Its an interesting subject, i try to use it when its when the fermentation is at its peak, enzyme activity which is after 3-5 days for me pending temperatures. After this point, the alcohol phases and onwards the question is, what adds to the attractiveness 
In reply to Post #15
No, nor enzymes or bacteria, but it'd be remiss not to mention yeast, especially for the angler and with airtight buckets.
For me fermentation (topic title) leans to yeast (naturally occuring), certainly in my fishing using open top containers or closed buckets too.
Given fishing as the situation it would be almost impossible to exclude yeast or bacteria, they're all around us. If the premise is enzymatic activity then it's also reasonable to assume yeast activity as if you haven't denatured the enzymes by heat there's a good possibility you haven't the yeast and certainly not the bacteria.
Edit, Brewers Yeast means different things to different people, to me it means yeast used to make beer, another hobby of many years, sadly no more :-(
EDIT 2, re read that method of Marks, I'm talking on a tangent, not the same thing at all
No, nor enzymes or bacteria, but it'd be remiss not to mention yeast, especially for the angler and with airtight buckets.
For me fermentation (topic title) leans to yeast (naturally occuring), certainly in my fishing using open top containers or closed buckets too.
Given fishing as the situation it would be almost impossible to exclude yeast or bacteria, they're all around us. If the premise is enzymatic activity then it's also reasonable to assume yeast activity as if you haven't denatured the enzymes by heat there's a good possibility you haven't the yeast and certainly not the bacteria.
Edit, Brewers Yeast means different things to different people, to me it means yeast used to make beer, another hobby of many years, sadly no more :-(
EDIT 2, re read that method of Marks, I'm talking on a tangent, not the same thing at all
In reply to Post #22
Thanks for all the advice here fellas 👍
So this is what I intend to do :-
take some hard maize and soak it for 24hours.
Boil it up until soft or some splits like pop corn.
Add a hefty dose of sugar.
Leave somewhere warm for 4 to 5 days until it smells like alcohol .
Is that about it ? Can I leave it longer if I don't use all I've made in one hit or is it no good once alcohol smell goes ?
Thanks for all the advice here fellas 👍
So this is what I intend to do :-
take some hard maize and soak it for 24hours.
Boil it up until soft or some splits like pop corn.
Add a hefty dose of sugar.
Leave somewhere warm for 4 to 5 days until it smells like alcohol .
Is that about it ? Can I leave it longer if I don't use all I've made in one hit or is it no good once alcohol smell goes ?
In reply to Post #17
Where do you get your Maize so cheap ?
Where do you get your Maize so cheap ?
In reply to Post #25
OK thanks 👍
OK thanks 👍
Before everyone gets carried away, please note that rotten maize is not always successful. I watched a French guy pile a bucket of this junk into a swim I had my eye on. I went to the other side of the lake but kept an eye on the area he had baited, and I never saw a fish show, and nor did the guy catch in the whole week he was there. The sh1t was still on the lake bed another week later when I left to come home. Not even the birds would touch it.
I feel sure there is a limit to the amount of 'fermentation'. It's a fine line between fermented and downright rotten. This is my take on it: LINK - CLICK HERE>
I feel sure there is a limit to the amount of 'fermentation'. It's a fine line between fermented and downright rotten. This is my take on it: LINK - CLICK HERE>
In reply to Post #24
Farm shop near me it's £8 for a 25kg sack, so 40kg+ when prepped. Personally I wouldnt ferment maize, fresh is best imo
Farm shop near me it's £8 for a 25kg sack, so 40kg+ when prepped. Personally I wouldnt ferment maize, fresh is best imo
In reply to Post #27
Yes that does look pretty extreme Ken 🤢
Yes that does look pretty extreme Ken 🤢
In reply to Post #27
Agree with you completely Ken. Any “ long fermented” vegetable matter such as maize, hemp, etc has the potential to produce chemicals that can act as repellents.
I have been involved with problems caused by “ long fermented “ vegetable matter both in boilie formulations and with the use of it in medium sized commercial day ticket lakes,
Agree with you completely Ken. Any “ long fermented” vegetable matter such as maize, hemp, etc has the potential to produce chemicals that can act as repellents.
I have been involved with problems caused by “ long fermented “ vegetable matter both in boilie formulations and with the use of it in medium sized commercial day ticket lakes,
In reply to Post #28
That's good. I am lazy so get mine online, so the cost of mine being 10 quid+ probably covers postage despite the ebay seller offering "free postage".
That's good. I am lazy so get mine online, so the cost of mine being 10 quid+ probably covers postage despite the ebay seller offering "free postage".
This bloke Spencer is a very old & regular customer, I'm sure he will not mind me showing you this. He done some of the fermented tigers and maize with the corn syrup (the stuff that makes Americans plump) the same way I'd advised on here & Faceache.... He liked it a lot, so done some peanuts with it too. He used it last night for the very first time. S2 cc hook bait with a supercharged tiger on top. He had two different 33lb commons. Today he caught a lovely 40+ common.
Edit, unfortunately I'm told the fish are not allowed to be posted on forums, only Faceache so I've had to take them down.
View post on imgur.comEdit, unfortunately I'm told the fish are not allowed to be posted on forums, only Faceache so I've had to take them down.
View post on imgur.com
In reply to Post #32
Spencer is an absolute diamond
Spencer is an absolute diamond
In reply to Post #33
He is mate. He's a lovely man.
He had another brace of 40's
First time he's ever tried preparing the fermented tigers and maize, 44lb common, 41lb mirror, 40lb common and two 33's is alright. In fact it's pretty spectacular fishing in the UK!
Balanced S2 with a turbo tiger over the top.
He is mate. He's a lovely man.
He had another brace of 40's
First time he's ever tried preparing the fermented tigers and maize, 44lb common, 41lb mirror, 40lb common and two 33's is alright. In fact it's pretty spectacular fishing in the UK!
Balanced S2 with a turbo tiger over the top.
View post on imgur.com
Don't let anyone ever tell you that fermentation does not work.
It's the single biggest attractor of a carp in our armoury as carp anglers. It might not get glossy adverts written about it... But there's simply nothing that turns a carp on more in reality.
It's the single biggest attractor of a carp in our armoury as carp anglers. It might not get glossy adverts written about it... But there's simply nothing that turns a carp on more in reality.
In reply to Post #35
Hi Mark, do you think your 3 to 4 day method of fermenting maize (as posted on here) in a dry state , is as good as say soaking maize for 3 to 4 weeks in a sugar solution ?
The 3 to 4 week method I've tried does smell of alcohol, but not a rotting smell just alcohol.
Do you have any views on either method being better or worse.
Hi Mark, do you think your 3 to 4 day method of fermenting maize (as posted on here) in a dry state , is as good as say soaking maize for 3 to 4 weeks in a sugar solution ?
The 3 to 4 week method I've tried does smell of alcohol, but not a rotting smell just alcohol.
Do you have any views on either method being better or worse.