In reply to Post #116
The S3 I have are a spicy smell (not the new curry smell, a different spicy...I've had them a year or more)
The S4 are more of a choc malt.
My brother has his PB yesterday on the Johnson Ross PPPP cork chip on a ronnie, 33lb 14oz so he is buzzing.
He got the run just as I was throwing my drone up to do some lake scenery shots, so I ended up getting some nice overhead footage of him playing the fish into the net, perfect timing for him to have a decent memory of the capture.
The S3 I have are a spicy smell (not the new curry smell, a different spicy...I've had them a year or more)
The S4 are more of a choc malt.
My brother has his PB yesterday on the Johnson Ross PPPP cork chip on a ronnie, 33lb 14oz so he is buzzing.
He got the run just as I was throwing my drone up to do some lake scenery shots, so I ended up getting some nice overhead footage of him playing the fish into the net, perfect timing for him to have a decent memory of the capture.
In reply to Post #117
Sure the S3 are a hot cross bun flavour/smell
Sure the S3 are a hot cross bun flavour/smell
In reply to Post #118
Yeah, maybe some kind of bunspice?
Hot Cross bun...no wonder I like sniffing the tub. Roll on Easter!
Yeah, maybe some kind of bunspice?
Hot Cross bun...no wonder I like sniffing the tub. Roll on Easter!
FishOn Ricci, the other part of his brace of December 40's. You can vote for Ricci as carp Angler Of the Year on Cypography right now if you so wish. I maybe biased, but he bloody deserves it. Numerous venues one after the other rinsed in double quick time. All whilst running a successful business. Imagine what ginge would catch if he went full time!
ScopexPineapple S2 over crumbed Krill
Jacko with a December 40+ on work overnighters. New lake, same results. Curry S2 over Nutcracker.
Forum member Sam, Devon Rd days only lump. GPB1.
Forum member Mick, part of 2 x 20's & 4 x 30's from Linear on a day session. Good angling Mick! GPB1 balanced over naturals.
ScopexPineapple S2 over crumbed Krill
Jacko with a December 40+ on work overnighters. New lake, same results. Curry S2 over Nutcracker.
Forum member Sam, Devon Rd days only lump. GPB1.
Forum member Mick, part of 2 x 20's & 4 x 30's from Linear on a day session. Good angling Mick! GPB1 balanced over naturals.
In reply to Post #120
I understand what I am saying here will be hard for some folks to swallow. Especially coming from me, telling you that your media hero's have it wrong. It's the most revolutionary bit of information you will read about carp bait, in a long long time. Does not matter if you made your first baits last week, or thirty years ago.
You have tested many ingredients in your freezer baits, over many many years. Often you have destroyed them. Maybe not all of them, but a vast percentage of them. All a waste of time and your money. I know that is hard to digest, or take in. That one little Christmas tip, will make your bait so much better than it ever was. If you can be bothered to keep all of your liquid ingredients away from boiling water or steam, you will make the exact same bait, using the exact same ingredients FAR more effective than you have ever made it before.
Most of you do not understand the full force of any of the liquid ingredients that you are using in your baits, because you boil them and **** them all up first. Forget that you can still smell it, that means **** all in the greater scheme of things.
It's confirmation bias on the grandest scale. That's how you make bait. Right? Liquid to egg, add base mix.... Well I'm here to tell you that this is completely and utterly wrong. Monstrously so. You are wasting your expensive liquid ingredients, you might as well not bother using them.... If you do, you need to add five times more than you should & you'll still **** them.
That's from someone who finds this stuff out for themselves in the real world. Not goes on what everyone else does/says in the rags. That is just one great example. It's a very hefty one. There are so many examples of exactly the same that ring true in carp bait. Rules made by men who in reality did not have much clue what they were even chatting about. Confirmation bias then tells everyone following that this is the way to do things. Thirty or forty years later it's just being perpetuated. People like Ali & the rest all make it this way IMO.
Dare to be different. Because a lot of what you take for gospel regarding carp bait is absolute ********. Like the example given, it's just confirmation bias on a massive scale of how to do things in the totally wrong way. The easy way, yes. The right way? NO.
I understand what I am saying here will be hard for some folks to swallow. Especially coming from me, telling you that your media hero's have it wrong. It's the most revolutionary bit of information you will read about carp bait, in a long long time. Does not matter if you made your first baits last week, or thirty years ago.
You have tested many ingredients in your freezer baits, over many many years. Often you have destroyed them. Maybe not all of them, but a vast percentage of them. All a waste of time and your money. I know that is hard to digest, or take in. That one little Christmas tip, will make your bait so much better than it ever was. If you can be bothered to keep all of your liquid ingredients away from boiling water or steam, you will make the exact same bait, using the exact same ingredients FAR more effective than you have ever made it before.
Most of you do not understand the full force of any of the liquid ingredients that you are using in your baits, because you boil them and **** them all up first. Forget that you can still smell it, that means **** all in the greater scheme of things.
It's confirmation bias on the grandest scale. That's how you make bait. Right? Liquid to egg, add base mix.... Well I'm here to tell you that this is completely and utterly wrong. Monstrously so. You are wasting your expensive liquid ingredients, you might as well not bother using them.... If you do, you need to add five times more than you should & you'll still **** them.
That's from someone who finds this stuff out for themselves in the real world. Not goes on what everyone else does/says in the rags. That is just one great example. It's a very hefty one. There are so many examples of exactly the same that ring true in carp bait. Rules made by men who in reality did not have much clue what they were even chatting about. Confirmation bias then tells everyone following that this is the way to do things. Thirty or forty years later it's just being perpetuated. People like Ali & the rest all make it this way IMO.
Dare to be different. Because a lot of what you take for gospel regarding carp bait is absolute ********. Like the example given, it's just confirmation bias on a massive scale of how to do things in the totally wrong way. The easy way, yes. The right way? NO.
In reply to Post #122
Interesting idea and backed up with real results obviously. However adding some liquids pre-cook (won't say boil as some cook at >80°C - 90°C , some steam and some boil the granny out of them!) has always been a compromise to me with both the heat damage and the solubility into the cooking medium of the liquids from the surface layers.
Many years ago I put a temperature probe in the centre of a bait whilst cooking it. I had the tools to do so and was really interested in how 'hot' the inside of a bait gets. I looked it all up the other day and from memory they were 18mm baits as I don't tend to use smaller as that is what every other angler is doing. The seal on the probe was far from perfect so the results of a few repeat tests a little wider than I would expect on a 'proper' boilie being cooked. However after a circa 2 minute 'boil' the core temperature was (again from memory, my notes are buried at home) normally <60°C hence my baits have a very 'paste' type core, which is how I like them.
I concluded that whilst a %, possibly a large % as the surface area is large compared to the core, of the liquids added before boil are damaged/changed/removed but some in the core are still reasonably unaffected by the cooking stage. I also now tend to get baits of this size plenty firm enough for my use with a 60-70 second boil.
I then started to add liquids after cooking but was never convinced they were anything other than a coating on the outer layer which would wash off within minutes of hitting the water. On a commercial water with large stock this might work for you but not the types of lakes I fish. I want slower release as the fish might be half a mile away when I bait up and it could be hours before they come back this way to my pre-baited spots.
I have thought long and hard about how to draw the liquids deeper into a cooked bait for much longer release period on the water. I have tried coating whilst still warm, when very dry, whilst thawing out etc. Nothing ever really felt 'right' to me though. I have access to various vaccum systems for liquid filling products and have often thought about playing with this as an idea (vaccum, add liquid, slowly let the air back in and the liquid will be drawn in) but time is short whilst ideas are plenty so never done it yet!
Do you know from tests you have done how far your are able to draw these liquids into your pre-cooked bait? Without giving anything much away can you say anything about how you do this or will that give a big part of your process away? I am not interested in the curing process as such (that is yet another idea to explore another day) just how you are able to draw oils into a cooked bait
I don't fish much these days but I do carry and use GPB1 baits with me and have recently got a pot of one of your new creations from Fishon to try next time a venture bank side
Interesting idea and backed up with real results obviously. However adding some liquids pre-cook (won't say boil as some cook at >80°C - 90°C , some steam and some boil the granny out of them!) has always been a compromise to me with both the heat damage and the solubility into the cooking medium of the liquids from the surface layers.
Many years ago I put a temperature probe in the centre of a bait whilst cooking it. I had the tools to do so and was really interested in how 'hot' the inside of a bait gets. I looked it all up the other day and from memory they were 18mm baits as I don't tend to use smaller as that is what every other angler is doing. The seal on the probe was far from perfect so the results of a few repeat tests a little wider than I would expect on a 'proper' boilie being cooked. However after a circa 2 minute 'boil' the core temperature was (again from memory, my notes are buried at home) normally <60°C hence my baits have a very 'paste' type core, which is how I like them.
I concluded that whilst a %, possibly a large % as the surface area is large compared to the core, of the liquids added before boil are damaged/changed/removed but some in the core are still reasonably unaffected by the cooking stage. I also now tend to get baits of this size plenty firm enough for my use with a 60-70 second boil.
I then started to add liquids after cooking but was never convinced they were anything other than a coating on the outer layer which would wash off within minutes of hitting the water. On a commercial water with large stock this might work for you but not the types of lakes I fish. I want slower release as the fish might be half a mile away when I bait up and it could be hours before they come back this way to my pre-baited spots.
I have thought long and hard about how to draw the liquids deeper into a cooked bait for much longer release period on the water. I have tried coating whilst still warm, when very dry, whilst thawing out etc. Nothing ever really felt 'right' to me though. I have access to various vaccum systems for liquid filling products and have often thought about playing with this as an idea (vaccum, add liquid, slowly let the air back in and the liquid will be drawn in) but time is short whilst ideas are plenty so never done it yet!
Do you know from tests you have done how far your are able to draw these liquids into your pre-cooked bait? Without giving anything much away can you say anything about how you do this or will that give a big part of your process away? I am not interested in the curing process as such (that is yet another idea to explore another day) just how you are able to draw oils into a cooked bait
I don't fish much these days but I do carry and use GPB1 baits with me and have recently got a pot of one of your new creations from Fishon to try next time a venture bank side
Here's another way to think about it.
Everybody makes bait, once. We go to the time & the effort to make the same bait... Six times over.
For us the real work starts, after the bait is rolled and dried. When everybody else is finished and out the door. For us that is when the real work starts.
Why do I do this? Ask yourself why I went to this effort for twenty five years. Ask yourself why anywhere I fished after I perfected the hook baits no one ever caught more than me. Not ever. It was not because I was God in carp fishing terms. I had the hook baits. I had a very big advantage over everyone else.
That is what they were made for. Not for dollar. I never saw a time when I would make bait commercially back then. They were come up with, for me. Through pure carp fishing obsession, selfish reasons.
Ask yourself why i would go to the lengths to make bait that in reality takes likely ten times longer than everyone else's bait to make? You do not do things like this without the best reasons in the world to do so. Not unless you are stupid. I'm not stupid. I maybe a ****, but i'm not stupid.
It's made me a business. I no longer make them for me. I make them for the carp fishing public in general. They still have to be made in the exact same way.
Everybody makes bait, once. We go to the time & the effort to make the same bait... Six times over.
For us the real work starts, after the bait is rolled and dried. When everybody else is finished and out the door. For us that is when the real work starts.
Why do I do this? Ask yourself why I went to this effort for twenty five years. Ask yourself why anywhere I fished after I perfected the hook baits no one ever caught more than me. Not ever. It was not because I was God in carp fishing terms. I had the hook baits. I had a very big advantage over everyone else.
That is what they were made for. Not for dollar. I never saw a time when I would make bait commercially back then. They were come up with, for me. Through pure carp fishing obsession, selfish reasons.
Ask yourself why i would go to the lengths to make bait that in reality takes likely ten times longer than everyone else's bait to make? You do not do things like this without the best reasons in the world to do so. Not unless you are stupid. I'm not stupid. I maybe a ****, but i'm not stupid.
It's made me a business. I no longer make them for me. I make them for the carp fishing public in general. They still have to be made in the exact same way.
If you are suddenly wondering why the hell I am giving away such golden nuggets.... I'm not drunk... It's also not my choice really 😂
I am being advised by people that I respect within the industry, that the way to stop all the sausages who are trying their hardest to rip us off... Is actually by opening up a little bit. Just a little bit. He had better be correct or I'll kill him!
The brighter ones among you were taught how to ferment food based boiled baits earlier. Merry Christmas.🎅🏻It's a very important part of the success of our hook baits. Always has been, always will be. Obviously there are other parts which are just as important. I made that information public earlier just to ‘open up a bit'. Hopefully that works...
“Mavis, that absolute **** is on the CarpForum again, this time he's telling the biggest bait firms in the UK that they don't know how to make bait properly” 🫣
I am being advised by people that I respect within the industry, that the way to stop all the sausages who are trying their hardest to rip us off... Is actually by opening up a little bit. Just a little bit. He had better be correct or I'll kill him!
The brighter ones among you were taught how to ferment food based boiled baits earlier. Merry Christmas.🎅🏻It's a very important part of the success of our hook baits. Always has been, always will be. Obviously there are other parts which are just as important. I made that information public earlier just to ‘open up a bit'. Hopefully that works...
“Mavis, that absolute **** is on the CarpForum again, this time he's telling the biggest bait firms in the UK that they don't know how to make bait properly” 🫣
In reply to Post #124
Thanks for all the replies and it has certainly got me thinking about yet more things I could try if I had 25 spare hours in every day
Thanks for all the replies and it has certainly got me thinking about yet more things I could try if I had 25 spare hours in every day
In reply to Post #126
UExcuse me for being a bit dim with regard to the ordering process. I understand that there is nothing available presently. When there is availability are the baits only available from the three designated shops or can orders be made from the website too? Thanks.
Hypothetically I have a limited budget, I want a pot of pop-ups, I have no idea where to start as all the baits sound good, please recommend me a starting point?
UExcuse me for being a bit dim with regard to the ordering process. I understand that there is nothing available presently. When there is availability are the baits only available from the three designated shops or can orders be made from the website too? Thanks.
Hypothetically I have a limited budget, I want a pot of pop-ups, I have no idea where to start as all the baits sound good, please recommend me a starting point?
In reply to Post #128
Everything on our website is in stock Silverback. The shops are sold out, but we have full stock of all products to see us into the new year. The shops will have more stock early January. Last delivery goes in the morning before Christmas. Loads of orders went out today.
Original S2 page on our website. Crushed corks are the pop ups. Two drop down menus. Pick your colour, original brown, white or washed out pink. 13mm or 16mm. They are all you would ever need.
The original browns wash out to a very visual sandy colour, rapidly. The whites and pinks come with a stain. They wash out to a more visual colour than they come in the tub after twenty minutes in the water.
Everything on our website is in stock Silverback. The shops are sold out, but we have full stock of all products to see us into the new year. The shops will have more stock early January. Last delivery goes in the morning before Christmas. Loads of orders went out today.
Original S2 page on our website. Crushed corks are the pop ups. Two drop down menus. Pick your colour, original brown, white or washed out pink. 13mm or 16mm. They are all you would ever need.
The original browns wash out to a very visual sandy colour, rapidly. The whites and pinks come with a stain. They wash out to a more visual colour than they come in the tub after twenty minutes in the water.
In reply to Post #130
Thanks 👍
Thanks 👍
In reply to Post #133
You ever considered making boilies be mega if you did but your busy 247 as it is for good reason too 🐋
You ever considered making boilies be mega if you did but your busy 247 as it is for good reason too 🐋
In reply to Post #134
Need a new bait next year can't make my mind up either cell or simular with s2 Hutchie or a garlic based boilie fished with gpb2 only need 2 from my syndicate then I think I may go chase apples at blue lagoon not too sure 3 hour each way got to be in it to win it lol
Need a new bait next year can't make my mind up either cell or simular with s2 Hutchie or a garlic based boilie fished with gpb2 only need 2 from my syndicate then I think I may go chase apples at blue lagoon not too sure 3 hour each way got to be in it to win it lol
In reply to Post #132
Enjoyed that Mark, a lot. Bless Bob, he could talk for ages, Lovely Guy.
So to me ( I will probably be well off & wrong
) but is it like a chef reducing over/via heat, an initially unattractive/bitter/alcohol ingredient in a sauce to produce a lovely TASTING, rich, fused, palatable, end product by denaturation.
Then repeat, in multiple layers, not locked in by the egg.
THE IMPORTANT BIT.... Without then killing that fermentation & attraction with near boiling or boiling water.
Enjoyed that Mark, a lot. Bless Bob, he could talk for ages, Lovely Guy.
So to me ( I will probably be well off & wrong
) but is it like a chef reducing over/via heat, an initially unattractive/bitter/alcohol ingredient in a sauce to produce a lovely TASTING, rich, fused, palatable, end product by denaturation. Then repeat, in multiple layers, not locked in by the egg.
THE IMPORTANT BIT.... Without then killing that fermentation & attraction with near boiling or boiling water.