I got lucky last weekend with some soured chicken scratch that had been brewing since August. I started three more 3 gallon buckets last Tuesday. It already has swollen and has a very distinct odor. Not as powerful as the original, but still has a smell.
How long should I allow this to ferment, obviously the longer the better? I would like to use some on Sunday. Does anybody know of any dangers to the fish after such short "cooking"? I only soaked in water.
A little bit from the first bucket will get it cooking good.
I have used enough over the years for some Nebraska farm to send his kid to college on my business alone.
I don't like that gag a buzzard off a gut wagon smell. If it is musty with a slight sour smell it should be good to go.
In the summer heat a half cup of sugar and a big spoon full of bread yeast will have a bucket working well enough in five days.
A cat fish sense of smell in millions of time greater than a blood hound. It does not take much to attract them.
I do not use the range cubes, they work, in fact they probably add enough more smell to get cats from other lakes coming to your lake. I have buckets 6 months old or older, keep it brewing all the time, just keep the water lever just above the grain for long term brewing.