Fermenting process question

[NorthwoodsChick]

I am reattempting fermented chick starter in a large mason jar. first batch did nothing adter 3 days. I have old fashioned zinc tops. How loose or tight should the cap be? Should I just cover with seran wrap loosely instead? any tiny holes that I need to add?
thx in advance.

 

[DobieLover]

I am reattempting fermented chick starter in a large mason jar. first batch did nothing adter 3 days. I have old fashioned zinc tops. How loose or tight should the cap be? Should I just cover with seran wrap loosely instead? any tiny holes that I need to add?
thx in advance.

What kind of water are you using? Are you on a well or city water?
I just leave mine open but I keep it in my kitchen sink incase of overflows. I've been running the same ferment for well over a year. I use well water so there is no chlorine or chloramines in the water.

 

[NorthwoodsChick]

thanks for reply. I use well water.

 

[Saveria]

Just so I understand what you mean, what signs make you think it "did nothing"? Are you looking to see something specific and it is not happening? Did you use sourdough starter, or something similar?

I agree with DobieLover, I leave it open to the air, just like you would bread dough. If you have trouble with flies you can cover your container with a cloth and put a rubber band or jar band around it.

I wouldn't do saran wrap with holes, because that is used in homemade fruit fly traps, so you may see those in there. If you use a cloth it may get some feed rising up to it, so try to allow up to 4 cups of head space if you can.

 

[DramaBrahmaMama]

I also use a mason jar... quart. I leave 2 inches at the top, and I fill the water to an inch over the feed. I use a spoon to push out the dry areas and air. Then I screw the lid on very loosely. And I use well water, as well.

 

[NorthwoodsChick]

Just so I understand what you mean, what signs make you think it "did nothing"? Are you looking to see something specific and it is not happening? Did you use sourdough starter, or something similar?

I agree with DobieLover, I leave it open to the air, just like you would bread dough. If you have trouble with flies you can cover your container with a cloth and put a rubber band or jar band around it.

I wouldn't do saran wrap with holes, because that is used in homemade fruit fly traps, so you may see those in there. If you use a cloth it may get some feed rising up to it, so try to allow up to 4 cups of head space if you can.

my first attempt was full of errors. cheap generic feed..what was available at the time. I had it in a plastic tupperware with the lid tight. the room temp was 65-66. stirred twice a day. No bubbles or ‘signs of life’ after 3 days. I then added tbs ACV..still nothing. I tossed it.
I have a better feed available (keep fingers crossed) and temp is 70 inside.

I like the cloth idea! I have cheese cloth, just didnt think to use it. thanks

 

[NorthwoodsChick]

I wouldn't do saran wrap with holes, because that is used in homemade fruit fly traps, so you may see those in there.

and great point. thx

 

[Saveria]

my first attempt was full of errors. cheap generic feed..what was available at the time. I had it in a plastic tupperware with the lid tight. the room temp was 65-66. stirred twice a day. No bubbles or ‘signs of life’ after 3 days. I then added tbs ACV..still nothing. I tossed it.
I have a better feed available (keep fingers crossed) and temp is 70 inside.

I like the cloth idea! I have cheese cloth, just didnt think to use it. thanks

If you can obtain sourdough starter, or follow the directions in joy of cooking on how to make one, you will takeout a lot of the guess work.

High quality feed is important. I have heard of some grain products being treated to inhibit moths or mold. There might be things in certain feeds that make it harder to ferment, so if you can find a local company, or one you know works in small batches, that would be more ideal, but strong starter should ferment anything.

I think that ACV makes too acidic an environment for the grain eating bacteria to flourish. They go in different directions. You can add apple cider, but good starter shouldn't need it.

You can ferment grains in ACV, that makes them easier to digest, too. You won't be bringing in the lacctobacillus type of microbes, from what I understand. It would take a lot of ACV each week, because grains can't carry that forward like it would with starter, but if you have a lot of ACV, you can do that easily.

 

[FoodFreedomNow]

If your goal is a lacto ferment, don't add ACV. This thread explains why.

 

[rosemarythyme]

I very rarely get actual bubbles, my fermented feed is generally too thick for that, and in colder months the entire process slows down so you wouldn't see much of that action anyhow

I also don't usually cover my ferment, so it can breathe freely. Usually have fruit fly issues for a few weeks in the summer so I'll throw a linen kitchen towel on top to keep flies out during that time.