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In his book Gerry hammond said he liked a high dosage flavour in his pop up mix.
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A lightbulb moment for me was Jason Hs podcast a while ago when he talks about the hookbait being the one thing you actually want then to eat - not try via attraction. I have never used a synthetic flavour that is palatable at high doses.
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In reply to Post #1
As per MrNuvawun's post below.
When I roll corkballs I always go by the manufacturers recommended levels for a 1lb mix,
Like 2ml Flavour & 1ml Talin. Use that for a 1 egg mix.
Then take it from there. Less is more, you don't want them too strong.
With such as thin skin and you lose some through the boiling/drying process. You can always carefully rehydrate them bit by bit afterwards once dried in a flavour/talin/hydroslate type solution.
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In reply to Post #1
As a rule of thumb, I’d start by using about 1/3 of the levels you are suggesting and work from there. 3ml flavour, 1ml sweetener, depending on suggested inclusion rates from manufacturer.
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| | | Cam | | Posts: 6668 |  | | MODERATOR | |
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Moved to Bait Section 
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Will 10 ml of flavour + 3 ml of talin be ok for a 1 egg cork ball pop up mix 🤔
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