Fermented feed

It can get moldy. That's why I only make enuf for the next day. But there's a culture of yeast and good bacteria that is created that protects it. If you want to keep a batch going, you have to keep 'feeding' it, adding fresh feed, or else your culture will die and undesirable bacterias and molds can grow. If you have ever made sourdough, or kombucha---it's kind of like that.
 

New posts New threads Active threads

Back
Top Bottom