FERMENTED FEEDS...anyone using them?

[Leigti]

Okay, I got a new bag of feed today and I’m going to try actual fermenting now.  They have been getting soaked food once a day for the last week.  I’ve been reading and learning but still have some questions.

Six chickens (11-25 weeks) and they get 4-6 hours of free ranging most days.  One cup of dry, and then soaked for 24 hours, is too much but they still have access to dry.  I would be willing to take that away temporarily but it’s probably not sustainable in the long term, so they might always have dry as a back up.

First question is chlorine.  I can boil or set buckets out to let it dissipate but now I’m reading about a similar chemical used in city water that doesn’t work that way.  Bottled water goes against every fiber of my being so that is a total no go.  What effect does chlorination have on fermenting?

Second question is about the length of time before fermented goes bad, and if it can be frozen/refrigerated after the process is done.  I have buckets coming out of my arse but I’ll never be feeding more than a few cups a day.  It would be helpful in many ways if I could keep a large batch going and portion out daily servings to use later.

I haven't read the last few pages so please excuse me if you've answered this. What method did you plan on using? One bucket or several buckets? I personally use the one bucket method. I got a free 2 gallon bucket from my grocery store and this worked well for my six chickens. I now have 12 chickens so I've moved up to a 5 gallon bucket. I use my city water, don't know if it has chlorine or not but the ferment usually starts in about three days so that's good. I don't wait for it to ferment to start feeding it, I just make a big batch in the bucket, give some out every day and stir it daily, then it starts to ferment and I keep feeding it. When it starts getting low I add more food and water and just keep it going. I have had the same bucket going now for a couple months. I kept it indoors in the winter but have now moved it outside. It will soon be too hot out there so I will either move it into the garage or back into the house.
Using this method you should not have to worry about it going bad or freezing it to keep it for later. Once the ferment really gets going you could technically add to it a little every day and it will ferment overnight. I like the one bucket method because it is so easy.

 

[lazy gardener]

Okay, I got a new bag of feed today and I’m going to try actual fermenting now. They have been getting soaked food once a day for the last week. I’ve been reading and learning but still have some questions.

Six chickens (11-25 weeks) and they get 4-6 hours of free ranging most days. One cup of dry, and then soaked for 24 hours, is too much but they still have access to dry. I would be willing to take that away temporarily but it’s probably not sustainable in the long term, so they might always have dry as a back up.

First question is chlorine. I can boil or set buckets out to let it dissipate but now I’m reading about a similar chemical used in city water that doesn’t work that way. Bottled water goes against every fiber of my being so that is a total no go. What effect does chlorination have on fermenting?

Second question is about the length of time before fermented goes bad, and if it can be frozen/refrigerated after the process is done. I have buckets coming out of my arse but I’ll never be feeding more than a few cups a day. It would be helpful in many ways if I could keep a large batch going and portion out daily servings to use later.

First: the city water is most likely treated with Chloramine. http://www.cdc.gov/healthywater/drinking/public/chloramine-disinfection.html

It is much more stable and does not gas off as readily as chlorine does. You can remove it by using a chemical used in the aquarium trade to neutralize it. You will have to do your own research to see if the chemical used for aquarium water is safe for the water you'll be using for your FF. A quick google search turned up carbon filtration and vitamin C. You'll have to do a bit of homework to see if either are effective. You could try fermenting with your current water supply, and see how it works.

As far as your flock of 6 birds, you could start by fermenting in a 2 qt. container. Feed out from that container till there is about a cup left, then re-fill with more feed and water. It's ok for the feed to ferment for several days. If you find that 2 qts is too much, try cutting back to 1 qt, again... replenishing when you get down to about 1 cup left. I have an adult flock of 25 birds, and 18 chicks who are 6 weeks old.

I keep 2 buckets (3 gal each) going so that I can feed out one bucket/day. Refill the empty bucket, and feed out the second bucket the next day. When I first started with a flock about the same size as yours, if the feed got ahead of me, I'd just stick it in the fridge to slow it down.

If you take away the dry, they'll be eating up the FF faster, and it won't be as likely to "get ahead of you".

 

[elaineinspain]

Okay, I got a new bag of feed today and I’m going to try actual fermenting now. They have been getting soaked food once a day for the last week. I’ve been reading and learning but still have some questions.

Six chickens (11-25 weeks) and they get 4-6 hours of free ranging most days. One cup of dry, and then soaked for 24 hours, is too much but they still have access to dry. I would be willing to take that away temporarily but it’s probably not sustainable in the long term, so they might always have dry as a back up.

First question is chlorine. I can boil or set buckets out to let it dissipate but now I’m reading about a similar chemical used in city water that doesn’t work that way. Bottled water goes against every fiber of my being so that is a total no go. What effect does chlorination have on fermenting?

Second question is about the length of time before fermented goes bad, and if it can be frozen/refrigerated after the process is done. I have buckets coming out of my arse but I’ll never be feeding more than a few cups a day. It would be helpful in many ways if I could keep a large batch going and portion out daily servings to use later.

I have chlorine (or maybe that other chlor stuff) in my tap water too. I use the tap water to ferment my chicken feed, no problem. No boiling or setting water out over night. And it ferments fine in about 3 - 4 days.
Your other question about fermented food going bad - the whole idea of fermenting originally was to preserve food in the days before fridges. If you want to keep it in the fridge - fine. But it will also keep good for a long while without the fridge. Obviously don't leave it somewhere warm, but in a cool basement would be ideal. If you get a white fuzz on top - that's fine! Only if it starts to smell like alcohol, or vinegar, or smells off, then you'd have to throw it away. Fermented food has a natural tangy sort of smell, you know, like when you make sauerkraut.

check out this link for more info... https://tikktok.wordpress.com/2014/04/13/fermented-feed-faq/

 

[Kangasox]

We're a few months in but have yet to experience a steamy southern summer yet. Will that effect the ff? I make a 5 gallon bucket every 4 or so days and it stays outside in the coop.

 

[Chicken Cake]

Too many responses to quote!

I did look up water treatment for our county and it says chlorine April through June and chloramine the rest of the year for whatever reason.

I would only put it in fridge after fermenting, just to keep a stockpile of individual servings or for times when someone else is feeding. “Dump this container of slop in that bowl” is a lot easier to explain. My dogs and cats eat raw so I try to keep a stash of portioned out meals just in case I’m not around to feed.

Started a 2 gallon bucket this morning (half food, half water) and will see where that goes. Our basement is the best place to keep it year round but doesn’t have the greatest access to water in winter.

Yes, I am an over planner. LOL

 

[Beekissed]

We're a few months in but have yet to experience a steamy southern summer yet. Will that effect the ff? I make a 5 gallon bucket every 4 or so days and it stays outside in the coop.

If you are feeding out in 4 days, it probably won't be a problem for you....you'll find the fermentation is faster, so the mix will have a stronger odor by the time you finish feeding out each bucket. I make less each time during the summer due to the quicker fermentation and that I feed out much less in the summer months than winter....it makes for more attendance to the bucket but it's not the high volume, so it's easier in a way.

I keep mine in the coop also.

 

[Kangasox]

If you are feeding out in 4 days, it probably won't be a problem for you....you'll find the fermentation is faster, so the mix will have a stronger odor by the time you finish feeding out each bucket.  I make less each time during the summer due to the quicker fermentation and that I feed out much less in the summer months than winter....it makes for more attendance to the bucket but it's not the high volume, so it's easier in a way. 

I keep mine in the coop also. 

Yes, definitely faster and more tangy. Hasn't stopped the pigs, errrr...Ducks. I have noticed white yeast like in the tiktokk post for the first time too. Thanks @Beekissed!

 

[Leigti]

Too many responses to quote!

I did look up water treatment for our county and it says chlorine April through June and chloramine the rest of the year for whatever reason.

I would only put it in fridge after fermenting, just to keep a stockpile of individual servings or for times when someone else is feeding.  “Dump this container of slop in that bowl” is a lot easier to explain.  My dogs and cats eat raw so I try to keep a stash of portioned out meals just in case I’m not around to feed.

Started a 2 gallon bucket this morning (half food, half water) and will see where that goes.  Our basement is the best place to keep it year round but doesn’t have the greatest access to water in winter.

Yes, I am an over planner. LOL

I feed my dog and cat raw also. And I have it in smaller containers to make it easier to dish out. My pet sitter is pretty good about doing it right. She hasn't fed the chickens fermented yet. But when she does I'm just going to tell her to "Stir it, then put X number of scoops in the bowl. Put the lid back on." Or if I'm worried she won't do it right then I'll just put out dry for the time I'm gone. Sometimes I just use canned food for the dog and cat to make it easier for her. Less for me to worry about when I'm gone.

 

[Tikkijane]

We're a few months in but have yet to experience a steamy southern summer yet. Will that effect the ff? I make a 5 gallon bucket every 4 or so days and it stays outside in the coop.

It should be fine.

 

[Leigti]

I am definitely going to keep mine in the shade though.