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In reply to Post #29
Truth is I have no idea trial and error might tell you something, a test mix with just the activator and no other liquid additives and one with them all, mix, boil, freeze and then thaw out in an airtight polybag and see if they sweat up the same over a couple of days. Might show you something.
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In reply to Post #28
Fermentation = Ethanol.
Goldfish and carp metabolize carbs differently than other animals when oxygen is scarce. The creatures convert these carbs to ethanol, which they expel from their gills. This means the lactic acid does not build up in their bodies, allowing them to survive in the low oxygen environment. Wonder if this is the real reason for the attraction, as well as a free meal 
The Mainline mystery continues 
I’m guessing fermentation is far easier to produce consistently in a freezer bait than controlling an enzyme. I remember the old grange thread and it claimed Phytase was the enzyme used, and then the CSL
You always get me thinking Lincs 
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In reply to Post #27
In this mix (as you know Bob), i use brocacell, keramine, fructose, csl and a vanilla extract (alcohol + sugars) and a stevia sweetner. Do you think that mix will profit from that liquid then?
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In reply to Post #27
So I guess the reaction is one of a fermentation type which as you say won't happen with preservatives. So if we had a basemix that could promote sugar production and add a yeast to feed bacteria/wild yeasts as well as being nutritious to carp and a liquid that could trigger the production of sugar via amylase then we could be half way there?
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 #27 3 May 2022 at 7.13pm | |  2 |   |
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I read, or heard a comment somewhere that mainline cannot make a shelf life version of the original cell because the "stabilising" chemicals stop the reaction within the bait once the activator is added. This is probably why they say don't add other liquids many (most?) of which contain preservatives.
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In reply to Post #25
If using micronised maize with the amylase you end up with an almost corn sweet tasting liquid. Trying to roll a sugary solution into a bait is a sticky nightmare unless it happens when it's heated!! I'm guessing here but with the inclusion of celmanax you could have quite a potent mix of "attraction"?
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#25 3 May 2022 at 6.30pm | | 1 | |
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In reply to Post #24
This is the stuf I mean, by breaking things that should work in a specific way....
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In reply to Post #13
Mozzi, could that odd texture be created with the use of amylase in the cell liquid to hydrolyse a % of the micronised cereals. I've done that before and ended up with an almost cake like consistency with the increased maltose level.
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In reply to Post #22
I have lots of sugary ingredients in it and some pdf.
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| | | noj | | Posts: 11265 |  | | Social photographer... | |
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In reply to Post #20
You could write what I know about bait on the queen’s forehead on a stamp… but if the active part of cell is just a yeast then adding anything salty (a good percentage of ingredients I’d have thought) you could stop the activity. Sugary additives you could surely go to town?
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| | | Frenzy | | Posts: 10584 |  | | [ MODERATOR ] | |
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In reply to Post #19
They'd be ruined 
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In reply to Post #16
Hi,
What I mean, is this: they state: 'Once combined, the Cell becomes ‘Active’ giving off highly attractive and powerful feeding signals to the carp.
We do not recommend the inclusion of any other flavour or attractors to be added at the mixing stage, as these will detract from the effectiveness of the bait itself.'.
I get from that that they don't advise using other liquids, rendering the cell activator useless or inactive or whatever. I didn't mean a fruity flavour doesn't fit a fishmeal bait.
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#19 3 May 2022 at 4.59pm | | 1 | |
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In reply to Post #18
Yer but just think if thay did 
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| | | Frenzy | | Posts: 10584 | | | [ MODERATOR ] | |
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In reply to Post #17
funny, bloodworms etc dont taste of strawberries 
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In reply to Post #16
I do remember catching carp a few years ago on fishmeals with strawberry flavor , and the bait was not red, carp don't care what we think, I wonder if a red pineapple bait would work, 
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