Scotfins
|
Stabilised CSLAnyone got a good rough guidelines for sugar and yeast levels to add to 'stabilised CSL' to make it become 'live' and ferment.............or an unstabilised source, ie frozen..
|
Scotfins
|
Any ideas guys....any baitmakers?????
|
Mac
|
I'm sure Mr Moo wll be able to help mate, but at the moment he is very very busy 
|
Scotfins
|
Got there before ya. Asked him already mate on another Forum via pm........I'll maybe give him a bell.... 
|
snobber
|
I think thats the idea of adding the liquid, as it is part fermented.
Add a glug to the CSL give it a good shake to coat all and leave for a couple of days.
Alternatively glug with molasses in the same way
|
|
|
