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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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In reply to Post #137
Cheers mark. I have aquariums and use an r/o unit for those so nice pure water isn't an issue. Also there's chloramine used in my water supply so standing the water won't help with that. I'll have to give it a go I think
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In reply to Post #136
No, it's also un-sulphured molasses and EM-1 Pro. You can make it without the EM-1, but it 100% helps to speed things up. EM-1 is dormant microorganisms. By fermenting with un-sulphured molasses & de chlorinated water, they come to life and start to multiply. Lactic acid & yeast are formed, then bacterias break down the corn. What you are left with is CSL. EM-1 is meant for agricultural uses, EM Pro is the human grade version. I was advised to just use standard EM-1, but I've always gone for the human grade version.
No Junglist, you don't boil it, that will kill it. Gentle heat. To reduce it, for us it goes into the bottom of our bait drier with the lid off. Gentle warmth is all that is needed. An airing cupboard or similar gentle warmth will do the same.
When you make it yourself, you can have it far more active than anything you can buy.
To de chlorinate tap water, just leave a bucket of tap water to the air for 24 hours first, it will all evaporate. Or if you can't be bothered use very cheap large bottled water. It's just very important there is nothing in there to stop fermentation. Chlorine in the water, or sulphur in the molasses. Both will stop the fermentation from happening.
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In reply to Post #132
Do you add anything to get the process going mark? Or is it just maize water and warmth?
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In reply to Post #132
Nice one Mark
Is it then a just a case of putting the CSL liquid to simmer to reduce it to a more concentrated liquid?
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In reply to Post #133
Bit of a kipper she was ...... 
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In reply to Post #129
Bloody well done Wayne 
Chuffed for you
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In reply to Post #128
That's how corn steep liquor is made. Yeah, already the insides of the kernels are starting to break down after two weeks. Within a few more weeks it will only be skin left.
By the time that's all reduced it will produce around 10L of supersonic CSL.
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In reply to Post #130
Big fish week all round Kev........not quite as big as yours but for the UK that's gonna take some beating
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In reply to Post #129
Well done Wayne  
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In reply to Post #128
After only my 4th session on a new no publicity lake I have Just had a new UK PB at 55lb 8oz, SHR with a S2 curry CC and a handful of S2T chops........buzzing and cheers mark
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In reply to Post #127
Is that maize fermented to such an extent its just liquid?
Must smell fruity!!!!
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