Thought I'd try adding an ethyl alcohol flavour for a change
to my usual pop up mix
Unfortunately the flavour is reacting with the eggs making it almost
Impossible to roll,
Anyone experienced this ?
I understand the alcohol and eggs concept
I've used these types of flavours in the past and cannot remember having
this degree of trouble although it's been a while , SBS Cornish ice cream and
Strawberry jam spring to mind
I can just about hand roll them with patience
to my usual pop up mix
Unfortunately the flavour is reacting with the eggs making it almost
Impossible to roll,
Anyone experienced this ?
I understand the alcohol and eggs concept
I've used these types of flavours in the past and cannot remember having
this degree of trouble although it's been a while , SBS Cornish ice cream and
Strawberry jam spring to mind
I can just about hand roll them with patience
In reply to Post #1
In what way are they impossible to roll? And why do you think the EA flavouring is the reason?
In what way are they impossible to roll? And why do you think the EA flavouring is the reason?
In reply to Post #1
Alcohol denatures proteins by breaking their chemical bonds but you would need an excessive amount of EA to cause rolling problems when baitmaking
Alcohol denatures proteins by breaking their chemical bonds but you would need an excessive amount of EA to cause rolling problems when baitmaking
In reply to Post #1
At what levels do you dose the flavour?
At what levels do you dose the flavour?
In reply to Post #1
Is the flavour very acidic? Could be this. I had problems with JB Toppex with this.
Is the flavour very acidic? Could be this. I had problems with JB Toppex with this.
In reply to Post #1
Are you adding any n-butyric acid, that'll cook your eggs.
Are you adding any n-butyric acid, that'll cook your eggs.
In reply to Post #6
Only if you add too much....
Only if you add too much....
In reply to Post #7
These are hookbaits with a higher amount of flavouring than normal for me
Just as an experiment
The eggs turn gloopy , maybe I should try reducing the flavour 😂
No butyric , just a flavour and an essential oil
These are hookbaits with a higher amount of flavouring than normal for me
Just as an experiment
The eggs turn gloopy , maybe I should try reducing the flavour 😂
No butyric , just a flavour and an essential oil
In reply to Post #8
How much flavour and oil? And what mix is it?
How much flavour and oil? And what mix is it?
In reply to Post #9
Milk/ bird mix
Although this can be discounted
As I can see the eggs turn
I think I can solve this hopefully just by adding EA gradually
to half an egg and wait for a reaction
Although I'm guessing a small amount could still have an effect over a
given time
Milk/ bird mix
Although this can be discounted
As I can see the eggs turn
I think I can solve this hopefully just by adding EA gradually
to half an egg and wait for a reaction
Although I'm guessing a small amount could still have an effect over a
given time
In reply to Post #10
You can also use an egg replacer such as egg powder or blood plasma.
Then you don't have any issues with the reaction of the liquid egg with your flavour
You can also use an egg replacer such as egg powder or blood plasma.
Then you don't have any issues with the reaction of the liquid egg with your flavour
In reply to Post #11
That was something I was considering if the experiment was
someway successful , I imagine my current levels are too high , although ive
Hand fed carp, and they take the bait, I did wonder if albumen would still react in the bait
once liquid were added, this method may allow me more time the roll the bait
Also the finished bait once boiled is fine
That was something I was considering if the experiment was
someway successful , I imagine my current levels are too high , although ive
Hand fed carp, and they take the bait, I did wonder if albumen would still react in the bait
once liquid were added, this method may allow me more time the roll the bait
Also the finished bait once boiled is fine
In reply to Post #1
Try adding some basemix to your eggs first to create a sloppy soup, then add your flavours. This should stop the flavour cutting the eggs.
Try adding some basemix to your eggs first to create a sloppy soup, then add your flavours. This should stop the flavour cutting the eggs.
In reply to Post #13
I'll give it a go, thanks
I'll give it a go, thanks