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hutch

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hutch last won the day on April 3

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About hutch

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  • Birthday 13/02/1976

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    Lancaster

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  1. Making a bait is about balance, ings are mainly broken down into non soluble, soluble and semi soluble. You can usually make a bait between 15-20% soluble, as the water works it way into the boilie all the good stuff from your liquids and soluble ings is push out into the water and that is what will trigger the carp to investigate, the rest come into play when the bait is eaten. The key is balance if you aim for around 35-40% protien content is a general mark most people work to.
  2. So first up work out your liquids and powders seperately, if i am looking at doing a recipe i will work quantities out based on 1 kilo of powdered mix. Looking at the above powders 200g fishmeal is good you can go to 300g if you wanted, the Krill maybe to high depending on how good the krill meal is, as Nick alluded to it can make the bait float if to much is added (some shrimp meals can have the same effect), Semo, Chickpea & Maize are all doing the same job pretty much. There is not much in the way of soluble ingredients in there look at CSCP 90 if your building a fishmeal most com
  3. To be fair most pop ups on the market are designed not to be ingestied (its in the small print usually), technically they have probably detected the fact that your bait is attached to something eg. your rig before working out the bait has a cork ball in it.
  4. Depends what it is you want to know ? There is plenty of information out there in various forums, bait groups on social media and podcasts. I wouldnt spend £110 on anything like that IMO.
  5. Just out of interest mate what were you looking for from the answers to your question. e.g. Commons coming out on certain moon phases ?
  6. Just to turn this one on its head its been the Mirrors on my water and non of the bigger commons have been out so far.
  7. hutch

    March Catch Reports

    Had this one on my first trip since we were allowed to night fish again
  8. hutch

    Captures

  9. Those swivels look a bit large for hookring swivels, are you using floss and a fine baiting needle to thread the baits on or are you just pushing them on to the swivel ? The baits are designed for use just out of the bag, i dont use sticky baits but if remember correctly there are a touch on the soft side (not a bad thing i prefer a softer bait), but if your mounting on a swivel/bait screw might be worth looking at the accompanying hard hookbaits that match.
  10. A Trakker NXG Deluxe Rucksack has just landed, just need to reshuffle my gear into it now.
  11. You can use EO as long as it is 100% pure, H & B is a good spot to pick them up nomally.
  12. Another fan of the tungsten loaded semi stiff, if i have to use a braid for say like a PVA bag Kryston Super Nova (I still have the original).
  13. The lads on my lake have used them for quite some time, the fish that were stocked a couple years ago were feed these at the farm they came from. I really like the look of the Master pellets the profile stacks up pretty well for all year round use.
  14. Something like this would more than likely put some fish on the bank 350g LT94 250g CLO 100g CPSP 90 100g Acid Caesin 80g Lactalbumin 20g Kelp Pop down the supermarket and grab a bag of fine semolina and add it at 100g will give you a kilo, I suggest you mix it up and just try mixing a 1 egg mix first to make sure it binds ok. Just remember to post any fish in the Catch Report thread.
  15. Looking at the description posted on here its protein profile will come from Pea Protein Isolate (PP and is used in the aquatic industry as a fishmeal replacement) combined with the refined milks which when used in combination (acid & rennet caesin produce a good profile when combined maybe even in conjunction with wpc80), the yeast willmore than likely be Brocacel (digestion aid) or i know some people that are utilising high Nucleotide Yeast (more solubility and amino profile). The cheese smell could be a good quality cheese powder (normally blue cheese powder) which was a in the origin
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