2 week ferment with minimum added for that time, a little of each ingredient to keep my % strong, its in a cold room that while it may not freeze slows down the ferment a lot and it takes time to get it up to "summer strength" when i add water its always hot tap... theres pumpkin, zucchini, squash< (all whole for a week with a hole then cut up and mixed, so all the seeds are in there too)BOSS, whole corn, cracked corn, barley, oats, alfalfa pellets, game fish chow, i think thats it this time this pic is before its mixed after setting 16hrs untouched
after a little mix, all the goodies come to the surface... it smells like dinner
I put it on the stove in the AM before i feed cause its below zero and feeding cold food to cold birds is not ideal, so they get a hot steamy breakfast even the rabbits like to steal some