In reply to Post #66
That makes sense!
I'm sure the Mrs won't notice for a while if her dark brown sugar starts going down steadily...
That makes sense!
I'm sure the Mrs won't notice for a while if her dark brown sugar starts going down steadily...
I wonder if anyone can help, just a couple of questions regarding the HFCS. How much do you use, say per kilo of prepared maize? Also I think I already know the answer, but do you put in water after boiling or drain water and then add some syrup?
Cheers,
GP
Cheers,
GP
A good slug into the water before soaking the particles. in a couple of kg of dry maize I'd put about half a cup full in. Soak and boil as normal. Once removing from the boil put into a sealable bucket whilst red hot, then put another half a cup full of HFCS into the water and seal the lid up. (At this stage I also like to add Demerara sugar). You can experiment and put as much as you like in. You cannot overdo it.
That amount will get everything kicking off inside the maize though.
Next question will be how long do you leave it for.... This is not an exact science and depends totally on current temps when you do it. Roughly one week. The more you keep taking the lid off of the bucket and peeking... The longer it will take. Place it into the sun, or next to a radiator to speed things up. You will start to see a lovely frothy white foam starting to appear on top of the water. This will grow to the top of the bucket.
During this stage, when the white foam is actually 'growing'... It's at its very best IMO. It's like drugs for carp from mother nature.
That amount will get everything kicking off inside the maize though.
Next question will be how long do you leave it for.... This is not an exact science and depends totally on current temps when you do it. Roughly one week. The more you keep taking the lid off of the bucket and peeking... The longer it will take. Place it into the sun, or next to a radiator to speed things up. You will start to see a lovely frothy white foam starting to appear on top of the water. This will grow to the top of the bucket.
During this stage, when the white foam is actually 'growing'... It's at its very best IMO. It's like drugs for carp from mother nature.
In reply to Post #59
Sorry people, I forget that I am used to blending powders and liquids. You can do it easily in the bottle... You just have to take you time and do it slowly through a funnel. Use the handle of a wooden spoon to push it all down like a plunger... Lid on and turn upside down and shake to distribute the sugar. Then repeat the process.
If you feck it up, I'm sure it makes a right ole mess
Sorry people, I forget that I am used to blending powders and liquids. You can do it easily in the bottle... You just have to take you time and do it slowly through a funnel. Use the handle of a wooden spoon to push it all down like a plunger... Lid on and turn upside down and shake to distribute the sugar. Then repeat the process.
If you feck it up, I'm sure it makes a right ole mess
In reply to Post #72
Thanks for the info 👍🏻 Mixed the corn syrup and fructose very sticky indeed 🤣 best to decant into a bucket, stir then funnel back into the bottle. Once the process has been achieved can the maize be frozen or will freezing affect the effectiveness?
Thanks
Michael
Thanks for the info 👍🏻 Mixed the corn syrup and fructose very sticky indeed 🤣 best to decant into a bucket, stir then funnel back into the bottle. Once the process has been achieved can the maize be frozen or will freezing affect the effectiveness?
Thanks
Michael
Why mix at all, why not add the fructose and corn syrup separately to the maize?
In reply to Post #71
Mark in your original post (some months ago) you said to drain the maize prior to adding sugar , and sealing in a bucket. You described this as the dry method.
Do you still advocate that ,or are you now saying to leave the maize in the liquid it's boiled in , and allow it to ferment in the bucket wet, after adding the fructose and corn syrup ?
Mark in your original post (some months ago) you said to drain the maize prior to adding sugar , and sealing in a bucket. You described this as the dry method.
Do you still advocate that ,or are you now saying to leave the maize in the liquid it's boiled in , and allow it to ferment in the bucket wet, after adding the fructose and corn syrup ?
In reply to Post #74
Because the glucose (corn syrup) attaches itself to the fructose sugar, and stops it from crystallising. Thus it blends better than granulated fructose, and should not recrystallise in cold water. It makes it more water soluble.
For fermenting particles and getting the sugar right inside a nut or dry maize, they are better blended together.
Because the glucose (corn syrup) attaches itself to the fructose sugar, and stops it from crystallising. Thus it blends better than granulated fructose, and should not recrystallise in cold water. It makes it more water soluble.
For fermenting particles and getting the sugar right inside a nut or dry maize, they are better blended together.
In reply to Post #75
If you go back and read what I wrote mate, I gave two ways of doing it.
The normal longer winded way, in water... I also spoke about when not having enough time and wanting some done quickly, doing it dry on a radiator after boiling for a couple of days. Obviously the quick way is never going to be as good, and I never advocated it was either mate. The dry way was added on at the end of the post when time is not available.
You can ferment it that way by reducing the moisture and applying lots of heat.... Thus speeding it up.
If you go back and read what I wrote mate, I gave two ways of doing it.
The normal longer winded way, in water... I also spoke about when not having enough time and wanting some done quickly, doing it dry on a radiator after boiling for a couple of days. Obviously the quick way is never going to be as good, and I never advocated it was either mate. The dry way was added on at the end of the post when time is not available.
You can ferment it that way by reducing the moisture and applying lots of heat.... Thus speeding it up.
In reply to Post #73
You can freeze it, but IMO it's never as effective if you do.
You can freeze it, but IMO it's never as effective if you do.
In reply to Post #77
OK thanks 👍
OK thanks 👍
In reply to Post #78
Ok thanks was thinking about doing a large batch and bagging/freezing for spur of the moment trips 👍🏻
Michael
Ok thanks was thinking about doing a large batch and bagging/freezing for spur of the moment trips 👍🏻
Michael
Bloody good read guys. Thanks to all of those that shared their knowledge 
I've never fermented corn, always done this with groundbait. I've always liked using it before it starts to smell of vinegar. Fish go made for it at this stage 😁
I've never fermented corn, always done this with groundbait. I've always liked using it before it starts to smell of vinegar. Fish go made for it at this stage 😁
In reply to Post #77
I've just seen something called invert sugar syrup on Amazon mark, would that do a similar job as the corn syrup?
I've just seen something called invert sugar syrup on Amazon mark, would that do a similar job as the corn syrup?
In reply to Post #82
Can't see why not mate. It's still liquid glucose & fructose. Let me know how it goes with that please.
The price of the corn syrup has gone up massively on Amazon since I posted that link. You can get same stuff on eBay for far less.
Can't see why not mate. It's still liquid glucose & fructose. Let me know how it goes with that please.
The price of the corn syrup has gone up massively on Amazon since I posted that link. You can get same stuff on eBay for far less.