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   Hydros
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   Old Thread  #58 15 May 2022 at 4.54pm  Login so you can post / reply  Register so you can join in!
In reply to Post #55
I bet you itíll happen when milks now prices are sky high, some unscrupulous suppliers will no doubt cut the Caseins with something like lamlac. Easy to distinguish if you know what to look for but itíll probably happy as milks are set to be 400 a sack trade by the end of tge year
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   Old Thread  #57 15 May 2022 at 9.17am  Login so you can post / reply  Register so you can join in!
With a little thought and planning homemade hydros aren't that hard to do. If using papain and bromelain then pH is pretty much ok around 7. A blender, a thermostatic baby bottle warmer and bottle, water and enzymes are all thats needed. Granted youll only be able to do smallish amounts in 1 bottle but it's pretty quick so over a few days you can amass a litre or so. It only gets a bit more tricky if you want to add pepsin, trypsin which do require pH change.edit, you'll obviously need substrate blended to a slurry and mixed with the water around 50/50 will work well
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   Old Thread  #56 15 May 2022 at 9.13am  Login so you can post / reply  Register so you can join in!
In reply to Post #47
Sorry I shouldnt laugh
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   Old Thread  #55 15 May 2022 at 8.04am  Login so you can post / reply  Register so you can join in!
In reply to Post #53
A lot of firms add 10-15% water

Can echo that, had a few myself over the years

My advice, try and buy direct from the manufacturer as possible or the next link in the supply chain, probably no different to drugs, cut and cut and cut!
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   Old Thread  #54 14 May 2022 at 7.11pm  Login so you can post / reply  Register so you can join in!
In reply to Post #51
not so sure about that, its not a violent reaction you just need to check the temperature and PH and keep it going until you're satisfied its done. there are food warmers and blanket warmers on the market that'll keep a small space warm enough...

he warned though its a potent exercise and you will lose friends haha
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   Old Thread  #53 14 May 2022 at 7.10pm  Login so you can post / reply  Register so you can join in!
In reply to Post #49
You hydrolyse something via hydrolysis, you create a specific environment and add enzymes to a mixture of your chosen material and water.

The length of time, temperature, PH, water to material ratio etc all have a bearing on the finished product.



As a small bait firm Im lucky enough to have contacts and be able to order very fresh hydrolysates in some case direct from manufacturer.

I typically use up about 60-75% of it in the baits, the rest I sell on, this ensures stock rotation and keeps costs down.

I sell some blends for example, as individual products but always a blend of true hydros and not watered down at all. some blends of oils, spices, hydros etc are worded and marketed as such as and when I sell them.

A lot of firms add 10-15% water and this thins it down and increases profit margins and consumers are none the wiser. its completely unpoliced so its down to the integrity of the purveyor.


I have made quite a few hydros in my time, Im lucky enough to have an old service trolley fro ma caterers with temp control so in theory could do about 100l at a time, but im no where near as good as the people who do it for a living for the feed industry by the several tonne batches.



A lot of the "hydros" you see on facebook are glycerine, dye and flavour, when challenged they claim "hydro" isnt a technical term so doing nothing wrong.....alright lol.
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   Old Thread  #52 14 May 2022 at 7.04pm  Login so you can post / reply  Register so you can join in!
In reply to Post #51
In addition, this is if you want to use a bought powder and hydrolyse it further.
In industry they don't start from powder, e.g fish hydrolysates start from fish wastes...
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   Old Thread  #51 14 May 2022 at 6.39pm  Login so you can post / reply  Register so you can join in!
In reply to Post #50
I cannot imagine that is an easy task without specialist equipment. Or you could just buy they from BAF or similar.
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   Old Thread  #50 14 May 2022 at 6.16pm  Login so you can post / reply  Register so you can join in!
In reply to Post #49
Mix them up with water, add enzymes en control the pH and temperature during the hydrolyzes.

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   Old Thread  #49 14 May 2022 at 6.02pm  Login so you can post / reply  Register so you can join in!
In reply to Post #41
a question

so how to do hydrolyse your ingredients into liquids to use of ease being a small bait firm?

genuine question
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   Old Thread  #48 14 May 2022 at 4.25pm  Login so you can post / reply  Register so you can join in!
In reply to Post #44
you'll never see a fish react as positively to a flavouring as a hydro, Ive tried, by scandi friend has tried, and people in the aquaculture industry have tried
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   Old Thread  #47 14 May 2022 at 1.26pm  1Login so you can post / reply  Register so you can join in!
In reply to Post #46
A lovely dipped pva stocking came off the hook, onto my head and down my shoulder while casting, certainly something Iíve never managed before, glad itís only a day session, it stinks to high heaven.
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   Old Thread  #46 14 May 2022 at 1.04pm  Login so you can post / reply  Register so you can join in!
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Ok Iíll bite how did you get it in your hair?
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   Old Thread  #45 14 May 2022 at 11.18am  Login so you can post / reply  Register so you can join in!
Do not get canalus liquid in your hair. Glad the lake Iím fishing is a lovely clear gravel pit, wouldnít fancy having to wash that out in a mud puddle.
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   Old Thread  #44 14 May 2022 at 9.19am  Login so you can post / reply  Register so you can join in!
In reply to Post #41
We will have to hopefully agree to differ on the hydros, on the flavours I'm afraid I'm too old now to worry about the science of flavours, some work really well, some are a waste of time and most are average at best. The base of the flavour is no guide to its effectiveness. I've found a few over the last 40 years and stick with these, unfortunately many are no longer available so the list gets smaller as does my stock of them. But I have found a few current ones to be promising.

I'm intrigued by your comment on peptides
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