I actually posted this about 6 months ago but Ive had a fair few new likes since then who I thought mihht find this useful... One thing I get asked a lot is do I have a base mix recipe that people can use as a starting point and then add their own twists to it. Well I will give you some basic recipes for Milk, Fishmeal and Birdseed Base Mixes which will give you a good starting point although the fish may start to go off them after using them for a season as they are more attractor base mixes rather than a food source. The second lot of base mix recipes will be my long term base mix recipes and these you should be able to use for a long time without the fish losing interest. BASIC BASE MIXES: MILK BASE MIX 4oz Semolina 4oz Gram Flour 4oz Rice Flour 2oz Milk Powder 1oz Horlicks 1oz Egg Albumin FISHMEAL BASE MIX 4oz LT94 Fishmeal 4oz Semolina 4oz Gram Flour 2oz Rice Flour 1oz Krill Meal 1oz Egg Albumin BIRDSEED BASE MIX 4oz Semolina 4oz Gram Flour 4oz Rice Flour 2oz Prepared Birdseed 1oz Crushed Hemp Seed 1oz Egg Albumin The following three recipes are the: LONGTERM BASE MIX RECIPES MILK BASE MIX 4oz Haiths CLO 4oz Lamlac 1.6oz Semolina 1.6oz Vanilla Meal 1.6oz Whey Powder 0.8oz Whole Egg Powder 0.8oz Wheatgerm 0.8oz Horlicks 0.4oz Egg Albumin 0.4oz Ground Hemp Seed FISHMEAL BASE MIX 4oz LT94 Fishmeal 4oz Haiths CLO 1.6oz Semolina 1.6oz Pre-Digested Fishmeal 1.6oz Krill Meal 0.8oz Whole Egg Powder 0.8oz Seaweed Meal 0.8oz Blood Powder 0.4oz Ground Halibut Pellet Powder 0.4oz Spirulina BIRDSEED BASE MIX 4oz Haiths CLO 4oz Tiger Nut Flour 1.6oz Semolina 1.6oz Vanilla Meal 1.6oz Haiths SuperRed 0.8oz Whole Egg Powder 0.8oz Haiths Prosecto Insectivorous 0.8oz Lamlac 0.4oz Ground Hemp Seed 0.4oz Egg Albumin As for the rest of the recipe I would recommend the following as a starting point... 3 Large Eggs 5ml Concentrated Flavouring 2tsp Additive of your choice 1tsp Powdered Colouring (optional) 1. To make your boilies you want to put your eggs (and any other liquids you are using) into a large mixing bowl and give them a quick whisk to mix them together. 2. Take your dry ingredients and put them into a large airtight container, put the lid on and give it a good shake to thoroughly mix the ingredients. 3. Slowly start adding your dry ingredients to your wet ingredients mixing in thoroughly until you end up with a dough that is slightly damp but doesnt stick to your hands. (you may end up with a bit of base mix left over or sometimes you may need a little bit more base mix hence adding the dry ingredients slowly) 4. Once you have your dough you can either break off small pieces and roll them in the palm of your hand or you can purchase a sausage gun and rolling table (a good tip here is if you are using a sausage gun and table always use a nozzle 2mm smaller on your sausage gun than your rolling table - i.e. 14mm rolling table = 12mm nozzle) 5. Bring a large saucepan to the boil and boil about 30 boilies at a time for 90 seconds, drain them off and tip them into a plastic mushroom tray (you should be able to get a mushroom tray free from your local greengrocer) and repeat until they are all done. 6. Air dry your boilies at room temperature for 24 hours and then freeze until you are ready to use them. I hope you have found this useful. Please feel free to share this on your walls and pages if you think it will be of use to your friends or page members. Regards Ant
Posted on: Mon, 01 Dec 2014 10:18:19 +0000
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