freezer bait. Should we be rolling out of a unit or a factory, when we can roll them out of a large kitchen? Are you an idiot?
You're so clueless aren't you? Any answer to why you and your friend have turned up to me on this thread today stalker? I did not mention you at all liar. You were banging on about some post being deleted. Surely after two years you could let it go? Clearly not, you soppy Euro noddy.
So I just need to remind everyone of the whole enzyme debacle again.... If I ever need to catch a 5lb carp to save my life... I'll call your pals Sturla
What? Yes we roll in a very large kitchen. It's hook baits, not tonnes of freezer bait. Should we be rolling out of a unit or a factory, when we can roll them out of a large kitchen? Are you an idiot?
You're so clueless aren't you? Any answer to why you and your friend have turned up to me on this thread today stalker? I did not mention you at all liar. You were banging on about some post being deleted. Surely after two years you could let it go? Clearly not, you soppy Euro noddy.
So I just need to remind everyone of the whole enzyme debacle again.... If I ever need to catch a 5lb carp to save my life... I'll call your pals Sturla
In reply to Post #31
However, there is a tipping point whereby the fermentation process goes too far; and that's not just with garlic, but with any bait additive in use.
Interesting
Would you say this is the vinegar, acidic stage or beyond? This is about hemp and I don't want to hijack the thread (apologies anybody) but fermentation is fermentation, I have asked countless times about people reporting that rotten maize (3 months old) is a major attractant to carp but not seen anything to back it up, for this instance I refuse to try it
However, there is a tipping point whereby the fermentation process goes too far; and that's not just with garlic, but with any bait additive in use.
Interesting
Would you say this is the vinegar, acidic stage or beyond? This is about hemp and I don't want to hijack the thread (apologies anybody) but fermentation is fermentation, I have asked countless times about people reporting that rotten maize (3 months old) is a major attractant to carp but not seen anything to back it up, for this instance I refuse to try it
In reply to Post #39
Although not directed at me Scozza, I think what you have asked there is different with different particles/vegetables. Tigers I much prefer them a short ferment. Once they reach the stage of the slime thinning and smelling of alcohol they are on the wane. I know people who will not use maize until is smells like alcoholic cheese with very great effect. The garlic, you have to remember is not the food stuff like with the tigers or maize. It's removed from the equation, so that all that is left is the bacteria in the hemp. The hemp itself ferments at a much slower rate than the garlic. For that reason I like to go much further with the fermentation. In terms of 'stink', it burns your nose the back of your throat, it takes your breath away. It has a similar effect under the water to a carp. It really pulls them.
I get to see a lot of great things because of my job. Things that really attract carp. There's nothing I've ever seen in terms of attraction similar to the fermentation from the hemp and garlic.
Although not directed at me Scozza, I think what you have asked there is different with different particles/vegetables. Tigers I much prefer them a short ferment. Once they reach the stage of the slime thinning and smelling of alcohol they are on the wane. I know people who will not use maize until is smells like alcoholic cheese with very great effect. The garlic, you have to remember is not the food stuff like with the tigers or maize. It's removed from the equation, so that all that is left is the bacteria in the hemp. The hemp itself ferments at a much slower rate than the garlic. For that reason I like to go much further with the fermentation. In terms of 'stink', it burns your nose the back of your throat, it takes your breath away. It has a similar effect under the water to a carp. It really pulls them.
I get to see a lot of great things because of my job. Things that really attract carp. There's nothing I've ever seen in terms of attraction similar to the fermentation from the hemp and garlic.
In reply to Post #40
Nice one Mark, appreciate the feedback
I've over done the tigers on several occasions over the years, vinegar, white flecks of scum and binned them because I forgot about them.
Really interested in perfecting the maize thing, sounds perfect to me, I could just have half a dozen buckets on the go all the time. Interesting thoughts and your feedback on the hemp though, must be a good one
Nice one Mark, appreciate the feedback
I've over done the tigers on several occasions over the years, vinegar, white flecks of scum and binned them because I forgot about them.
Really interested in perfecting the maize thing, sounds perfect to me, I could just have half a dozen buckets on the go all the time. Interesting thoughts and your feedback on the hemp though, must be a good one
In reply to Post #39
Pretty much yeah. I know that when maize turns vinegary it'll still attract carp, but I don't think it'll do them much good.
Basically, just when the enzymes start to break things down, that's the time to use it. Leave it any longer and that's when the tipping point, I spoke of earlier, makes the bait no good. Some bacteria is a good thing, but too much is 🤮
Pretty much yeah. I know that when maize turns vinegary it'll still attract carp, but I don't think it'll do them much good.
Basically, just when the enzymes start to break things down, that's the time to use it. Leave it any longer and that's when the tipping point, I spoke of earlier, makes the bait no good. Some bacteria is a good thing, but too much is 🤮
In reply to Post #40
That's spot on, fair play 👍
That's spot on, fair play 👍
In reply to Post #38
Now Mark, don't get all agitated and start the usual namecalling. You will only get the fellas thread closed.
I have been on this forum since 2006, posting on and off. I never went off.
You mentioned "the enzyme crew" and since I assumed I was one of them I replied. That was the post being deleted, without any explanation.
Your friend also wrote "He's the only one of them still about mark, the others took their ***** liquid and went elsewher" so I thought it would be right to correct him.
Since you dismiss enzymes, I must ask:
Are you aware the enzymes are used to make hydrolysates?
Do you dismiss those too?
Now Mark, don't get all agitated and start the usual namecalling. You will only get the fellas thread closed.
I have been on this forum since 2006, posting on and off. I never went off.
You mentioned "the enzyme crew" and since I assumed I was one of them I replied. That was the post being deleted, without any explanation.
Your friend also wrote "He's the only one of them still about mark, the others took their ***** liquid and went elsewher" so I thought it would be right to correct him.
Since you dismiss enzymes, I must ask:
Are you aware the enzymes are used to make hydrolysates?
Do you dismiss those too?
In reply to Post #41
Try it Scozza. It works with the maize to unquestionably.
In terms of the garlic and reality. If you spoke to anybody who was fishing on Roach Pit when I was there in 2013 and applying this stuff... They would tell you stories of carp showing repeatedly over and over again on the same dinner table sized spot all summer long. They would tell you that some of the best anglers around could never work out what was there in the water, that made the carp fixated on this one spot constantly, when there was not even any bait there. You were allowed to use a boat to bait up... And the spot was 3 foot in gin clear water on a large plateau... You could see every stone. Gareth Fareham once took me to one side, and asked me exactly why the carp were showing on 'my' spot constantly when I was not there. Why they did not stop long after all of the bait had long gone. What was going on basically, as he'd never seen anything like it. It was the garlic bacteria. They would dig out the spot for it long after the last grain of hemp had been eaten. I've seen it over and over again, but the types of places I fish no one else normally sees it. At Roach Pit everyone saw the power of the garlic on full view.
Professor Dalley spoke to my friend Sam of very similar experiences at Sonning Eye. Carp that spent the whole summer showing on one specific spot long after any bait had been eaten. The spot where he was applying the garlic regularly.
Try it Scozza. It works with the maize to unquestionably.
In terms of the garlic and reality. If you spoke to anybody who was fishing on Roach Pit when I was there in 2013 and applying this stuff... They would tell you stories of carp showing repeatedly over and over again on the same dinner table sized spot all summer long. They would tell you that some of the best anglers around could never work out what was there in the water, that made the carp fixated on this one spot constantly, when there was not even any bait there. You were allowed to use a boat to bait up... And the spot was 3 foot in gin clear water on a large plateau... You could see every stone. Gareth Fareham once took me to one side, and asked me exactly why the carp were showing on 'my' spot constantly when I was not there. Why they did not stop long after all of the bait had long gone. What was going on basically, as he'd never seen anything like it. It was the garlic bacteria. They would dig out the spot for it long after the last grain of hemp had been eaten. I've seen it over and over again, but the types of places I fish no one else normally sees it. At Roach Pit everyone saw the power of the garlic on full view.
Professor Dalley spoke to my friend Sam of very similar experiences at Sonning Eye. Carp that spent the whole summer showing on one specific spot long after any bait had been eaten. The spot where he was applying the garlic regularly.
In reply to Post #44
Viking, yes you are and always have been one of the black forum enzyme tag team. I don't actually dismiss enzymes... I dismiss you and your clueless punishing pals.
Go away you Euro noddy and please stop stalking me. We have nothing whatsoever to say to each other.
Viking, yes you are and always have been one of the black forum enzyme tag team. I don't actually dismiss enzymes... I dismiss you and your clueless punishing pals.
Go away you Euro noddy and please stop stalking me. We have nothing whatsoever to say to each other.
In reply to Post #42
I know that when maize turns vinegary it'll still attract carp, but I don't think it'll do them much good
Exactly my concerns mate. After all the “hype” I have heard over the years about rotten maize I am beginning to think it's a load of bollox
I agree, timing is everything
I know that when maize turns vinegary it'll still attract carp, but I don't think it'll do them much good
Exactly my concerns mate. After all the “hype” I have heard over the years about rotten maize I am beginning to think it's a load of bollox
I agree, timing is everything
In reply to Post #45
Brilliant. Trust you mate, 110%
Your bait thread confirms this
Brilliant. Trust you mate, 110%
Your bait thread confirms this
In reply to Post #46
You don't dismiss enzymes but those who use them are clueless?
Euro noddy? That's racism, isn't it?
You don't dismiss enzymes but those who use them are clueless?
Euro noddy? That's racism, isn't it?
In reply to Post #45
Jesus, who rattled Marks cage? Was only thinking how nice it was on here without him spouting his opinionated nonsense and belittling anyone who dare disagree with his posts in recent times. And before you flatter yourself and accuse me of staking you, I'm merely browsing an open forum that you chose to post in.
Jesus, who rattled Marks cage? Was only thinking how nice it was on here without him spouting his opinionated nonsense and belittling anyone who dare disagree with his posts in recent times. And before you flatter yourself and accuse me of staking you, I'm merely browsing an open forum that you chose to post in.
In reply to Post #51
Interesting feedback mate.
I once read on hear, I think it was? somebody claimed that rotten maize was a tactic that French fish farmers used and the carp went nuts for it? They had 45 gallon drums months old, full of the stuff, and that's what they used to feed the fish on
Long time ago when I read it, can cant remember where. I think it's about catching the fermentation when the enzymes are most active, breaking the starches down into sugar, I think once ethanol is produced, once the ratio gets above 20% ethanol this starts to kill the fermentation as such. After this point it's changing to ethanol and then after that, I guess there are a whole load of bacteria, biotics and probiotics going off
Who knows
I guess the question is, is it still attractive to carp (sounds like it) and what do they get from it, must be more than attraction alone otherwise it wouldn't hold them there
All interesting stuff though
Interesting feedback mate.
I once read on hear, I think it was? somebody claimed that rotten maize was a tactic that French fish farmers used and the carp went nuts for it? They had 45 gallon drums months old, full of the stuff, and that's what they used to feed the fish on
Long time ago when I read it, can cant remember where. I think it's about catching the fermentation when the enzymes are most active, breaking the starches down into sugar, I think once ethanol is produced, once the ratio gets above 20% ethanol this starts to kill the fermentation as such. After this point it's changing to ethanol and then after that, I guess there are a whole load of bacteria, biotics and probiotics going off
Who knows
I guess the question is, is it still attractive to carp (sounds like it) and what do they get from it, must be more than attraction alone otherwise it wouldn't hold them there
All interesting stuff though
In reply to Post #52
I saw a French guy using this...
I saw a French guy using this...
Just couldn't bring myself to use all this rotten bait. No matter how supposedly effective it is.Weak constitution.. 
Give me the lovely smell of fresh cooked Emp any day of the week. Still quite effective I believe.
Give me the lovely smell of fresh cooked Emp any day of the week. Still quite effective I believe.
In reply to Post #53
Nice one Ken.
Nice crust / scum
Must admit that liquid looks potent!
Did he catch Ken? sounds like there is some mileage in it
Nice one Ken.
Nice crust / scum
Must admit that liquid looks potent!
Did he catch Ken? sounds like there is some mileage in it
In reply to Post #53
It was Hutchy who said something along the lines of "give me my mouldy old rotten particles over fresh any day of the week".
I can also remember a Shaun Harrison article tipping a bucket of smelly particles in the margin and on the bank, the geese and carp absolutely loved it.
I do prefer to use particles around a day or two after boiling; hemp especially always works well when it feels a bit 'gloopy', but I've never gone down the actual mouldy route.
It was Hutchy who said something along the lines of "give me my mouldy old rotten particles over fresh any day of the week".
I can also remember a Shaun Harrison article tipping a bucket of smelly particles in the margin and on the bank, the geese and carp absolutely loved it.
I do prefer to use particles around a day or two after boiling; hemp especially always works well when it feels a bit 'gloopy', but I've never gone down the actual mouldy route.
In reply to Post #53
Omg! 🤮😂😂
To each their own I suppose
Omg! 🤮😂😂
To each their own I suppose
In reply to Post #56
Same here. I use it when it's gloopy and sugary. But, mouldy? Noooo
Same here. I use it when it's gloopy and sugary. But, mouldy? Noooo
In reply to Post #31
I haven't got the time or inclination to educate you on the chemistry of garlic, or fermentation
however,in answer to some of your comments;
“You mentioned sulphur. If the sulphur in garlic, or fermented garlic is present as a singular element, then it would indeed act as a repellent”
Of course the sulphur isn't there in its elemental free form, it clearly states in my post sulphur containing chemicals
“ the presence of sulphur in garlic is in the form of an organic compound called allicin”
Allicin is an unstable compound which “breaks down” to form other sulphur compounds, it is just one of the over 85 different sulphur containing chemicals in garlic, fermentation can modify these chemicals both in structure and content
“However, there is a tipping point whereby the fermentation process goes too far; and that's not just with garlic, but with any bait additive in use”
Yes there is a point in some ( not all ) fermentation processes where positive effects such as attraction ,digestibly( relative to carp) can turn into negative effects such as deterrents. The likelyhood of this happening is dependant on the actual fermentation process and the chemical composition of the original substance ie sweetcorn/maize would be different to garlic.
“don't know which well known company you're referring to, or what test was carried out. But, it's clear to see that your description doesn't quite add up.”
Well I will simplify it for you, the garlic fermentation process being used generated deterrent chemicals ( similar to your tipping point) , the large number of sulphur containing compounds in the garlic was a factor.
I haven't got the time or inclination to educate you on the chemistry of garlic, or fermentation
however,in answer to some of your comments;
“You mentioned sulphur. If the sulphur in garlic, or fermented garlic is present as a singular element, then it would indeed act as a repellent”
Of course the sulphur isn't there in its elemental free form, it clearly states in my post sulphur containing chemicals
“ the presence of sulphur in garlic is in the form of an organic compound called allicin”
Allicin is an unstable compound which “breaks down” to form other sulphur compounds, it is just one of the over 85 different sulphur containing chemicals in garlic, fermentation can modify these chemicals both in structure and content
“However, there is a tipping point whereby the fermentation process goes too far; and that's not just with garlic, but with any bait additive in use”
Yes there is a point in some ( not all ) fermentation processes where positive effects such as attraction ,digestibly( relative to carp) can turn into negative effects such as deterrents. The likelyhood of this happening is dependant on the actual fermentation process and the chemical composition of the original substance ie sweetcorn/maize would be different to garlic.
“don't know which well known company you're referring to, or what test was carried out. But, it's clear to see that your description doesn't quite add up.”
Well I will simplify it for you, the garlic fermentation process being used generated deterrent chemicals ( similar to your tipping point) , the large number of sulphur containing compounds in the garlic was a factor.
In reply to Post #29
Firstly the absence or presence of your posts have no bearing on whether or not I post on this forum,
You assume to much importance
Secondly It is my decision, subject to C in C agreements,
which information I decide to post and when,
Firstly the absence or presence of your posts have no bearing on whether or not I post on this forum,
You assume to much importance
Secondly It is my decision, subject to C in C agreements,
which information I decide to post and when,
In reply to Post #50
Can you shed more light on Mark and the baseball bat? PM if you like, sounds more interesting than the best bivvy threads etc.
Can you shed more light on Mark and the baseball bat? PM if you like, sounds more interesting than the best bivvy threads etc.
In reply to Post #60
Apart from the instability of Allicin when used with vegetable oil, how in any way is it unstable?
But, whatever, I don't care, as it's a rhetorical question.
As for whatever's going on with you and Mark, I'll leave you to it
Apart from the instability of Allicin when used with vegetable oil, how in any way is it unstable?
But, whatever, I don't care, as it's a rhetorical question.
As for whatever's going on with you and Mark, I'll leave you to it
In reply to Post #63
@TCarper I know you've probably been hammered on this (and I'm sure I read your method on the old Cemex Forum many years ago). As you seem to have developed the process even further would you care to share the exact up-to-date method? I know it's cheeky...
I'm one of many on this forum that hang onto your every word on bait.
@TCarper I know you've probably been hammered on this (and I'm sure I read your method on the old Cemex Forum many years ago). As you seem to have developed the process even further would you care to share the exact up-to-date method? I know it's cheeky...
I'm one of many on this forum that hang onto your every word on bait.
In reply to Post #64
Think he did a guide on one of the shb posts a while ago of what to do he also did one on maize and tigers
Think he did a guide on one of the shb posts a while ago of what to do he also did one on maize and tigers
In reply to Post #65
Perfect, I'll do some searching. Cheers.
Perfect, I'll do some searching. Cheers.
In reply to Post #55
Did he catch Ken? sounds like there is some mileage in it
Did he f**k!
Did he catch Ken? sounds like there is some mileage in it
Did he f**k!
In reply to Post #67
Botulism..
Botulism..
In reply to Post #67
The word tight arse springs to mind!!!
Think I will drop the rotten maize
The word tight arse springs to mind!!!
Think I will drop the rotten maize
In reply to Post #51
Hi
Reading through this it reminded me of an old angler who used to do exceptionally well when using a few handfuls of fermenting vegetation from his compost heap . Each time he would throw a few handfuls of decomposing bits and bobs and like clockwork he would end up with a good few carp on the bank whilst the others would look on in utter shock, so something about the fermentation definitely works. Just what he was fermenting however is still a mystery to this day, yet it would seem the process is one that works. Great post very interesting, aside from the little spat and toys being thrown from the pram it is a very interesting subject. On that note, have you guys looked into effective microbes such as lactobacillus or EM1 ?
Hi
Reading through this it reminded me of an old angler who used to do exceptionally well when using a few handfuls of fermenting vegetation from his compost heap . Each time he would throw a few handfuls of decomposing bits and bobs and like clockwork he would end up with a good few carp on the bank whilst the others would look on in utter shock, so something about the fermentation definitely works. Just what he was fermenting however is still a mystery to this day, yet it would seem the process is one that works. Great post very interesting, aside from the little spat and toys being thrown from the pram it is a very interesting subject. On that note, have you guys looked into effective microbes such as lactobacillus or EM1 ?
In reply to Post #70
Imo it's not really the substrate that's the be all and end all but more the results of degradation. Bacteria secreting a plethora of enzymes onto any matter will break down any food into its component parts, ffaa, alcohols and scfa's plus a multitude of potentially attractive volatiles... I've also looked into the em1 cultures but find the process a bit long winded when I can use enzymes, admittedly some of thise volatiles are missing in my mix but can of course be added to the end product. A great subject to get your brain into imo.
Imo it's not really the substrate that's the be all and end all but more the results of degradation. Bacteria secreting a plethora of enzymes onto any matter will break down any food into its component parts, ffaa, alcohols and scfa's plus a multitude of potentially attractive volatiles... I've also looked into the em1 cultures but find the process a bit long winded when I can use enzymes, admittedly some of thise volatiles are missing in my mix but can of course be added to the end product. A great subject to get your brain into imo.
In reply to Post #71
Completely agree with the fact that the microbes tend to take weeks rather than a matter of hours.
Also, whilst breakdown via bacteria will occur naturally and most of the plant and insect life is giving off signals at a certain point of decay, it does make you think or question at what point does it goes beyond attractive or does attraction even come into play, more of an inbuilt recognition perhaps rather than attracted to it?
Things to consider for sure.
Completely agree with the fact that the microbes tend to take weeks rather than a matter of hours.
Also, whilst breakdown via bacteria will occur naturally and most of the plant and insect life is giving off signals at a certain point of decay, it does make you think or question at what point does it goes beyond attractive or does attraction even come into play, more of an inbuilt recognition perhaps rather than attracted to it?
Things to consider for sure.
In reply to Post #72
Agreed, perhaps I should have said recognition rather than attraction as I tend to agree with you that the carp are very tuned into what they need instinctively. It's a big subject for sure which by the sounds of things, marks garlic hookbaits have harnessed this "inbuilt recognition" as part of they're make up.. I'm quite into this kind of thing and believe that a bait could be made better by coupling certain volatiles with a bait designed around the degradation of its source, like a fatty type bait linked with scfa's..
Agreed, perhaps I should have said recognition rather than attraction as I tend to agree with you that the carp are very tuned into what they need instinctively. It's a big subject for sure which by the sounds of things, marks garlic hookbaits have harnessed this "inbuilt recognition" as part of they're make up.. I'm quite into this kind of thing and believe that a bait could be made better by coupling certain volatiles with a bait designed around the degradation of its source, like a fatty type bait linked with scfa's..
In reply to Post #64
Regarding the hemp, I still prepare it exactly the same way Andrew.... Two or three large garlic bulbs cut in half horizontally. Put them at the bottom of a large black bucket and fill with water and dry hemp. Leave the sealed bucket in the sun in the garden for two weeks (this time of year). Boil it outside (wearing a mask), remove the garlic.
Drain the water, in a large bucket of hemp, I then put 500g-1kg of salt. Give it a real good glug of hemp or nut oil and stir. That's it, it's so simple. The garlic will ferment at a much quicker rate than the hemp. The massive stink, is from the garlic. It will last weeks in the sealed bucket once the salt and oil are added.
I tend to always use it immediately though.
Regarding the hemp, I still prepare it exactly the same way Andrew.... Two or three large garlic bulbs cut in half horizontally. Put them at the bottom of a large black bucket and fill with water and dry hemp. Leave the sealed bucket in the sun in the garden for two weeks (this time of year). Boil it outside (wearing a mask), remove the garlic.
Drain the water, in a large bucket of hemp, I then put 500g-1kg of salt. Give it a real good glug of hemp or nut oil and stir. That's it, it's so simple. The garlic will ferment at a much quicker rate than the hemp. The massive stink, is from the garlic. It will last weeks in the sealed bucket once the salt and oil are added.
I tend to always use it immediately though.
In reply to Post #74
Interesting that.
Would there be any benefit in using a freshly mashed garlic puree from said bulbs to help dissipate the garlic elements better and speed up the process somewhat? Does the extra oil and salt play a part in the fermentation process or aid in preservation? Interesting concept I must say.
Thanks
Interesting that.
Would there be any benefit in using a freshly mashed garlic puree from said bulbs to help dissipate the garlic elements better and speed up the process somewhat? Does the extra oil and salt play a part in the fermentation process or aid in preservation? Interesting concept I must say.
Thanks
In reply to Post #74
Surprised me that Mark. Thought you just boiled the hemp and then chucked the garlic in and left it to ferment. Sounds like you are just fermenting the garlic in water and then boiling it (boil of nasties?) and then pouring this potent water on your hemp to cook it, is that correct or is it my misunderstanding?
I bet the neighbors love it when you boiling that lot up
Surprised me that Mark. Thought you just boiled the hemp and then chucked the garlic in and left it to ferment. Sounds like you are just fermenting the garlic in water and then boiling it (boil of nasties?) and then pouring this potent water on your hemp to cook it, is that correct or is it my misunderstanding?
I bet the neighbors love it when you boiling that lot up
In reply to Post #76
I had to edit my post mate... I wrote that in a rush and left out adding the dry hemp to the bucket
No the hemp goes into the water as normal and the whole lot stews for two weeks.
I always boil it up at 6am... I'm off to the 400 acre tomorrow and I have 30kg approx that was boiled two days ago at 6am.
The neighbours were close to calling the police before, as they thought the UK was under chemical attack such was the reek coming from the bottom of my garden. It's easier to do it at 6am.
I had to edit my post mate... I wrote that in a rush and left out adding the dry hemp to the bucket
No the hemp goes into the water as normal and the whole lot stews for two weeks.
I always boil it up at 6am... I'm off to the 400 acre tomorrow and I have 30kg approx that was boiled two days ago at 6am.
The neighbours were close to calling the police before, as they thought the UK was under chemical attack such was the reek coming from the bottom of my garden. It's easier to do it at 6am.
In reply to Post #77
Thought it sounded strange
Crackers lol. I can only imagine the stench seeping through their vented windows at 6am prior to their breakfast
Good luck on the 400 with it
I googled the water out of interest, looks awesome, saw some nice fish pics too
Thought it sounded strange
Crackers lol. I can only imagine the stench seeping through their vented windows at 6am prior to their breakfast
Good luck on the 400 with it
I googled the water out of interest, looks awesome, saw some nice fish pics too
In reply to Post #75
I have tried many different variations with it, none seem to make much difference. I have even caught carp from Johnsons R&I on a clove of the rotten garlic once it's been removed from the bucket after boiling. I'm pretty sure they were just hoovering up the hemp though as that did not bear future fruits.
I prefer to just cut in half horizontally nearly all the way through. It allows the whole bulb to open up... But remain intact and be removed easily after boiling.
The oil helps spread it a great distance, the salt adds to the attraction. But yes I am certain the preserving effects of these two acting alongside the garlic bacteria, makes a big difference to its inherent attraction. It's a very intense smell that the fermentation creates... But this is reduced greatly by boiling. I've tried using the seeds soaked for two weeks unboiled... But it's never been as effective. The smell when you first remove that lid will blow your socks off. But after boiling it takes a lot of that fierceness away. Something about that decomposition drives them wild.
I have tried many different variations with it, none seem to make much difference. I have even caught carp from Johnsons R&I on a clove of the rotten garlic once it's been removed from the bucket after boiling. I'm pretty sure they were just hoovering up the hemp though as that did not bear future fruits.
I prefer to just cut in half horizontally nearly all the way through. It allows the whole bulb to open up... But remain intact and be removed easily after boiling.
The oil helps spread it a great distance, the salt adds to the attraction. But yes I am certain the preserving effects of these two acting alongside the garlic bacteria, makes a big difference to its inherent attraction. It's a very intense smell that the fermentation creates... But this is reduced greatly by boiling. I've tried using the seeds soaked for two weeks unboiled... But it's never been as effective. The smell when you first remove that lid will blow your socks off. But after boiling it takes a lot of that fierceness away. Something about that decomposition drives them wild.
In reply to Post #78
Last season it done three carp. A mirror of 57+ & a common of 55+.
This season so far two carp, one of which was a 61+ mirror. I took the photos for the bloke, he's a lovely fella works for the angling trust.
That fish will go on to break the British record IMO. It's putting on a good 4-5lb a year. Approx 35 fish in 400 acres. There's another mirror not been caught for a few years which will be a similar size.
Last season it done three carp. A mirror of 57+ & a common of 55+.
This season so far two carp, one of which was a 61+ mirror. I took the photos for the bloke, he's a lovely fella works for the angling trust.
That fish will go on to break the British record IMO. It's putting on a good 4-5lb a year. Approx 35 fish in 400 acres. There's another mirror not been caught for a few years which will be a similar size.
View post on imgur.com
In reply to Post #80
Stunning mate and the kind of waters I like to fish, plenty of space, man at one with nature, game on
Hope you catch them
Stunning mate and the kind of waters I like to fish, plenty of space, man at one with nature, game on
Hope you catch them
In reply to Post #81
Thank you. I've had the ticket for three years, got lucky and had one straight away near enough... But then for past two years I have not fished it at all. This year I have fished it nigh on every week since it opened, when work has allowed. In the photo below, the pylon in the centre in the distance is not the far bank... That's an island... There's another 70 or so acres behind that. The far bank is literally over a mile away I'm told.
It's a lovely pit, there's only 35 of us on the syndicate. It's hard work with the sailing club, and there's a sunrise paddle board club who are a nightmare. But the treasures are in there. The whole world and their wife wants a ticket now... But it's dead mens shoes.
Thank you. I've had the ticket for three years, got lucky and had one straight away near enough... But then for past two years I have not fished it at all. This year I have fished it nigh on every week since it opened, when work has allowed. In the photo below, the pylon in the centre in the distance is not the far bank... That's an island... There's another 70 or so acres behind that. The far bank is literally over a mile away I'm told.
It's a lovely pit, there's only 35 of us on the syndicate. It's hard work with the sailing club, and there's a sunrise paddle board club who are a nightmare. But the treasures are in there. The whole world and their wife wants a ticket now... But it's dead mens shoes.
View post on imgur.com
In reply to Post #82
It's a lovely pit, there's only 35 of us on the syndicate.
Good to hear. I wondered why you did not seem bothered naming the water with quality fish like that, syndicate. I would keep it to yourself
I would consider yourself a lucky man and hope they keep it like that, low numbers, paradise
It's a lovely pit, there's only 35 of us on the syndicate.
Good to hear. I wondered why you did not seem bothered naming the water with quality fish like that, syndicate. I would keep it to yourself
I would consider yourself a lucky man and hope they keep it like that, low numbers, paradise
In reply to Post #83
No problem talking about it for that exact reason mate. It was a very simple ticket to get 3-4 years ago. Now there's likely a 20 year closed waiting list.
It is paradise. It's very gruelling to fish, and beats you up savage on a regular basis. I've already had the front suspension replaced on my car this spring which the pit savaged.
No problem talking about it for that exact reason mate. It was a very simple ticket to get 3-4 years ago. Now there's likely a 20 year closed waiting list.
It is paradise. It's very gruelling to fish, and beats you up savage on a regular basis. I've already had the front suspension replaced on my car this spring which the pit savaged.
In reply to Post #84
Nice one, makes the smile stay on your face for longer though when you get one
Nice one, makes the smile stay on your face for longer though when you get one
In reply to Post #86
Would you describe the smell as rotting decaying fish/flesh that makes you feel sick and irritates the skin/ throat /nose
Would you describe the smell as rotting decaying fish/flesh that makes you feel sick and irritates the skin/ throat /nose
In reply to Post #87
Well it's not going to smell of roses is it 🤢🤮
Well it's not going to smell of roses is it 🤢🤮
In reply to Post #88
Could be the only thing that covid is actually good against.
Could be the only thing that covid is actually good against.
In reply to Post #90
Vaccines certainly ain't......
Vaccines certainly ain't......
In reply to Post #90
Ok thanks, I just needed a bit more info about the smell which you described in post 1 as;
“had a burning sensation on my face on Saturday when I opened the bucket and my son was dry retching when I opened it at the other end of the garden.”
There has always been a lot of anecdotal info./stories regarding attraction of long fermenting and/or smelly “ rotting” foodstuffs used as carp bait
We have done a lot of work in this area to identify what chemicals are present, how they are produced and how they might act as attractants or repellants etc
Your description of the smell appeared to fit in with a particular class of chemicals which have been detected,
Ok thanks, I just needed a bit more info about the smell which you described in post 1 as;
“had a burning sensation on my face on Saturday when I opened the bucket and my son was dry retching when I opened it at the other end of the garden.”
There has always been a lot of anecdotal info./stories regarding attraction of long fermenting and/or smelly “ rotting” foodstuffs used as carp bait
We have done a lot of work in this area to identify what chemicals are present, how they are produced and how they might act as attractants or repellants etc
Your description of the smell appeared to fit in with a particular class of chemicals which have been detected,
In reply to Post #79
Interesting . Thanks for the reply. Good luck on the inland sea.
Interesting . Thanks for the reply. Good luck on the inland sea.
In reply to Post #93
Can't anyone confirm. Am I putting 2-3 whole bulbs of garlic or 2-3 cloves?
Can't anyone confirm. Am I putting 2-3 whole bulbs of garlic or 2-3 cloves?
In reply to Post #94
Post #3038
In reply to Post #64
Regarding the hemp, I still prepare it exactly the same way Andrew.... Two or three large garlic bulbs cut in half horizontally. Put them at the bottom of a large black bucket and fill with water and dry hemp. Leave the sealed bucket in the sun in the garden for two weeks (this time of year). Boil it outside (wearing a mask), remove the garlic.
Drain the water, in a large bucket of hemp, I then put 500g-1kg of salt. Give it a real good glug of hemp or nut oil and stir. That's it, it's so simple. The garlic will ferment at a much quicker rate than the hemp. The massive stink, is from the garlic. It will last weeks in the sealed bucket once the salt and oil are added.
I tend to always use it immediately though.
Post #3038
In reply to Post #64
Regarding the hemp, I still prepare it exactly the same way Andrew.... Two or three large garlic bulbs cut in half horizontally. Put them at the bottom of a large black bucket and fill with water and dry hemp. Leave the sealed bucket in the sun in the garden for two weeks (this time of year). Boil it outside (wearing a mask), remove the garlic.
Drain the water, in a large bucket of hemp, I then put 500g-1kg of salt. Give it a real good glug of hemp or nut oil and stir. That's it, it's so simple. The garlic will ferment at a much quicker rate than the hemp. The massive stink, is from the garlic. It will last weeks in the sealed bucket once the salt and oil are added.
I tend to always use it immediately though.
In reply to Post #95
Yeah I see that. So I just leave all the skin on? The cloves done need to be peeled and seperated?
Yeah I see that. So I just leave all the skin on? The cloves done need to be peeled and seperated?
In reply to Post #96
Never done it tbh but I don't think it would make much difference but, I would probably peel as much of the loose stuff off ?
Maybe Mark will see this and comment.
Never done it tbh but I don't think it would make much difference but, I would probably peel as much of the loose stuff off ?
Maybe Mark will see this and comment.
In reply to Post #96
I did see eventually. Nah, just chop the garlic bulbs in half so that you open up every segment to the water. Against the grain of the individual segments, so each half remains together. Makes it easier to fish it out at the end. Any skin will float anyway so don't be to bothered about that.
All you are doing is opening up the entire bulb to the water. It will then penetrate rapid. Pointless needing to wait for cold water to penetrate too. I always use hot water to start the soaking process.
Black or dark buckets are by far the best. Put them in the sun in garden, where the sun hits all day if possible.
I did see eventually. Nah, just chop the garlic bulbs in half so that you open up every segment to the water. Against the grain of the individual segments, so each half remains together. Makes it easier to fish it out at the end. Any skin will float anyway so don't be to bothered about that.
All you are doing is opening up the entire bulb to the water. It will then penetrate rapid. Pointless needing to wait for cold water to penetrate too. I always use hot water to start the soaking process.
Black or dark buckets are by far the best. Put them in the sun in garden, where the sun hits all day if possible.
Very intrigued with this. Been trying all sorts out with hemp and other particle recently, but nothing quite like this. I've just started a bucket of this for the first time. Only the second night in and I stuck it in the garage overnight. It's mad how that garlic smell leaks out of the seal and just permeates everything Got a bit excited and I'm soaking about 2kg dry hemp, which I know already will be too much for next session. Does this freeze well after oiled and salted? Or is it a case of keep it away from inside the house / wife at all costs?
Got a bit excited and I'm soaking about 2kg dry hemp, which I know already will be too much for next session. Does this freeze well after oiled and salted? Or is it a case of keep it away from inside the house / wife at all costs?
In reply to Post #99
If it smells anything at all like the times i have tried it you will not want it anywhere near your freezer!
The flies absolutely loved it also. Boiled it up in the garden an it was like a scene from a horror movie
If it smells anything at all like the times i have tried it you will not want it anywhere near your freezer!
The flies absolutely loved it also. Boiled it up in the garden an it was like a scene from a horror movie
Brilliant. Hopefully worth it though? Did you catch with it?
Reading ALL pages