In reply to Post #196
Great post, thanks for explaining
Great post, thanks for explaining
Does anyone have a view on how to create a bacterial ferment, the particles smell more cheesy than a yeast ferment where it is has more of an alcohol smell - please?
In reply to Post #198
>>>>Does anyone have a view on how to create a bacterial ferment, the particles smell more cheesy than a yeast ferment where it is has more of an alcohol smell - please?<<<<
You don't ferment it, just boil it till its soft and stick it in a bucket of water, avoid fermentation by leaving the lid off so bacteria gets in and leave it to start rotting in the shade preferably. You will know when its done as it will blow your head off and neighbours will be asking if you have a dead cat in the garden. If I recall this is how they use it in the US but unboiled.
The smell is like N,Buytric acid so if you know what that smells like, you will know when its done. It can go a bit too far though and start smelling like sileage which is enough to make you vomit, when it has reached that stage, it is proper rotten and reeks to heaven high.
I used to fish it like this 70's and into the 80's. The only problem with it is if you handle it with your hands to throw in to bait up etc, you can never wash the stink out of them. These days it might not be so bad with scoops etc.
If you was to ferment it and let it go off, it would just go vinegary
>>>>Does anyone have a view on how to create a bacterial ferment, the particles smell more cheesy than a yeast ferment where it is has more of an alcohol smell - please?<<<<
You don't ferment it, just boil it till its soft and stick it in a bucket of water, avoid fermentation by leaving the lid off so bacteria gets in and leave it to start rotting in the shade preferably. You will know when its done as it will blow your head off and neighbours will be asking if you have a dead cat in the garden. If I recall this is how they use it in the US but unboiled.
The smell is like N,Buytric acid so if you know what that smells like, you will know when its done. It can go a bit too far though and start smelling like sileage which is enough to make you vomit, when it has reached that stage, it is proper rotten and reeks to heaven high.
I used to fish it like this 70's and into the 80's. The only problem with it is if you handle it with your hands to throw in to bait up etc, you can never wash the stink out of them. These days it might not be so bad with scoops etc.
If you was to ferment it and let it go off, it would just go vinegary
https://www.ibottles.co.uk/wide-neck-natural-hdpe-jar.html?ps=MTY4PTU1NTYmMTQ0PTU0ODA=&gclid=CjwKCAjwiOCgBhAgEiwAjv5whC-J1r58vgqzu6a0Cmdy8DTAYDxzm0YCspbUtDOPc4qJEMWxbUK_5hoCQKwQAvD_BwE#168=5556&144=5480
Would these work for fermented maize ? Need some wide neck bottles. Too much hassle with coke bottles.
Would these work for fermented maize ? Need some wide neck bottles. Too much hassle with coke bottles.