In reply to Post #51
That bottle of corn syrup below, has the contents of that 1kg bag of fructose sugar on the left infused into it. It's a very small amount left in the bag that I could not fit into the bottle.
That below is the best fermentation aid there is that I've ever found bar none (Glucose/Fructose). It's all about what that will create in a bait, not so much the liquid itself as such. If you put that into boillies, it will make them fur up rapidly too. Far quicker than normal.
That bottle of corn syrup below, has the contents of that 1kg bag of fructose sugar on the left infused into it. It's a very small amount left in the bag that I could not fit into the bottle.
That below is the best fermentation aid there is that I've ever found bar none (Glucose/Fructose). It's all about what that will create in a bait, not so much the liquid itself as such. If you put that into boillies, it will make them fur up rapidly too. Far quicker than normal.
Thanks, Mark. Have known about fructose for many years, but never in combination with corn syrup. Good on ya!
In reply to Post #53
Ordered a bottle of corn syrup and some fructose from Amazon and mixed them together this morning and then poured a load over my spod mix ready for my 4 night trip tomorrow. Wanted something nice and sticky and this has worked a treat
Ordered a bottle of corn syrup and some fructose from Amazon and mixed them together this morning and then poured a load over my spod mix ready for my 4 night trip tomorrow. Wanted something nice and sticky and this has worked a treat
In reply to Post #53
You're welcome Ken.
You're welcome Ken.
Just in case anyone is tempted to dump a bag of fructose into the syrup without reading Marks instructions below. Just don't okay, don't!
In reply to Post #56
Get a bit messy did you..
Get a bit messy did you..
In reply to Post #57
Everything is so sticky now. It's like being on the cleanup crew after a swingers party, stuff's got everywhere.
Everything is so sticky now. It's like being on the cleanup crew after a swingers party, stuff's got everywhere.
In reply to Post #58
I started to add the fructose into the bottle and stir it with a bank stick but was a nightmare. In the end I just emptied the syrup into a bait bucket, mixed in the fructose and poured it back into the bottle
I started to add the fructose into the bottle and stir it with a bank stick but was a nightmare. In the end I just emptied the syrup into a bait bucket, mixed in the fructose and poured it back into the bottle
How much of the fructose/ syrup per kg of maize are people using?
Another 'beginner' question from me on this one. When we talk about Cane sugar (simple recipe at the bottom of the thread), are we talking Demerara sugar?
I though normal white sugar was usually Beet sugar. Cane sugar to me is golden castor.
In reply to Post #62
Cane sugar is dark brown
Cane sugar is dark brown
In reply to Post #62
Raw sugar is brown. White sugar has been treated to remove contaminants and make it look more palatable to the consumer. I'd always go for raw molasses to add to a bait. Unless you're looking for a pure saccharide such as fructose.
Raw sugar is brown. White sugar has been treated to remove contaminants and make it look more palatable to the consumer. I'd always go for raw molasses to add to a bait. Unless you're looking for a pure saccharide such as fructose.
In reply to Post #61
Demarera is fine, or raw cane sugar.
The white stuff you have in tea has been refined to remove some of the stuff you want
Demarera is fine, or raw cane sugar.
The white stuff you have in tea has been refined to remove some of the stuff you want
The refined stuff can come from beet or cane, it's refined to a point its identical
I'm intrigued by the corn syrup, is this going to be better than my usual mix of cane, fructose and brewing sugar???
The cane is only really there for taste purposes, the latter 2 take care of fermentation
I'm intrigued by the corn syrup, is this going to be better than my usual mix of cane, fructose and brewing sugar???
The cane is only really there for taste purposes, the latter 2 take care of fermentation