Fermenting Pellets

[Disheygirl]

I’ve read other threads about fermenting and I’m getting mixed results. Some say it smells sweet, others say it smells like vomit. I am on day 2 - used glass jars, cheesecloth over the top, and I have organic layer pellets (no corn or soy). Used reverse osmosis water.

It smells faintly of fart. If I get my nose up to it (which I wasn’t excited about), it smells kind of like fresh chicken poop (which makes sense, I guess). Will the smell get better, or should I toss it? I also have a layer mash I can try if pellets aren’t the best….

 

[azygous]

Your problem may be too much water.

When I begin all over with fermenting feed after not saving any "starter", I barely cover my dry feed with tepid filtered water, adding a "glug" of ACV to jump start it. After about fifteen minutes, the feed has absorbed all of the water, being the consistency of cooked oatmeal. After the first twelve hours, it should be stirred. This is important as a thin film of yeast called scoby will colonize the surface. It must be mixed well into the feed for uniform distribution.

From that point, it takes around 36-48 hours to develop a pleasant yeasty odor and it will have expanded in volume with the yeast gasses, appearing lighter in both color and texture. It will be fluffy, not heavy and dense. It works best if kept in a warm place between 70-75F.

The difference in smell between merely wet feed and fermented feed is huge, the former being distinctly unpleasant and the latter being pleasant and sweet and tangy and more like sour dough.

Don't toss your batch yet. Pour off all the excess liquid, stir, and see if it turns into the light fluffy stuff I described. If it has an unpleasant smell, it's gone bad. Toss it and try again using my suggestions. It's not rocket science. Anyone can do it.

 

[Happy hen lover]

I agree with above post, I shake it up daily. I have 2 quart jars that are in wet mash to fermented stage and I pour off some into a strainer daily and feed daily and shake all the jars daily. It takes about 3 days to get to ferment stage. Hens love it .

 

[azygous]

When I began fermenting my feed, everything I read said it needed to be always kept under a layer of water or it will mold. My chickens were struggling with the soupy mess so I drilled holes into a bucket with a smaller diameter than my fermenting bucket and used the bucket with holes to ferment the feed. When I was ready to feed from it, I let the surplus liquid drain off by lifting the ferment bucket and letting the water drain off into the second bucket. This was still waaaay more work than I was willing to devote to this endeavor.

Now, the way I just barely cover the dry feed with water when I start a new batch, there is zero excess liquid. No reason for the extra step of draining off excess liquid. It makes for a very thick consistency that doesn't puddle. It also helps to keep poops firm, as well. None of us enjoy soupy poop.

It's simply not true that feed will turn bad unless it's completely covered with water. In the two images I posted, the second, bottom image (my computer doesn't always file photos in order) is of a new batch shortly after adding just enough water to barely cover the dry feed. The top image is after the water has all been absorbed and the mixture stirred. As you see, there is zero water covering the feed.

I've never had mold attack my fermented feed in the seven years I've been doing it. The green particles that cover the feed in the lower photo are dried oregano leaves I add to my feed all winter long for the natural anti-bacterial qualities. You may add your own additions, or leave the feed plain. I caution against adding scratch grains to fermented feed because chickens will make a huge mess picking all of the scratch grains out of the fermented feed and then they won't eat the rest.

 

[Sognolitalia]

When I began fermenting my feed, everything I read said it needed to be always kept under a layer of water or it will mold. My chickens were struggling with the soupy mess so I drilled holes into a bucket with a smaller diameter than my fermenting bucket and used the bucket with holes to ferment the feed. When I was ready to feed from it, I let the surplus liquid drain off by lifting the ferment bucket and letting the water drain off into the second bucket. This was still waaaay more work than I was willing to devote to this endeavor.

Now, the way I just barely cover the dry feed with water when I start a new batch, there is zero excess liquid. No reason for the extra step of draining off excess liquid. It makes for a very thick consistency that doesn't puddle. It also helps to keep poops firm, as well. None of us enjoy soupy poop.

It's simply not true that feed will turn bad unless it's completely covered with water. In the two images I posted, the second, bottom image (my computer doesn't always file photos in order) is of a new batch shortly after adding just enough water to barely cover the dry feed. The top image is after the water has all been absorbed and the mixture stirred. As you see, there is zero water covering the feed.

I've never had mold attack my fermented feed in the seven years I've been doing it. The green particles that cover the feed in the lower photo are dried oregano leaves I add to my feed all winter long for the natural anti-bacterial qualities. You may add your own additions, or leave the feed plain. I caution against adding scratch grains to fermented feed because chickens will make a huge mess picking all of the scratch grains out of the fermented feed and then they won't eat the rest.


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I am excited to read how you ferment!
Last year I fermented my chick's starter feed and it went very well - except for the time consuming wet mess. But they loved it so I did it. When they were old enough for layer feed, I started fermenting that and WHOA! It smelled REALLY bad! Right from day 1 of the process. Not sour or moldy - as best I could tell, it seemed to be just the feed. So I gave that up. I have now changed to a different layer feed and gone to pellets. I'd like to try again, but definitely don't want the time consuming wet mess again!
Questions:
Do you stir daily?

Do you add a little bit of water during the fermenting process - can it get too dry?

Mine used to be ready to feed on day 3 - should I expect that time frame again? I had 3 jars going, each at a different stage of fermentation so I could feed some each day (they also have dry feed available at all times).

Any other helpful hints for being successful with your "dry" method is appreciated!

 

[azygous]

Yes, stir at the very least once daily. This type of fermenting is not anaerobic, meaning oxygen is beneficial.

FF can be any consistency you want. Add water any time you wish. I and my chickens like it on the dry side, not sloppy, soupy mess. The less water you use, the dryer the poop, too. Using filtered water expedites the ferment because it's not fighting chlorine in the water, which would inhibit the growth of yeast spores.

FF will smell like wet feed, not very pleasant, on the first day. It helps to ferment in a warm place, keeping it above 70F. It also helps to jump start your first batch with a couple tablespoon so ACV. Feed will not ferment, or too slowly to be of any good, if it's under 65F.

This way, the first batch will be ready to feed after 48 hours. And if you use a couple tablespoons of the previous batch in your next batch and use filtered water, you can get a full ferment in just 24 hours. I keep a constant rotation going, never running out or having it go flat. I've never had any go "bad".

 

[Sognolitalia]

Yes, stir at the very least once daily. This type of fermenting is not anaerobic, meaning oxygen is beneficial.

FF can be any consistency you want. Add water any time you wish. I and my chickens like it on the dry side, not sloppy, soupy mess. The less water you use, the dryer the poop, too. Using filtered water expedites the ferment because it's not fighting chlorine in the water, which would inhibit the growth of yeast spores.

FF will smell like wet feed, not very pleasant, on the first day. It helps to ferment in a warm place, keeping it above 70F. It also helps to jump start your first batch with a couple tablespoon so ACV. Feed will not ferment, or too slowly to be of any good, if it's under 65F.

This way, the first batch will be ready to feed after 48 hours. And if you use a couple tablespoons of the previous batch in your next batch and use filtered water, you can get a full ferment in just 24 hours. I keep a constant rotation going, never running out or having it go flat. I've never had any go "bad".

Thank you so much!
I was previously stirring twice daily, so that is no problem, and I have well water, so no chlorine. I keep my jars in my kitchen, which is at least 68 in the winter. And I did previously start off with a bit of ACV, then a little bit of 'ready' stuff to start new batches. So it looks like I have the basics down OK! I fermented for months and never had any go bad - just had the stinky smell of the layer feed. The starter feed smelled like a normal fermenting smell.

I will get some going today - I really look forward to being able to do this without all the water mess and hopefully just the 'normal' smell! I have a cross beak who can feed herself enough well but fermented food is easier for her to eat and I hope she gets a little extra nutrition from it, too. She is molting right now, so looks pretty scraggly.

Thank you again!

 

[azygous]

The only time, now that I think about it, that I had FF get obnoxiously stinky was when I tried to ferment Feather Fixer. It has a lot of animal protein in it, and while it did ferment, it gave off an odor that would gag an elephant. I could only conclude it was the animal protein in it that smelled so bad.

 

[Sognolitalia]

The only time, now that I think about it, that I had FF get obnoxiously stinky was when I tried to ferment Feather Fixer. It has a lot of animal protein in it, and while it did ferment, it gave off an odor that would gag an elephant. I could only conclude it was the animal protein in it that smelled so bad.

Interesting. I will keep that in mind.

I had switched from starter/grower to a normal 16% layer crumble. I've since changed brands and trying a small pellet type - but still 16% layer feed. I just now put a jar together using the pellets. Fingers crossed!

 

[Sognolitalia]

Yes, stir at the very least once daily. This type of fermenting is not anaerobic, meaning oxygen is beneficial.

FF can be any consistency you want. Add water any time you wish. I and my chickens like it on the dry side, not sloppy, soupy mess. The less water you use, the dryer the poop, too. Using filtered water expedites the ferment because it's not fighting chlorine in the water, which would inhibit the growth of yeast spores.

FF will smell like wet feed, not very pleasant, on the first day. It helps to ferment in a warm place, keeping it above 70F. It also helps to jump start your first batch with a couple tablespoon so ACV. Feed will not ferment, or too slowly to be of any good, if it's under 65F.

This way, the first batch will be ready to feed after 48 hours. And if you use a couple tablespoons of the previous batch in your next batch and use filtered water, you can get a full ferment in just 24 hours. I keep a constant rotation going, never running out or having it go flat. I've never had any go "bad".

Updating!
It's going great! Thankfully this food is not stinky - just the normal 'fermenting' smell. In the first couple of batches I still had a bit too much water, but it was much better. It was only a little soupy so I fed it that way as it really wasn't enough that it needed to be drained. My girls are great - they eat pretty much anything, in any form, giving me only the occasional dirty look. I backed off more on water so it is much more dry, like your top picture. And as I re-read your post and look at your pictures, I understand better and I got it!
I am so happy to be able to give my ladies fermented food again - especially my cross beak. She can scoop it right up. And to not have the process be so time consuming and messy!
Thank you again for taking the time to post this and to add pictures - it was very helpful to see the consistency.

People - this is really the way to go with fermenting!