Fermented Feeds, breaking it down

HoneyintheHeart

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Hello-

Im wondering about different experiences with different fermented feed via different starters...

I am curious about feed fermented by Whey, ACV (which I seem to get to read the most about), sourdough cultures and of course naturally fermenting with water/oxygen.

Im hoping to figure out how to get most of a months feed (1500) fermenting at the beginning of the month or at least bi-monthly.
As of today Ive been fully experimenting with ACV/Water&Oxygen for both my mash and wholegrain feed getting good action about 3-4 days into the ACV and 5-6 days into the Water/Oxygen but that is just the first action.

Im hoping to use all four different types of starters throughout the month based on their ideal schedules...Ive been told whey could take up to two weeks, for example, to get to a good point of ferment so that would be a later in the month feed versus the ACV...

Anyway Im primarily looking to put together information based on these different starters and people experience...so have you some, please share.

hope this is not a redundant forum...probly is though...sorry
 

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