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 #420 3 May 2020 at 7.25pm | |  |   |
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In reply to Post #415
Insane looking big carp. The best I have seen for a long time. Magnificent creature.
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#418 3 May 2020 at 3.15pm | | | |
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#417 3 May 2020 at 11.25am | | | |
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In reply to Post #415
Incredible is the word 
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#416 3 May 2020 at 10.57am | | | |
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In reply to Post #415
That’s a beast 👌🏼
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#415 3 May 2020 at 10.03am | | | |
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#414 2 May 2020 at 4.16pm | | | |
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In reply to Post #411
Loving that first one 
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#413 2 May 2020 at 3.41pm | | | |
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In reply to Post #411
Wow. What amazing creatures.
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#412 2 May 2020 at 11.29am | | | |
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In reply to Post #411
That top one 
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#411 2 May 2020 at 10.28am | | | |
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#410 2 May 2020 at 10.19am | | | |
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In reply to Post #408
Yes mate. I use it to prepare my tigers with.
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#409 1 May 2020 at 5.59pm | | | |
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In reply to Post #408
Perfect thanks for the tips
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#408 1 May 2020 at 5.12pm | | | |
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In reply to Post #406
Worth using this corn syrup in with particles when in soak? I always use molasses when soaking maize but looking that extra bit 
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#407 1 May 2020 at 12.16pm | | | |
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Ripped from a US diabetes website...
How High Fructose Corn Syrup (HFCS) Is Made
High fructose corn syrup (HFCS) is, as the name implies, corn syrup whose glucose has been partially changed into a different sugar, fructose. To make HFCS, you start with corn, then mill it to produce starch -corn starch. Starch, the most important carbohydrate in the human diet, consists of long chains of glucose. To make corn syrup, you mix the corn starch with water and then add an enzyme, produced by a bacterium, that breaks the starch down into shorter chains of glucose. Then you add another enzyme, produced by a fungus, that breaks the short chains down into glucose molecules. At that point, you have regular corn syrup.
To make the corn syrup into high fructose corn syrup, you turn some of its glucose molecules into fructose molecules by exposing the syrup to yet another enzyme, again produced by bacteria. This enzyme converts the glucose to a mixture of about 42 percent fructose and 53 percent glucose, with some other sugars as well. This syrup, called HFCS 42, is about as sweet as natural sugar (sucrose) and is used in foods and bakery items. HFCS 55, which contains approximately 55 percent fructose and 42 percent glucose, is sweeter than sucrose and is used mostly in soft drinks.
HFCS is a ubiquitous sweetener in America because it’s so cheap here compared to sugar. The government placed production quotas on domestic sugar and an import tariff on foreign sugar in 1977, but it subsidizes corn production by paying growers. Consequently, the U.S. and Canadian prices of sugar are twice the global price, while corn syrup is cheap.
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#406 1 May 2020 at 12.07pm | | | |
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In reply to Post #401
Hi Christopher. High fructose corn syrup is quite hard to get hold of in the UK mate... It's use in food production is pretty frowned upon in Europe, as it's considered far more 'addictive' than other sweeteners, and it's use is also linked to diabetes and other health problems.
The Americans and Asians love it though, it's in so many sweet US food and drink products. Maybe why they have such an obesity problem 
It's the sugars from maize production. I've always got mine off of Amazon, but you can also get it from your local Asian wholesaler as Rabs mentioned. Daesang corn syrup off Amazon is good stuff. Comes in a 5KG bottle for around £15 delivered I think it was. I always add a bit of extra fructose powder to this, as the American stuff which we cannot get here has a higher fructose content. (Hence the name).
Carp absolutely love it.
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#405 30 Apr 2020 at 12.53pm | | | |
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In reply to Post #404
I take it my 1KG jug of Golden Syrup won’t work
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