Best Flavours For Irresistible Nutritional Readymade And Homemade Carp Boilies!

The pulling power of flavours is not to be underestimated! You most likely associate flavours with carp boilies for many reasons and even feel that certain flavours make all the difference in your confidence and results! Here are new and unique tips, tricks, blends and examples to help you improve your homemade and readymade baits (right now.) To catch far more big fish this year read on now!

There is a bewildering variety of flavours to choose from, so how do you choose? Well the primary purpose of certain forms of flavours is literally to make baits more detectable as a whole but while some do induce true feeding responses, others merely act as a liquid carrier for furthering the activity of soluble materials out of your bait.

These forms of flavours are really not much more than solvents and a form of label and an attractant. By this I mean that in reality although you might love the flavour by smell or maybe even taste, this form of particular solvent-based flavour will not necessarily induce actual true feeding responses as in direct oral feeding.

Most of the solvent-based flavours available from many flavour houses are really not much more than solvent carriers or label smells for the actual base mix soluble materials which will be further turned into solution in the water column by the solvent properties of such flavours. A typical example in fact is vodka except that it is a fairly neutral volatile solvent and so really allows the smells and tastes of boilie base mixes to come through more strongly. In some ways it is arguably more economical than many flavours bought from fishing bait companies!

I can assure you that the exploitation of properties of flavours as active solvents is a serious edge! For example if you use Mainline Cell, simply soak your hook baits in the highest proof vodka you can find, for 6 months!

Flavours range from common solvent based to other forms which are nearer to true feeding triggers. For instance the original world famous Scopex flavour has an element which contained diacetyl, a bye-product of fermentation, where a buttery substance is produced. It has been a component of artificial butter, butterscotch cream, maple cream, and perhaps even some milk and caramel flavours etc, for many years, within the food industry.

Ester flavours will strike you for instance if you compare an ethyl alcohol cream ester of a propylene glycol cream flavour to a cream ester. The volatility of many esters seriously stands out. The way esters react with air and with water is a big hint at how successful they are when used on their own in blends with flavours and other substances such as essential oils and liquid foods for example.

The Jeff Kemp milk flavour is one great example of a flavour to begin with to use as a control flavour when testing the best flavour levels to use in your instant attractor or longer-term boilies. (Both concepts can be nutritionally-stimulating!)

Some flavours are a low PH value which makes bait leak-off especially stand out against other chemical clutter in the water and producing more and faster bites! Many cream, milk, butter, fruit, sweet, citrus and spicy flavours may have a low pH and these flavours help baits stand out against ammonium especially in autumn to winter and spring conditions.

Savoury, fishing, marine and various other flavours work really well for a variety of reasons, and some work best in neutral or high pH waters which are more unusual, as in the case of famous Redmire for example. I know that shellfish type flavours apart from cream type ones work well on that water and also flavours such as prawn, crab, lobster, shellfish, krill, prawn, Belachan, green-lipped mussel etc can be really effective on higher pH waters as well as on many more acidic waters, in the warmer summer months for instance.

Some flavours will form a halo of attraction around baits, while others leave the bait extremely quickly and travel far, dissipating in concentration as they travel, yet giving a trail for fish to home in on. Combining a dense flavour and a volatile one is a classic tip I apply in all my baits of every format.

Oil-based flavours whether fishy or citrus for example are really great blended with other flavours and work well any time of year!

In modern carp fishing it is very wise to mask and disguise commonly used flavours and their bases and other components. This is because of the fact that so many readymade boilies contain so many common flavours and flavour bases. Carp become wary of these and often become resistant to baits with any familiar flavours or other substances. (Today butyric acid for example is often best used in association with flavours other than pineapple!)

Do not forget that all many flavours do is make your boilies more soluble having been sealed by boiling eggs used in them. A simple solution is to avoid using any artificial flavours and only use unusual fermentation products alongside liquid foods. (When you avoid using eggs this works even more successfully!)

When combined with high protein additives and ingredients in baits plus various organic acids etc these all work really well. But my take on flavours is how to achieve superior levels and blends compared to others and this takes years of testing in real fishing to reach conclusions in a range of waters in all seasonal variations.

There are many ways to raise or drop the pH of flavours, enhance their taste, smell palatability properties and characteristics to massively improve flavours impacts on feeding responses and it really is in the details, which is where years of testing really pays off and is something I can help you with having done this for decades!

In my unique client questions-inspired one to one bait tuition courses and parts of my bait secrets ebooks, one aspect I teach is how and why to develop natural flavours intrinsically within your baits so that your bait is an acids producing and developing machine of sorts which dramatically improves your bait success! As an added plus using these methods and processes means you have no need for and can totally avoid all familiar flavours which wary carp associate danger with!

I’ve been teaching bait courses one to one in intensive one day personalized course formats for the past 5 years for beginners to expert levels and this has led me to produce a written and pictures-emphasised product which will empower anglers of every level to make world class homemade baits and for that matter world class readymade baits.

Revealed in my unique readymade bait and homemade bait carp and catfish bait secrets tuition and ebooks is far more powerful information; look up my unique website (Baitbigfish) and see my biography below for details of my exceptionally powerful, totally unique bait tuition and accompanying bait making ebooks deals right now!

By Tim Richardson.

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