sustitute products seachem

[agv180]

hello

there is any substitute for the builder Seachem and calcium advantage, I am using but want to know if there is something more economical and safe.

Thanks, greetings.

 

[Randy Holmes-Farley Verified Community Expert]

Sure, there are loads of brands, including DIY bulk chemicals from a place like BRS or Dr Foster and Smith. I gave them a recipe for a DIY two part additive system, which many people use.

Baking soda/washing soda for alkalinity and calcium chloride for calcium boosting.

 

[beaslbob]

I think Dr. Randy holmes-farley is much too modest.
read this method: An Improved Do-it-Yourself Two-Part Calcium and Alkalinity Supplement System by Randy Holmes-Farley - Reefkeeping.com

 

[beaslbob]

some idea of the costs:
from local redimix concrete pleace: 50 pound bag of calcium chloride ~$20. Cal-chlor (anhydrous) 25 pound bag ~$9.
baking soda from grocery store ~ $2.00
Epsom salts from grocery/drug stores 5 pounds a few bucks.
(the hard one to find) Magnesium chloride 50 pound bag ~$25-30 or so. Locally I found an industrial supplier.
This stuff was so cheap I used to give it away at frag swaps.
also for kalk mrs wages pickling lime from your local grocery store -- a couple of bucks for a bag
my .02

 

[bobstir]

was in the same position as you. I went w/ BRS 2-part (dry form). Very happy with it.

 

[macscale]

I used BRS way back as well. Worked like a charm for me.

 

[agv180]

Thank you very much for your help

Which calcium recommend buying that brand?

I think baking soda baking at 300 F for 1 hour, so the recipe is or has to be any longer?

Thank You.

 

[LILBUDDHA]

Which calcium recommend buying that brand?

I think baking soda baking at 300 F for 1 hour, so the recipe is or has to be any longer?


Prestone dry heat for calcium chloride.

one hour is fine for the baking soda.

 

[Randy Holmes-Farley Verified Community Expert]

Thank you very much for your help

Which calcium recommend buying that brand?

I think baking soda baking at 300 F for 1 hour, so the recipe is or has to be any longer?

Thank You.

It depends on the amount. Like a turkey, the larger the amount, the longer it takes to get up to a suitable temp. Higher temp is also OK. It cannot be overdone in a home oven.