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Fermentation Processes

J

Jon Whelan

Senior Member
Some fish seem especially naturally attracted to fermentation processes & these can be utilised in bait to produce sugars, alcohols & 'side effects'. The curing/predigestion of such baits that produce easy to absorb, simple sugars like glucose, make energy source absorption in the gut faster & more efficient.

I acknowledge that fermentation of bait can be contentious amongst some, but has anyone employed this to their barbel catching advantage?

Many thanks, Jon
 
Jon, a friend of mine adds yeast to his boilie mix and sites the boilies on the radiator for a few days to start the process, he has had some success this season with Barbel.

I would disagree that fermentation creates sugars though, the yeast feed on the sugars and produce alcohol or ethyl components...........
 
Ian Crook said:
Jon, a friend of mine adds yeast to his boilie mix and sites the boilies on the radiator for a few days to start the process, he has had some success this season with Barbel.

I would disagree that fermentation creates sugars though, the yeast feed on the sugars and produce alcohol or ethyl components...........
Click to expand...



Excellent Crooky, drunken barbel......

What day is it?


As ever


Hugo
 
Fermentation

A drunken fish - the fishes defences might be a little lower & two hours later an insatiable appetite for a kebab might ensue...:eek:

Back to the subject in hand. Fair comment on the conversion of glucose by yeast to alcohol/ethyl products but conversely there will be the concurrent conversion of disaccharides/starch by bacterial enzymes to simple sugars too. If fermentation is greater than sugar production, simply add natural forms of sugar before or during the process.

Some add CSL to post boiled baits, cooling to about 20C so adding natural bacterial enzymes, so furthering fermentation & the consequential predigestion of macro molecules into simpler forms. These are simpler nutritional forms, be it monosaccharides, amino acids, peptides, etc; their very nature leaching a more diverse nutritive profile in to the water & upon ingestion being easer for the fish to digest & assimilate.

I have heard of the addition of yeast to baits prior to boiling. Yeast is a fairly temperature hardy organism. A consideration would be to soak the made boilie in CSL & then similarly ferment somewhere warm for a few days.

Cheers, Jon
 
tiger nuts provide a real powerful smelling juice if fermented in their own cooking juice for a week or two....j.w
 
Does hemp that's gone off count? If so yes I can confirm that it still works. Richard I was thinking of another Chef but our Jon does seem to be doing some weird potions.

Conrad
 
Good point John but I only ferment mine for 2-3 days at room temp. Interesting tho that you've had results from this time period.

Conrad I have used hemp that has slightly gone off, but only if its a couple of days fermentation mind.

For info, bioactive fermentation is a close call between feeling sticky & smell slightly sickly as sugar & alcohols are produced as opposed to rancid.

Cheers, Jon
 
Jon, i have had good results from it after leaving it soaking for a month at room temp mate but i couldnt stand the heady aroma once i whacked the lid off...j.w
 
That's a classic John & again very interesting. Its a difficult call as to how far one can take fermentation of different baits - hence putting up this thread for a consensus. There's not a lot in the archives neither.

Cheers, Jon
 
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