fermented food oops

Little bubbles have turned into volcanoes.
Bonus, glad it's working.

Your tap water is most likely chloramine rather than chlorine. Chlorine will evaporate if left open, chloramine will not. The chlorine-ammonia bond needs to be broken first. It is simple enough though. The raw ACV will likely do the trick. There are products for aquariums which you probably know of for this. I use one called tap water conditioner. It doesn't have any of the other stuff like fin treatments, it's just for chlorine. It takes 1 drop per gallon for chlorine and 3 drops per gallon for chloramine.
In a pinch, I've used lemon or lime juice.

You can add anything to the fermenting bucket, all food benefits from fermentation. I use the rule "diversity is key". Alphalfa would be a great addition. I add a scoop of wheat bran to mine for an additional protein boost and it kind of thickens up the mix to a nicer consistancy to deal with.

I mix in a little kelp/seaweed and flax seed since it's so hard to sprout.
 
The chlorine will dissipate in about 24 hours but chloramine will take much longer. Which is why cities use it now as it is much more stable and they don't have to use as much. The acids in the feed will break it down quicker than if it was just standing water.
 
I have a question, I have been reading a lot on the fermentation of their feed. But what I can seem to find is does it have to be organic apple cider vinegar with the mother, or can it just be plain ol apple cider vinegar?
 
I have a question, I have been reading a lot on the fermentation of their feed. But what I can seem to find is does it have to be organic apple cider vinegar with the mother, or can it just be plain ol apple cider vinegar?

It has to have the "mother" in it as that is what will help the fermentation. Regular vinegar is only an acid.
 
Ok where would one find that? And what would the ratio be as in how much pellets, water And acv? Also do I cover the bucket or keep it aired?
 

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