In reply to Post #59
Like Scaley said - the pigs!
Maybe I should have said palatable. Is it coincidence that most animal feed palatants are sweet.....??
As an aside, Quorn is an offshoot of the technology from Pruteen manufacturing - if it was cheaper then a Quorn powder would be worth a look......??
Like Scaley said - the pigs!
Maybe I should have said palatable. Is it coincidence that most animal feed palatants are sweet.....??
As an aside, Quorn is an offshoot of the technology from Pruteen manufacturing - if it was cheaper then a Quorn powder would be worth a look......??
In reply to Post #63
Little sparks ⚡️ 💡 and all that
Quorn's Spag bol' is a product with a lot less saturated fat ( 90% less ) in it than the real meat, beef version apparently.
Does it taste as good, or is it poor in comparison ? Not eaten one myself yet.
Appetite stimulants make us think we are eating something it is not.
We Humans know all too well, that fat and sugars taste nice, to us.
Combine this high fat & ‘reactive' energy aspect with a good nutritional bait, got to be a win, win, right?
But does it also register to an carps survival instinct for energy and fats, for repair, breeding and general survival !
My mind is thinking 🤔 it isn't just a fluke, that these type of baits consistently catch
Little sparks ⚡️ 💡 and all that
Quorn's Spag bol' is a product with a lot less saturated fat ( 90% less ) in it than the real meat, beef version apparently.
Does it taste as good, or is it poor in comparison ? Not eaten one myself yet.
Appetite stimulants make us think we are eating something it is not.
We Humans know all too well, that fat and sugars taste nice, to us.
Combine this high fat & ‘reactive' energy aspect with a good nutritional bait, got to be a win, win, right?
But does it also register to an carps survival instinct for energy and fats, for repair, breeding and general survival !
My mind is thinking 🤔 it isn't just a fluke, that these type of baits consistently catch
In reply to Post #58
The fermentation and associated attraction is the key for me
I guess the Grange and Mainlines "activ" baits ferment once under water in anaerobic conditions?
I used glucose in my baits for the obvious reasons, its what they get converted into and I cannot say say this added to the attraction one bit, on paper my thinking is that it may help with the digestion but as an overhaul bait additive i cannot say I was convinced. Free fermenting sugars seem much more attractive, could be wrong
The fermentation and associated attraction is the key for me
I guess the Grange and Mainlines "activ" baits ferment once under water in anaerobic conditions?
I used glucose in my baits for the obvious reasons, its what they get converted into and I cannot say say this added to the attraction one bit, on paper my thinking is that it may help with the digestion but as an overhaul bait additive i cannot say I was convinced. Free fermenting sugars seem much more attractive, could be wrong
In reply to Post #52
So which single cell protein ingredients that are available today for the home roller would have the same effect when combined with icing sugar?
So which single cell protein ingredients that are available today for the home roller would have the same effect when combined with icing sugar?
In reply to Post #66
Brewers yeast
Brewers yeast
In reply to Post #67
My friend has a nut based bait and the only additves in it are brocacel yeast and liquid enzyme treated yeast from Feedstim. He says its the fastest turning bait he has used and the carp go mad for it especially in summer conditions.
My friend has a nut based bait and the only additves in it are brocacel yeast and liquid enzyme treated yeast from Feedstim. He says its the fastest turning bait he has used and the carp go mad for it especially in summer conditions.
In reply to Post #66
As said, yeast would be the obvious choice to me.
As said, yeast would be the obvious choice to me.
In reply to Post #69
Without much knowledge on the subject spirulina should also work well to my mind, but my results weren't as good.
Sales blurb aside, I'm not sure the differences between brewers, brocacel and high nucleotide yeast, the cheap one works for me tho
Without much knowledge on the subject spirulina should also work well to my mind, but my results weren't as good.
Sales blurb aside, I'm not sure the differences between brewers, brocacel and high nucleotide yeast, the cheap one works for me tho
In reply to Post #71
I have little experience on using spirulina.
But I guess different bacteria grow better on different materials and not all bacteria produce the same byproducts.
Looking at the medium used to grow bacteria in petri dishes their composition can be like this (copied and pasted)
0.5% Peptone
It is an enzymatic digest of animal protein. Peptone is the principal source of organic nitrogen for the growing bacteria.
0.3% beef extract/yeast extract
It is the water-soluble substances which aid in bacterial growth, such as vitamins, carbohydrates, organic nitrogen compounds and salts.
1.5% agar
It is the solidifying agent.
0.5% NaCl
The presence of sodium chloride in nutrient agar maintains a salt concentration in the medium that is similar to the cytoplasm of the microorganisms.
I have little experience on using spirulina.
But I guess different bacteria grow better on different materials and not all bacteria produce the same byproducts.
Looking at the medium used to grow bacteria in petri dishes their composition can be like this (copied and pasted)
0.5% Peptone
It is an enzymatic digest of animal protein. Peptone is the principal source of organic nitrogen for the growing bacteria.
0.3% beef extract/yeast extract
It is the water-soluble substances which aid in bacterial growth, such as vitamins, carbohydrates, organic nitrogen compounds and salts.
1.5% agar
It is the solidifying agent.
0.5% NaCl
The presence of sodium chloride in nutrient agar maintains a salt concentration in the medium that is similar to the cytoplasm of the microorganisms.
In reply to Post #74
Toronto, when you say 'massive amounts of sugar' how much. Interesting youve seen an increase in larger fish on average.
Are you adding it too the soaking AND boiling process or just post boil ? Then sealing the buckets for fermentation ?
Toronto, when you say 'massive amounts of sugar' how much. Interesting youve seen an increase in larger fish on average.
Are you adding it too the soaking AND boiling process or just post boil ? Then sealing the buckets for fermentation ?
In reply to Post #74
I can't view that link, it just comes up about/blank#blocked
I might have a play with the brocacel once it's too cold to sit on a beach for my angling fix
I can't view that link, it just comes up about/blank#blocked
I might have a play with the brocacel once it's too cold to sit on a beach for my angling fix
In reply to Post #78
Thanks, that's a really interesting article
Thanks, that's a really interesting article