FERMENTED FEEDS...anyone using them?

[Lizabelsherrill]

Quote:

 

[dutchbunny83]

How long do you guys let your water set out to distill before using it?
(We are in the city, so city water. I was told the flouride and chlorine in the drinking water will kill the bacteria, so I'm supposed to let it distill before adding my feed).
Thanks!

 

[Windy Bay Farm]

   A queen bee that doesn't know bacteria from mold, apparently.  One mistake....a person can't win, can they?    But I'm willing to learn...just waiting for the right teacher.  Still waiting... 

.

Too funny, Bee ! IMO, there is no better teacher about good chicken husbandry than you ! Thank you for all you do for us and our birds !

 

[Beekissed]

How long do you guys let your water set out to distill before using it?
(We are in the city, so city water. I was told the flouride and chlorine in the drinking water will kill the bacteria, so I'm supposed to let it distill before adding my feed).
Thanks!

I think there are many on city water who are using it just fine...for some reason I'm thinking it won't kill it. Folks use tap water to make bread and it doesn't kill the yeast on that, so I'm doubting tap water will kill the ferment on this either. Try it on a small portion of feed and just see and then you will know. If it was that fussy for me, I'd never do it...I can't imagine how much water I'd have to distill to make FF.

 

[wlhtx]

We are not on city water. In fact, just the opposite. We are far out in the country and our local water co-op is notoriously not good. You can literally smell and taste the chlorine in our tap water. Nevertheless, I still use it (without setting it out) to ferment our feed. My food ferments just fine. Chlorine and all.

You know, I've wondered.... We have all this chlorine in our water and yet my chicken plastic waterers still get green goopyness on the sides from time to time... Too bad all this chlorine doesn't stop that gunk from growing! So, the chlorine can't be THAT strong.

 

[dutchbunny83]

Okay thanks!
I got an 18 gallon tote I'm starting mine now

 

[skitzkle]

I think there are many on city water who are using it just fine...for some reason I'm thinking it won't kill it. Folks use tap water to make bread and it doesn't kill the yeast on that, so I'm doubting tap water will kill the ferment on this either. Try it on a small portion of feed and just see and then you will know. If it was that fussy for me, I'd never do it...I can't imagine how much water I'd have to distill to make FF.

I have been using the water I filter in the fridge for the fermented feed, but it can be a bother because I usually need more than the pitcher holds and have to fill it a couple times. I think I will try it without filtering the water.

I was just showing the woman who got me into chickens the fermented feed because her turkeys are eating so much. lol, still trying to convince her that it is not a lot of work!

 

[dutchbunny83]

So I filled by bin with the feed & some sunflower seeds & wheat berries.
About an hour after it was sitting my meat birds needed food. I know it's not fermented yet, but I scooped some out for them. It doesn't have the benefit of the bacteria, but it did change the texture, possibly flavor. They were crazy for it, more so then anytime I've given them pellets.
As long as I don't need to filter/distill the water, it was super easy to do.

 

[suncatcher]

So I ran out of ACV with the mother about eight weeks ago, and decided to try an experiment, I added to the tiny bit of ACV with the mother some regular ACV and some apple juice. Let it sit for two/three weeks in dark area, shook it a little, and presto it turned into ACV with the mother, with lots of the mother. I began using it beginning of August, and have not had to splash anymore into my FF water that I reuse. Must be strong stuff, as the store brand, I would have to splash some in once or twice a week. I am only using grains, not any mash or pellets, so that may also account for why it is still going strong!

Should I be storing this new batch without the lid? Or is it ok to screw the lid on tight?

 

[Beekissed]

So I ran out of ACV with the mother about eight weeks ago, and decided to try an experiment, I added to the tiny bit of ACV with the mother some regular ACV and some apple juice. Let it sit for two/three weeks in dark area, shook it a little, and presto it turned into ACV with the mother, with lots of the mother. I began using it beginning of August, and have not had to splash anymore into my FF water that I reuse. Must be strong stuff, as the store brand, I would have to splash some in once or twice a week. I am only using grains, not any mash or pellets, so that may also account for why it is still going strong!

Should I be storing this new batch without the lid? Or is it ok to screw the lid on tight?

I'm not sure why you are still putting ACV in the FF water after the very first time...it's not a bit necessary. Your ferment should stay good from the beginning on if you are reusing the fermented water to inoculate the next batch. The organisms in the FF water should be, primarily, lacto-bacillus and the acetobacter bacilli then take a second seat to the LABs in number in the mix, merely feeding on the alcohol sugars produced by the metabolism of the LABs (is that correct, PasturePets?), so it's not necessary to keep placing acetobacter bacilli into the ferment water over and over...they are there and shouldn't be leaving any time soon.

It should be okay to screw on the lid once your ACV is finished and you have a good mother.

The ferment seems to be the same whether using grains, mash or pellets, so I don't know that this will make the fermentation stronger or weaker at any point, though the warmer summer temps will speed up the fermentation process and make it a stronger mix.