Boilie ingredients: Yeast and fermentation
Ingredients in the library: 2 · Yeasts and dry fermented products
How to use them in boilies
Yeasts and fermented products add a savoury, meaty taste that carp respond to all year. Brewer's yeast is the usual choice and carries B vitamins and protein; yeast extract is a concentrated, soluble flavour that leaks quickly into the water.
Brewer's yeast is typically used at 5 to 10 % of the dry mix; yeast extract at only one or two percent, because it is very strong. Both work well in spring and in cold water, when carp respond to soluble attraction more than to bulk food. They combine naturally with fishmeal, liver and spicy mixes.
Ingredients in this category
Questions and answers
Yeast and fermentation: how much goes into a boilie mix?
Typical doses in the library run from 2 to 5.5 % of the dry mix. Each ingredient page lists its own minimum, typical and maximum dose.
Yeast and fermentation: which one has the most protein?
Yeast extract has the most, at 65 % protein. The cards above compare protein, fat, binding and attraction.
Can I build my own recipe with these ingredients?
Yes. Open the free calculator, add any of these ingredients and the analysis shows nutrition, binding and cost per kilo as you go.
Build a recipe with these ingredients