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.
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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.
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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.