FERMENTED FEEDS...anyone using them?

[kpgoldstar]

So now you have a culture going from your first batch. The advantage of vinegar is a quick jump start, how long did your original batch take to really get going?
Anyone here make Sauerkraut without vinegar?
jac

My original batch took about 4 days.

 

[onmelissa]

So now you have a culture going from your first batch. The advantage of vinegar is a quick jump start, how long did your original batch take to really get going?
Anyone here make Sauerkraut without vinegar?
jac

I don't use vinegar in my kraut. But I've heard of using whey as a starter.
I use a starter culture for my yogurt though.

What is the goal of using vinegar with FF? Is it to lower the pH quickly or to inoculate with bacteria?

 

[Tikkijane]

Did you add apple cider vinegar?

ACV is not needed for fermenting {which I know you're not saying; just offering a reminder }. Honestly, I wouldn't feed scratch at all unless it was really cold and they needed the heat boost.....

 

[Tikkijane]

Bingo!

Go back to the beginning of this thread, apple cider vinegar "with mother" is the key to fermented feed. Do not cover so tightly the mixture cannot breathe.
Jac

No, it's not. ACV is NOT needed to ferment. It's redundant and unnecessary.... {it's in the FAQ....}

 

[Tikkijane]

Yes, you could have said "I read post #2 posted 3/30/12 at 7:40pm and did not understand it."

I think what she's saying is this:

If one does not read THE ENTIRE thread, it's very likely that one will read 'something' and not benefit from the discussion that corrects the misinformation given in the one post. We've had a LOT of discussion on several points; starter being one of them. I believe Leslie has shared a ton of inforrmation on starters; including conversation with sciency folks in the food industry that acknowledged that while starters can used, eventually local cultures will completely take over anyhow, because that's pretty much how it works; being aerobic and all.....

Anyhow. ACV is not needed for fermenting. Neither are other starter cultures. Fermenting happens just fine with feed+ water+ time.

Some folks like to use packaged/purchased or other "starter cultur" or ACV. Neither are necessary to establish ferment, but everyone is entitled to add the stuff they want; have it really soupy or not; etc.

 

[ChickenCanoe]

The first few batches of FF I made, I have to admit I added organic ACV, yeast and a few other things. I don't use ACV any more.

I do use a starter though if I'm making a new batch. I've tried it both ways - a bucket of feed and tap water and a bucket of feed, de-chlorinated water, a dash of probiotic powder formulated for chickens and a glug of plain kefir with 11 live cultures. The second was fermenting well the next day. The plain water and feed took a good two days longer to get to the same point.

 

[LindaB220]

The first few batches of FF I made, I have to admit I added organic ACV, yeast and a few other things. I don't use ACV any more.

I do use a starter though if I'm making a new batch. I've tried it both ways - a bucket of feed and tap water and a bucket of feed, de-chlorinated water, a dash of probiotic powder formulated for chickens and a glug of plain kefir with 11 live cultures. The second was fermenting well the next day. The plain water and feed took a good two days longer to get to the same point.

This is good to know. I have never tried it with kefir but I do have some kombucha vinegar I made. Maybe I'll play around with it.

 

[ChickenCanoe]

I think it's a good idea to do side by side comparisons from time to time or else we're flying by faith.

If we have better success with one method then we can have confidence in that and tweak that method until it works the way we want it.

 

[Hennyetta]

My batch of feed starting growing mold around day 5 or 6... what did I do wrong?

 

[LindaB220]

My batch of feed starting growing mold around day 5 or 6... what did I do wrong?

What does it look like? White across the top? Black on the sides? The fermented feed kills mold. I'd wipe the sides off and stir down. The white on top is the scoby and is the good stuff. It's ready to feed. You don't have to continue stirring daily like before just when you're dipping it out.