Okay, I got a new bag of feed today and I’m going to try actual fermenting now. They have been getting soaked food once a day for the last week. I’ve been reading and learning but still have some questions.
Six chickens (11-25 weeks) and they get 4-6 hours of free ranging most days. One cup of dry, and then soaked for 24 hours, is too much but they still have access to dry. I would be willing to take that away temporarily but it’s probably not sustainable in the long term, so they might always have dry as a back up.
First question is chlorine. I can boil or set buckets out to let it dissipate but now I’m reading about a similar chemical used in city water that doesn’t work that way. Bottled water goes against every fiber of my being so that is a total no go. What effect does chlorination have on fermenting?
Second question is about the length of time before fermented goes bad, and if it can be frozen/refrigerated after the process is done. I have buckets coming out of my arse but I’ll never be feeding more than a few cups a day. It would be helpful in many ways if I could keep a large batch going and portion out daily servings to use later.
Using this method you should not have to worry about it going bad or freezing it to keep it for later. Once the ferment really gets going you could technically add to it a little every day and it will ferment overnight. I like the one bucket method because it is so easy.