Fermenting Fail In Florida

[Daisy June]

Ugh! I was rolling through life on a comfortable and easy to follow fermenting schedule--and my 6 sweet girls were all benefiting from it. The three-day routine was working like a charm as I would fill, stir, and shift the three large mason jars along my countertop. Then disaster struck: The weather turned cold and our heater kicked on, and suddenly my fermented concoctions failed one after the other. Is it the temperature and the change in humidity? Should I move my jars to the pantry while the contents ferments?

 

[U_Stormcrow]

Yes.

Fermenting your feed is no different than waiting for bread to rise. Its time and temperature dependent. Cooler temps mean longer ferments. Moisture level has essentially nothing to do with it - your ferment isn't going to skin over and dry out like proofing dough.

Moving to the pantry will help control errant breezes, and help insulate against the addition of random unwanteds. Assuming your pantry is a good, clean, germ free space its the prefered location - though you may wish to put down a sheet pan, aluminum tray, etc to set your jars on in case one ever ferments over the top.

Sunlight, LEDs, Incandescents, light level at all are completely irrelevant.

/edit and if all your ferments stopped (as opposed to simply slowing), think back on what you've done over the last few days. If you are using a municipal water source, is there any reason they may have increased the chlorine levels in your water? Did you bleach your jars after last wash, and maybe not rinsed them as well as you thought? Someone sprinkle some OxyClean or "Barman's Friend" in your ferment jars?? Or simply excess salt.

Even so, they can probably be saved by introducing some fortified bread yeast slurry, giving a good stir, and showing some patience.

 

[Daisy June]

Yes.

Fermenting your feed is no different than waiting for bread to rise. Its time and temperature dependent. Cooler temps mean longer ferments. Moisture level has essentially nothing to do with it - your ferment isn't going to skin over and dry out like proofing dough.

Moving to the pantry will help control errant breezes, and help insulate against the addition of random unwanteds. Assuming your pantry is a good, clean, germ free space its the prefered location - though you may wish to put down a sheet pan, aluminum tray, etc to set your jars on in case one ever ferments over the top.

Sunlight, LEDs, Incandescents, light level at all are completely irrelevant.

/edit and if all your ferments stopped (as opposed to simply slowing), think back on what you've done over the last few days. If you are using a municipal water source, is there any reason they may have increased the chlorine levels in your water? Did you bleach your jars after last wash, and maybe not rinsed them as well as you thought? Someone sprinkle some OxyClean or "Barman's Friend" in your ferment jars?? Or simply excess salt.

Even so, they can probably be saved by introducing some fortified bread yeast slurry, giving a good stir, and showing some patience.

Thank you for your response. I appreciate all you've shared, and I will continue my efforts. We are on a well, so that's not changed, but I did wash the jars in the dishwasher which might not have rinsed the insides of the jars well enough. I will try putting the jars in our pantry as it is definitely clean and uncluttered. I have also had that overflow you mentioned, so I will put a baking pan under the jars. You mention that the amount of light does not make a difference, so I suppose I will keep the doors closed to the pantry as usual and bring the jars out only to check that the water level is adequate and to give the contents a good stir.

 

[U_Stormcrow]

Thank you for your response. I appreciate all you've shared, and I will continue my efforts. We are on a well, so that's not changed, but I did wash the jars in the dishwasher which might not have rinsed the insides of the jars well enough. I will try putting the jars in our pantry as it is definitely clean and uncluttered. I have also had that overflow you mentioned, so I will put a baking pan under the jars. You mention that the amount of light does not make a difference, so I suppose I will keep the doors closed to the pantry as usual and bring the jars out only to check that the water level is adequate and to give the contents a good stir.

Sounds like an excellent plan!

We use exactly the same process for sprouting bean sprouts, only they are soak and drain the first day, rinse and drain the next two (for us, not our birds). But if you wanted to try sprouted grains... same deal.

 

[Daisy June]

Sounds like an excellent plan!

We use exactly the same process for sprouting bean sprouts, only they are soak and drain the first day, rinse and drain the next two (for us, not our birds). But if you wanted to try sprouted grains... same deal.

I would actually really like to grow bean sprouts for my human and my feathered family. It's a project for a future date, but I will remember this tip. Thanks, again!

 

[U_Stormcrow]

I would actually really like to grow bean sprouts for my human and my feathered family. It's a project for a future date, but I will remember this tip. Thanks, again!

The expand a HUGE amount. I still put far too many beans in the jar - which is a problem later getting them out. I'd offer tips, but realy its mostly "use half as few as you think is not enough".