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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.
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In reply to Post #44
topman
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In reply to Post #43
You can’t overdo any sugars in particles mate. Try adding some fructose sugar with your glucose.
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In reply to Post #42
Must admit, ive used Glucose for years mate, and you cant seem to over do it in particles
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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.
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In reply to Post #40
interesting mate.
You not a fan of high grade Glucose?
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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 😂
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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.
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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!!
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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.
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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
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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!
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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.
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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.
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In reply to Post #30
looks like you have had snotty bream in yer bucket 
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Bait