How to Make Repashy Gel Fish Food Like a Pro - Soilent Green for Bristlenose Plecos
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- Опубліковано 29 чер 2024
- Shout out to my boy Keith from KJE Aquatics for custom ordering this GIANT can of Repashy for me: kjeaquatics.com/
Let's see how many pounds of gel food I can make from this 4.4 lb can of dry powder... The answer: 24 Pounds of fish food! WOW! If your plecos are starving or if you are just letting them eat algae you are doing them a disservice. They NEED to EAT a TON of FOOD! If you consider a food to body mass conversion of 10:1, this jar will product 2.4 lb of pleco body mass and eggs, that's a TON of babies!
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Music Attributed under Creative Commons:
Ikson - Bloom, Ikson - Take Off
00:00 Introduction
01:22 1:2 Ratio
09:50 1:2.5 Ratio
13:14 1:3 Ratio
17:51 Results
23:16 Outro - Домашні улюбленці та дикі тварини
You’d have a much easier time mixing if you use a fork to stir instead of a spoon. If you’re quick, you can use a silicone spatula to scrape out the mixing container to eliminate all waste
Love soilent green for ALL plecos. Not sure if you listen to, or talk with Rebecca Bentley. She studies loricariidae for a living, and suggests that hypans are not the pure carnivores we thought they were, and recommends a good amount of green matter in their diet. I’ve been mixing bottom scratcher and Soilent green, mixed 50/50 for all my hypans and pekoltias. I might even go to 2 parts soilent green to 1 part bottom scratcher to better accommodate the Ancistrus species I work with (L519, Wabenmuster, L181 and L183). Rebecca is a big fan of Repashy and say the ingredients most resemble nature diets compared to all other foods. I’ve been using Repashy for years as my primary food for conditioning them for breeding.
@FreshwaterIchthyology
The stuff is a real time saver. I used to use unflavored gelatin, veggies, shrimp, crab meat, different types of fish etc. and make my own for the Goldies years ago. It's MUCH easier with Repashy and you can still add stuff if you want.
good in fridge a week - In the freezer in a freezer bag 6 months per Repashy
Great video! I love Repashy foods. I use a wisk to mix it so no clumps.
Great tip!
I don't mix as much as you at once but I just pour it onto a dinner plate to cool then cut it up and we do a 3:1 mix here ourselves. Note to som with small fry: you can feed the repashy powder dry as a fry food. Just take a pinch and sprinkle it in the tank
it's good stuff
wtf bro, why go thru all the different mixtures but not show the solid form?
TIP.... use a whisk
Hey Greg, KJE is a great source for foods and plants.
What was the ratio of food you fed at the end, and do they seem to prefer one over the other?
I feed mostly the 3:1 mix ratio they don't care but it makes more food
Bob - not sure about Greg but if I had to choose one formula I would say Soilient Green is the best overall for all fish . Regardless of species . My second favorite is the Igapo Explorer
@@kjeaquaticsgoing to have to get some of the soilent green from ya soon
Couldn't you dehydrate it and use it as flake food? Might cut down on the waste as i know repashy isn't cheap.
There is a recipe to turn it into leather but the tougher it is the less fish seem to eat it
I never understood what a “part” is. Are we supposed to measure by weight or by volume?
Volume, he uses a pyrex measuring cup to measure and mix it in. When making smaller portions I do it by volume as well and it mixes and sets up fine.
I only make small batches (just one fish that eats it), so I measure out 6 tablespoons of water and bring it to a boil in the microwave, then put 3 tablespoons of the power right into the cup of hot water and mix it up. So that is 1 part powder to 2 parts water.
It really doesn’t matter it’s the same either way
@@Rews-fishshed there is a difference but not much with this powder
Part is a simple way of allowing folks who use different measuring system to easily convert to what ever measure they use. If you measure using thimbles, 1 part means one thimble of the specified ingredient. 2 parts means, you guessed it. It is simply put volume.