In reply to Post #77
Do any of you experienced home made boillie makers know of any decent books on the subject ?
I have used nutrabaits base mixes to some success but now I have more time I would like to start experimenting a bit more, what I find most difficult is knowing what size quantities I need to be using of the various oils, cajousers, and elites, none of this info seems that available other than a few recipes on various portals to which I don't want to do the same as.
I know a lot of this is trial and error which I accept but being in the same ball park would be handy.
cheers for any help
Do any of you experienced home made boillie makers know of any decent books on the subject ?
I have used nutrabaits base mixes to some success but now I have more time I would like to start experimenting a bit more, what I find most difficult is knowing what size quantities I need to be using of the various oils, cajousers, and elites, none of this info seems that available other than a few recipes on various portals to which I don't want to do the same as.
I know a lot of this is trial and error which I accept but being in the same ball park would be handy.
cheers for any help
In reply to Post #404
Jay Riders E-books on his site (books on carp) well worth a look. Cheaper than buying a hard copy. What do you want to know exactly? Inclusion levels of attractors are on the bottles?
Jay Riders E-books on his site (books on carp) well worth a look. Cheaper than buying a hard copy. What do you want to know exactly? Inclusion levels of attractors are on the bottles?
In reply to Post #405
Cheers smirker, I'll take a look for that, I guess what I'm looking for are the reasons behind the different additives as there are similar flavours in different styles.
ie. cajousers,elites, oils
Do you need to add the other ingredients like liquid foods or natural attractors and what are there purpose are they required ?
Really just to get a handle on it to give me confidence when I make it.
Like I say I know a lot of its trial and error to which I'm perpared to do.
Cheers smirker, I'll take a look for that, I guess what I'm looking for are the reasons behind the different additives as there are similar flavours in different styles.
ie. cajousers,elites, oils
Do you need to add the other ingredients like liquid foods or natural attractors and what are there purpose are they required ?
Really just to get a handle on it to give me confidence when I make it.
Like I say I know a lot of its trial and error to which I'm perpared to do.
In reply to Post #406
Think I see what you mean. The additives all do slightly different things within the bait. To be honest if the base is good like the recipe above then you shouldn't need to add much. I tend to add 1 powder attractor like nash squid extract or robin red, krill etc, a bulk liquid food (molasses and anchovy sauce being two of my favourites) and a flavour/sweetener. The cajousers are good and sweeten/flavour the bait at the same time.
For example: 500g base mix +7.5g of squid powder+25mil of anchovy sauce+2.5mil of sweet cajouser and 12 drops black pepper oil.
No reason why you cant mix fishy with cream or fruit flavours.
Think I see what you mean. The additives all do slightly different things within the bait. To be honest if the base is good like the recipe above then you shouldn't need to add much. I tend to add 1 powder attractor like nash squid extract or robin red, krill etc, a bulk liquid food (molasses and anchovy sauce being two of my favourites) and a flavour/sweetener. The cajousers are good and sweeten/flavour the bait at the same time.
For example: 500g base mix +7.5g of squid powder+25mil of anchovy sauce+2.5mil of sweet cajouser and 12 drops black pepper oil.
No reason why you cant mix fishy with cream or fruit flavours.
This message has been suppressed by a moderator.
I mixed up this base mix today and found the mix very sticky, sticking to the rolling table a lot
I tried leaving the mix for 10 20 and 30 minutes before rolling it was either to sticky or to dry that the gunned out sausages fell to bits when I tried putting them on the rolling table, any help would be great?
I tried leaving the mix for 10 20 and 30 minutes before rolling it was either to sticky or to dry that the gunned out sausages fell to bits when I tried putting them on the rolling table, any help would be great?
In reply to Post #77
In reply to Post #77
On the second mix would it be suitable to change the poultry meal for sardine and anchovy??
On the second mix would it be suitable to change the poultry meal for sardine and anchovy??
In reply to Post #411
Yes you could do. Change it for anything you like really. Sardine and Anchovy is my favourite fish meal too.
Yes you could do. Change it for anything you like really. Sardine and Anchovy is my favourite fish meal too.
In reply to Post #412
Has anyone got any uncomplicated boilie recipies using ingredients that i can get either from a supermarket or animal feed store ?
I'm going to be looking at making a few of my own this year for the first time and im getting weighed down with complicated recipies.
Has anyone got any uncomplicated boilie recipies using ingredients that i can get either from a supermarket or animal feed store ?
I'm going to be looking at making a few of my own this year for the first time and im getting weighed down with complicated recipies.
In reply to Post #413
Have a glance at this recent thread...
http://www.carpforum.co.uk/Shared/Messages.asp?TopicID=347261
Have a glance at this recent thread...
http://www.carpforum.co.uk/Shared/Messages.asp?TopicID=347261
In reply to Post #413
Get a kilo of semolina and mix it with a kilo of Nectarblend, Red factor or EMP, and roll that with eggs. 2 ingredients. Hows that?
And you'll catch loads with it too.
If you wanted really simple, leave out the semo, and roll the other half on its own. Don't get much simpler than that.
Get a kilo of semolina and mix it with a kilo of Nectarblend, Red factor or EMP, and roll that with eggs. 2 ingredients. Hows that?
And you'll catch loads with it too.
If you wanted really simple, leave out the semo, and roll the other half on its own. Don't get much simpler than that.
In reply to Post #409
did you "oil the table"ie put a little hemp oil or such like on a rag and wipe the the grooves with it?something I read in I think mark mckennas article
did you "oil the table"ie put a little hemp oil or such like on a rag and wipe the the grooves with it?something I read in I think mark mckennas article
In reply to Post #415
In reply to Post #77
What powdered additives have people used in this mix
What powdered additives have people used in this mix