In reply to Post #12
Makes you wonder why people go to the trouble of boiling the bait in the first place?
Makes you wonder why people go to the trouble of boiling the bait in the first place?
In reply to Post #16
Well what we call them then? Rollies?
Well what we call them then? Rollies?
In reply to Post #17
You may be onto something there, wouldn't surprise me if someone is filing a copyright as we speak
You may be onto something there, wouldn't surprise me if someone is filing a copyright as we speak
In reply to Post #1
Tap or lake water, doesn't make any difference. What will happen if soaked for longer is that bait colour will change and will expand slightly. I like using small baits so was a bit put off by soaking, as the baits can expand quite a bit. I still do it but with half baits.
Tap or lake water, doesn't make any difference. What will happen if soaked for longer is that bait colour will change and will expand slightly. I like using small baits so was a bit put off by soaking, as the baits can expand quite a bit. I still do it but with half baits.
In reply to Post #16
Maybe some don't.....
Maybe some don't.....
In reply to Post #1
Firstly what is it about doing this that you like and why do you think this will help your angling on your water/s?
Secondly straight out of the kettle, tap water.
Firstly what is it about doing this that you like and why do you think this will help your angling on your water/s?
Secondly straight out of the kettle, tap water.
I find it strange that all these amazing modern boilies on the market supposedly full of irresistible attractors don't 'do the do' unless you either soak them in some new fangled liquid or now I see pour boiling water all over them, but maize, tigers, hemp etc etc work straight out of the saucepan/jar/tin 
My caviar flavoured boilies I soak in Champagne - Chilled , then up to room temperature only of course 
In reply to Post #22
Ahh, but hemp is best fresh rather than frozen, apparently even better if you ferment it with garlic and don't pass out from the smell. maize and tigers are best fermented for just the right amount of time, and seem to lose a bit when you freeze/preserve them.
The old richworth tutti was great out of the bag but was better if you let it sweat in the bag for a couple of days, that's what people are trying to achieve, getting a bit more from the bait for more instant results
Ahh, but hemp is best fresh rather than frozen, apparently even better if you ferment it with garlic and don't pass out from the smell. maize and tigers are best fermented for just the right amount of time, and seem to lose a bit when you freeze/preserve them.
The old richworth tutti was great out of the bag but was better if you let it sweat in the bag for a couple of days, that's what people are trying to achieve, getting a bit more from the bait for more instant results
In reply to Post #24
So out of interest, what do you think would out-fish what, straight out of the bag (top of the range) boilies or straight out of the saucepan tigers?
So out of interest, what do you think would out-fish what, straight out of the bag (top of the range) boilies or straight out of the saucepan tigers?
In reply to Post #25
Sweetcorn
Sweetcorn
In reply to Post #26
or sweetcorn
or sweetcorn
In reply to Post #25
Now there's a question without an answer
I'd be more confident in the boilie tho
Now there's a question without an answer
I'd be more confident in the boilie tho
In reply to Post #15
food for thought.
how can the bait look like its been there longer if the fish didn't see what colour it was before it entered the water?
food for thought.
how can the bait look like its been there longer if the fish didn't see what colour it was before it entered the water?
In reply to Post #29
how can the bait look like its been there longer if the fish didn't see what colour it was before it entered the water?
ha ha brilliant
how can the bait look like its been there longer if the fish didn't see what colour it was before it entered the water?
ha ha brilliant