Hello guys, who use pop up mix from Feed stimulant. I want to know how much pop up mix and boilies mix you use to make a wafter. I would appreciate it if you could tell me the quantities in grams. Thanks you ! I want a wafter for German rig, not a “bottom” wafter.
Thank you !
Thank you !
In reply to Post #1
likely need to experiment to get the finish your after due to different hooks and the like
likely need to experiment to get the finish your after due to different hooks and the like
In reply to Post #1
It's right on their page: "For producing wafters we recommend as a guideline to use around 15-25% pop up mix with 85-75% basemix, depending on your basemix."
Personally i don't really rate it as pop up mix, but should be fine for wafters.
It's right on their page: "For producing wafters we recommend as a guideline to use around 15-25% pop up mix with 85-75% basemix, depending on your basemix."
Personally i don't really rate it as pop up mix, but should be fine for wafters.
In reply to Post #1
Get cork granules of Ebay or the like. 1 to 4 ratio cork to base mix does well. Test it you may drop it a bit - this depends on what your rolling.
l find it makes the mix much softer so it needs a bit more tlc when knocking them up but it's only smaller quantities you'll be rolling. Deffo add a hardener like egg albumen to the mix and air dry longer to get them harder and more durable.
Get cork granules of Ebay or the like. 1 to 4 ratio cork to base mix does well. Test it you may drop it a bit - this depends on what your rolling.
l find it makes the mix much softer so it needs a bit more tlc when knocking them up but it's only smaller quantities you'll be rolling. Deffo add a hardener like egg albumen to the mix and air dry longer to get them harder and more durable.
In reply to Post #3
Yep, I read on page now, but I thing that 15-25% are grams not volume, right ?
Why you say this is not a good pop up mix ? Can be more exactly ?
Cheers
Yep, I read on page now, but I thing that 15-25% are grams not volume, right ?
Why you say this is not a good pop up mix ? Can be more exactly ?
Cheers
In reply to Post #4
Thanks for the reply, I know how i can make wafters with cork, but I have this pop up mix. I dont have much time, a litle advice for this mix is good for me.
Cheers !
Thanks for the reply, I know how i can make wafters with cork, but I have this pop up mix. I dont have much time, a litle advice for this mix is good for me.
Cheers !
In reply to Post #5
Yup, so 100 grams wafter mix consists of 15-25 grams of pop up mix and 75-85 grams basemix. Can't be more precise because you can have a light basemix or a heavy one, all depends on the ingredients used. It also depends on the kind of wafter you want, light on the bottom or sinking on just your hook. The latter is the hardest, because sinking on a size 6 is different than sinking on a size 2 etc. So bit of trial and error.
In general about the mix, i like the fact that it is milk based, but what i don't like is that the buoyancy is average at best and that the baits do have the tendency to deform while cooking, simmering is better than just full blast cooking. Also, more egg albumen helps a bit against deforming.
But with wafters you won't have that problem, since your basemix makes the lot easier to handle.
All in all, i see you want a wafter for the german, so the hardest one. Let's say 15 mm, hook size 6, so my starting point would be 75/25 dry mix, dry for 2 days, and see how the combination works. If you got it right first time, great, if not, try another batch with 80/20 or 70/30. Wafters are a balancing act, and so is the mix:P
Yup, so 100 grams wafter mix consists of 15-25 grams of pop up mix and 75-85 grams basemix. Can't be more precise because you can have a light basemix or a heavy one, all depends on the ingredients used. It also depends on the kind of wafter you want, light on the bottom or sinking on just your hook. The latter is the hardest, because sinking on a size 6 is different than sinking on a size 2 etc. So bit of trial and error.
In general about the mix, i like the fact that it is milk based, but what i don't like is that the buoyancy is average at best and that the baits do have the tendency to deform while cooking, simmering is better than just full blast cooking. Also, more egg albumen helps a bit against deforming.
But with wafters you won't have that problem, since your basemix makes the lot easier to handle.
All in all, i see you want a wafter for the german, so the hardest one. Let's say 15 mm, hook size 6, so my starting point would be 75/25 dry mix, dry for 2 days, and see how the combination works. If you got it right first time, great, if not, try another batch with 80/20 or 70/30. Wafters are a balancing act, and so is the mix:P
In reply to Post #7
I'm not a beginner, I've been rolling for many years, I just wanted a starting point. thanks for the tips
I ran today, 8 & 11 mm pops and 11 & 16 mm wafters. I added 10% albumin to the mix and ran only with the egg whites. The mix rolls nice balls, after boiling they look good, I wait to dry them for 24-48 hours and see how floating they are.
Overall I am satisfied with the mix, it can be seen that it is only made of lactic protein, after crushing a boiled pop up.
I'm not a beginner, I've been rolling for many years, I just wanted a starting point. thanks for the tips
I ran today, 8 & 11 mm pops and 11 & 16 mm wafters. I added 10% albumin to the mix and ran only with the egg whites. The mix rolls nice balls, after boiling they look good, I wait to dry them for 24-48 hours and see how floating they are.
Overall I am satisfied with the mix, it can be seen that it is only made of lactic protein, after crushing a boiled pop up.
In reply to Post #8
I found it better to use 40-55% pop up mix to achieve the slow sinking wafter type with FS mix, depending on other ingredients used of course. Have fun..
I found it better to use 40-55% pop up mix to achieve the slow sinking wafter type with FS mix, depending on other ingredients used of course. Have fun..