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Message Suppressed by Forum Moderator.
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In reply to Post #29
I will only ever keep enough liquid to just cover the tigers by about 1cm.
But I add the sugar in at the soaking stage.
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In reply to Post #15
Do you tip the water away once boiled and pouring into a bucket with lid, or add all
The water as well then the sugar? Is it the moisture inside the nuts only once boiled, that then leaks out of the tigers and mixes with the sugar to make the slime?
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Yes great thanks for the info all, hopefully add it into some up coming sessions
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In reply to Post #26
Nice one, thank you. That will come in handy for spring and setting little traps in the edge.
ATB
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In reply to Post #24
Couple of handfuls of dry tigers is the least I have done personally.
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In reply to Post #23
Couple of days Ash. Put them next to a radiator
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What would be the minimum amount of tigers you could prep and still get slime?
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In reply to Post #15
Thanks for the information, how many days would you say to leave it for before you should achieve the slime or ist all trial and error? Just trying to work out how many days it should take before I go to sprays the tigers from the slime and use on a session! Very handy information thanks!
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Need to be careful to avoid confusion here. The original question was about Tiger slime which most of the manufacturers state is concentrated Tiger Nut Extract, nothing less, nothing more, as supplied as concentrate in bottle for diluting for drinking.
Fermenting* Tiger Extract is a completely different subject as Mark said. I personally believe the latter to be better, but they both bring different things to the table and for that reason there is in my mind no comparison. * and enzyme activity
There is, or was, a good thread on fermenting particles somewhere.
edit, here
LINKY POO™ https://www.carpforum.co.uk/Shared/Messages.asp?TopicID=429184&ReadAll=1
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I have been using slime tigers for probably 25yrs+, but for me it can be hit and miss sometimes.
On my last France trip last September I prepared a 25kg sack of tigers. Presoaked in cold water with 100ml Talin for 24hrs. Then boiled until swollen, probably about 40mins. Then split into 4 identical airtight buckets and taped shut. Left in the garden for a week or so (weather was warm).
When I opened the buckets in France three had turned perfectly slimy, but one bucket was totally liquid .
As the trip went on over the next month I used the tigers. Unusually they stayed thick and slimy, normally as time goes on the slime stops reacting and goes back to liquid. In fact I was having to add a bit of lake water to thin the slime a bit as I wanted a bit of a spread of tigers and they were just sold lumps of tigers and gloop.
I bought half a bucket home unused and they were still thick with slime last week. Never had them last like that before. 3+ months in a bucket being opened and closed and remaining slimy.
I'd love to be able to recreate that every time................anyone got any ideas on why they stayed slimy for so long?
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In reply to Post #17
Not sure what you mean Jon if that was directed to me.
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In reply to Post #18
That banana smell Mirage use is very good, reminds me exactly of what you mention super ripe fruit right on that point. The carp certainly like it.
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In reply to Post #16
I only have natural brown sugar at home so that's always what I use. White is just as good mate as you say.
The corn syrup is a great addition to it. Every living thing on the planet is attracted to sweet things, including carp. That's what happens when natural foods ripen, they become sweeter. Take a banana for example. A raw one is bland. A fully ripened one is incredibly sweet. All living things on the planet come from the same original cells. We may have morphed into the various different species, but there are many base things that ring true across all mammals/fish. Offer a horse a carrot, then a sugar lump while it has the carrot in its gob.... It will spit the carrot out on the floor to get to the sugar lump. It's for the exact same reasons. Receptors built to pick up on food. Ripening/sweetening food is about the biggest one in my opinion.
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If not allowed to use whole tigers only chops are you able to chop them dry first before cooking or only after?
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Bait