I think the coffee filter is for a breathable lid, not straining the acv into the other acv.
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Thank you for correcting me.No, she's meaning you add the unpasteurized apple cider vinegar "with mother" to a large bottle of pasteurized apple cider vinegar. Don't use the coffee filter, either, because you want the mother to be added to the new large bottle. The bacteria that creates the colony we call "mother" will explosively reproduce and you will end up with a huge gallon of the really good stuff for about a quarter of the price of Bragg's. After that, just periodically add more of the cheap stuff to that large bottle and it will keep going, making and endless, cheap supply of your unpasteurized ACV.
If you are in an area with WinCo, you might check them out. They have bulk, regular ACV for about 5c an ounce, which is even cheaper than Costco's price the last time I compared.
Thanks Kassaundra! I meant the coffee filter as a lid. Sorry for the confusion.I think the coffee filter is for a breathable lid, not straining the acv into the other acv.
We have lots of seed ticks here. I have a funny seed tick story, when I was a late teen a group of friends and I were riding around in the country and I see a plant I really liked in the middle of nowhere (I have always loved gardening) anyway they stopped so I could get a better look possibly see about taking sample or seed home. After I finished looking at the plant I got back in the car, we had not gone but a couple of feet before I realized I was covered in seed ticks. I started screaming for them to stop the car, I ran out in the middle of the road and started stripping. To this day I am glad of two things in particular, one that it was a country road, and two that I was wearing underwear that day! Oh and three, my dress was white that day so I could see them before it was to late.
Willow, maybe I need another cup of coffee. Are you saying you added 1 cup ACV to a gallon of white vinegar? I am assuming you put a coffee filter on it and
put it in the back of your pantry? How long did take?
No, she's meaning you add the unpasteurized apple cider vinegar "with mother" to a large bottle of pasteurized apple cider vinegar. Don't use the coffee filter, either, because you want the mother to be added to the new large bottle. The bacteria that creates the colony we call "mother" will explosively reproduce and you will end up with a huge gallon of the really good stuff for about a quarter of the price of Bragg's. After that, just periodically add more of the cheap stuff to that large bottle and it will keep going, making and endless, cheap supply of your unpasteurized ACV.
If you are in an area with WinCo, you might check them out. They have bulk, regular ACV for about 5c an ounce, which is even cheaper than Costco's price the last time I compared.
We call those "Seed Ticks" they are usually found in bundles in tall grass. They're like chiggers only worse. Ugh!!
Thank you. These birds are a first for me so I am stumbling along a bit. Thank goodness for many guiding lights on here.
I had never heard that about oats. My layer mash seems to have plenty of oats in the mix, though, and I used to cut rations in the winter with crimped oats and didn't see any of that. I'll have to look into that..now I'm intrigued!![]()
I know when I see other people's meat birds their feathers look really ragged and of poor quality but both batches of my meat birds had really soft, thick feathering the closer they got to processing. The first batch were not fed FF, so the only common denominator was the layer mash for both sets of birds.
This is a few pics of CX off the net...don't know whose but it looks like they are free ranged..
First pic shows birds raised on the same feed as the second batch, but not fermented feeds...look at how smoothly feathered this bird is:
Now look at this one, same feeds but fermented:
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