Winter baits can be tricky as the cooling water temperatures can affect what you would normally use in summer months. Carp’s metabolism slows down meaning they consequently eat less (but remember big fish still need to eat!)

The bait must be easily digestible during winter; most oils should be avoided  as they congeal at low temperature.

Any oils added should be either pure salmon oil or sesame oil, as they do not congeal at low temperatures.

Carp are not as active during the winter, so using brightly coloured or very smelly boilies is a must to keep the fish in your area.

Remember, if you are not on the fish you wont catch them!

So, down to designing a bait for winter. I’ve got some ideas but this is going to take some research!

Brainstorming here,

• Vitamilo milk protein upto 100g/kg, for a rich and creamy flavouring and great to help bind the bait.
• CLO upto 300g/kg, this can bring a good texture to the bait as well as the nutritional benefits.
• Spices. Visit to the Asian store in need to find lots of different spices.  They can also be used after as a coating, applied as the bait comes out of the boiling water.
• Salt; salt is similar to the spices but I would not add too much to the mix. If you wouldn’t eat it why would a carp. It can be used as a coating.

As I would usually buy a winter bait a bit more inspiration in creating my perfect winter bait is definitely needed.

So I questioned the guys at CC Moore as they are bait experts and have made a number of great winter boilies in the past.

The reply was interesting and certainly something that I will be adding into the mix.

John (me): What would be your two favourite ingredients for a winter boilie and why?

CC Moore: Meggablend for attraction and to create an open texture to the bait and Lactalbumen as a high quality milk protein that acts as a water soluble binder adding valuable nutrients and functionality.

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Meggablend

Meggablend is something that I have used before, but not in winter. It is made up of  ground dry egg, biscuit and crushed seeds.

A bonus, CC Moore now have a spicy mix version. This will be my first ingredient at 15% of the mix.

Ingredient 1 : Spicy Meggablend 15% 

Lactalbumen

The second ingredient mentioned was Lactalbumen. This is not something that I have used in any mixes before. Some research must be done first…

• Lactalbumen is high quality milk protein (in excess of 88%)
• High nutritional values 
• Can be included in mixes up to 25% 
• Effective base mix binder
• Quick breakdown times if under-boiled. 

Lactalbumen will work instead of Vitamilo, the milk protein that I wrote about during the brainstorming.

Ingredient 2 : Lactalbumen 10% 

CLO

In the initial brainstorming, I wrote about CLO. This will add the texture that is needed in a good bait.

CLO also has great nutritional values, with a good levels of proteins, oils and carbohydrates. 

CLO, a must for this mix. 

Ingredient 3 : CLO 30% 

Semolina 

Semolina will be one of the ingredients to provide structure to the mix. It is an ingredient that is used in nearly all mixtures and needs no introduction.

Ingredient 4 : Semolina 35%

With only 10% of the mix left the few bits remaining are more to help in flavouring the bait, with less emphasis on nutrition. My initial thoughts were to go with a spicy bait, so chilli and spices will be added at this point with some kelp meal for the added crunch.

Ingredient 5 : Kelp Meal 5% 

Ingredient 6 : Asian Spice Meal 3% 

Ingredient 7 : Chilli flakes 2% 

Once boiled, a small amount of salt and spices can be sprinkled over the top of the bait as it cools and dries.

Winter Spice