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Gazlaaar

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Everything posted by Gazlaaar

  1. Microwaving would also denature enzymes very quickly, as the process of microwaving vibrates water molecules, this is what causes the heat, even at relative short burst
  2. I have Tim yes, armamesh and tights were also another consideration, I don't want to confuse, but im just looking into kinetic energy, basically not actually bringing foods to boiling point to cook. Sounds bizarre I know lol
  3. Thats the crooks of it, without going into to much detail, yes baits end up really soft and are notoriously hard to present, Nash have achieved this by the looks of it, thats where my thinking came from with the harder outer shell, there must be some kind of other binder their using, just not sure what it is or how the are keeping the enzymes alive during the cooking process, thats why I thought of blanching.
  4. Your probably right Phil, i just find the whole thing fascinating, im intrigued and would like to understand more, not necessarily use it but more for my own knowledge
  5. Thats the whole point of this exercise Phil, to simulate the digestion process, enzymes do have a peak working temperature, about 18 degrees I think, but don't quote me on that, you have to check with Frank on that one. The whole ethos of using enzyme rich baits is to assist the break down before Mr carp even gets to the bait, hence baits being kept in warm flasks. The problem is as soon as these bait are submerged in the temperatures we have, the digestion slows and stops, so if you can emulate and assist the break down, bobs your uncle. The whole thinking being it is, if a bait is more easily digested a fish will eat more. This is the reason for looking at certain enzymes, but you have to remember there are a lot, I think enzymes run into their hundreds. That's what ive gotten from what ive read any way
  6. The problem is with testing in any real fishing situation, how is it fairly done? Do we fish the same spot with both types of bait? Unless there was any significant difference it would be hard the differentiate between the two. People have tested reactions and observed fish in tanks, but is that a fair way of testing compared to a real fishing situation? The are to many variables in the equation, which only leaves us with what we witness ourselves, whether that be at home or taking on the information of other's. I could do an on going test but as you know, with all the best intentions in the world it would be flawed. I can observe, test pH levels and so on, all I know at the moment my baits catch me fish, but unfortunately, as I would guess a lot of bait makers suffer the same affliction with the pursuit of the grail I still think there is a lot of room for improvement in bait, but its an on going science as you know. I will test the yeast theory out as soon as I know it won't have and detrimental negative affect on fish And I will test your suggestion
  7. What's your preferred rigs at the moment fella's? I like my old trusted bottom rig and my variation on the Multi The bottom rig I use either with paste wrapped boilie or a small pva mesh bait attached to the hair. My variation on the Multi is usually fished with matching pop ups to my free offerings. So whats your's?
  8. Ive checked the baits this morning, no real change, mind you there are in a cupboard with plenty of ventilation. A couple of pieces I ready over the past, like keeping the baits at a certain temperature in a warm flask will encourage the fermentation process. Plus looking at what the yeast feeds on is predominantly sugars. I was experimenting with making soaks the other month, liquid glucose based, its a very easy exercise 2 parts sugar, 1 part water, bring to the boil and simmer until it all goes clear and leave to rest. Seeing as yeast needs sugars to feed on, maybe theres a connection there, mind you, this liquid does make baits rock hard after a good soaking. One other aspect ive read about was rehydrating baits with oils can actually block the ingress of water into a bait, as the oil forms a barrier turning your bait into like a marble. Ive always been a bit dubious with the rehydration process, as dry boilies will take on moisture very quickly once submerged, better let the nutrients leach out than encapsulate the whole lot with oil. Id probably suggest a couple of hours max soaking before fishing, anyway that was just something else ive read about while looking at other bits and pieces.
  9. There you go Turnip, be it right or wrong that's my outlook on bait construction, still a world of info to learn,
  10. You wouldn't want to leave that fermenting would you lol
  11. Ive just see thus picture on twitter, not sure if its a wind up or not, but if its true, well, ill leave you to comment
  12. Cheers Nige, it was a biscuit recipe that gave me the idea believe it or not, lol
  13. Growler Juice by any chance, or are we talking different people?
  14. Your probably right Phil, your certainly right about it being imported from Spain, they even used the same bottles, just stuck another label on it I would think there would be some fats present as well as sugars (carbs) and a few nutrients. I made them with coke, milk, all sorts, ive even made tiger milk, thats nice In fact, this will please carpmachine, if it wasn't for boilies or steamies in my case id still be on Tigers, but I like to think I can offer a bit more nutrition, and I like making baits and the whole science about it. And even if I am wrong, at least its down on here to show others and hopefully steer others in the right direction
  15. Just to add Phil My reasoning behind taste and smell are Tiger Nuts, why do they work? How do they work? Nobody really knows the answer, is it taste, is it smell because they have very little in the way of attractors and nutrients, but fish love em, so much so ive seen carp pooing them out and other fish coming up and hoovering the lot up. Personally I like to think its a combination of both taste and smell, they are definitely sweet and they definitely smell sweet. There are very few mentions about the actual texture and taste of a bait, but it is there from a long time ago
  16. Phil they do, I totally agree with you, its not so much the taste as the smoothness of the whole package im looking for
  17. Nick You are right with Mainline, the Activ 8 was the stand out bait way back then, the problem is these enzymes are particularly hard to maintain and store for any length of time in a bait, which is why its never really caught on as big as some trends. ABS do some, Nash's The Key, looks like its enzyme rich, and I did notice the harder outer skin and softer middle on the baits which is what triggered my train of thought off. You know me im no expert, and can only talk with common sense, but when Keith Sykes talked about the key saying they did denature some of the enzymes through the cooking process, a bell rang in my head about reading the effects of blanching, a quick hot dip. Cooking the outside but not the inner, its the only way I can think of that doesn't denature all of the enzymes, leaving them to work their way out. Well that's my thinking anyway lol
  18. The mix of yeast was 30ml warm water 1 tsp granulated sugar 2 tsp Active Yeast This was just to activate the yeast, I put a towel over the glass and waited 10 minutes to see if it foamed up and it did, then just put it in with the eggs at the start of mixing. Im an old fuss pot, when it comes to smelling bait and probably wrong so for doing it, but unless I like the smell or more importantly taste, I go right off it, I battled for a long time with minamino, multimino, nutramino as I was constantly fighting to get a smooth blend. Elevating flavour labels and so on, it caught fish but I wasn't happy until a good friend put me on to the amino blend 365, it blends so much better, smells and tastes smoother, but there is something still missing, an essential oil, ive tried bergamot, black pepper, all sorts, even peppermint, but nothing yet, I am due to get some samples if geranium and juniper oil, but we'll see. You could definitely smell and taste the yeast in this experimental batch, its not as pungent as I thought it may be. Plus ive been looked into blending msg with the caramel label I have, which I have seen a few albeit cake and biscuit recipes with caramel and salt, but ill do little testers and see how it goes
  19. Its a birdfood base, Per pound 20ml amino blend 365 4ml caramel elite 1ml sweetner 1gm betaine hcl The texture hasn't changed in the baits, the paste had dried up a little as expected, its definitely starting to smell a bit, more so than normal, ill give them a couple of days to see the reaction, if there is one, but they are starting to kick up a little
  20. Yeah I see your point, this was really just an exercise to see what happens to the bait itself, maybe ill do a bit more looking before I think about fishing with it
  21. In hindsight, the baits are a little soft and maybe the inclusion of some Albumin may harden up the outer skin some what, after all it does work nicely on cork ball pop ups that are steamed for the same amount of time. I have left a pinch of paste and a couple of baits out on a plate to see what happens and the rest are in the freezer.
  22. I don't wish to be the centre of any conflict, im happy enough in my pursuits to except other views, its fine I did a little experiment earlier to activate the yeast with a little warm water and granulated sugar Plus I have made a batch and steamed at 90 seconds rather than my usual 3 minutes, the outer is as normally cooked but the inner is still paste. In an attempt to not totally deactivate the yeast. Plus I have made some paste, maybe I am barking up the wrong tree but without experiments I have no idea
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