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Results 1 to 8 of 8
  1. #1

    Join Date
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    Thanks so much for the advice - Slaphppy7   Have a betta! - Slaphppy7   

    Default Gel food too soft


    0 Not allowed!
    I use home made gel food as a staple for my goldfish but I have a bit of a problem with it being too soft, this is the recipe I used. http://fishgirlwrites.blogspot.nl/20...d-recipes.html and it was so soft that the heat from my hands melted it.

    I ended up microwaving it and adding in 1/2 cup ground algae wafers and two Tbs soylent green. This made it firm enough to cut and feed but it still mushes up quickly once it hits water.

    Does any have a recipe or tips to make a food that is soft enough to be easily eaten but firm enough that it stays together and not pollute the water?

  2. #2

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    Default


    1 Not allowed!
    A gel food should not become mushy in your hands or once it hits water, so add more gelatin to the mix. You will have to play around with the amount, but I would start at 1/4 the amount in a packet.

  3. #3

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    Default


    1 Not allowed!
    If anyone has a good recipe for homemade gel foods would you please post it here. I'm not sure how much gelatin to use and I wonder if too much gelatin will have ill effects on the fish.
    Sil's 2nd Time Around 75G...Journal
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  4. #4

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    Default


    2 Not allowed!
    You have me interested and in the middle of bosses running around I spied this site:

    http://www.aquariadise.com/gel-fish-food/

    Hoping to take a more thorough look at it but seems like a good place to start. If you customize (add remove ingredients) just keep in mind you will have to adjust the gelatin or agar agar to compensate for the addition/loss of moisture-bulk.
    5.5g- Shrimp tanks
    75 Gourami/Eel tank
    5g Salty Tank
    Fish room-*pending*



    75 Gourami Tank

    Fish Room
    Salty Tank


    DebinWhitmore

  5. #5

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    Default


    0 Not allowed!
    Nat, when you make your rephasy (sp) do you freeze some of them? If so, do you add the frozen ones directly to the tank I would guess that the temp of the food will adjust in the water and not be too cold for them to eat.
    Sil's 2nd Time Around 75G...Journal
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    RIP Deb, we miss you.

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  6. #6

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    Default


    1 Not allowed!
    Yeah I freeze the majority of it and either add some tank water to defrost it-doesn't take long, or plop it in frozen. Depends on the size. The little cubes I make don't take long at all. I used to make these and they took a bit longer:

    20160117_125009_HDR.jpg



    So you making your first batch of Repashy today, how exciting!
    5.5g- Shrimp tanks
    75 Gourami/Eel tank
    5g Salty Tank
    Fish room-*pending*



    75 Gourami Tank

    Fish Room
    Salty Tank


    DebinWhitmore

  7. #7

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    Adoptee - Bone Cancer - Child Exploitation and Abuse - Hope and Support - Peace - Retinoblastoma - Right to Life - Student Sexual Assault - Silbar   Breast Cancer - Birth Parents - Silbar   Emphysema - Lung Cancer - Lung Disease - Multiple Sclerosis - Silbar   

    Default


    0 Not allowed!
    Yes I made a small batch to test. It was a hit with everybody in all tanks even the shrimp. I added some eLive Mysis and Brine Flakes along with some Ken's earthworm sticks and vitamin drops. Crushed up the dry ingredients and added it to the Repashy. It stayed intact in the tanks but I think next time I will add a dash of unflavored gelatin to make it firmer.
    Sil's 2nd Time Around 75G...Journal
    Sil's 75G...Journal
    Sil's 20L...Journal
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    RIP Deb, we miss you.

    Real courage is moving forward when the outcome is uncertain~~Fortune Cookie

  8. #8

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    Default


    1 Not allowed!
    Quote Originally Posted by Silbar View Post
    Yes I made a small batch to test. It was a hit with everybody in all tanks even the shrimp. I added some eLive Mysis and Brine Flakes along with some Ken's earthworm sticks and vitamin drops. Crushed up the dry ingredients and added it to the Repashy. It stayed intact in the tanks but I think next time I will add a dash of unflavored gelatin to make it firmer.

    add more dry powder to make it more firm, no need for gelatin

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