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NO STRAIN Hot water EASY Fermented Feed Method w/video

  1. Sally Sunshine
    44.jpg
    NO STRAIN Hot water
    EASY Fermented Feed Method


    HOT WATER NO STRAIN FF VIDEO

    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!



    WHAT YOU NEED:
    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,

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    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.

    METABOLISM AND NUTRITION http://ps.fass.org/content/88/2/309.full.pdf+html
    Effects of Bacillus subtilis var. natto and Saccharomyces cerevisiae mixed
    fermented feed on the enhanced growth performance of broilers.

    http://www.ajas.info/Editor/manuscript/upload/23-70.pdf
    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.http://www.ncbi.nlm.nih.gov/pubmed/19373724


    Potential of bacterial fermentation as a biosafe method of improving feeds for pigs and poultry http://www.ajol.info/index.php/ajb/article/viewFile/60378/48610

    MAKING YOUR OWN VINEGAR its EASIER THAN YOU THINK! http://silvalab.fsnhp.msstate.edu/vinegar_lactic.pdf


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    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!

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    Sally Sunshine




    Educational Incubation & Hatching, w/ Sally Sunshine Click HERE & NOTES section click HERE
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    click HERE & Assisted Hatching Guide Click HERE
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    Sally Sunshine Poultry
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Comments

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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?
    Thanks!

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