Jump to content
Slate Blackcurrant Watermelon Strawberry Orange Banana Apple Emerald Chocolate Marble
Slate Blackcurrant Watermelon Strawberry Orange Banana Apple Emerald Chocolate Marble

hutch

Member
  • Content count

    1,308
  • Joined

  • Last visited

  • Days Won

    10

hutch last won the day on September 20 2017

hutch had the most liked content!

About hutch

  • Rank
    Senior Member
  • Birthday 13/02/1976

Profile Information

  • Gender
    Male
  • Location
    Lancaster

Recent Profile Visitors

2,405 profile views
  1. Adjustable zig rig length?

    When you think about it that makes sense as if the fish are below they will see the black against the white light, and white against the darker light when above, but we all know carp fishing isn't that black & white
  2. Adjustable zig rig length?

    Nige is the man when it comes to zigs, but for me you can't beat the fox zig alinga's, most productive combo's have been black foam with either a black or yellow alinga. I soak my foam in CC Moore's natural blend but that is no longer available, they do seem to prefer sweeter liquids if your looking to dip or foam in anything.
  3. Adjustable zig rig length?

    I usually use a foam nugget wrapped around the stem at the top of the float and just nick the hook into it, seems to do the trick for me, although im still learning my trade when it comes to zigs.
  4. Thought for the day. Shelf lifes

    Apologies that link appears to be broken unless you copy and paste it directly into a new tab or browser window and it is to late to edit the post. If anyone does want the pdf i can send them a direct link
  5. Thought for the day. Shelf lifes

    As one angler I doubt you would cause fish to go belly up so you would never see an issue, the issues highlighted are based around the long term use of preserved shelf life's on the aquatic environment of a water and also long term effects on the fish that are constantly exposed to preserved food. Alot of the big companies process for making ready mades has altered, I think Nash reduce the amount of the ingredients that cause the bait to go off then put them through some form of advanced drying process to achieve the shelf life status. But alot of places are still going down the Potassium Sorbate based route using excess quantities to preserve longer. Th other question about shelf life's, is down to the place you buy them from, how long has that bag been sat on the shelf, there are people that have known boilies to be sat in tackle shops for years, for me even a shelf life has a shelf life if you see what i mean
  6. Thought for the day. Shelf lifes

    I will leave these here, a link for the German paper that was done in 2008 if anyone is interested and the views from a very well known angler that has spent many years in and around the bait industry Acute toxicity of preservative chemicals in organic baits used in carp, Cyprinus carpio, recreational fishing Also knowing one of Nick's previous places of employment that handle several large bait firms contracts im sure he has seen some of the processes first hand. As for me I don't trust anyone of the big players in the bait making industry the big boys are constantly coming up with gimmicks to extract our money
  7. Haiths Robin Gold

    If your using it at low levels (which some believe it is better used at) you can pick up pouches in ALDI for £3 Kelp has the added benefit that it opens the bait up as well as supplying a good vitamin profile, but from the profile side of things they offer the same benefits to a bait
  8. Haiths Robin Gold

    Not surprised it was a stiff mix with 150g of Whey Gel and Egg Albumen in it. The kelp and the spirulina are feeding the same need if you see where I'm coming from sp I would guess the bait would work the same if either one is removed on a nutritional level although the removing the spirulina would lose the green colouration. The rest BC has covered already
  9. Mainlines latest offering The Link

    To many variables to give a definitive answer without knowing the make up of each bait. What we smell means nothing there will be something within the attractor profiles of each mix be that liquid, additive, ingredient or even reaction/active bait like the experiments detailed in the amino's thread.
  10. Mainlines latest offering The Link

    No concrete answer to this one without knowing the composition of each bait, there is a chance there is an element in one that the fish are seeking out maybe something that is lacking in there natural environment or the place has just been filled in with it and the fish just are feeding by recognition. Personally I don't think the maple will have anything to do with it as flavours play little part in the attraction process other than opening anglers wallets, but some are made up using fenugreek oleoresin as we we know that's one of the spices carp seem to take a liking to.
  11. Whoohoo!!😀😉😀

    Nice one smufter
  12. Enzymes.

    Looks like a winner to me BC
  13. Supermarket Flavours

    CM might be a better person for dry to wet weight ratios, Im like you mate i never bother.
  14. Supermarket Flavours

    Revised thinking has lead me to compare it more to the volume of liquid you would add if using liquid egg replacer to a normal boilie mix, as this is normally nearer to the volume of water you would add to a kilo of particle. So going off the fact it takes roughly a litre of liquid egg to make a kilo of mix to which you would add around 3-5ml of flavour. So I would say 3-5ml per litre of water depending on the flavour. Reading that back think i've lost myself
  15. Supermarket Flavours

    I see where your going Vic, trying to think of reason weather it would or wouldn't. A lot would depend on the flavour and its base, most are propylene glycol based which has a boiling point well above water temp so it shouldn't boil off. If left the particles are left to stand in the same water after being boiled i would have thought they would draw some of the flavoured water back in. As for levels I ve got some crazy calculation going around in my head based upon, you would normally add say 5ml to the liquid volume of eggs, so converting that to the volume of water you originally add to the particles. Although theory and no practice Im afraid on this one though mate
×