NO STRAIN Hot water EASY Fermented Feed Method w/video

By Sally Sunshine · May 6, 2013 · Updated Mar 11, 2017 · ·
  1. Sally Sunshine
    NO STRAIN Hot water
    EASY Fermented Feed Method


    I will add that DH wasn't happy about helping me to video and I also grabbed the first audio on the youtube list!
    And DH made me take out the comment about why I don't use whole grains,
    you know that whole ever eat corn and see what comes back out? LMAO!

    5 Gal bucket
    Hot water
    Feed (mash, crumbles or pellets)
    ACV with Mother 1 cup est per 5 gal bucket
    something to stir with
    Cheesecloth, towel or nylons to cover bucket with

    REMEMBER this is the HOT WATER, NO STRAIN method! Instead of all that water on top, it settles at the bottom because of the "loaf" on top! So the bottom of the feed will always be wetter than the top and hold some of the brewing juices needed for next batch! Always leave about 3-4" in the pot after you pull your feed to use to make your next batch!

    Video above was taken 12 hrs before these photos....... see how it cracks sorta like a loaf? Pretty cool Eh?
    NOTE: if you think you have mold on top, your room is humid you can try to add more water so the layer of water keeps the mold from forming,



    Yes it needs AIR do not cover, only cover with cheese cloth, towel or pair of nylons! MUST HAVE AIR!
    But cover so bugs don't get in it!

    For many enzymes, the optimal temperature range is what we would perceive as warm, pretty much the same as human body temperature. I don’t know about you, but I have my hot water heater set around 100-110 degrees. I suggest hot tap water and NOT boiling if you have your hot water set hot, then use "warm water". By using warm water, enzymes are within their optimal temperature range, and they catalyze chemical reactions more quickly, therefore the fermentation proceeds more quickly. At least this is what I am aware of.

    Effects of Bacillus subtilis var. natto and Saccharomyces cerevisiae mixed
    fermented feed on the enhanced growth performance of broilers.
    Evaluation of Multi-microbial Probiotics Produced by
    Submerged Liquid and Solid Substrate
    Fermentation Methods in Broilers

    the results of this study suggest the multi-microbe probiotic product prepared by a solid substrate fermentation method to be superior to the probiotic product prepared by submerged liquid fermentation

    Fermented feed for laying hens: effects on egg production, egg quality, plumage condition and composition and activity of the intestinal microflora.

    Potential of bacterial fermentation as a biosafe method of improving feeds for pigs and poultry



    My FF loved to have raisings and whole grains added, holy bubblebowl!

    Disclaimer: Please note this information is offered as friendly advice only and, whilst I have made every effort to ensure it is accurate, I can not be held responsible if it proves not to be useful in your case! IT PAYS TO DO YOUR OWN RESEARCH!


    Sally Sunshine

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Recent User Reviews

  1. snow5164
    "Fermented feed step by step"
    5/5, 5 out of 5, reviewed Sep 13, 2018
    Easy to follow and great video ,
    Thanks for the tips
    Miss Lydia likes this.
  2. ronott1
    "good article"
    4/5, 4 out of 5, reviewed Aug 31, 2018
    Video does not work. The rest of the Article is Awesome!
  3. Miss Lydia
    "Great info and easy to follow"
    5/5, 5 out of 5, reviewed Jul 23, 2018
    I've been using this method of fermenting for about 4yrs best one I have seen.So much easier than the way I made it before I found this one.


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  1. FaerieChicken
    So could you please enlighten me as to why it is that you do not ferment whole grains? I do currently, but I suppose that is why this is a nicer no strain method, with the grains I strain away!
  2. Devonviolet2
    Most grocery stores have ACV (apple cider vinegar). Bragg's is the original ACV. However, now Heinz makes an excellent, less expensive, product, usually right next to the Bragg's. I get mine at Walmart.
  3. lovedbygeese
    Where can you get the mother?
  4. Miss Lydia
    I like the no strain method so much better
    Thank you for this thread.
  5. hippiestink
    BRILLIANT! I currently use the strain method so when I run through this batch I'll be sure to try the no-strain. Thanks muchly. :)
  6. deedles
    That's what I was wondering...does it take 3 days of stirring and fermenting every time more is added?
  7. MuddyHillFarm
    Kodster - just came to this as I was looking around for an easy fermented method. Monday is third day (today it did have a nice 'baked' look before i strirred) I plan to feed my ducks the fermented mash. I just wanted to make sure i have the concept correct. Once I remove a top layer of FF I stir in hot water and feed to get to the same oatmeal thickness. Then every day it will have fermented enough to serve the top couple of inches, correct?
  8. lwiese58
    Kodster, thank you so much for replying so quickly!
  9. kodster
    Iwiese58, 1 cup, added with the initial water when you start the fermented feed bucket. Make sure the ACV is unfiltered, with the yeast (mother) still in it.
  10. lwiese58
    Did I miss where you put in the ACV? How much would you put into this?
  11. MargaretYakoda
    Soooo ... three buckets then! ;)
  12. kodster
    Margaret, it will just take a bit longer to ferment, at the lower temps... ideally, you want it around 70 degrees. But once you get it going (3 days, average), it will be okay at the 60 degree range. This works just like a sourdough starter does, so that's how you want to handle it. :)
  13. MargaretYakoda
    Thanks for this! It looks easy enough to give it a try. :)
    One question, though. We don't heat our house very well. Our oil heater is very old, and our pellet stove is dead. And we're poor-ish. Annnyhowwww... that means last winter we heated with portable electric heaters, and wore a lot of sweaters. This year will probably be the same. How well does the fermenting work when the house is in the 60 degree range? Will it just ferment slower? Or will harmful organisims take over?
  14. skitzkle
    love your stir stick/handle! i need to buy one!
  15. jchny2000
    Perfect, well done. Thank you
  16. NOLA Chicks
    Terrific! Thanks for the quick response.
  17. kodster
    Should only have to stir it once a day, while it is initially fermenting. This is similar to starting a sourdough starter. After the first 3 days of stirring once a day, take the fermented feed off the top, first, and then add more dry feed and hot water to what's left in the bottom (remember, leave 3"-4" in the bucket, with the liquid), up to within 4" of the top, stir to incorporate with the liquid and feed at the bottom. Let sit until next day. Repeat the next day. Once you have it fermenting, you just need to feed it, too, with the dry feed, and adding hot water, as needed.
  18. NOLA Chicks
    Great article and video. Thanks you for putting this together.
    If you only make one batch at a time, when do you stir it? Would it be best to pull the feed for that day from the top then, afterwards, stir it once? That way it would sit another 24 hours before using it again. Would that work?
  19. mstricer
    Great Job Sally!!!!
  20. SleepyOwl
    Very nice, thank you!
  21. Chickenfan4life
    Thanks! I've wondered how to do this... :)

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