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 #6 12 Sept 2021 at 12.16pm | |   |
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In reply to Post #5
I've found the same when using liver hydro, more so if mixed with something like csl. Imo it's a perfect recipe for "ripening" a bait...
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#5 12 Sept 2021 at 9.01am | | |
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In reply to Post #1
I find liver powder brings it on quick which is what I sort of related to enzymes correctly or incorrectly... but I do find a liver bait that turns quick is a great sign 🙄
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#4 11 Sept 2021 at 3.05pm | | |
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In reply to Post #3
I started getting this when I added albumen to harden them up. Never happened before.
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#3 11 Sept 2021 at 8.17am | | |
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In reply to Post #1
Out of interest, what ingredient did you remove?
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#2 11 Sept 2021 at 0.33am | | |
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The start of mould formation and enzyme activity.
We all fish with baits that are too fresh 
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#1 10 Sept 2021 at 8.38pm | | |
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Hi all,
I want to have your view on this "phenomenon" that sometimes develop on certain boilies and not on other.
I have played a lot with this during the recent years and i have learned some interesting things.
One thing for sure, it's not sugar like some says, with the same base mix i just change 1 ingrediant and .... no white powder on my bait 3 days after they have been out of the freezer ! (The original base mix make the bait turn white just 24hours after they have thawed...)
Most of my fishmeal basemix don't turn white until 4 or 5 days after they have been out of the freezer.
We all know that when the bait is at this stage, it's very attractiv so from your personnal observation, do you think certains ingrediant accelerate this or a certain amount of nutrient in the bait?
What is your finding 😉
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