 Specialized Hook Baits - Catch Reports Jan 2026
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73,862 views
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Parky at the Hants Manor. OG S2, biggest 41+
FishOn Ricci, big Welly common, ScopexPineapple S2 over shops fermented particle
Harvey, chunk, Hutchie S2
Forum member Greg, TC1
Leo, Fizz S2
Forum member Darren, Tutti S2
Jacko, PPPP S2
Richie, Curry S2
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In reply to Post #142
For each 1kg of cracked maize...
2 litres of pure water with zero chlorine
400ml of pure un-sulphured molasses
300ml of pre-activated EM-1 or EM Pro
Stir it every couple of days. Nah the daytime & nighttime temps in the UK vary to much, just leave in it indoors constantly at room temp. It will just take a few days longer. Stable temps are much better.
CSL is essentially a corn hydro. You are hydrolysing the maize. The molasses is the food for the friendly bacteria in the EM to feed and multiply. When the bacterias food is all used up, the activity will stop. By adding more food, you can keep the activity going pretty much forever.
To activate the EM, you want 40ml molasses, 40ml EM-1 or EM Pro. Get a 1 litre bottle of mineral water and pour into a pan. Heat until just warm, not to hot. Pour the molasses & EM into the empty bottle, then fill the bottle right to the brim with the warmed water. No air. Burb it everyday. In three days that will be active and ready to use. You can make it without pre-activating the EM-1/Pro... But I find it gives better results by pre-activating it.
To make without pre-activating the EM, just add 30ml of EM to each one litre of water used.
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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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