Fermented Feed Tips and Concerns...?

[OG_SHAMOS]

I have seen a lot of youtube videos on fermenting feed and I am now hooked and I want to try fermenting my feed to see what kind of results I get. I have some general questions and concerns that I want help on.

1. Can I ferment chicken feed that is 'medicated'...? My theory is that the medication will probably hinder good bacteria from developing/forming. Therefore a medicated feed will probably not work right...?

2. From the videos I have seen thus far...The chicken owner usually ferments a feed that is 100% grain/vegetable/seed. Will I have any problems with fermenting a feed that has 'animal protein' in it...? The feed I buy has 'fish meal' in it. Does a animal protein hinder the fermentation process...? Is it 'ok' to ferment feed that has an animal protein in it...?

3. Some videos suggest putting some 'apple cider vinegar' into the ferment. I can see why this would be beneficial for the growth of bacteria. But at the same time I have seen some blogs/websites advise not to use apple cider vinegar in a fermented feed. So I am all confused on the addition of apple cider vinegar.

 

[rosemarythyme]

1. I have never fed medicated so not sure on the answer.
2. The feed I ferment (Scratch & Peck) has fish meal in it and I have no issues fermenting it.
3. I've tried ACV before in water but never really bought into it. I've never added it to FF before.

 

[DobieLover]

I have seen a lot of youtube videos on fermenting feed and I am now hooked and I want to try fermenting my feed to see what kind of results I get. I have some general questions and concerns that I want help on.

1. Can I ferment chicken feed that is 'medicated'...? My theory is that the medication will probably hinder good bacteria from developing/forming. Therefore a medicated feed will probably not work right...?

2. From the videos I have seen thus far...The chicken owner usually ferments a feed that is 100% grain/vegetable/seed. Will I have any problems with fermenting a feed that has 'animal protein' in it...? The feed I buy has 'fish meal' in it. Does a animal protein hinder the fermentation process...? Is it 'ok' to ferment feed that has an animal protein in it...?

3. Some videos suggest putting some 'apple cider vinegar' into the ferment. I can see why this would be beneficial for the growth of bacteria. But at the same time I have seen some blogs/websites advise not to use apple cider vinegar in a fermented feed. So I am all confused on the addition of apple cider vinegar.

1. Generally, the 'medication' in medicated feed is amprolium. It is not an antibiotic but a thiamine inhibitor. It will not stop or prevent the fermentation process. I assume you are intending to start your chicks off with fermented feed.
2. I ferment a homemade mix that has fish meal as the main protein source. It ferments just fine.
3. I have never used ACV in any capacity with my chickens. I think it is being promoted as some kind of wonder tonic that it simply is not. It is not required at all to get a good fermented feed.

I do not use the back slop method but the three container method. I use the liquid strained off the current days batch to start the next batch of fermented feed. It doesn't get as pungent that way.

 

[OG_SHAMOS]

Some additional questions and concerns...

1. Is it recommended that you cover the container you intend to use with a lid...? Doesn't a ferment require some oxygen contact though...? Therefore...should you punch/make holes in the lid of said container so it can breathe/aerate a little while still being 'somewhat' contained against spillage/odors/flies/bugs or any other potential concern that comes from a 'semi open' item of food...?

2. Most people do a 3 day ferment. They suggest that if you live in a warmer climate, you can actually shorten the ferment time down to 2 or even 1 day. I live in Southern California and the weather is stable and warm most of the time. Should I still ferment for 3 days or can I shorten it down to 2 days...? California winters are not that cold but now that its winter it will probably be a 3 day ferment but if it was summer, I am guessing it would be a 2 day ferment.

3. How do you tell the difference between a ferment that is just right or 'ripe' from one that has gone too far and is now 'spoiled'/sour/over due...? Is it simply judged by smell...? Or is it possible to tell just by sight...?

4. Some people suggest and feed fermented 'beans' since they are a high protein source. Kind of confused since the last time I recall beans were a huge NO-NO for chickens since they contain a chemical that is poisonous to chickens. How the hell are people feeding their chickens beans when most people are saying that you should NOT feed your chickens beans. Does the fermentation process kill the poisonous chemical inside the beans and therefore makes it safe for them to eat...?

5. Since the smell will attract flies and bugs...Whats the best way to keep flies and bugs away from the container...?

 

[trumpeting_angel]

I put cheesecloth over my jars so they have access to air and the natural bacteria that will help them ferment.

You can tell when the ferment is too ripe. Try it some time. You’ll get it! (Yes, smell, but also too bubbly or foamy, and how long it’s been fermenting!). Don’t make more than you can use.

 

[Molpet]

A byc member made this FAQ and is how I do it
https://tikktok.wordpress.com/2014/04/13/fermented-feed-faq/

 

[kerbotx]

1. Medicated - I've done it, it works just fine, chicks love it
2. Every feed I've ever bought has been fermentable, but then I'm not one for the fancy stuff. Try it out in a small batch, as long as it doesn't get moldy or otherwise obviously funky, you can still feed it to your chickens.
3. Vinegar - I started fermenting using Apple Cider Vinegar with the Mother, but I stopped using it at some point - still got the same results! I don't even remember if my chickens seemed to notice. From my research, I remembered where one person said the vinegar created the wrong type of probiotic that fermenting was aiming for - not harmful, but not the most beneficial. Another suggested the vinegar helps retain some of the lactic acid or some such.
4. Lid - don't use a tight fitting lid, as your container could explode from the bubbling gasses created during the fermentation process. I "place" a lid on top for the first day or so, till things get cooking, then move it to the next container that just started...
5. Duration - takes 3 days, benefits max out after 5 is what I operate on. In the summer in Texas, when I ferment with buckets out in the run, with high temps 100+ in the day, 90s at night, fermentation seems to start within 1 day, but I still let it go 3, bc I use a 3 bucket system, keeps things consistent.
6. How to tell - experience will give you that! The hard part is figuring out the sweet spot for your chickens, as they will have a preference regarding smell/consistency
7. Beans?
8. I don't find that to be a problem; it's just more protein anyway
I'll shut up now!

 

[rosemarythyme]

1 & 5. Cover the opening of the jar with cheesecloth or some other fine mesh material - it'll allow oxygen in and keep the flies out (hopefully). I was battling fruit flies this past summer and set up vinegar traps around the FF jar.

2 & 3. You'll smell it if it goes "over" (very sour smelling) but that said, I don't strictly follow a 3 or 4 day cycle. Sometimes I make enough to last only 2 days, sometimes it last 5 or more. As you noted, in hotter weather feed ferments faster so in summer I do much smaller batches. I do backslopping - ferment in one container and feed from it until it's mostly gone, then refill with feed and water and start the next batch.

4. Dried beans, I'd consider cooking them up properly if I was going to feed them to chickens. That said, I've never fed beans to chickens before.