Making hydrolysates

[salokcinnodrog]

6 hours ago, OldBoy said:

Leaving aside the obvious faffing around making this stuff.

It might be me not understanding, but what would you actually use these liquids in?

If added to a boilie base mix, wouldn't the boiling process actually kill any 'benefical effects?

I get adding to a groundbait might work, as for a spod mix, wouldn't any effect just vanish in the volume of water in any lakes..... guessing a lot of this 'science' might have been tank tested?

And here you have raised very pertinent additional points.

 

Any ingredient in a boilie is denatured, or liquids evaporate as they are boiled, less so if they are steamed.

By denature, the food value is reduced, the protein level is lowered, and enzymes 'killed', even vitamins and minerals are reduced, especially those on the outside skin of the boilie. The inside of the bait may still not be 'cooked' on short boiling times*, as the full temperature takes time to get to the middle. So the only part of the boilie that still contains fully effective or as you nicely describe it, beneficial effects is the middle.

The best way to get these liquids to continue working effectively is to soak or glug the baits after boiling.

You can add these liquids to your spod mix, your particles, your powdered groundbait, your pellets.

I don't know if anyone remembers the days of the CarpWorld/Nutrabaits Lac Fishabil trips, but Bill Cottams favourite mix I think was a bucket of birdfood, boilies crushed and whole with added Nutramino, Multimino PPc and condensed milk.

This is where you have different effects in water, the solubility of the liquid, how it mixes in the lake. Some liquids will spread out across the lakebed, others will cloud lakebed to surface.

The 'hope' is that the carp will follow the reverse track of the water current if any down to the source, and it creates a spot to investigate.

 

 

*My aim when making my own bait was to have a solid skin, but a paste middle.

 

[jules007]

a friend glugs his boilies in condensed milk and seems to do well on this, i think he has stopped and his catch rate has dropped of

[Asterman]

Hi

 

Quote

Any ingredient in a boilie is denatured, or liquids evaporate as they are boiled, less so if they are steamed.

That is really interesting when you consider the hottest byproduct of boiling water is steam itself...If added to boiling water it will take longer for that to come back to steam temps and also far longer to reach the centre of say an 18mm boilie where it rarely gets higher than 60 degrees up to a 2 minute boil. Less so if steamed?

However, i do like to learn. Feel free to explain.

[salokcinnodrog]

1 hour ago, Asterman said:

Hi

 

Quote

Any ingredient in a boilie is denatured, or liquids evaporate as they are boiled, less so if they are steamed.

That is really interesting when you consider the hottest byproduct of boiling water is steam itself...If added to boiling water it will take longer for that to come back to steam temps and also far longer to reach the centre of say an 18mm boilie where it rarely gets higher than 60 degrees up to a 2 minute boil. Less so if steamed?

However, i do like to learn. Feel free to explain.

Steaming baits are not done in the water itself. 

The boiling water is below the bait, (food) so strictly speaking the term boilies is a misnomer, they are now 'steamies', which has been used by bait companies.

You are using the steam to cook the baits rather than the water itself. 

A pan of water, a grid above it, and a lid keeps the steam circulating around the items being cooked.

Because the steam is essentially just cooking the outside of the items, the middle does not get heat damaged (denatured) to the same extent as boiling. It also means flavours and liquids do not get washed out like they do when boiled.

 

 

 

[Asterman]

Thanks for that. Much appreciated.