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Flavours for Boilies

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Flavours for Boilies

Post by Gorgeous George on Wed Jan 30, 2013 11:34 am

I have yet to fish with them but Have made my own batch of curry boillies...although I actually steam them.....I keep reading that banana is a great flavour, but what I can't figure out if they mean the natural flavour of bananas or the artificial flavour like in candies....like this here....


clubhouse.ca/en/products/detail.aspx?Imitation_Banana_Extract&id=fa05ee9d-b696-4b92-9d0b-fe79db2555a6&category_id=53a04647-bc1e-48fe-b758-7316f9c01028

any help much appreciated



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Re: Flavours for Boilies

Post by channa on Wed Jan 30, 2013 11:44 am

Never made my own...I know stotty does he will be of more help...Im sure some of the other guys do aswell...Help should be along soon Wink
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Re: Flavours for Boilies

Post by Kieran Docherty on Tue Feb 05, 2013 10:48 am

I have made a few different batches of boilie's i havent done curry but ive made sardine and chilli ones before, i used chilli powder, chopped chillies (that i boilied and used the water for my hemp) and lazy Chilli's for the juice mainly i blended them up and added them in, the sardines i just blended up and then added them with a little stinky bait additive aswell they worked well just try somthing and see if it works.

What did you use for the curry boilies if its not your special mix ?
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Re: Flavours for Boilies

Post by Gorgeous George on Tue Feb 05, 2013 2:41 pm

nor special at all....whats funny is I decided on my own ratio's without searching online....turns out its a very common ratio

8g semolina
4g soy flour
4g rice flour
3g whey protein powder

that was base mix.....I played it by ear for how many eggs to add....I either went 3 eggs or 4 depending on how much mix I grabbed

just added in curry to suit my eye, smell nice and spicey....I have read of people using cayenne peppers with turmeric, but since those are already in curry I thought Id use that.....the part I really like about these baits is that they are actually steamed so they retain all the colouring and more nutrients as the boiling leaches some out


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Re: Flavours for Boilies

Post by Trash on Tue Feb 05, 2013 3:22 pm

im assuming boilies are few and far between in tackle shops over there.
im no expert on making boilies tho i have tried a couple of times. the results were nothing special by any means tho.

i know ordering boilies (especially frozen baits) from over seas isnt practicle but there are a wide veriaty of specially designed base mixes, flavours, colourings, enhancers, oils, amino acids, ect ect that im sure you could mail order from somewhere.

maybe not something your interesed in but i thought i would throw it out there as an option
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Re: Flavours for Boilies

Post by Kieran Docherty on Wed Feb 06, 2013 5:33 am

Yea the pre-made boilie mix's are pretty good but i dont find them much cheaper than buying say4/5 kilo's at a time so its all swings and roundabouts but let us know how they go. Are the steamed ones softer ??
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Re: Flavours for Boilies

Post by Gorgeous George on Wed Feb 06, 2013 1:20 pm

the stuff they do sell is some real s**te product, very cheap and commercial, actually feels like the boilie paste rather than finished product...tried it for a few hours and didn't like the result...no fish and bait was mostly dissolved like a bread ball.....I"m told in the big cities they have Japanese baits, but who wants that.....I don't mind making the base mix myself.....as there is literally no pressure from other anglers I'm sure pretty well whatever I throw out there will work....but Im now looking to go for the bigguns.....so far the Provincial record is 39.88lbs......and I can gaurantee a much larger one lurks in the waters by my house.....ive had a few 15's and maybe a 20 or so, and hooked into a 3 footer once but snapped the line.......and all from a creek 15 minute walk from my front door......but here's the best part.....its free to fish, as with all the water around here....and still nobody goes for carp



back to the subject....I have looked online at ordering some flavours and additives, just need to find the right place that does indeed ship overseas, only looked at a few so far though.....but so far Ive only decided to go with what I see and hear about working well, like banana, pineapple, and scopex, whatever the hell that stuff maybe....but I will always also bring some corn with me just in case

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Re: Flavours for Boilies

Post by Kieran Docherty on Fri Feb 08, 2013 5:15 am

If you dont have much pressure you are in luck but the older fish will still be difficult to get, i would advise you to use fresh ingredients and ingredients that are high in nutritional value, that will keep the fish looking for your bait, also pre-baiting will help aswell to find those bigger fish. The "Bigger" fish on my lake will pretty much be where the angler's are not either out of casting range or tucked in hard to get snags. So you can try to lure them out with a real healthy and tasty bait or find where they are lurking / patrolling and set a trap. If you are the only person fishing there i would do alot of walks around the lake as much as you can maybe bait a few spots that look "carpy" or where you see fish showing or patrolling and go from there good luck :D

This company ships abroad but it looks quite pricy if your only ordering a small amount:
Billy Clark
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Make Cheap Homemade Carp Boilies And Avoid Expensive Readymade Baits Forever!
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Re: Flavours for Boilies

Post by Gorgeous George on Fri Feb 08, 2013 12:43 pm

walk around the lake....f**k that.....Ill move around but hell no

heres a little info on its size.....lol
http://www.great-lakes.net/lakes/ref/huronfact.html

now I know what you mean, don't just camp out in one spot....move around if I can.....but I really don't need to.....I live right at the edge of a creek leading into the lake, and a lot of large fish move in and out of the creek everyday....so really I just have to setup at the mouth and wait

but then that's gets boring, so I will take out my canoe and patrol up and down the creek....which is several km long

but where my favourite spot is at, its only enough room to sit tight and not wander....as there is no land to navigate just thick brush....essentially a large ditch filled with water, and the edges are steep sides 15ft high

hopefully by the end of the month I can post some photos of my haven, albeit covered in snow

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Re: Flavours for Boilies

Post by Gorgeous George on Fri Feb 08, 2013 12:47 pm

Kieran Docherty wrote:Yea the pre-made boilie mix's are pretty good but i dont find them much cheaper than buying say4/5 kilo's at a time so its all swings and roundabouts but let us know how they go. Are the steamed ones softer ??

I forgot to mention....the steamed ones are the exact same as the boiled ones, just with more colour and nutrients.....just liked steam vegetables are better for you than boiled ones....less goodness leached into the water

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Re: Flavours for Boilies

Post by Kieran Docherty on Sat Feb 09, 2013 5:05 am

Ok i understand haha. The mouth of that creek sounds a good spot maybe go out with a viewfinder on your canoe and look for some spots to bait up. I have not got alot of know how on large lakes but that thing is gigantic haha.
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Re: Flavours for Boilies

Post by Gorgeous George on Sun Feb 10, 2013 7:34 pm

man its freakin beautiful mate....just wait till the spring pictures....most of the time its crystal clear and very calm....I am also going to do something I have not seen before....actually go snorkeling around and diving down to view the fish's habitats.......not just show the fish I catch... but also what they were hiding out at.....Ive seen one show that has one fishing and the other scuba diving with a camera watching the hookups.....but that was a pro tv show.....and it sucked......man o man....the man we talk about it the more I want spring to be here

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Re: Flavours for Boilies

Post by Kieran Docherty on Mon Feb 11, 2013 7:12 am

i cant wait now was going to go tomorrow but the snow has surfaced again plus i dont get paid till friday so not looking good haha :D
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Re: Flavours for Boilies

Post by Gorgeous George on Mon Feb 11, 2013 11:38 am

I would love it if all we had was snow stopping my fishing.....but the 5 inches of ice is what kills it here.....but again the weather has turned and is now in the +....forecasted to be relatively nice weather for the next couple of days....but not nice enough to do away with the ice....I will be heading out to the main bay off the river soon for some perch and pike.....there is actually an ice derby this saturday

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Re: Flavours for Boilies

Post by Kieran Docherty on Mon Feb 11, 2013 8:50 pm

I wonder how long it takes that lake to rise in temp?

What i understand of lakes especially my chosen lake that i fish it can take up to a week for the water temp to rise even if it has been quite hot it still takes a few days.
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Re: Flavours for Boilies

Post by Gorgeous George on Tue Feb 12, 2013 2:15 pm

lets just say when summer's heat hits....we go in the water....it never really gets warm.....swimmable yes, but not warm by all means.....very refreshing....it is shallow near shore....but then gets very deep so it would take a very long heat wave to make it warm.....and I hope that I did not just bring one on with that jinx

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Re: Flavours for Boilies

Post by Gorgeous George on Tue Feb 12, 2013 2:22 pm

Kieran Docherty wrote:If you dont have much pressure you are in luck but the older fish will still be difficult to get, i would advise you to use fresh ingredients and ingredients that are high in nutritional value, that will keep the fish looking for your bait, also pre-baiting will help aswell to find those bigger fish. The "Bigger" fish on my lake will pretty much be where the angler's are not either out of casting range or tucked in hard to get snags. So you can try to lure them out with a real healthy and tasty bait or find where they are lurking / patrolling and set a trap. If you are the only person fishing there i would do alot of walks around the lake as much as you can maybe bait a few spots that look "carpy" or where you see fish showing or patrolling and go from there good luck :D

This company ships abroad but it looks quite pricy if your only ordering a small amount:
Billy Clark
Pre Baiting For Large Carp on a new lake
Make Cheap Homemade Carp Boilies And Avoid Expensive Readymade Baits Forever!


after reading the article on nutritional bait for carp and not just using semolina/soya combo's.....is my adding of the rice flour and whey protein a good thing or should I switch ingredients all together....price is no problem....im looking for the best bait possible to provide a healthy fish.....the bigger they get for me is better, so I'd like them healthy

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Re: Flavours for Boilies

Post by Kieran Docherty on Tue Feb 12, 2013 8:29 pm

Im not sure but would like to know myself, Ill Just add a few things i have read on the internet about it.

"Base mixes can be a number of things, but in the main they form the largest ingredient in a boilie’s make-up.

There are three main types of base mix:- milk protein, fishmeal and bird food. The milk protein base mixes are very much like baby milk compounds – full of added goodness and protein that go a long way to ensuring babies get the right level of nutrients.

Fishmeal base mixes are just that – powdered fishmeal. Again, this is full of fatty acids and proteins designed to attract and feed fish.

Finally, bird food base mixes contain tiny seeds and crushed seeds that again provide the fish "

"Binder

This will usually make up the majority of your mix (up to 50%). A good binder is essential, without it, the mix will not roll! The most commonly used binders are soya flour and semolina, but most flours will work, such as rice flour, maize meal, wheat flour etc etc.

The amount of binder you need to use depends on the other ingredients. Start at 50% and see how it rolls, you can always reduce the amount of binder if you find you can get away with it.

Semolina makes harder baits than Soya, a 50/50 mix of the two is a good starting point as a binder

Protein

A good protein content is essential for a ‘long term’ bait. You can make a bait without any high protein content at all, but the inclusion of a good level of protein means that the fish will keep coming back for more!

Some proteins are more digestible than others, but as we are trying to keep this article simple, we will stick to the two main forms of protein used in baits, milk proteins and fishmeal.

Fishmeal is a good source of cheap protein, most fishmeals have a protein content of 70-80%, and are readily accepted by the fish. Pre-digested fishmeals have been refined and have a higher protein content around 90%, but are more expensive.

Milk proteins such as Casein or Calcium/Sodium Caseinate are generally more nutritious at 90%+ protein, and are much easier for the fish to digest at low temperatures, but are more expensive than ordinary fishmeal.

An finished 'HNV' base mix is typically between 35-45% protein.

Texture

Some people don’t think too much about the texture of their bait, but for me this is very important. Carp love to ‘crunch’ on food, their diet contains a large proportion of shelled animals, so if you can replicate this in your bait, it can be beneficial. You are also opening the texture in order to release more flavour into the water.

Birdseed is the most common ‘texture’ ingredient, but the protein content is not so high. Birdseeds tend to be used more in short term ‘attractor’ baits, and there are other additives that you can use to create some crunch at lower inclusion levels, such as oyster shell (from pet shop), eggshells, and some types of meals such as coarse kelp meal.

You can use any kind of ground seeds or nuts, or any of the ‘rearing foods’ or specialist budgie / Mynah foods found in pet shops.

Many other pet foods can also be used, ground dog and cat biscuits can give plenty of texture and add smell.

10-20% of coarse ingredients will produce a bait with a good texture that still rolls quite easily, but you can go as high as 30% in some mixes."
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Re: Flavours for Boilies

Post by Gorgeous George on Wed Feb 13, 2013 11:43 am

I guess Ill be hitting up some shops before I make my next batch.....at our local bulk food store they have pretty much everything....at least 30 different types of flours....from potatoe to corn to rice....Ill just have to find out which ones are higher in nutrients

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Re: Flavours for Boilies

Post by Kieran Docherty on Wed Feb 13, 2013 5:37 pm

why dont you just make a few batches see what ratio mix you like ??
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Re: Flavours for Boilies

Post by Gorgeous George on Fri Feb 15, 2013 12:19 pm

Oh I will don't worry.....but I might as well add some better stuff into the mix...checked out my local bulk foods website and found an interesting item...gluten flour...info below

Nutrition Facts
Serving Size: 100 g
Amount % Daily Value
Calories 390
Total Fat 3.5g 5%
Saturated Fat 0.5g
Trans fat 0g
Total Fat Percentage 3%
Cholesterol 0mg 0%
Sodium 150mg 6%
Carbohydrates 17g 6%
Dietary Fibre 2g 8%
Sugars 1g
Proteins 72g
Vitamin A 0%
Vitamin C 0%
Calcium 4%
Iron 30%

thats a hell of a lot of protein as opposed to durum wheat flour (semolina)

Nutrition Facts
Serving Size: 100 g
Amount % Daily Value
Calories 350
Total Fat 1g 2%
Saturated Fat 0.2g
Trans fat 0.1g
Total Fat Percentage 2%
Cholesterol 0mg 0%
Sodium 3mg 0%
Carbohydrates 71g 24%
Dietary Fiber 3g 12%
Sugars 0g
Proteins 12g
Vitamin A 0%
Vitamin C 0%
Calcium 4%
Iron 40%

it says not to add to much to anything because it is very rich, its only meant to be added to low gluten flours to make them lighter and fluffier....so maybe it will sort of be a pop up.....it is also listed as a great binding agent so now I can skip over some items altogether, like the soya flour, switch that for corn flour and I think that would be a great combo, along with some hemp and bird seed....man I'm jonsing bad


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