Seed mixes - Off the shelf or make your own?

Hey folks,

I've been looking around at the range of seed mixes available and I'm basically wondering if it's worth creating my own 'supermix' to suit a wide range of species or is it better to keep the insect/fruit/seed eaters supply seperate. Does anyone do something along these lines? 

  • Hi Jason, I proved a supreme mix, which come with mixed seeds, suet pieces and sunflower hearts. I also put out sunflower hearts, Niger seed, fat balls, cakes and logs. You can make your own pastry and add any kind of thing to that, crushed nuts, seeds, suet, grated cheese, dried fruit etc. They love it!!

    Beauty is in the eye of the beholder.

  • Hi Catlady. Thanks for that. I've found a similar product to the one you mention and it even has some fruit in it, which is a bonus. I figure if I mix that with the base mix I've already got, hopefully it should go down well. I'm keen to try out your pastry idea and will be experimenting with that on the next shopping trip. Cheers.

  • www.rspb.org.uk/.../815794.aspx

    Jason, have added this link, hope it works. Hazel on here makes pastry and has pictures of what she produces. Can't find the one with all the different ones she made recently. She adds redcurrent jam to hers and it gives it a lovely colour.

    Forgot to say use shops own brand fat and flour and use half fat to the flour, add a splash of water to mix add any ingredients and keep in the fridge for several hours. You can shape it to fit any feeder or pull off bits and squeeze it round branches. If you want to try and find the link to pastry or any other, at the top of the page, in the white bar above about, just type in what you are looking for and hopefully it will come up. Good luck.

    Beauty is in the eye of the beholder.

  • Hi Catlady, thanks for that. I'm waiting till the suet block is halfway eaten then I'll top it off with some of the pastry and see what gets the vote. It's pretty obvious they are struggling with the suet at the minute due to the cold temps. It's fairly firm as is but frozen is a bit of an ask.