We are completely up to date with all orders to our website, right up until midday today. Everything went out yesterday, or today for the bank holiday weekend.
The shops have loads of stock. Soon you will be able to purchase all of our hook baits in each individual shop. The whole range pretty much. In the near future we will be stocking even more selected shops. Yateley Angling Centre will be first (If they still want them).
Forum member Ian, best of 4 in a few hours, 32+, Fizz S2
Forum member Alan. GPB2 over DNA Bug
Forum member Dean. Tutti S2 & ScopexPineapple S2
The shops have loads of stock. Soon you will be able to purchase all of our hook baits in each individual shop. The whole range pretty much. In the near future we will be stocking even more selected shops. Yateley Angling Centre will be first (If they still want them).
Forum member Ian, best of 4 in a few hours, 32+, Fizz S2
Forum member Alan. GPB2 over DNA Bug
Forum member Dean. Tutti S2 & ScopexPineapple S2
Well done Mark
Karl with two more 30's. Curry S2 over DNA S7
Jacko again. PPPP-S2 over Nutcracker.
Forum member Andy, ScopexPineapple S2 over K2
Forum member Greg, TC1 in a bag of pellet.
Karl with two more 30's. Curry S2 over DNA S7
Jacko again. PPPP-S2 over Nutcracker.
Forum member Andy, ScopexPineapple S2 over K2
Forum member Greg, TC1 in a bag of pellet.
Two weeks into a six week ferment. It's sitting in front of that air conditioning unit for good reason, blowing heat onto that sealed bucket 24/7. Microorganisms & yeast at work. In three-four weeks time, there will only be the skin & some pulp of those kernels left. The liquid will be dark golden & bubbling like a witches cauldron.
It's so active, if you put the completed reduced liquid into a bottle with a screwed up lid, it violently blows the caps clean off the threads without burp holes within the hour. Even in the fridge it blows right up.
It's not for sale before anyone messages asking. It goes into the hook baits.
It's so active, if you put the completed reduced liquid into a bottle with a screwed up lid, it violently blows the caps clean off the threads without burp holes within the hour. Even in the fridge it blows right up.
It's not for sale before anyone messages asking. It goes into the hook baits.
In reply to Post #127
Is that maize fermented to such an extent its just liquid?
Must smell fruity!!!!
Is that maize fermented to such an extent its just liquid?
Must smell fruity!!!!
In reply to Post #128
After only my 4th session on a new no publicity lake I have Just had a new UK PB at 55lb 8oz, SHR with a S2 curry CC and a handful of S2T chops........buzzing and cheers mark
After only my 4th session on a new no publicity lake I have Just had a new UK PB at 55lb 8oz, SHR with a S2 curry CC and a handful of S2T chops........buzzing and cheers mark
In reply to Post #129
Well done Wayne
Well done Wayne
In reply to Post #130
Big fish week all round Kev........not quite as big as yours but for the UK that's gonna take some beating
Big fish week all round Kev........not quite as big as yours but for the UK that's gonna take some beating
In reply to Post #128
That's how corn steep liquor is made. Yeah, already the insides of the kernels are starting to break down after two weeks. Within a few more weeks it will only be skin left.
By the time that's all reduced it will produce around 10L of supersonic CSL.
That's how corn steep liquor is made. Yeah, already the insides of the kernels are starting to break down after two weeks. Within a few more weeks it will only be skin left.
By the time that's all reduced it will produce around 10L of supersonic CSL.
In reply to Post #129
Bloody well done Wayne
Chuffed for you
Bloody well done Wayne
Chuffed for you
In reply to Post #133
Bit of a kipper she was ......
Bit of a kipper she was ......
In reply to Post #132
Nice one Mark
Is it then a just a case of putting the CSL liquid to simmer to reduce it to a more concentrated liquid?
Nice one Mark
Is it then a just a case of putting the CSL liquid to simmer to reduce it to a more concentrated liquid?
In reply to Post #132
Do you add anything to get the process going mark? Or is it just maize water and warmth?
Do you add anything to get the process going mark? Or is it just maize water and warmth?
In reply to Post #136
No, it's also un-sulphured molasses and EM-1 Pro. You can make it without the EM-1, but it 100% helps to speed things up. EM-1 is dormant microorganisms. By fermenting with un-sulphured molasses & de chlorinated water, they come to life and start to multiply. Lactic acid & yeast are formed, then bacterias break down the corn. What you are left with is CSL. EM-1 is meant for agricultural uses, EM Pro is the human grade version. I was advised to just use standard EM-1, but I've always gone for the human grade version.
No Junglist, you don't boil it, that will kill it. Gentle heat. To reduce it, for us it goes into the bottom of our bait drier with the lid off. Gentle warmth is all that is needed. An airing cupboard or similar gentle warmth will do the same.
When you make it yourself, you can have it far more active than anything you can buy.
To de chlorinate tap water, just leave a bucket of tap water to the air for 24 hours first, it will all evaporate. Or if you can't be bothered use very cheap large bottled water. It's just very important there is nothing in there to stop fermentation. Chlorine in the water, or sulphur in the molasses. Both will stop the fermentation from happening.
No, it's also un-sulphured molasses and EM-1 Pro. You can make it without the EM-1, but it 100% helps to speed things up. EM-1 is dormant microorganisms. By fermenting with un-sulphured molasses & de chlorinated water, they come to life and start to multiply. Lactic acid & yeast are formed, then bacterias break down the corn. What you are left with is CSL. EM-1 is meant for agricultural uses, EM Pro is the human grade version. I was advised to just use standard EM-1, but I've always gone for the human grade version.
No Junglist, you don't boil it, that will kill it. Gentle heat. To reduce it, for us it goes into the bottom of our bait drier with the lid off. Gentle warmth is all that is needed. An airing cupboard or similar gentle warmth will do the same.
When you make it yourself, you can have it far more active than anything you can buy.
To de chlorinate tap water, just leave a bucket of tap water to the air for 24 hours first, it will all evaporate. Or if you can't be bothered use very cheap large bottled water. It's just very important there is nothing in there to stop fermentation. Chlorine in the water, or sulphur in the molasses. Both will stop the fermentation from happening.
In reply to Post #137
Cheers mark. I have aquariums and use an r/o unit for those so nice pure water isn't an issue. Also there's chloramine used in my water supply so standing the water won't help with that. I'll have to give it a go I think
Cheers mark. I have aquariums and use an r/o unit for those so nice pure water isn't an issue. Also there's chloramine used in my water supply so standing the water won't help with that. I'll have to give it a go I think
In reply to Post #138
You're welcome. Make certain you put a burp hole in the top of the bucket so that it can breathe, or it will blow up
You'll know when it's ready... All you will be left with is skin and mainly pulp. Strain it all and keep it in bottles with burp holes in the caps. It will become a much more golden colour.
You're welcome. Make certain you put a burp hole in the top of the bucket so that it can breathe, or it will blow up
You'll know when it's ready... All you will be left with is skin and mainly pulp. Strain it all and keep it in bottles with burp holes in the caps. It will become a much more golden colour.