Fermenting feed

[Irishmom80]

I was wondering how to make fermented feed. I only want to make a small amount nothing bigger than about 3 gallons, and how to make in in Southern Iowa in the winter.

 

[U_Stormcrow]

I was wondering how to make fermented feed. I only want to make a small amount nothing bigger than about 3 gallons, and how to make in in Southern Iowa in the winter.

I don't ferment, I don't find it valuable (though I have given it a go).

However, I think @rosemarythyme might have the answer you seek.

 

[Shadrach]

I should point out that fermenting commercial feed doesn't make enough of a difference to make the venture worthwhile because that feed has already undergone a number of processes that make it the equivalent of any other highly processed food products. In order to get best results one needs to use whole grains, seeds, peas etc.
These two articles may help you out.

https://www.backyardchickens.com/ar...eat-tears-a-calculator-or-deep-pockets.78655/

https://www.backyardchickens.com/articles/fermenting-chicken-feed-a-straightforward-method.75967/

 

[rosemarythyme]

Everyone probably does it different and you'll find you need to tweak it based on climate, temperature and the feed you're using, but I do smaller batches (2 gal jar) of whole grain mash and I feed starting at 24 hr mark.

Pretty straightforward, add feed to water, stir, and let sit uncovered/partially covered. I only use enough water to where the feed absorbs it all, just barely, which for me is about 1/2" to 1" of water over top of the dry feed (depending on your feed and temperatures the amount of food to water may vary by a lot!) Some folks add a lot of extra water to cover but the way I do it means there's no draining before feeding. When I reach the bottom of the jar I just add more food and water onto whatever's left and begin again.

Depending on how cold it gets in winter you may need to discontinue serving it in winter as it will freeze, or you'd need to serve it in small amounts so that it can be eaten before it freezes. I don't get that kind of temperature drop so I can serve it year round.