I've been fermenting (single batch method) some of our bird's feed for several months now. The method is a bit different than one described here. I mix feed, molasses and a lactobacillus based starter called EM (effective microorganisms) and ferment it anaerobically for 1-3 weeks at room temp. It definitely gets sour smelling and the pH ends up 3.2-3.4. I start a new batch in a new container before using up the first one. I thought I would try the starter-free method described here and see if I and the birds liked it any more or less.
With the single or double bucket with no starter method, just water, has anyone ever tested the pH? Or had different results with different feeds? Mine has only been going about 6 days, but it's not getting sour yet. The pH is still pretty high, about 4.8. It certainly is bubbling, which is probably mostly from yeasts rather than lactic acid bacteria. It doesn't smell of alcohol (yeasts produce alcohol) and the birds seem to love the stuff, but I'm wondering if this is what others experience? I've been fermenting all sorts of things (except alcohol) for the last few years so I'm not completely new to it, but usually we get a lower pH/more sour by 6 days (it's 66-71F). I'm not too concerned about finishing off the rest of the batch I have. Perhaps the sour is in there and I just can't smell it and the test paper is showing a false reading for some reason. But I started a 1/2 bucket full of a new batch, using the molasses and EM method I've used above and will only ferment it for a week or so. We have well water, which has been wonderful for all the other ferments we've made (pickles, sauerkraut, sourdough, etc). Perhaps I am just being impatient and it will sour up in another day or two, but I am curious to know if anyone else has ever tested the pH.
FWIW, the EM folks recommend feeding the EM-fermented feed at a ration of 5% of their rations. So far I haven't been able to figure out if the reason for doing so was more economics or if feeding too much sour is not good for the birds in an on-going basis. In other words, just how sour are you all feeding it to your birds? Sour like pickle sour or something less so?
