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hutch

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Everything posted by hutch

  1. Cheers for the heads up Nige, Looks a good day but I'm in Manchester all weekend. A lot of friends from my club water are part of the syndicate on Keer and seem to be doing pretty well. For anyone thinking of going up to have a look Alex has done mountains of work up there. For me I don't get enough angling time to justify the syndicate money, but some of the fish look amazing.
  2. I haven't used the tables, 14mm sausage on a 16mm table will give you dumbells, the size of the nozzle is generally a fraction smaller than the table size to get round baits. Could you not roll out a 16mm sausage with the rolling table, then try rolling the sausage just a little more so it is slightly slimmer than the finished 16mm size you will end up with a little bit of waste. Other tips would include make your paste then wrap it in cling film and pop it in the fridge for 20mins this should make it absorb the liquids right through and firm up making rolling easier. Get some egg
  3. Emmcee nailed it, the sausages are the wrong size for the rolling table. Also the mix looks a little on the dry side. What have you used liquids wise. In my view egg or even better just the egg white is a better binder for pop ups than water or liquid egg.
  4. 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
  5. 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.
  6. 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.
  7. 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
  8. 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 Potassiu
  9. 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
  10. 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
  11. 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
  12. 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.
  13. 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.
  14. CM might be a better person for dry to wet weight ratios, Im like you mate i never bother.
  15. 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
  16. 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
  17. You've come along way BC, nice little piece that
  18. Covered in a way here, the chemicals that make up said tutti or scopex (scopex has n butyric acid in its make up, well the best ones do anyway, so Ph might come into it) are detectable to the fish also simple sugars as yonny (I think) mentions are all detectable by its olfactory bulb, im guessing the reason for what you have observed is the flavoured corn has stimulated its olfactory senses quicker on those fish.
  19. I agree he doesn't really go into in depth detail more teases ideas or outlines the basics of what he thinks makes a good bait, more for the reader to follow up on if they are really interested in that topic and writing all the answers straight out, it was more thought provoking for me rather than out and out answers.
  20. Which was were i was going when i add the flavour side of the bait game is polluted with a lot of stuff which is no use, so a good example here would be plum a flavour which nearly ever bait company sells, so move that on to a good plum like the John Baker Plum, would go down as a flavour classic, but that flavour was made up from an insane amount of chemical components (also reflected in its price) and that's why it did well IMO. In a basic flavour there is next to nothing that a carp can detect but some have had a little more effort applied to them. GLM im sill unsure of, in a bulk foo
  21. Core Blimey this one is thread is galloping along fast than a race horse Some good points being put across i'll chip in with what I think on a couple of subjects. Flavours: Some will argue that they are not detectable to the fish, for me the flavours market has become very diluted to a point where probably about 85% are useless for fishing but there are still some companies out there doing good quality flavours that may hold attraction on some level mainly via the chemicals in there make up, a good cream based flavour will contain n butyric acid as part of there make up, Richworths T
  22. He's been coming with me since he was 6/7, before we started I went out and brought some basic float and feeder fishing kit, he's had some cracking fish on them, including a 5lbs Tench on his first bite on the float all those years ago, absolute magic. Not sure about the extra weight on the barrow though
  23. You could go to 15% with the lamlac but I wouldn't go higher than 10% with the pre digest (which predigest is it CPSP 90 ?). With Chilli powder its the Capsaicin and Alkaloid content which helps with digestion etc.. they don't have a response to the hotness like we do, just normal chilli powder is generally good for use, but if you can get a purer product that hasnt been as cut as a normal chilli that should be fine to use. Icing sugar is useless, wrong sugar type and I would drop the Plum flavour to 5ml the CC Moore stuff is pretty potent. Cheap sugar addition would be molasses
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