Fermenting feed for layers?

[weaversfarm]

Tadkerson, will the Black Strap Molasses work? I got some from my feed mill for when I have goats kidding, I give it to them in warm water.

 

[DaniellePage]

Weaversfarm,

The vinegar you have in the picture has been pasteurized and all of the bacteria have been killed in the bottle. The mother part of unpasteurized vinegar is a bacterium called Acetobacter pasteurianus. There are different strains of this bacterium that can tolerate different levels of acid in the vinegar. You have to remember that if you ferment the feed the available carbohydrates that are in the feed are reduced. The sugars are converted to vinegar by the bacteria- the longer the food is fermented the more sugars are converted to vinegar. The vinegar can be used to make energy by a chicken but I do not know what the conversion rate is for the reaction. There will be a loss of energy available for the bird in the feed. I know there will be an energy loss when the sugars are converted to vinegar (acetic acid) whether this will be enough to be a major effect on the caloric content of the feed ?????. I estimate one in 19 calories will be lost due to fermentation.

If I was going to feed my birds fermented feed, I would add extra dried molasses to the feed just before I feed the birds.

The whole idea behind the fermentation is to acidify the intestine of the birds. This could be done easily by putting acetic acid in the birds drinking water.

Tim

Geez... I forgot about that. I guess I am lucky I was not making a whole bunch and letting it super ferment. I have been adding a "scoop" a day to the existing FF - so they are getting a combo of the fresher "sweet" and more fermented daily. I also have been "emptying" the FF once a week (reserving a little "mother" liquid and starting semi-fresh). The FF has definitely put some weight on the birds and ... The EE used to lay thinner shells with calcium deposits and wrinkled ends - now the shells are SMOOTH and harder. My runts' eggs have gotten a little larger in size and they hardly have any white in them in comparison to the yolk. My RIR is getting in darker, silkier feathers. They still get free choice dry, greens and the bugs and occasional salamander they can find in the run. I love the FF so far (about 1 month)

 

[Roxannemc]

Wow, this is a lot for someone who has never done it to digest.  I have a bottle of Heinz ACV.  Says it is all natural with 5% acidity.


  Do I have to make the Mother before I ferment the feed or will the fermentation of the feed develop the Mother?  I have no stores in my area that sells the Bragg vinegar with the Mother.  I do want to try this because of the benefits it has not only for the chickens, but for the pocketbook as well.  Could someone please enlighten me on the vinegar and Mother part of this?

 

[Roxannemc]

Walmart carries Heintz with mother besides the other Heinz vinegar

 

[WRVgirl]

Yep. It's $3.50 a bottle. Right with all the other acvs and vinegars.

 

[weaversfarm]

The closest Wal~Mart is 45 min. away so it was easier for me to order it online, which I did and it came yesterday. But, now that I know I can get it at Wal~Mart, I will get it there from now on. Now to go to the other thread and find out how to make it.

 

[Roxannemc]

Ok was patting myself onthe back the chickens were eating all the fermented food but after a few days they wont eat it Whats up?
I cant really tell lwhen its done and have been taking it out after a day or 2 to feed them when it smells sort of good...Not sure its done .Would that make a diff.?I guve it first in the am .. then later fodder and crumbles and sometimes a few treatsI really dont give enough for all the 10 chickens so I feed them more food like an hour later
anyone have an idea?

 

[Roxannemc]

Looks almost like tyat one but It will have in white letters in red oval "with the Mother" under the Heinz Apple Cider Vinegar .

 

[DaniellePage]

Ok was patting myself onthe back the chickens were eating all the fermented food but after a few days they wont eat it Whats up?
I cant really tell lwhen its done and have been taking it out after a day or 2 to feed them when it smells sort of good...Not sure its done .Would that make a diff.?I guve it first in the am .. then later fodder and crumbles and sometimes a few treatsI really dont give enough for all the 10 chickens so I feed them more food like an hour later
anyone have an idea?

if you make it from "fresh" (fresh non-chemically treated water), add ACV with mother, feed and wait till the mix bubbles (about 2-3 days) It is "done". My girls went crazy for the first week then "lost interest". The meat thread sis it could be becasue that their systems have adjusted and are functioning better now and they dont have to eat as much anymore.

With my feed (I only have 3 layers) After I scoop out the morning ration (about 2 cups of mush), I add about 1-2 cups of dry feed to the mix every day, add some fresh water, mix it up and let it sit overnite. Then, do it all again the next morning. this keeps me from having to start over and wait since it is ready the next day. I will try to get pics up.

I also throw down scratch and they get to ether be in the tractor or free range for at least an hour a day. If I cant let them out, I throw in some greens front the garden or fridge.

If the feed is "not done" they will still eat it and it will be OK - It just has not been broken down as much.

edited to add link to pics: https://www.backyardchickens.com/g/a/6328716/feed/

 

[CarolynF]

I agree it is very exhausting & time consuming trying to read through the topic on Fermenting Feed to find out 'how to' and what kind of grains to use.
There is a member from this page that has a blog on Fermenting feed.
http://naturalchickenkeeping.blogspot.ca/p/fermented-feed.html
I would also be interested in knowing what type of grains are easier for a beginner.

Thanks for posting the link! That blog and the comments really helped me. I started some!