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https://www.ibottles.co.uk/wide-neck-natural-hdpe-jar.html?ps=MTY4PTU1NTYmMTQ0PTU0ODA=&gclid=CjwKCAjwiOCgBhAgEiwAjv5whC-J1r58vgqzu6a0Cmdy8DTAYDxzm0YCspbUtDOPc4qJEMWxbUK_5hoCQKwQAvD_BwE#168=5556&144=5480
Would these work for fermented maize ? Need some wide neck bottles. Too much hassle with coke bottles.
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In reply to Post #198
>>>>Does anyone have a view on how to create a bacterial ferment, the particles smell more cheesy than a yeast ferment where it is has more of an alcohol smell - please?<<<<
You don't ferment it, just boil it till its soft and stick it in a bucket of water, avoid fermentation by leaving the lid off so bacteria gets in and leave it to start rotting in the shade preferably. You will know when its done as it will blow your head off and neighbours will be asking if you have a dead cat in the garden. If I recall this is how they use it in the US but unboiled.
The smell is like N,Buytric acid so if you know what that smells like, you will know when its done. It can go a bit too far though and start smelling like sileage which is enough to make you vomit, when it has reached that stage, it is proper rotten and reeks to heaven high.
I used to fish it like this 70's and into the 80's. The only problem with it is if you handle it with your hands to throw in to bait up etc, you can never wash the stink out of them. These days it might not be so bad with scoops etc.
If you was to ferment it and let it go off, it would just go vinegary
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Does anyone have a view on how to create a bacterial ferment, the particles smell more cheesy than a yeast ferment where it is has more of an alcohol smell - please?
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In reply to Post #196
Great post, thanks for explaining 
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In reply to Post #195
Not quite, when any yeast starts fermenting sugars and producing alcohol this does make a more hostile environment for bacteria to reproduce so while not sterile does act as a preservative, just think about some historic beer styles that are brewed to a higher ABV so they kept for longer (others used more hops which acted as a natural preservative, e.g IPA’s). All yeast can only keep fermenting up to a certain ABV (remember alcohol is it’s waste product), and this is dependant on the particular strain of yeast. For example those used for making those kit ‘spirit’ type drinks can tolerate up to 20%+, others, wild or otherwise, only maybe 6 or 7%. Of course if there insufficient sugar to reach this limit, the yeast runs out of food and fermentation of course stops, the result being something with no sweetness, as there’s no sugar left.
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This is perhaps more of a question than an answer but iirc if you have a lot of available sugar for the wild yeasts to feed on, the resulting alcohol content would rise enough to create a sterile environment which would halt any further fermentation? I know loads of you use the hefty sugar route but imo the best results are gained after using wet but not submerged broken cooked maize, add a small amount sugar to kick start a ferment and use between 48-60hrs..Has always been my most successful
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There seems to be a little bit of unwarranted mystery around fermenting particles, assuming we’re talking about yeast here and not bacteria.
If you dissolve some sugar in water and leave it open to the air for a while (then cover it or don’t), and keep it at a constant room temp, preferably in the dark, the sugar will be fermented by yeast. There’s yeast floating around in the air everywhere, some will end up in the water, chow down on the sugar, convert it to alcohol and carbon dioxide, and multiply …this is how booze and bread have been made for a few thousand years.
So all you need is sugar and yeast (monosaccharides being the easiest for yeast to eat).
When you boil your particles you’ll kill any yeast already present, so leave it open to the air for a while, cover and wait. Or for guaranteed quick results, just add some bakers yeast and it’ll be fermenting in minutes, it really is that simple.
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In reply to Post #191
Mine was all Mixed/dissolved there wasn't any residue settled it all seems to have soaked up nicely..
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In reply to Post #191
I have just started a new batch as well.. The vinegar smell didn't seem to put the fish off at all and the bait/water wasn't sweet, but I still don't know if that is part of the process..
We need our resident expert to come back and give us advice @TCarper
🙂
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In reply to Post #190
I'm glad it's not just me this didn't work for.
I tried it, left it for 6 days sitting directly on a window ledge indoors where the sun beamed on it continuously, the bucket on the outside was warm/hot to the touch during the times of sunlight, of which I then transferred it to an airing cupboard.
Upon opening the bucket all that had happened was the heavy corn syrup/fructose combo had sunk to the bottom pushing the water to the top. I didn't have any sour smell though, which was handy, as I didn't open the bucket up until I got to the lake, so would have been gutted had this 'ruined'.
It's funny that this thread has popped up today, as I'm going to try a second batch tonight, but this time I'm draining the water and going straight in with the CS/F combo liquid, in hope this will work and speed up the process.
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In reply to Post #189
It was really warm most of the time and the last
3 days it was roasting in my car
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In reply to Post #188
Where was it kept it needs warmth
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I made up some maize (the same as the recipe( and left it for 8 days
it was still still just sitting in the water but I wouldn't say it was fermented..
It smelt vinigery and didn't taste very sweet at all, although I mixed it with hemp and corn once I got to the lake and it didn't put the fish off..
What I wondered is, should it still be sweet and should I have left it for longer, or is the vinigar smell a sign it was going off or is that a part of the process?
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Do you distill the liquid and drink it? Or just drink it 😂😂
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In reply to Post #185
I don't know but would that stop the fermentation of the maze
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Bait