Fermented feed friends-Help please!

[Henriettamom919]

I feed Scratch n Peck 16% layer, fermented and my girls love it.

Started a new batch 3 days ago and we had a temp increase here over the same days. It's kept in a cool, dark, corner covered with a tea towel. Well, I didn't notice until I went to stir it but a good portion was well above liquid for probably 8-10 hours. It smells...more pungent? Not moldy or rancid but how it normally smells just much stronger, yeastier.

Has this happened to anyone else? Should I throw it all out?

 

[FoodFreedomNow]

Can you attach a pic?

 

[cheekychick3]

Hi, If it were me, i would defo bin it all. Just to be on the safe side. You would never forgive yourself if they all became ill. Yes, it is a gutter, at the cost, but better safe than sorry. Not worth the risk.

 

[Henriettamom919]

Can you attach a pic?

I added water last night when I noticed the discrepancy (looks the same but smells almost like yogurt...not promising)

 

[Henriettamom919]

Hi, If it were me, i would defo bin it all. Just to be on the safe side. You would never forgive yourself if they all became ill. Yes, it is a gutter, at the cost, but better safe than sorry. Not worth the risk.

I'm thinking this is what I'm going to do, sadly. The ONE DAY I didn't obsessively check the liquid level.

Thank you both for replying

 

[rosemarythyme]

Looks fine to me... since it's getting hotter now it's going to ferment faster and dry out faster, so you will need to use more water than before. Mine's funky smelling now compared to winter but it's definitely not moldy, and the girls have no issue eating it.

 

[Sequel]

Looks fine to me too! Increased temp would make the process speed up but the acidity levels would have been high enough to keep it fine for the time you let it go. That's the idea anyhow. Good luck!

 

[green_thumb]

Disclaimer: I have not yet tried fermenting feed.

I’ve seen several posts about “easy” fermenting where you don’t even cover everything with liquid at all, it’s more of a mush/batter consistency.

I would think it would be fine, especially as there are many bread recipes (I’m a baker, so we’re taking people bread) where you let the raw dough sit to ferment purposefully unrefridgerated for 12+ hours.