One of the most thrilling and satisfying aspects of carp fishing is reeling in fish with bait that you’ve rolled yourself. DIY carp bait can be as straightforward or intricate as you’d like. Here I’ll explain what I used and how I did it to construct Blue Oyster boilies from scratch using Nutrabaits’ foundation mix and liquid.
This is the setup I use to produce my carp bait, and it allows me to prepare a batch of completed appeals weighing 10 kilograms in around three hours.
Fork Huge bowl used for mixing
1 set of spoons ranging from 2.5 milliliters to 5 milliliters
Packing cubes of the Ziploc variety
A piece of fabric
A sizable wooden board for chopping and prepping
Gardner Tackle Giant Size Rolaball Baitmaster with Flip Table
A container for collecting empty baits.
Large triple-ring burner and 13-kilogram gas cylinder
Extra-large cooking pot with a 50-liter capacity and a cover
Strainer basket big enough to hold all the ingredients for a meal
Four 300mm x 600mm x 40mm deep air-dry trays
Pneumatic boilie gun capable of firing 1 kilogram of bait with a precisely sized nozzle
1 Air Compressor, 50-liter
Ten kilograms of bait requires 6.5 kilograms of Blue Oyster Base mix.
A jar of blue oyster liquor (eighty milliliters will be needed to bait ten kilograms of fish).
Sixty fresh medium-sized eggs are required to generate 10 kilograms of bait.
A bottle of neutral cooking oil (I prefer rapeseed, but hempseed and salmon oils add great flavor as well).
DIY Boilie Process in 3 Easy Steps
Step 1: Make the bait mixture.
1. Place the cooking pot on the stove, fill it halfway with tap water, and turn on all three burners. Cover the container after inserting the strainer basket. Putting a lid on the pot will reduce cooking time, gas usage, and drafts from the stovetop.
Second, hook up the boilie gun to the compressor and pump up the pressure in the reservoir to 100 pounds per square inch.
3. Weigh 500 g of the mix by setting the mixing bowl on the scales at tare. Leave the blend off to the side
Remove the bowl of base mix and replace it with six eggs. For best results, use a fork and beat for 30 seconds.
5. Whisk the eggs to incorporate the Blue Oyster juice (7.5ml) and set aside.
Put it aside for a moment, then test the water’s temperature. You can move forward if you think the water will boil within the next 5 minutes.
Add the 500 grams of the base mix next, but don’t dump it all in at once; start with 450 grams, check the consistency, and add the rest if necessary. To combine the ingredients with the eggs, use a fork.
When the mixture is stiff enough to form a giant ball, it is done. It should not adhere to your hands and be easy to work with. The bait will deform when rolling and become stuck to the surface if the mixture is too loose. If the mix is too solid, you won’t be able to force it through the gun. When I use 500 grams, the mixture is always too runny. I add about half a cup to the mix to get the correct amount of stiffness. When extruding the bait sausage, it’s crucial to maintain a uniform consistency. This may require a few tries until you get it right.
After two minutes, open the bag and remove the bait mixture. The mixture can then absorb the liquids thoroughly. This is the period when it will begin to stiffen. Oiling the rolling table is an excellent idea right now.
Second Stage: Cast Your Baits
Rub some oil into the table’s grooves with a towel after pouring oil upon it. Too much will cause the baits to slip and not roll, while too little will cause them to stick.
11. After settling the mixture, remove it from the bag and set it on the countertop.
To use the boilie gun, divide the mixture in half, and roll out two sausages with a huge diameter. The pieces won’t fit together if the ends aren’t square. If the mixture crumbles when you squeeze it, it’s generally too dry. It’s too sloppy if it’s super sticky.
Prepare the sausage gun by loading it and attaching the nozzle. The nozzle’s diameter must be reduced to fit within the grooves of the rolling table. If the size is wrong, the baits will have an egg form. If it’s too little, you’ll end up with dumbbells. This may require considerable experimentation to master, and the answer may vary depending on the blend being rolled.
14 Squeeze the trigger while pressing the nozzle against the prep board to force the mixture through the tiny opening. This prevents the formation of air bubbles and guarantees a continuous extrusion of the mix.
The sausage can be extruded onto the rolling table once the top has been removed. You should begin in the center of the table’s length. Gently slide the rifle across the table. If you get too close to the table’s edge, the guide slots will become jumbled. It’s a waste of table space if people sit too far apart. The stiffness of the mix will determine the pressure setting on the gun, which in turn will determine your speed. When working with a more rigid mixture, more force is needed to extrude it. The lower the pressure required for extrusion and the looser the cross, the faster it will be. If you extrude a loose mix at high pressure, it will have a poor consistency and crack. When the mixture is stiff, the baits are easier to extrude and keep their form after being removed from the table. When moving the pistol across the table, proper timing is paramount. The sausage will kink and grow in diameter if the extrusion speed is too low (this will result in baits that are shaped like eggs). If you cook it too quickly, the sausage will lose shape and become unusable as weight. With a firm enough mixture, I hope to extrude the link in 5-10 seconds and have it travel the length of the table.
Set the gun down at the end of the table, let go of the trigger, and remove the sausage from the nozzle.
Take the mobile work surface, for example. Before touching the sausage, tilt your body backward just a bit to make it simpler to insert the guide slots. If your timing is off when casting, you won’t ruin your catch by putting lines in the bait.
Eighteen, start rolling the baits by pressing down on the top and gradually pushing it forward a few inches. Extend your reach progressively until you can use the entire length of the table. There should be about five or six strokes here.
Now, using the back edge as a pivot, lift the front edge of the table top to check the baits and knock off any that have gotten caught there.
Don’t freak out if everything seems to be falling apart. If the ends of the baits are square and flat, it means you pressed down too quickly, possibly over-oiling the table in the process. Dumbbell-shaped baits indicate that the nozzle is too small or that the gun was moved over the table too fast. The nozzle is too big, or you moved the pistol too slowly over the table if the baits are egg-shaped. If the spills are egg-shaped, the nozzle is too big for the grooves in the table.
21. If the baits aren’t entirely spherical, tweak them until they are.
22. Now, with the pistol empty, tip the table over so the baits can fall into a chute or tray and fire again. Be careful not to stack the baits too high, as the weight of the higher ones will crush the lower ones into unnatural shapes. I achieve this by shifting their landing spot each time they roll down the chute by twisting the bait-gathering container.
Third Stage: Boiling the Baits
23. Ensure the water is boiling before pouring it over the baits in the sieve. If you want to ensure that the temptations cook at the same rate, you need to get them into the water as soon as possible. If the baits appear clumped together in the water, let it for 30 seconds and then shake the basket to separate them.
When all the baits have risen to the surface, that’s the cue to start fishing. I prepare the tricks in about 90 seconds using a table with a 20mm diameter.
25. Take the basket out of the water and shake it well. Spread the carp bait out in a single layer on a tray and gently tip them into the air to dry.
Carp angler, photographer, and proprietor of Beausoleil, a posh French fishing lodge, Matt Collins. Visit http://www.frenchcarpandcats.com for more information on planning a carp fishing trip to France, where you may fish for giant carp and monster catfish in your private fishing lake and accommodation.
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