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Posted by Paul Hollander on April 09, 2003 at 18:57:32:
In Reply to: Oh! I almost forgot.. posted by oldherper on April 09, 2003 at 18:28:23:
:Make sure that you wait at least 10 days since the snake's last meal before you start to cool him down.
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::The term is actually brumate. The idea is to cool the snake down for usually about 3 months. The cage that the snake lives in normally is fine for brumation. You just need to move the cage to a cool (but not extremely cold) area, like a corner of your garage that stays cool in the winter. Gradually lower the temperature over a 7 to 10 day period to about 60 to 65 degrees F. for a bull snake and maintain it there. Keep water in the cage for the snake, but don't offer food. After the brumation period is over, gradually raise the temp over about a week to normal temperature and start offering food again.
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:::Exactly how do oyu hibernate snakes. Lets say if you have a 4 foot bull snake, so what size of container should you use for it to bermate in? What temp is good, and what to bermate it in?
:::Justin
I have brumated and bred bullsnakes a number of times. The above is mostly similar to my experience. Here's how I did it:
The pair was held at normal activity temperature for two weeks without food so they could empty the gut. Then the power was turned off so the temperature would hold in the high 60s F for two weeks. Then I moved the pair into a 20 gallon high aquarium (24x12x16 inches) and put that on the floor of my fruit cellar at 60 F for 7-14 days. Then to a walk-in refrigerator at 46-50 F for 3 months. Provide water, and refill as needed.
When coming out, the snakes are brought right to the high 60s F, held there for a week, and then put on normal activity temperature.
I've tried brumating at 60 F, but that did not seem low enough to stimulate breeding. However, my snakes were locality (Central Iowa) specimens. Perhaps 60 F is low enough for individuals from Texas and other southern localities.
I hope you have checked into the pine, gopher and bull snake forum, too. The people there can tell you a lot.
Good luck.
Paul Hollander
