HOW TO STORE YOUR BLACKWORMS (CRITICAL)

To keep your blackworms fresh, crisp, and alive for weeks, you must keep them cold and clean. Follow these simple steps as soon as you get your order home:

• The Refrigerator is Best
  Keep Them Cold: Store your blackworms inside a refrigerator at 3C to 6C.
  Why it matters: Low temperatures slow their metabolism down to nearly zero. This prevents them from producing waste, shedding slime, or consuming excess oxygen.
• Shallow Water Only
  Water Depth: Place the worms into a wide, flat plastic container like a clean takeaway container. Pour in just enough water to lightly cover the mass of worms—about 1cm to 2cm deep.
  Why it matters: If the water is too deep, the worms at the bottom cannot access atmospheric oxygen and will suffocate.
• Use Dechlorinated Water
  No Tap Water: Always use cold, pre-treated water dosed with an aquarium water conditioner, or aged tank water.
  Why it matters: Chlorine will immediately burn the thin skin of the worms, causing them to die and melt rapidly.
• Rinse Every 24 to 48 Hours
  The Routine: Once a day or at least every second day, swirl the container gently and pour the murky water out through a fine-mesh fish net or colander.
  The Refill: Rinse the worms thoroughly under cold, dechlorinated water, drain well, and return them to the container with a fresh 1cm layer of clean water.

TROUBLESHOOTING AND SIGNS OF HEALTH

Healthy Worms: Premium blackworms should be a vibrant deep red or dark brown colour and will tightly bunch together into a moving mass when disturbed.

Spoiling Worms: If you notice a foul smell, cloudy white water, or worms turning a milky-white or mushy grey, they are suffocating. Flush them immediately with fresh cold water and discard any dead matter to save the rest of the batch.

FEEDING INSTRUCTIONS

Scoop out the desired amount using a pipette, tweezers, or a small net. Drop them directly into your aquarium or into a floating worm cone feeder. Feed in small amounts that your fish can consume within a few minutes.

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