The corn fishing brewing method and formula are as follows:
1. Soak the corn kernels in white wine.
Pour the corn kernels into the basin, and then pour in water until it is nine-tenths full. The water level must exceed the corn kernels. Insert your hands into the bottom of the basin, stir a few times, and remove any corn kernels floating on the water surface. Repeat this operation several times until corn kernels no longer float on the water surface.
Rub the corn, wash the corn in the basin, then put the corn into the pot, pour water, the water surface exceeds the corn kernels by 4 to 5 cm, bring to a boil over high heat, be careful not to over stir-fry during the period. Let the corn paste sit at the bottom of the pot, wait until the water boils, use a strainer to remove the corn kernels, and put them into a sealable container.
When the temperature of the corn kernels drops and becomes warm, pour honey, salt, and monosodium glutamate into a container in a certain proportion. After stirring repeatedly, stir as evenly as possible. Then pour the white wine into the container, just enough to cover the corn, then seal it in a cool place and leave it for about 3 months before it can be used.
This kind of soaked corn kernels has a sweet aroma, a strong wine aroma, and a long-lasting flavor. It is very effective for making nests and making fishing bait. It is good for use in spring, summer, and autumn. effect.
The ratio of corn brewing is 2 pounds of corn, 400ml of white wine, 3 to 5 spoons of honey, 2 spoons of salt, and 2 spoons of MSG. If you use a lot of corn, just add it in proportion.
2. Fermented distiller’s grains.
The first step is also to wash the corn and remove the bad corn kernels. The difference lies in the next steps. The cycle of fermenting corn is relatively long, so the quantity made each time is not small, usually at least 5 pounds of corn.
Put the washed corn kernels into a large basin, and then pour water into the basin until the water surface exceeds the corn kernels by 2 to 3 cm. The soaking time is variable, depending on how much the corn kernels can expand after soaking. It can last as long as 2 to 3 days or as long as 3 to 5 days.
Be sure to drain the water from the soaked corn and set it aside for later use. Find a jar for pickles and clean it to avoid any oil stains. Dry the jar in the shade without leaving any water. Pour one-third of the drained corn kernels into the jar.
Then spread the distiller's grains on the corn kernels, the amount is about the size of two quail eggs, then pour the remaining corn kernels into the jar, cover the lid, and seal the lid with water.
If you can’t find distiller’s grains, you can also use sweet yeast powder. For 5 to 8 pounds of fermented corn, use about 8g of sweet yeast powder, but be sure to put one-third of the corn kernels first, and then add distiller’s yeast or Sweet koji powder, and then pour the remaining corn. Otherwise, the corn above the jar will ferment and the corn below may go bad.
Fermented corn, if it is cooked corn kernels, only needs to be fermented for 2 weeks, that is, about 15 days, before it can be successfully fermented. However, the cooked fermented corn has a winey and sweet taste, which is good for carp, but the effect is very average for grass carp, herring, etc.
After the fermentation of soaked raw corn is successful, it will have a strong wine aroma and sweet and sour taste, just like the smell of rice wine that has gone bad, but it is not a strong odor. It can be compared with commercially packaged grains. flavor type.
Fermented corn has high requirements on the fermentation environment. If the corn kernels placed in the jar are not drained, or the jar is not sealed, they will deteriorate and become rotten within a week. Relatively speaking, corn kernels soaked in white wine are simpler and more suitable for novices.