The work of a boilie using the example of Monster Liver & Monster Liver Activ

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The work of a boilie using the example of Monster Liver & Monster Liver Activ

The work of a boilie

Instagram Video > Click: Monster Liver Mix is in the Air :-)

What do you need in a boilie?

The first rays of sunshine fall on the huge lake that attracts carp anglers from all over the world. Full of euphoria, they have flocked to the water of their dreams. Now that the sun is lifting the last of the mist over the water, it would actually be just the right moment to take a few photos of the night's catches.

But in the camps on the lakeshore, coffee is being made this morning and the obvious lull in biting is being discussed:
Summer slump, too much natural food in the lake, sluggish carp with no appetite and far too many boilies in the water to boot?
Long faces on the shore.

But wait: An angler instructs the neighbour in the technique of his camera - indeed, he has struck during the night. Three runs and two magnificent carp. For him, a holiday dream has come true.
Coincidence? The seventh sense? Or "just" the right bait in the right place?

Carp course
Probably the latter: because not all boilie are the same, and the most digestible, highest-quality treat will catch nothing if there are no fish. This sounds very banal, but it is crucial for success. After all, in the vast majority of waters the carp do not rely on additional food, but swim their daily course in search of mud tube worms, larvae, water snails and mussels. On these carp routes, the angler achieves success very quickly, even without long feeding sessions. Once the fish have become aware, a simple boilie mix with a flavourful flour is quite sufficient at these hot spots.

Off the beaten track, on the other hand, you will only catch carp when a shoal is on the lookout for new feeding spots or when the carp are helped along a bit with a scent trail. Liquid attractant concentrates, so-called flavours, bring them on boilie course.

Most anglers choose the flavour of their homemade food balls by smell. The carp freak can draw from the full range. Manufacturers now know no limits and develop the craziest scents.

Those who are actually convinced that apricot catches better here and there than peach should go ahead and fish with it. After all, faith moves mountains...

Aroma trail
However, I think the carrier substance and distribution method of our favourite attractant is much more important. Just put yourself in the place of the carp that is smelling and tasting its way to the fins - on the aroma trail of the boilies. The hungry fish will follow the increasing concentration of attractant and eventually find the food ball.

But what if it has already released the soluble flavours? Then the aroma trail suddenly breaks off and the carp remains hungry - and so close to the goal.

Fast fragrance, long-lasting fragrance - it works!

On a water where I compete with other anglers for the favour of the numerous carp, I always fish intensively with attractants and flavour-releasing boilies, i.e. a fine mix with as much inner surface as possible, not too fat. One way to make your boilies, especially your hookbaits, a little more attractive for a short time is to wet them before fishing. Many will already know this process under the name "Pimp". I always use Amino Complex Liquid & Powder for this, which spreads upwards, but also to the side. 

And this is what's in it:
Amino Complex Liquid:
CarptrackLiquid 19,5%
inL 19,5%
Liquid Amino 60%
NHDC - The Powder: Original 1%

Amino Complex Powder:
Powder 35%
inP 25%, Liver 10%
Protein concentrate 10%
Squid-Liver Flour 10%
GLM full-fat 5%
Betaine 5%

On a large lake, however, where you fish at a long distance and don't know any biting times, I also aim for the longest possible lure effect. Even if the pimp has done its job after many hours, a monster liver boilie keeps going - it works. See picture above.

When preparing boilies, some manufacturers often make the mistake of using a much too coarse mix and, what's more, a fat boilie mix in combination with an oil flavour. Some time ago I found balls that had probably been lying in shallow water for several days.
I broke open one after the other - the same for all of them:
They had only released aroma and colouring on the outer edge and still smelled like freshly cooked on the inside. Due to the composition, the water could no longer exchange with the flavour or the other ingredients. Certainly not a desirable effect, as such balls keep almost all the odour content for themselves and do not "work" for us.

For me, when making boilies, a combination of fast and long-lasting flavours and flours is the ideal choice.
With these special baits, I am well prepared for 99 per cent of all fishing situations. I also like to use flavour-intensive flours such as fish meal and roasted nut meal, protein concentrate and squid liver to give the balls an enticing aroma of their own.

Well dosed
But the feeding method can also significantly increase the attractiveness of my feeding spot: Instead of introducing a large amount of food at the beginning, I prefer to throw a few boilies at the fishing spot from time to time and thus have fresh "workers" in the water all the time, releasing a buzz of aroma again and again. Increasing the quantity when needed - for example when a troop of carp appears - is no problem. A catchy method with which, after all, the tip fishermen have also had the best experiences.

Keep quantities manageable
On the other hand, in the big "food march" action you put an unmanageable amount of boilies into the water, which exude their intensive short-term effect at the same time. No problem if enough hungry mouths are already on site. But in many cases, success is ruined by overfeeding in advance, especially as a small troop of carp arriving at the feeding spot is quickly oversatiated. Feed less (but the right stuff), catch more.... my credo for decades. 

If you produce your own. After cooking...
Almost all manufacturers recommend adding the flavours to the boilie batter together with the eggs before cooking. However, when heated, some flavours change and are cooked out of the outer shell of the boilie. Many carp anglers simply increase the concentration and add double or triple to their mix. This can become an expensive affair and, moreover, is not necessary at all. Instead, cook your boilies with 2/3 or even half the amount of flavouring. After cooling, mix the balls with the second half of flavour in a plastic tub. Anyone who has ever boiled boilies knows that freshly boiled ones are always a bit bigger than the cured ones. The pores of the boilies are still "open to everything" at the beginning. You can watch them soak up every single drop of aroma.

When the boilie "works" properly:
the author had already caused quite a stir decades ago, such as with many of these pictures of a side arm of the Moselle in France.
Many team anglers and customers swear by these catch formulas

Monster Liver and its variant Mo-Li Acitv or Mo-Li Cold Waterwhich bring even more solubility into play, but are also gone more quickly ;-)
A mixture of both variants is just about ideal!

Liquid Amino - an important part of Amino Complex Liquid

Monster Liver Mouth

A few pimp successes combined with a boilie that works for you: 

A few pimp successes combined with a boilie that works for you:

Why Karsten didn't have much success before and then it worked out,
now you can understand it even better.

The bait is one of the big keys to success!

Tight lines,
max nollert

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