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Forum member Ryan. 40+ & mid 30 from Ashbury. Fizz S2
Ryan, Walthamstow 2, Fizz S2
Ryan, Theale Island, Fizz S2
Forum member Ian, Fizz S2
Forum member Kye with some ancient stunners, Fizz S2
Kenny, S4. In future these will be known as Chocolate S2 in the shops. That's what they are really.
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In reply to Post #150
It's completely up to you if you use fillets, or the whole fish mate. Just strain the bones out afterwards.
You will be able to hydro it yourself Ian, whatever it is.
The Ming-GPB2 which we make for the TackleBox contain the Mackerel/Sardine hydro.
Our website was removed last night. The shops will all have our entire range very soon. Anyone who is desperate over the next couple of weeks for anything, WhatsApp message us. We still have some stock, just low of everything now. If we can help you we will.
Darren, the big linear from Welly. Still 44+ @ 50+ years old. Another of the most famous fish in the UK that had been caught so many endless times on our hook baits. Fizz S2
James, one of the beautiful Dinton White Swan big commons that rarely visits the bank. GPB1.
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In reply to Post #149
Ooh that's interesting. There's a particular fish I'd like to hydro that's never been done before ,or at least not for sale
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In reply to Post #149
Looking forward to reading this. The best hydro I've ever seen was a mackerel one which was the whole fish including guts. The smell was off the scale.
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Following on from how to make ultra active CSL. When I get a chance over the next week, I will write out how to make two homemade hydros. This one is a bit more involved and will take far longer to explain. Liver (Beef/Chicken), and also fish. (Sardine/Mackerel). Both will far exceed anything that you can buy off the shelf from any bait firm. First you will make a bacteria culture. This will take you a week. Once made, this will last you for around 18 months... This will then allow you to hydrolyse absolutely anything you want. I'll show you how to make the best liver & fish hydro that you could imagine.
Well done all of you below.
Forum member Mark. First fish from a new water. Lovely Mark. Fizz S2
Chris, brace at the Woolpack. 'Freya' @ 47+ & a very rarely banked 'Guest' common. Single hook baits, 16mm balanced GPB1
Roy, first two from a new water. Both 35+. OG S2
Andy, 39+. I caught my first 20+ common from this lake 40 years ago when it was 'Rushes'. GPB2.
Forum member Andy. 3 x 30's in a day. Fizz S2
Jacko, new water, same results, Johnson Ross PPPP-S2 (Peach/Pineapple/Plum/Pepper EO)
James, Dinton White Swan. Curry-GPB1
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Whilst we are showing some 'stuff'.... Who saw a green house for 'growing' carp drugs before? 
This one is just set up & not in use yet. No power running to it yet. It's storing a few empty bottles which I mix our liquids up in for now. Another will go next to it. In a week, they will be full to the brim 24/7 with hook baits. They hold up to 30kg on each open wire shelf.
We now have two bases, three new separate storage areas. Our website is going very soon indeed, as mentioned a month ago on here. After which we will only be selling through the shops, no longer direct. We can concentrate on just making the stuff. This will give us the chance to be a bit more forthcoming on social media going forwards. For so long now, we can't make the stuff fast enough to suit the increasing demand. Which often means not physically being able to post on the other forms of social media whatsoever for fear of making it any busier. Like this year so far. I will have so much more time soon. We will be able to show a lot more of what we actually do going forwards now.
Our production is about to multiply substantially.
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A bit more important information for you Ray & Ian if you are going to make some yourself. That's another bottle of activated EM Pro sitting on top of that industrial bucket brewing. The bucket itself is nothing like a carp bucket. It has five rubber ridge seals on it that the lid snaps down onto. You literally have to stand astride the bucket with four fingers in those grips to remove those lids. You really want a vessel that seals well & is very sturdy/air tight. When they make it commercially it's made in air tight vats. You only want to add it to a bucket with a burp hole once it's actually bubbling and active. Until then you want it completely air tight, so no burp hole for the first two/three weeks. I just switch lids to one with a small hole in.
If you want to kill the activity for ease of storage, boil it at the end which will kill all the probiotics/bacteria. It will eventually die anyway when the food (sugar) runs out. The activity is the friendly bacterias creating carbon dioxide as it munches/pre digests the maize & sugars. Sounds more sexy than it actually is in reality. All you really need to do is turn that maize into liquid, once the bacteria has done that, it's job is really done IMO.
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In reply to Post #145
You're welcome.
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In reply to Post #143
Thats a great bit of information. I will be making some of this in the coming weeks.
Thanks.
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Parky at the Hants Manor. OG S2, biggest 41+
FishOn Ricci, big Welly common, ScopexPineapple S2 over shops fermented particle
Harvey, chunk, Hutchie S2
Forum member Greg, TC1
Leo, Fizz S2
Forum member Darren, Tutti S2
Jacko, PPPP S2
Richie, Curry S2
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In reply to Post #142
For each 1kg of cracked maize...
2 litres of pure water with zero chlorine
400ml of pure un-sulphured molasses
300ml of pre-activated EM-1 or EM Pro
Stir it every couple of days. Nah the daytime & nighttime temps in the UK vary to much, just leave in it indoors constantly at room temp. It will just take a few days longer. Stable temps are much better.
CSL is essentially a corn hydro. You are hydrolysing the maize. The molasses is the food for the friendly bacteria in the EM to feed and multiply. When the bacterias food is all used up, the activity will stop. By adding more food, you can keep the activity going pretty much forever.
To activate the EM, you want 40ml molasses, 40ml EM-1 or EM Pro. Get a 1 litre bottle of mineral water and pour into a pan. Heat until just warm, not to hot. Pour the molasses & EM into the empty bottle, then fill the bottle right to the brim with the warmed water. No air. Burb it everyday. In three days that will be active and ready to use. You can make it without pre-activating the EM-1/Pro... But I find it gives better results by pre-activating it.
To make without pre-activating the EM, just add 30ml of EM to each one litre of water used.
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In reply to Post #137
Hi there, how much EM-1 and un-sulphured molasses would you put in say a litre of water and could you leave it in the sunshine to warm it up.
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In reply to Post #140
It works very well with other stuff too. 
The probiotics also produce a lot of beneficial by products, when they really get to work. Different amino acids & the like.
Fermentation is king.
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In reply to Post #139
Will do! I'm thinking the process may work with some other fermentable things too, to make some interesting things to try out
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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.
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