It will increase the alcohol given off, and I'm not sure that is what drives the carp crazy for it....I 'think' it's the smell and taste of the maize as it starts to rot. More alcohol would actually inhibit this.Nobody has mentioned adding sugar to aid the fermentation. Is it necessary?
I see no reason that it wouldn't freeze successfully, though it might damage its quality as hookbait if you are having to cast a long way.Thanks Ron, I'll give it a go.
I tend to do particles in bulk these days, could you freeze it once it's ready or does that take away too much of the potency?:w
TIC, haven’t forgotten, it’s just that during the week after my post the hot dry weather produced a huge Diatom bloom at the lake which resulted in 6 Carp and a few Tench dying. As I’ve looked after and nurtured this water for 19 years now it hit me pretty hard. A few weeks, cooler weather, half a ton of limestone and a bit of rain later the water has cleared, the bottom has lost its slime, the zooplankton and snails are on the march and the fish have finished spawning (that could be the subject of another thread this year!). The whole place has stopped feeling ‘sick’.TIC, if Ron’s timescales are correct, I should be trying out the fermented variety next week sometime. I will let you know the results!