| wuwuoygm | Date: Saturday, 2013-11-09, 15:59:29 | Message # 1 |
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Lieutenant
Group: Users
Messages: 61
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| But amino acids being so water pH and temperature influenced in practice can take very much time and money in bait trials to truly refine before you can make absolute conclusions about things like the profitable addition of extra ingredients and their exact productive levels. In carp fishing, many things are taken 'as Gospel truth' but no lake or carp have read these so keep an open mind! On any particular water 'Scopex' flavour can be devastating, especially in combination with another flavour like diacetyl cream flavour or a glycerol fruit one, but then not produce a 'take' somewhere else.
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