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In reply to Post #11
Thank you, I’ve always froze with the sugary water covering the tigers, you learn something new every day.
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In reply to Post #10
You're welcome. In that situation that is the next best way. Cook them fresh, freeze them like you are doing instantly after they cool, but with zero juice whatsoever.
Take them out of the freezer two or three days before you plan to fish. A very small amount of boiling water, mixed with as much brown sugar as you can get into the water. They will dehydrate ever so slightly in the freezer. They will then suck up that solution you put on them. Leave them somewhere warm, next to a radiator is best or in the sun. They will go sticky and sweat up, they will be more effective than just removing them from the freezer and using them.
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In reply to Post #9
That’s for the info, there’s a very fine line between fermentation and going rancid as you say.
I cook up a batch and then freeze them, I might not be getting the best out of the Rogers but I know there good to go when getting out of the freezer.
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In reply to Post #8
Quote… I’ve heard people leaving prepared tigers in a brine mix in a buckets and still good for months
Brine is a heavily salted solution. So yes then they will be preserved. Leave tigers in unsalted/preserved water and the water will stagnate, white spores will appear on the water which will soon turn green. This is the whole lot starting to properly turn. Leave them in that water and they will go off. Change the water, they will be fine. As with all particles it’s the un preserved water they are filled up with that goes off and turns the tigers themselves. That’s why I said at the end of the fermentation period start changing the water if you are not going to freeze them.
Piling salt into anything (brine) will stop first the fermentation, then the whole lot going rancid. But the spunk being spoken about in this thread is the first stage of that entire breakdown process. No natural sugars the tigers produce will preserve them. That’s why I posted here in the first place replying to those specific comments in post 3. The fermentation is the first stage of something actually breaking down. If you preserve them with salt before as you are alluding too, you stop that from even happening.
You can keep tigers until they float. That’s when they have turned totally rank. They stink so bad. After the spunk stage of the fermentation they are then past their best though in terms of effectiveness. At the peak of the fermentation, if you are not going to be using them, freeze them.
If you are not bothered about any fermentation, just pile salt in from the start. That’s a brine solution. But tigers and salt are not the one. You maybe preserving them, but you are also taking away so much of the best of the bait itself by stopping that initial breakdown process.. That’s up to you.
Once you master the process, it’s so simple to make small batches time relevant for when you actually need them for fishing.
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I’ve heard people leaving prepared tigers in a brine mix in a buckets and still good for months
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In reply to Post #5
Nope, when that alcohol smell comes they are past their best. When that nice sweet slime is there, that's when they are at their peak. When they are there, if you don't use them, freeze them
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Quote…. Once the tiger spunk and bubbles start to appear move them to a dark cool (like a garage) space and you'll be golden 👍 In effect they are being preserved by the natural sugars they produce.
That’s not correct Onslow. The spunk is very time specific. It is the peak of the ferment. It will last a few days and then as the first two posters correctly pointed out it will turn to alcohol and a sour smell. They will still catch, but they are past their best.
Once the spunk turns watery and smells of alcohol it’s best to change the water regularly. They will still work like a normal tiger will, but it’s not the same thing. For those few days at the peak of the ferment they are gold dust.
They certainly are not preserved.
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In reply to Post #2
I've seen people swear by leaving them to ferment until they get that alcoholic type smell so I'm not what to think now 
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Leave out to ferment, somewhere warmish and light.
Once the tiger spunk and bubbles start to appear move them to a dark cool (like a garage) space and you'll be golden 👍
In effect they are being preserved by the natural sugars they produce
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In reply to Post #2
this, I hear of people keeping them for a season in the slime they produce, I've never managed it, best to freeze them.
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In reply to Post #1
No, they start to stink after not very long. Freeze them
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If I keep them submerged in water in a sealed bucket will they last a while?
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Bait