Making Boilies
On this page i'm going to teach you how to make boilies...
Start by collecting all your ingredients together, nothing is worse then forgetting an ingredient, your mixture won't be right and maybe the boilie won't roll properly.
First mix all your dry ingredients according to the recipe that your using. Make enough dry mix and put it in a sealed container, this way it keeps for a long time. Put the lid on the container and start shaking it so you'll get an nice homogeneous mixture.
Afterwards mix all the liquids, start with the eggs.
Add a dash of oil.
It's not a bad idea to add some sweetner to the liquid. Our friend the carp likes it as much a we do... This can be any sweetner you like. I'm using red fruit sirop.
Now put in the flavour. Follow the instructions on the label !!! To much flavour can have the opposite effect. You can use less or mix flavours also...
Adding flavours or additives certanly doesn't hurt. Make a visit to your local healtstore, you'll find lots of usefull ingredients you can use while making boilies.
Afterwards mix everything well...
Start by adding a small amount of dry mix to the liquid and stir around.
Keep adding dry mix to the mixture until it gets to hard to mix it with the spoon.
Now comes the messy work, roll up your sleeves and knead the mixture further with your hands. If the mixture is to wet add some more dry mix...
Keep kneading until you have a dough bal wich doesn't sticks to the hands.
Now you put the dough asside and let it rest for about half an hour, so all the liquids can be absorbed by the dough. I usally put the dough in a plastic bag and let it rest over night in the fridge. This way i devide the work over two days...
Or you start by rolling the boilies by hand, which you'll do only once. It far more easier to roll your boilies on a boilietable. You'll also need sausagegun, with this you make sausages which have the correct diameter to roll them on the boilietable.
Now roll a sausage that fits the sausagegun and put it in...
Afterwards close the gun and start by making thin sausages on the boilietable...
Tip: If you buy a boiliegun it comes with just one nossle, buy yourself a couple of spare nossles, if your dough expands more then the previous one it won't roll right.
Now put the top part of the boilietable on the bottom one and start by sliding the two back and front...
Take away the top part of the boilietable and if the diameter of the nossle was right you'll see nice round boilies on the table...
When you've mastered the procedure you can put multiple sausages on the table.
Now remove the boilies from the table an put aside. Now it's time to put some water to the boil. Continue rolling the boilies while the water is warming up...
When the water boils you can put the boilies in, don't put in to many, because then it takes longer for the water to return to the boiling point. When the water starts to boil again start a cooking timer. For 18mm boilies i'll let them boil for 1min30sec, the bigger the boilies the longer they need to boil.
tip: If you have trouble with small crustatians on the water your fishing it's advisable to boil the boilies for a bit longer. Doing this creates a thicker skin which those little buggers can hardly crack open.
When the timer goes off it's time to remove the boilies from the water and then you can put them to dry on a towel.
You best let your boilies dry for a couple of days on the towel or when you don't have space you can always put them inside a dryingbag, which you hang up in a dark, dry and well ventilated space. Afterwards you can keep them in the freezer and use them for up to one year.
Good luck !!! and tight lines!!!