I would very much like to hear any tips from anyone who has done this.
As far as I can see, the process is pretty straightforward:
- Make the mix;
Stuff the tubes;
Hang somewhere warmish for a couple of days to start the fermentation;
Hang somewhere airy & cool for a few weeks until dried.
- I’m assuming that flies (the few that might be around) simply won’t bother with these because the salt content renders them inedible – is that fair?
I’m in two minds about using saltpetre. I can get hold of the stuff, but one reason I want to make my own is to have control over the ingredients and I don’t really want to use this unless it is an essential. So, is it an essential?