➡I accidentally bought Balut eggs: 2 live ducks! Now a Chat Thread!

[shawluvsbirds]

How about I start a feather donation thread?

Lol no thanks.

 

[CindyinSD]

Thanks!! Both of these are very helpful. I read some article about fermenting once that said most of the stuff labeled “fermenting” were wrong and not actually fermented or whatever and it had to be done this special fancy complicated way or adding some special thing or something (they weren’t selling anything but idk remember what ingredient it was) so that kinda put me off from it. I’m thinking that person was wrong though. It said it didn’t have any of the benefits unless you did it their way

Anything will ferment in the right conditions (which are pretty common). Some things like meats have to be given special treatment for safety, but for the most part wild yeasts in the air and temps above freezing will do all that’s necessary to get things moving. If you want to give it a boost and speed things up you can add whey from yoghurt or sour cream (the liquid that separates off sometimes), yeast for bread making, a splash of apple cider vinegar with “the mother”... all sorts of things, but you don’t need any of them. And once you’ve done it once, just leave a cup or so of fermented feed in there when you make your next batch. If you accidentally use it all, just don‘t rinse the bucket—or do—it’s all good. Fermenting is dead easy.

 

[ShrekDawg]

Anything will ferment in the right conditions (which are pretty common). Some things like meats have to be given special treatment for safety, but for the most part wild yeasts in the air and temps above freezing will do all that’s necessary to get things moving. If you want to give it a boost and speed things up you can add whey from yoghurt or sour cream (the liquid that separates off sometimes), yeast for bread making, a splash of apple cider vinegar with “the mother”... all sorts of things, but you don’t need any of them. And once you’ve done it once, just leave a cup or so of fermented feed in there when you make your next batch. If you accidentally use it all, just don‘t rinse the bucket—or do—it’s all good. Fermenting is dead easy.

Oh wow that sounds a lot easier than the article I was reading! Haha they made it sound like this super long and complicated process!!

 

[CindyinSD]

The flies are extra protein!

Flies will make it go bad very quickly, though. Best keep them out.

 

[CindyinSD]

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Ohmygoodness! So gorgeous! That is incredible.

 

[CindyinSD]

Oh wow that sounds a lot easier than the article I was reading! Haha they made it sound like this super long and complicated process!!

I know... that sort of thing happens a LOT.

 

[R2elk]

Crazy hot? Not at the moment. Sitting at a bone chilling 45°F. When I fed the birds this morning, it was 70°F. Had the window open all night.

Wanna guess who is wearing short sleeves today?

Beats the heck out of my -12°F last night.

 

[R2elk]

I would (almost) kill for a 45* day about now... (How do you get the degree sign?)

For Windows it is hold down Alt and type in 0176 and ° appears when you release Alt.

 

[CindyinSD]

Beats the heck out of my -12°F last night.

Yeah, no kidding! Here too.

 

[CindyinSD]

For Windows it is hold down Alt and type in 0176 and ° appears when release Alt.

I’m using an iPad... everything’s different. But I’ve got good smileys. Bookmarking this, though. I do have a windows laptop only I hardly ever use it ‘cause the hinges are broken.