Hi everyone,

I've been experimenting with making my own carp liquids and I'd like some feedback from more experienced bait makers.

I recently made a fermented chicken liver liquid and I'm planning to turn it into an amino-based hookbait and bait soak. This is the recipe I'm thinking of using:

Ingredients
- 1 liter fermented chicken liver liquid
- 150 ml Tiparos fish sauce
- 50 g Marmite / yeast extract
- 25 g Belachan (finely grated)
- 2 g Betaine HCL
- 25 ml hemp oil

The idea behind it is to create a strong natural amino signal with liver, fish sauce, yeast extract and belachan, with a small amount of betaine as a feeding trigger and hemp oil for a vertical signal in the water column.

My questions:
1. Does this look like a well-balanced liquid or is it overkill?
2. Would you change any of the quantities?
3. Is there anything natural you would add or remove?

The base liver liquid is currently fermenting and will be ready in a few days.

Any feedback or advice would be appreciated!

Thanks.

In reply to Post #606
Thanks for the quick response!
Definitely going to try this one but first I will try the original BM1

I've been reading through the full thread about this mix and used that as a base to make my own version. I've added a few extra ingredients for attraction, but I'm wondering if it's all getting a bit too much or if it still makes sense nutritionally and practically.

Here's the version I currently have:
• LT94 fishmeal – 25.5% (255 g)
• Maize Protein Meal (60%) – 15% (150 g)
• Egg based bird food – 13% (130 g)
• Semolina – 10% (100 g)
• Heat-treated soya flour – 10% (100 g)
• Pre-digested fishmeal – 8% (80 g)
• Calf/Lamb's milk powder – 8% (80 g)
• Selenevite – 1% (10 g)
• Brocacel – 3% (30 g)
• Kelp meal – 3% (30 g)
• MSG (Monosodium Glutamate) – 0.5% (5 g)
• GLM full fat (Green Lipped Mussel) – 2% (20 g)
• Betaine – 1% (10 g)

Do you think this is a good balance overall, or am I overdoing it with some of these attractors or supplements?
Any feedback or suggestions for fine-tuning would be really appreciated.

Kind regards,
Ben