In reply to Post #14
The cc Moore one is a copy of the carp tart pop impress
Nothing like it! The only similarity is that they make corkball popups! The CC Moore one you don't have to wrap the paste around the corkball first instead simply fill both recesses with paste, place corkball on one section, place other section on top with the central tube around both to keep central & press + twist a few times. Job done with the corkball perfectly central in the bait.
The cc Moore one is a copy of the carp tart pop impress
Nothing like it! The only similarity is that they make corkball popups! The CC Moore one you don't have to wrap the paste around the corkball first instead simply fill both recesses with paste, place corkball on one section, place other section on top with the central tube around both to keep central & press + twist a few times. Job done with the corkball perfectly central in the bait.
In reply to Post #1
Do what I do to stop this. Wrap them in tights, this way it stops the skin coming off and helps with the birds, also as I'm tight, once used you can dry them out and they shrink back to the normal size and hardness and can reuse them
Do what I do to stop this. Wrap them in tights, this way it stops the skin coming off and helps with the birds, also as I'm tight, once used you can dry them out and they shrink back to the normal size and hardness and can reuse them
In reply to Post #15
Whey gel may should make them harder than using egg albumen.
Whey gel may should make them harder than using egg albumen.
In reply to Post #13
Here you go. This is from the original posting he did in 2015
You will need
Flour sieve, egg albumin, eggs, basemix, flavours, corks, oil, mixing bowls and fork, small bowl of sunflower oil, a tray, boiling pot, drying tray, patience!
Basemix preparation
Get a flour sieve, and sieve your mix thoroughly, helping the mix through the sieve with your fingers. Chuck out what remains in the sieve (i.e. the big bits). Add egg albumin at 5% (so 50g per kilo) – with nut mixes it helps to also add whey at 2.5% (25g per kilo) as well as the albumin. You can go higher than 5% for a really hard bait, but you'll find they are more prone to cracking
Corkball preparation
Pour some corkballs into a container (empty ice cream tub is ideal, that sort of size). In a cup, crack one whole egg, then crack another egg but only put the yolk in the cup, discard the white (or save it for making the paste, see “paste”). You then have a whole egg plus a yolk in the cup. Whisk with a fork, really well. Tip SOME of this mix over your cork, and stir well. The right amount will leave all the baits well coated, without a great big puddle. Set this aside while you make your paste (this gives time for the egg to partially soak into the cork). Remember for 16mm baits you will need 12mm corks, for 14mm baits 10mm corks.
Paste preparation
THE MOST IMPORTANT BIT of the whole process so take your time and get it spot on. This volume of egg will give you about 150 – 250 baits depending on the mix and the level of liquid flavours included.
Break two eggs (whole) into a bowl. Add the white that you saved from the corkball prep, or crack another egg and carefully only add the white. You now have an egg mix that is naturally “heavy” in albumin. You can go even further and use 50% whole egg and 50% white, this will give a really hard bait but they will be a little more prone to cracking.
Add your flavours to the egg. As a general rule
- To match your free baits, use normal levels plus a half (so if it is 1ml per egg, use 1.5ml)
- For extra strong hookbaits, use 3 to 5 times the recommended level (works well with fruitier flavours in particular)
Now add a LITTLE bit of oil (with the exception of B5 or a bait that is naturally oily, in which case use no oil at all). A teaspoon full (5ml) is plenty. For fishmeals use either salmon oil, or sunflower oil. For nut use sunflower, rapeseed, sesame. Mix well with a fork.
Add your basemix to the egg mix, slowly, until it is sloppy. Now leave it, for at least 10 minutes, to absorb. Go back to it, and continue adding mix until it is sticky, but you can form it into a ball. Wrap in clingfilm and leave for another 10 minutes. I can't stress enough that you must leave it to absorb, if you don't it will be absorbing liquids while you are working with it and drying too quickly. A good paste will be nice and soft, but not overly sticky, certainly a little softer than if you were rolling "standard" paste.
Go back to your corkballs, give them a stir. They will have darkened a bit and absorbed a bit of egg, if you need to add a bit more of the egg mix to them to really coat them, then do it.
Get yourself organised, you will need a lightly oiled try to put the rolled baits onto prior to boiling, a normal tea try is fine, just give it a wipe with a cloth with some sunflower oil on it, this will stop the baits sticking to it. Also get a small pot of sunflower oil, this will be used to lightly coat your finger tips and helps stop the paste from wanting to stick to you and not the corkball! Get your boiling pot on the go.
For a 16mm bait, you want to “nip” a bit of paste off the ball of paste you have made, that is almost exactly the same size when rolled round as the 12mm corkball itself. The easiest way to do that, is to break a piece of paste off, roll it into a sausage that's about 12mm in diameter, then chop it with a sharp knife into little pieces. Roll one of the pieces up – if it's the same size as the cork you're laughing. Work in small batches, keeping the rest of the paste clingfilmed until needed. Take one of the pieces of paste, push your cork (soaked in egg) into it, then carefully pull the paste round it, trying to get a nice even coating of paste all the way round. If you find the paste is sticking to you as you are doing this, and pulling off the cork, start again with a new bit but oil your fingers lightly first.
You will find that the egg on the cork does two things...firstly and most importantly it allows you to slide the paste nicely over the cork without it leaving the cork and letting air in. Secondly it sticks the paste to the cork nicely. The hardest bit is the closure, i.e. when the paste is almost all the way round and you need to join it up to seal the whole lot. Be careful to squeeze any air that you have trapped out at this stage, ideally as you close up you will see the liquid egg off the corkball be pushed out of the gap, that is perfect if you can do it. Now you have 2 choices, either roll the corkball by hand, between your palms, until it is round then carefully put it on the tray for boiling, or roughly form it into a ball, and then finish it on a rolling table before boiling – that is better by far.
When you have enough baits, drop them into boiling water for 60 seconds, stirring constantly to keep them moving – if you don't do that they will not cook evenly at all. Don't be too disheartened if some of them distort a little when boiling, as long as they don't really “blow up” you'll be fine....if they do “blow up” (you will notice a huge bulge appear in the paste) your technique is wrong and you have trapped some air between paste and cork when you are making them.
Finishing
Here you go. This is from the original posting he did in 2015
You will need
Flour sieve, egg albumin, eggs, basemix, flavours, corks, oil, mixing bowls and fork, small bowl of sunflower oil, a tray, boiling pot, drying tray, patience!
Basemix preparation
Get a flour sieve, and sieve your mix thoroughly, helping the mix through the sieve with your fingers. Chuck out what remains in the sieve (i.e. the big bits). Add egg albumin at 5% (so 50g per kilo) – with nut mixes it helps to also add whey at 2.5% (25g per kilo) as well as the albumin. You can go higher than 5% for a really hard bait, but you'll find they are more prone to cracking
Corkball preparation
Pour some corkballs into a container (empty ice cream tub is ideal, that sort of size). In a cup, crack one whole egg, then crack another egg but only put the yolk in the cup, discard the white (or save it for making the paste, see “paste”). You then have a whole egg plus a yolk in the cup. Whisk with a fork, really well. Tip SOME of this mix over your cork, and stir well. The right amount will leave all the baits well coated, without a great big puddle. Set this aside while you make your paste (this gives time for the egg to partially soak into the cork). Remember for 16mm baits you will need 12mm corks, for 14mm baits 10mm corks.
Paste preparation
THE MOST IMPORTANT BIT of the whole process so take your time and get it spot on. This volume of egg will give you about 150 – 250 baits depending on the mix and the level of liquid flavours included.
Break two eggs (whole) into a bowl. Add the white that you saved from the corkball prep, or crack another egg and carefully only add the white. You now have an egg mix that is naturally “heavy” in albumin. You can go even further and use 50% whole egg and 50% white, this will give a really hard bait but they will be a little more prone to cracking.
Add your flavours to the egg. As a general rule
- To match your free baits, use normal levels plus a half (so if it is 1ml per egg, use 1.5ml)
- For extra strong hookbaits, use 3 to 5 times the recommended level (works well with fruitier flavours in particular)
Now add a LITTLE bit of oil (with the exception of B5 or a bait that is naturally oily, in which case use no oil at all). A teaspoon full (5ml) is plenty. For fishmeals use either salmon oil, or sunflower oil. For nut use sunflower, rapeseed, sesame. Mix well with a fork.
Add your basemix to the egg mix, slowly, until it is sloppy. Now leave it, for at least 10 minutes, to absorb. Go back to it, and continue adding mix until it is sticky, but you can form it into a ball. Wrap in clingfilm and leave for another 10 minutes. I can't stress enough that you must leave it to absorb, if you don't it will be absorbing liquids while you are working with it and drying too quickly. A good paste will be nice and soft, but not overly sticky, certainly a little softer than if you were rolling "standard" paste.
Go back to your corkballs, give them a stir. They will have darkened a bit and absorbed a bit of egg, if you need to add a bit more of the egg mix to them to really coat them, then do it.
Get yourself organised, you will need a lightly oiled try to put the rolled baits onto prior to boiling, a normal tea try is fine, just give it a wipe with a cloth with some sunflower oil on it, this will stop the baits sticking to it. Also get a small pot of sunflower oil, this will be used to lightly coat your finger tips and helps stop the paste from wanting to stick to you and not the corkball! Get your boiling pot on the go.
For a 16mm bait, you want to “nip” a bit of paste off the ball of paste you have made, that is almost exactly the same size when rolled round as the 12mm corkball itself. The easiest way to do that, is to break a piece of paste off, roll it into a sausage that's about 12mm in diameter, then chop it with a sharp knife into little pieces. Roll one of the pieces up – if it's the same size as the cork you're laughing. Work in small batches, keeping the rest of the paste clingfilmed until needed. Take one of the pieces of paste, push your cork (soaked in egg) into it, then carefully pull the paste round it, trying to get a nice even coating of paste all the way round. If you find the paste is sticking to you as you are doing this, and pulling off the cork, start again with a new bit but oil your fingers lightly first.
You will find that the egg on the cork does two things...firstly and most importantly it allows you to slide the paste nicely over the cork without it leaving the cork and letting air in. Secondly it sticks the paste to the cork nicely. The hardest bit is the closure, i.e. when the paste is almost all the way round and you need to join it up to seal the whole lot. Be careful to squeeze any air that you have trapped out at this stage, ideally as you close up you will see the liquid egg off the corkball be pushed out of the gap, that is perfect if you can do it. Now you have 2 choices, either roll the corkball by hand, between your palms, until it is round then carefully put it on the tray for boiling, or roughly form it into a ball, and then finish it on a rolling table before boiling – that is better by far.
When you have enough baits, drop them into boiling water for 60 seconds, stirring constantly to keep them moving – if you don't do that they will not cook evenly at all. Don't be too disheartened if some of them distort a little when boiling, as long as they don't really “blow up” you'll be fine....if they do “blow up” (you will notice a huge bulge appear in the paste) your technique is wrong and you have trapped some air between paste and cork when you are making them.
Finishing
In reply to Post #19
Finishing ‘em
Right so you have your rolled baits. Now you need to dry and finish them. Drying is best carried out in a decent air dry tray (speak to your local farmshop and ask if they have any of the blue / black plastic trays that mushrooms arrive in). I have found that you want somewhere with good air circulation, dry and not too warm. A shed is fine as long as you have airflow and no rodents!!! Outside is good in the summer but don't leave them in the sun, and if it is a windy day be warned they may dry too quickly. A nice gently breeze is ideal, but keep turning them every hour if possible. You want them to take 5 days to really be hard and properly dry – quicker than that and they may crack, as the outer skin dries out faster than the paste underneath.
Once they are dry, think about what liquids to put on them. Some good quality L030 like Aminol from Carp Company is good, with a little bit of your flavour in it. Oils are also good. Whatever you do, do not drown them, 3 ml on 30 baits is plenty, give the pot a good shake.
Storing them
Remember you have made freezer baits, albeit air dried ones. They will go off over time unless you fridge / freeze them. Keep a close eye on them, if they dry out too much and show signs of cracking, a little oil on them is a good fix.
That's it! Easy eh? I reckon I have now rolled something like 300,000 of them as described above, its a proven way of doing it. Other people will (no doubt) say "ah yes but I do this...." and that's fine, there are bound to be little personal differences.
Good luck with rolling them.
Matt
Finishing ‘em
Right so you have your rolled baits. Now you need to dry and finish them. Drying is best carried out in a decent air dry tray (speak to your local farmshop and ask if they have any of the blue / black plastic trays that mushrooms arrive in). I have found that you want somewhere with good air circulation, dry and not too warm. A shed is fine as long as you have airflow and no rodents!!! Outside is good in the summer but don't leave them in the sun, and if it is a windy day be warned they may dry too quickly. A nice gently breeze is ideal, but keep turning them every hour if possible. You want them to take 5 days to really be hard and properly dry – quicker than that and they may crack, as the outer skin dries out faster than the paste underneath.
Once they are dry, think about what liquids to put on them. Some good quality L030 like Aminol from Carp Company is good, with a little bit of your flavour in it. Oils are also good. Whatever you do, do not drown them, 3 ml on 30 baits is plenty, give the pot a good shake.
Storing them
Remember you have made freezer baits, albeit air dried ones. They will go off over time unless you fridge / freeze them. Keep a close eye on them, if they dry out too much and show signs of cracking, a little oil on them is a good fix.
That's it! Easy eh? I reckon I have now rolled something like 300,000 of them as described above, its a proven way of doing it. Other people will (no doubt) say "ah yes but I do this...." and that's fine, there are bound to be little personal differences.
Good luck with rolling them.
Matt
In reply to Post #20
Had trouble with the cc moore maker and wanted some advice. Im using 12mm corkballs for 15mm popups. I fill both cups level and then place the corkball in centrally. Then when i take it out the press after rolling the paste is not even around the corkball. Am i doing something wrong?
Had trouble with the cc moore maker and wanted some advice. Im using 12mm corkballs for 15mm popups. I fill both cups level and then place the corkball in centrally. Then when i take it out the press after rolling the paste is not even around the corkball. Am i doing something wrong?
In reply to Post #21
I would give some 10 or 11mm cork balls a go 1.5mm all over doesn't give much margin for error
I would give some 10 or 11mm cork balls a go 1.5mm all over doesn't give much margin for error
In reply to Post #8
What I do for few reasons. I wrap my cork balls from ub baits in tights and floss/burn ends off. This helps
Incase birds pick up - the bait will still be held together
Stops skin coming off incase or nuisance fish
Once finished, put Baits in front of car and will dry out back to normal to reuse (yes I'm proper tight!!)
What I do for few reasons. I wrap my cork balls from ub baits in tights and floss/burn ends off. This helps
Incase birds pick up - the bait will still be held together
Stops skin coming off incase or nuisance fish
Once finished, put Baits in front of car and will dry out back to normal to reuse (yes I'm proper tight!!)
In reply to Post #23
When i roll my own corkballs, I take a bit of mix, after a few you know how much is aprox needed,
put the corkball inside, roll it a bit between my hands and then use the corkball maker to make it round.
Also use a little rolling table to get them perfect after that.
Sounds like a lot of work, but when starting it goes quick and perfect.
Dont have the CC moore version, but one from Facebook..I have a white pliers type of thingy...
When i roll my own corkballs, I take a bit of mix, after a few you know how much is aprox needed,
put the corkball inside, roll it a bit between my hands and then use the corkball maker to make it round.
Also use a little rolling table to get them perfect after that.
Sounds like a lot of work, but when starting it goes quick and perfect.
Dont have the CC moore version, but one from Facebook..I have a white pliers type of thingy...
In reply to Post #21
I use the 12mm ccmoore version with 10mm cork ball for finished 12mm baits and occasionally have the same issue. To minimise ‘bald' patches on the finished bait I use a little bit extra paste in the two halves which will be cut off during the twisting process. For 15/16mm pop ups I use a 12mm cork ball and a 12mm ‘cushion' of paste made with a 12mm Gardner table and corresponding nozzle. Simply place the cork ball in the cushion and hand roll (you can finish off in 16mm rolling table.
I use either Sticky hookbait mix with added egg albumin or ccmoore hard hook bait mix again with added egg albumin.
Michael
I use the 12mm ccmoore version with 10mm cork ball for finished 12mm baits and occasionally have the same issue. To minimise ‘bald' patches on the finished bait I use a little bit extra paste in the two halves which will be cut off during the twisting process. For 15/16mm pop ups I use a 12mm cork ball and a 12mm ‘cushion' of paste made with a 12mm Gardner table and corresponding nozzle. Simply place the cork ball in the cushion and hand roll (you can finish off in 16mm rolling table.
I use either Sticky hookbait mix with added egg albumin or ccmoore hard hook bait mix again with added egg albumin.
Michael