hmmmm ... if'n I was selling SB I'd agree with the above ratio's ... BUT I don't so ... why use excess when you can get the same results using what's actually needed?
I could fry one dinky chicken wing in a gallon of oil ... yeah fry oil is cheap and I'd end up with a fried chicken wing but what a waste of oil ... when it could have been done with way less with the same outcome?
For general meat base baits such as red meats (g-hog, beaver etc.) approximately one cup or 8 ounces per gallon of ground/chunked meat is sufficent ... yes, it will take several days to achieve a "stop" ... but what is wrong with that? If that four, five or seven days is so critical you're doing something I don't understand
Yes, fish baits will require more ... personally I think it has something to do with the fish meat density and the rapid break down ... but ask around fish is hard to stabilize consistently even by seasoned "pros" ... so yeah on fish ya might want to pour it to 'er! ... lol
Glycerine is a antifreeze far more than a preservative ... I think the misconception comes from the fact that the thick oily glycerine coats the meat chunks or ground meat ... blocking air to it ... thus if anything slowing decomposition but not truely preserving it ... the amount used would be based on quantity as much as desired consistency