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   Fermenting Boilies
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   Old Thread  #13 30 Dec 2018 at 10.41am Login so you can post / reply  Register so you can join in!
In reply to Post #12
I wouldnt say it tastes salty, I suppose it depends on the ingredients of the boilie?
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   Old Thread  #12 30 Dec 2018 at 8.25am Login so you can post / reply  Register so you can join in!
In reply to Post #10
The correct term is efflorescence.


I love using baits in this white sticky stage, they are usually very attractive.

I would think that this is slightly different to washed out baits, or even baits that have been in the lake for 3 or so days, but the salts and sugars must still wash out.



A dictionary definition of the name
In chemistry, efflorescence is the migration of a salt to the surface of a porous material, where it forms a coating. The essential process involves the dissolving of an internally held salt in water, or occasionally in another solvent.
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   Old Thread  #11 29 Dec 2018 at 11.50pm Login so you can post / reply  Register so you can join in!
In reply to Post #9
I think thatís right. I had an excellent 7 day session using MCF pink mix in the summer.
The bait worked better as the pink turned white, but stopped working when the white crust turned green
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   Old Thread  #10 28 Dec 2018 at 2.08pm Login so you can post / reply  Register so you can join in!
In reply to Post #9
Or salt, both rise in a sweaty bait. I'm not surprised in the slightest that the baits worked better for some of you, of course they would. Salts and sugars, are the real gold dust, with tiny little diamond sprinkles mixed in for carp bait formulation. If you have an 'active' bait, it's always going to out fish a bait, which is not. Simples. What you need, is the right things in there to even make your bait go 'active' in the first place.

'Sugars' (not sugar, different thing) promote certain things, which fish can actually home in on, as soon as the bait hits the water.

Loads of things you can do to make your bait better, as soon as it hits the water, one of them I've actually mentioned on here before. Example. I done 'rather' well on Walthamstows 2/3 a long time ago now, one winter as a newbe. That's a day only day ticket water, so time is very limited. I used a lot of boilies as free bait, even when the temps were sub zero... But I always added an amount of water to the free baits the night before, to make them fully swollen for the next morning. The moment the baits go into the water, carp can sense them. Dry/hard freezer bait? Maybe two to fours hours or more in the winter, before they can even sense it. Exactly the same bait, but a bit of water unlocks it ready for cold water. They can eat it, and pooh it out quickly to, even in cold water as it's soft. I'd caught six or seven good fish in four hours some days, when others anglers bait was just starting to work.

The carp need to be able to sense your bait quickly. Certain things, will pull them from a long long way away.
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   Old Thread  #9 28 Dec 2018 at 8.55am Login so you can post / reply  Register so you can join in!
I was lead to believe that the white stuff was actually the sugar rising to the surface.
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   Old Thread  #8 27 Dec 2018 at 11.17pm Login so you can post / reply  Register so you can join in!
In reply to Post #1
Some thirty years ago, i made up some rather primitive bait, compared to present standards Ė ground trout pellets and wheat gluten, nothing else besides eggs. I was on vacation and there was no freezer. After a week or so, the baits went hard and mold appeared. I lacked other bait, so went on using them. I caught like mad, the bait outfished other boilies used on the water by far. Obviously the mold or whatever you want to call it enhanced the bait.
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   Old Thread  #7 27 Dec 2018 at 7.44pm Login so you can post / reply  Register so you can join in!
In reply to Post #1
Grange and active 8 were great when just going spotty. Imo it's mostly wild yeasts that have made a home on your baits. These yeasts secrete enzymes in order to break down the substrate into a usable food for the yeasts enabling them to multiply and therefore secrete more enzymes. Imo it's at the just going white stage that the enzymes are at a peak and as has been said when you get a slightly sticky sweet smell/taste as the substrate is being hydrolised into soluble proteins/sugars and fats. As long as it's white your ok, just avoid green.
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   Old Thread  #6 27 Dec 2018 at 8.13am Login so you can post / reply  Register so you can join in!
That white stuff on boilies does not taste like mold, mold tastes not nice like as in moldy, that doesnt taste bad. Lick it and try, I dont think its mold personaly and have used boilies covered in it. If it puts you off for any reason it washes off, dip your boilies in a mess bag in the lake a few times and it will be gone.
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   Old Thread  #5 26 Dec 2018 at 10.52pm Login so you can post / reply  Register so you can join in!
In reply to Post #1
I think if you have a bait that is turning or breaking down it will be releasing more attraction through sugars turning to alcohols which can only be a good thing. I don't think you have too long to make use of that particular stage though, so need to get your timing right, but should be good if you do.
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   Old Thread  #4 26 Dec 2018 at 11.37am Login so you can post / reply  Register so you can join in!
I remember being on the original grange when it came out in the 90ís, that would turn quickly. I often used them while they were turning and caught on them.
I caught a ton of fish on that bait.
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   Old Thread  #3 26 Dec 2018 at 9.24am Login so you can post / reply  Register so you can join in!
Thank you Sir. How very kind
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   Old Thread  #2 26 Dec 2018 at 9.01am Login so you can post / reply  Register so you can join in!
In reply to Post #1
Sorry don't know but bumped to the top for you
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   Old Thread  #1 5 Dec 2018 at 5.28pm Login so you can post / reply  Register so you can join in!
I am interested to hear peoples veiws on fermenting boilies. In the past I have had baits start to turn after a few days showing signs of that white crust and sickly smell. Using such baits produced some good results. I have recently started to make my own baits again and settled on a mix which turns nicely. I would be interested to hear the thoughts of others on this
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