Just couldn't bring myself to use all this rotten bait. No matter how supposedly effective it is.Weak constitution.. 
Give me the lovely smell of fresh cooked Emp any day of the week. Still quite effective I believe.
Give me the lovely smell of fresh cooked Emp any day of the week. Still quite effective I believe.
In reply to Post #53
Nice one Ken.
Nice crust / scum
Must admit that liquid looks potent!
Did he catch Ken? sounds like there is some mileage in it
Nice one Ken.
Nice crust / scum
Must admit that liquid looks potent!
Did he catch Ken? sounds like there is some mileage in it
In reply to Post #53
It was Hutchy who said something along the lines of "give me my mouldy old rotten particles over fresh any day of the week".
I can also remember a Shaun Harrison article tipping a bucket of smelly particles in the margin and on the bank, the geese and carp absolutely loved it.
I do prefer to use particles around a day or two after boiling; hemp especially always works well when it feels a bit 'gloopy', but I've never gone down the actual mouldy route.
It was Hutchy who said something along the lines of "give me my mouldy old rotten particles over fresh any day of the week".
I can also remember a Shaun Harrison article tipping a bucket of smelly particles in the margin and on the bank, the geese and carp absolutely loved it.
I do prefer to use particles around a day or two after boiling; hemp especially always works well when it feels a bit 'gloopy', but I've never gone down the actual mouldy route.
In reply to Post #53
Omg! 🤮😂😂
To each their own I suppose
Omg! 🤮😂😂
To each their own I suppose
In reply to Post #56
Same here. I use it when it's gloopy and sugary. But, mouldy? Noooo
Same here. I use it when it's gloopy and sugary. But, mouldy? Noooo
In reply to Post #31
I haven't got the time or inclination to educate you on the chemistry of garlic, or fermentation
however,in answer to some of your comments;
“You mentioned sulphur. If the sulphur in garlic, or fermented garlic is present as a singular element, then it would indeed act as a repellent”
Of course the sulphur isn't there in its elemental free form, it clearly states in my post sulphur containing chemicals
“ the presence of sulphur in garlic is in the form of an organic compound called allicin”
Allicin is an unstable compound which “breaks down” to form other sulphur compounds, it is just one of the over 85 different sulphur containing chemicals in garlic, fermentation can modify these chemicals both in structure and content
“However, there is a tipping point whereby the fermentation process goes too far; and that's not just with garlic, but with any bait additive in use”
Yes there is a point in some ( not all ) fermentation processes where positive effects such as attraction ,digestibly( relative to carp) can turn into negative effects such as deterrents. The likelyhood of this happening is dependant on the actual fermentation process and the chemical composition of the original substance ie sweetcorn/maize would be different to garlic.
“don't know which well known company you're referring to, or what test was carried out. But, it's clear to see that your description doesn't quite add up.”
Well I will simplify it for you, the garlic fermentation process being used generated deterrent chemicals ( similar to your tipping point) , the large number of sulphur containing compounds in the garlic was a factor.
I haven't got the time or inclination to educate you on the chemistry of garlic, or fermentation
however,in answer to some of your comments;
“You mentioned sulphur. If the sulphur in garlic, or fermented garlic is present as a singular element, then it would indeed act as a repellent”
Of course the sulphur isn't there in its elemental free form, it clearly states in my post sulphur containing chemicals
“ the presence of sulphur in garlic is in the form of an organic compound called allicin”
Allicin is an unstable compound which “breaks down” to form other sulphur compounds, it is just one of the over 85 different sulphur containing chemicals in garlic, fermentation can modify these chemicals both in structure and content
“However, there is a tipping point whereby the fermentation process goes too far; and that's not just with garlic, but with any bait additive in use”
Yes there is a point in some ( not all ) fermentation processes where positive effects such as attraction ,digestibly( relative to carp) can turn into negative effects such as deterrents. The likelyhood of this happening is dependant on the actual fermentation process and the chemical composition of the original substance ie sweetcorn/maize would be different to garlic.
“don't know which well known company you're referring to, or what test was carried out. But, it's clear to see that your description doesn't quite add up.”
Well I will simplify it for you, the garlic fermentation process being used generated deterrent chemicals ( similar to your tipping point) , the large number of sulphur containing compounds in the garlic was a factor.
In reply to Post #29
Firstly the absence or presence of your posts have no bearing on whether or not I post on this forum,
You assume to much importance
Secondly It is my decision, subject to C in C agreements,
which information I decide to post and when,
Firstly the absence or presence of your posts have no bearing on whether or not I post on this forum,
You assume to much importance
Secondly It is my decision, subject to C in C agreements,
which information I decide to post and when,
In reply to Post #50
Can you shed more light on Mark and the baseball bat? PM if you like, sounds more interesting than the best bivvy threads etc.
Can you shed more light on Mark and the baseball bat? PM if you like, sounds more interesting than the best bivvy threads etc.
In reply to Post #60
Apart from the instability of Allicin when used with vegetable oil, how in any way is it unstable?
But, whatever, I don't care, as it's a rhetorical question.
As for whatever's going on with you and Mark, I'll leave you to it
Apart from the instability of Allicin when used with vegetable oil, how in any way is it unstable?
But, whatever, I don't care, as it's a rhetorical question.
As for whatever's going on with you and Mark, I'll leave you to it
In reply to Post #63
@TCarper I know you've probably been hammered on this (and I'm sure I read your method on the old Cemex Forum many years ago). As you seem to have developed the process even further would you care to share the exact up-to-date method? I know it's cheeky...
I'm one of many on this forum that hang onto your every word on bait.
@TCarper I know you've probably been hammered on this (and I'm sure I read your method on the old Cemex Forum many years ago). As you seem to have developed the process even further would you care to share the exact up-to-date method? I know it's cheeky...
I'm one of many on this forum that hang onto your every word on bait.
In reply to Post #64
Think he did a guide on one of the shb posts a while ago of what to do he also did one on maize and tigers
Think he did a guide on one of the shb posts a while ago of what to do he also did one on maize and tigers
In reply to Post #65
Perfect, I'll do some searching. Cheers.
Perfect, I'll do some searching. Cheers.
In reply to Post #55
Did he catch Ken? sounds like there is some mileage in it
Did he f**k!
Did he catch Ken? sounds like there is some mileage in it
Did he f**k!
In reply to Post #67
Botulism..
Botulism..
In reply to Post #67
The word tight arse springs to mind!!!
Think I will drop the rotten maize
The word tight arse springs to mind!!!
Think I will drop the rotten maize