In reply to Post #40
That's a completely different process, with the same product mate. It is conserving the baits, by covering the outside of them with sugar, which then turns to a syrup. That stops air getting to his baits... Thus conserving them. Essentially dry curing them with sugar (same process as salt).
Take the same sugar though, and put it inside the bait with the eggs... It will have the opposite effect. Instead of conserving it, it will now promote bacteria forming much quicker, than without the sugar added inside the bait.
Two completely different things.
That's a completely different process, with the same product mate. It is conserving the baits, by covering the outside of them with sugar, which then turns to a syrup. That stops air getting to his baits... Thus conserving them. Essentially dry curing them with sugar (same process as salt).
Take the same sugar though, and put it inside the bait with the eggs... It will have the opposite effect. Instead of conserving it, it will now promote bacteria forming much quicker, than without the sugar added inside the bait.
Two completely different things.
In reply to Post #48
Hence why the Old Frozen Richworth toots used to start going a bit icky after a few days I kept in the plastic bags..
Hence why the Old Frozen Richworth toots used to start going a bit icky after a few days I kept in the plastic bags..
In reply to Post #49
Wasn't that the icing sugar?
Wasn't that the icing sugar?
In reply to Post #50
I believe so Ken..
I believe so Ken..
In reply to Post #50
And in combination with single cell protein I guess it was a feast for bacteria.
And in combination with single cell protein I guess it was a feast for bacteria.
Quote Kells... Hence why the Old Frozen Richworth toots used to start going a bit icky after a few days I kept in the plastic bags
Quote Ken.... Wasn't that the icing sugar?
Quote Viking... And in combination with single cell protein I guess it was a feast for bacteria.
Nail.... On.... The.... Head
Quote Ken.... Wasn't that the icing sugar?
Quote Viking... And in combination with single cell protein I guess it was a feast for bacteria.
Nail.... On.... The.... Head
Regards the Richworth Tuttis then and these revelations to us mere mortals, was this at detriment to the baits or did this improve their attraction to carp? Often seen it said when baits go sticky after a few days on the bank this is the sugars being emitted and an increase in their attractiveness as a result?
In reply to Post #54
Good bait straight from the bag. But them sugars and boozy smell certainly didnt deter them.
Good bait straight from the bag. But them sugars and boozy smell certainly didnt deter them.
In reply to Post #54
Mere mortals?
Richworth frozens were much better when they went sticky. Fermentation around simple sugars.
Grange CSL, which incorporated an activated CSL (activated by sugars). Much better sticky. Fermentation around activated CSL.
Both of these iconic, and very successful freezer baits, contained certain ingredients, that helped/promoted/encouraged fermentation. Both were consequently better, when on the turn and going sticky. There are many, many other examples. But they are two great ones.
Mere mortals?
Richworth frozens were much better when they went sticky. Fermentation around simple sugars.
Grange CSL, which incorporated an activated CSL (activated by sugars). Much better sticky. Fermentation around activated CSL.
Both of these iconic, and very successful freezer baits, contained certain ingredients, that helped/promoted/encouraged fermentation. Both were consequently better, when on the turn and going sticky. There are many, many other examples. But they are two great ones.
In reply to Post #56
I have used the tuttis in the past and found that by more accident than experiment, after leaving them in the house after a session in my rucksack, they used to secrete all the sticky goodness, been done to death on here, think it was claimed that Pruteen that was the protein source, didn't know it was icing sugar though?
And the grange, think it was Serenity who opened the door on that one so to speak, CSL and the Phytase enzyme that was the “Activator” I believe? ahead of the game at the time when they released that I think
All interesting stuff though must admit
I have used the tuttis in the past and found that by more accident than experiment, after leaving them in the house after a session in my rucksack, they used to secrete all the sticky goodness, been done to death on here, think it was claimed that Pruteen that was the protein source, didn't know it was icing sugar though?
And the grange, think it was Serenity who opened the door on that one so to speak, CSL and the Phytase enzyme that was the “Activator” I believe? ahead of the game at the time when they released that I think
All interesting stuff though must admit
In reply to Post #57
Pretty sure one reason for the icing sugar is that Pruteen was very bitter, so anglers wouldn't but a nice fruity bait if it didn't taste nice. They had to sweeten it for the pig feed as well.
And as a plus it had the nice side effect on feeding the fermentation as well......
Pretty sure one reason for the icing sugar is that Pruteen was very bitter, so anglers wouldn't but a nice fruity bait if it didn't taste nice. They had to sweeten it for the pig feed as well.
And as a plus it had the nice side effect on feeding the fermentation as well......
In reply to Post #58
Who said that bitter was bad...?
Or that sweet was good, for that matter...
Just saying!
Who said that bitter was bad...?
Or that sweet was good, for that matter...
Just saying!
In reply to Post #59
Carp did!
(Just playing devils advocate)
Carp did!
(Just playing devils advocate)
In reply to Post #57
Phytase is an enzyme that "free " up the phytic acid contained in the CSL to make phosphorus more available .
Alan think it was the part 2 liquid ( the little dropper) .
When i think about it, the mainline CSL was maybe "active" in the bottle, but it doesn't made the bait turn more rapidly with it in ! ( i used it a lot in many different mixes)
Phytase is an enzyme that "free " up the phytic acid contained in the CSL to make phosphorus more available .
Alan think it was the part 2 liquid ( the little dropper) .
When i think about it, the mainline CSL was maybe "active" in the bottle, but it doesn't made the bait turn more rapidly with it in ! ( i used it a lot in many different mixes)
In reply to Post #58
Pruteen was very bitter in taste, which ultimately lead to its dimise, as even the pigs 🐖 eating it, didn't trough enough to make the pruteen cost against pig weight gain viable for the farmers and the producers ICI
Pigs, don't like bitter, very fussy eaters apparently !
Unlike carp
Pruteen was very bitter in taste, which ultimately lead to its dimise, as even the pigs 🐖 eating it, didn't trough enough to make the pruteen cost against pig weight gain viable for the farmers and the producers ICI
Pigs, don't like bitter, very fussy eaters apparently !
Unlike carp