|
|
|
|
In reply to Post #39
I've always found that keeping water a minimum, just enough to cover and perhaps more importantly the simmer time for an extended period maybe an hour releases more starch. If you look at Ken's picture I'd be very surprised if sugar alone could gel that well, add some starch to it and it's now like wallpaper paste.
|
|
|
|
In reply to Post #44
topman
|
|
|
|
In reply to Post #43
You can’t overdo any sugars in particles mate. Try adding some fructose sugar with your glucose.
|
|
|
|
In reply to Post #42
Must admit, ive used Glucose for years mate, and you cant seem to over do it in particles
|
|
|
|
In reply to Post #41
I am a fan of all sugars mate. Not in their normal form, but for what they create.
I have sold a pop up called the ‘Sugars2’ for over a decade, and we have sold a few 😂. I made them for myself for many many years before that too. And they have changed my life forever. Yeah I like glucose. HFCS is made with glucose. All sugars and what they create are good for attracting ALL animals, not just fish. Sugars and salts are so important to all living things.
|
|
|
|
In reply to Post #40
interesting mate.
You not a fan of high grade Glucose?
|
|
|
|
In reply to Post #3
I wrote that 20 years ago mate. Coca Cola has changed since then as certain ingredients were not allowed to be used anymore in Europe. High Fructose corn syrup being one. I wrote a post on here a while ago saying it’s better to use sugar or HFCS. I have not used coke in tigers for donkeys years now. One problem with the internet, is that information like this, is always regurgitated long after it has become useless. No one’s fault it’s just the way it is. Use cane sugar or HFCS, fructose sugar, or even normal white sugar will do.
Far better ways to prepare/ferment them these days than coke. It’s the sugar that helps ferment them. Sugars are very important for many things inside a carp bait. They aid fermentation and provide food for bacteria. These help create ‘things’ that are super attractive to carp/fish. Far more attractive than man made attractors. The problem is, they do not have a smell or a label for anglers to latch on to like their brains have been programmed for. But these things are far far more important than a plum flavour for example, stratospherically so… You have to see past the completely wrong way that anglers have mistakenly evolved with carp bait over the past 30 years. Most of the information in reality taken as gospel for many years, is actually a load of rubbish.
As mentioned tigers are not nuts. Why they are called tiger ‘nuts’ is beyond me 😂
|
|
|
|
In reply to Post #34
Minimal water! This is maybe where I’ve gone wrong. I’ve placed them in a bucket with 2:1 ratio water/tigers. And not sealing the lid due to the boiling water expanding the bucket. I guess I just need to let the boiling water cool down somewhat before sealing airtight.
|
|
|
|
In reply to Post #37
It just kind of made sense that it was the starches as they are the prominent substance in tigers and tbh I thought about it after overcooking pasta in too little water and left it, Turns to a horrid jelly!!
|
|
|
|
In reply to Post #34
I've often wondered why tigers are so attractive if a lot of their inherent sugar comes out in the cooking process to form the gloop which is often eased away from them when used. This alternative theory makes some sense to me.
|
|
|
|
In reply to Post #35
Hi Roland. Malted barley is an excellent ingredient that I've used in the winter with great results. The inherent taste goes so well with a bird food base and absolutely screams out for a chocolate flavour and with the hydrolysis of some of the starches into maltose by the amylase it's a very active bait in terms of fermentation...I hope you have fun messing about with it
|
|
|
|
In reply to Post #34
Great explanation Steve!
I'm starting to muck about with malted barley after something you wrote a while back. What an interesting product, and so many different forms too!
|
|
|
|
In reply to Post #33
I'm not convinced that the gloop is from the sugars, sure it contains sugar but imho the gel is created when the tigers are heated for a period of time in minimal water and as the starches absorb the water they leach amylo pectins into the water and when cooled over a few days the remaining water/starch mix will turn to a jelly like substance. This jelly will of course absorb the sugars and flavours from the tigers making it smell so good.
|
|
|
|
In reply to Post #29
Yep, because tigers are not nuts, but tubers, and 25% by dry mass is sugar as such. Hence the gloop on cooking when you are converting the state of the sugar from solid to liquid.
|
|
|
|
In reply to Post #30
looks like you have had snotty bream in yer bucket 
|
|
|
|
|
|
|
In reply to Post #29
|
|
|
|
In reply to Post #28
You can use sugar of all kinds to add goo to peanuts, but you will not be able to generate the same degree of gloop as is the case with tigers, which also ferment (peanuts don't).
|
|
|
|
In reply to Post #27
Do you prepare you peanuts the same way mate?
|
|
|
|
In reply to Post #1
The simplest bait ever to prepare.
Soak for 48 hours, boil for 45 mins.
Place in bucket with lid (closed) in a warm place
Approx 48 hours later and you'll have your gloop, if that's your thing...
Personally I make up several 5kg batches and freeze them within a day of boiling - then when I use them, allow them to defrost the night before a session. I've used tigers for nearly 30 years and you really don't need them swimming in their own jizz to be effective. If you want to up the anti, mix in some peanuts, carp go nuts for them
  joking aside, where allowed, peanuts are my favourite bait by a country mile. Absolutely rinsed waters using them in combo with tigers.
|
|
|
|
In reply to Post #18
Do the tigers go off, is there a shelf life for tigers
|
|
|
|
In reply to Post #24
Good luck , the thing with tigers is you can use them in many different ways, stack rigs, balanced etc
|
|
|
|
In reply to Post #23
Thanks I've ordered 5kg hope they are ok. It was either that or driving to the tackle box tomorrow on the chance they had stock. I hope I catch on them. Will post on here if I do.  .
|
|
|
|
In reply to Post #22
Check Maltbys out, on eBay.
|
|
|
|
Thanks all I have a better idea of the way to go now.
I'm really struggling to find any available. Anyone know where I can get 5kg of good quality tigers now?
|
|
|
|
In reply to Post #17
maybe start with a handful and the same after a capture ........ depends massively on stock and size of fish / time of year. I usually incorporate them with some peanut , chopped tiger and a small particle.
|
|
|
|
In reply to Post #19
Not saying im right, but i :-
Soak dry tigers in coke for 48 hrs
drain off half the coke liquid
add water with remaining coke and tigers
boil for 15 mins
leave to go luke warm, add remaining coke
wait till very cool, add Glucose
leave for 48 hrs, use or freeze
|
|
|
|
In reply to Post #12
Once the tigers are boiled I put mine in an old cool box, keeps thing hot/warm for longer, never used any extra sugar or coke, only seems to not work when the tigers are bad quality.
|
|
|
|
In reply to Post #17
double tiger hookbait, like to keep my tiger hookbits in a pot of betalin, then 10-20 and some chops around the hook.
|
|
|
|
In reply to Post #16
That seems like a lot. How many would you put in around the hookbait and how many after a capture? I was going to get some from AA baits but they are out of stock. Anyone know where I can get some good tigers now?
|
|
|
|
In reply to Post #11
Depends on how many you think are going to get eaten (ie stock levels in the lake etc).
Safe side would be to get 5kg dry (you will be amazed at the volume of hydrated nuts it produces).
Prep 3kg of dry ....... of which take 2/3rds whole and 1/3rd blended in a mixer. Then take the remaining 2kg dry as spares and prep on bank if needed.
|
|
|
|
In reply to Post #14
"Needs to be airtight, warmer the better. "
I take a small sample when I seal the bucket and put them in a jam jar. You can see what's going on and can judge when max gloopiness has been aquired and it's time to open the bucket.
|
|
|
|
In reply to Post #1
Needs to be airtight, warmer the better too 
Get it right and it’s near on like gel, throw it in the water and it takes ages to dissolve, can’t say I have pulled any trees up with it over the years though, same as hemp juice, a byproduct so it makes sense to use it I guess
|
|
|
|
|
|
|
In reply to Post #1
If you have fresh tigers you don't need any of thestuff mentioned beneath. Clean your buckets with hot water and one the tigers are boiled, close the lid and put them in the sun for 1 or 2 days.
If you can't get any gloom, there Is something wrong
|
|
|
|
|
I'm going to give this a try but have no idea of the quantity I need to buy. How much dry weight would I need for a weeks fishing if I use them as a small scattering over the hookbait. I assume I would need to top up after catching a fish. T.I.A.
|
|
|
|
In reply to Post #8
Yes, coke is brill also or along with glucose
|
|
|
|
In reply to Post #1
The foam you describe on the surface is probably fermentation of the tigers and not the same process to make them gloopy, do they smell of alcohol too ?
What I found was not to add too much water when boiling them just enough to cover the tigers ! I also don't add the sugar until the water they were boiled in is luke warm .
|
|
|
|
In reply to Post #3
I used to use coke tigers all the time but couldn't get them to gloop up in the end , where's before they always did ! Someone on here told me the Coke recipe had changed.
In the end I used natural cane sugar and got the gloopy tigers back ! A lot cheaper than coke too !
|
|
|
|
In reply to Post #1
a good grade glucose
|
|
|
|
In reply to Post #2
This. I use dark brown sugar. In this heat they’ll gloop up in a couple of days. Then either freezer in the gloop or refrigerate to prolong life.
Some say the gloop will preserve them but I’ve found this to not be effective.
|
|
|
|
|
|
|
In reply to Post #3
This is T-Carper's version?
|
|
|
|
In reply to Post #1
..Take some dry unprepared Tigers (i like mini's the best). Place them in a bucket and add enough Coca-Cola to cover them by at least 6 inchs. Proper Coke is best, not the cheap stuff. Leave these to soak for a couple of days. Drain the coke off into something and keep hold of it, put tigers into boiling water and boil for 20mins. (if you do it with the Coke it just gets messy, and the tigers take longer to cook). Soons the tigers are fully cooked drain all the water off and put hot tigers back into bucket with lid on. Tip the Coke you've saved plus a fair bit more bit more into the now empty saucepan and heat up. Then put this hot coke into bucket with the hot tigers. Add a fair bit of sugar, stir it all up and seal the bucket. Normally takes a few days sometimes longer, what your looking for is the liquid to have turned into a VERY sticky spunk like substance lol.What when you drink it makes you want another can straight away? One of the worlds biggest companies uses the most potent stimulators known to man to ensure you do. Bet theres a few bait companies who'd love Cokes budget when it comes to making sure their product is addictive.The spunk that is produced is pure dynamite, and makes the stuff sold in the shops look like muck. It sinks like a brick intact when watched from a boat. Its the ONLY thing ive ever seen that can provoke a responce similar to hemp. Carp will dig the bottom over long after the spunk has gone. Ideal in the margins with a spoon on a pole or best when able to use a boat. 1 mash spoon of mini Coked up tigers (little is more) with 4 spoons of tiger/coke spunk dropped from a boat is a meal that few carp ive seen can resist, and if you add some salted up hemp OMG.
|
|
|
|
In reply to Post #1
Add sugar (loads) to the water you soak them in, and then boil in the same water.
|
|
|
|
Hoping to get some advice on how to get my tiger nuts gloopy.
I’ve watched countless videos on how to prepare them which is great. And had success in creating safe tiger nuts but I just can’t seem to get the gloop to form.
My approach, rinse through a batch several times cleaning profusely until the water is near clear.
Soak for 48 hrs.
Boil for 45 mins.
Leave to ferment for 3-5 days.
The best I get is a foam-like consistency appearing on the surface.
I must note that the bucket is cleaned well with boiling water to remove any bacteria.
Any help or advice that will aid in the cum-like gloop would be spunktastic.
Cheers.
|
|
