november-2026-free-line-part-2 - Flipbook - Page 125
FREE LINE / FIELD JOURNAL
KRIS FORD
FIELD NOTES
Also how are we supposed to source, apart from carp companies, this
wonderful array of acids and enzymes etcetera and know their limitations,
weaknesses and strengths?
Hutchy and Kevin Knight both touch on or allude to another element very
briefly that of a bait starting to turn, going off or starting to decompose,
but definitely not fresh. One of my other interests is wine making, often
from hedgerow foraging, but frequently from fruit from a greengrocer. It
has always fascinated me to see the frothing and bubbling in a demijohn as
the enzymes from the yeast frenzy to turn the sugars into alcohol. Maybe
this is a clue as to why Philips Yeast Mixture (PYM) was such a good
and highly favoured ingredient in early HNV development. I think it is
universally agreed that sweetcorn or maize left to ferment for a few days
do seem to have a special edge about them as a bait.
Maybe this is the hidden secret within baits like Activ-8 and Key?
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