Help with fermented feed

[Squawkers]

The people who use a single ferment method do so by having a lot more fermenting than they use in a single day. They scoop out what they need, and replace with an equal dry weight of fresh material to ferment. Why have a lot more fermenting than you need in a day? So you already have a large reservoir of "good" bacteria, ready to overwhelm any traces of "bad stuff" that may be on the fresh material you are adding. Helps ensure the desired outcome.

I tied that for a while, but it molded every time in less than a week. Why?

 

[U_Stormcrow]

I tied that for a while, but it molded every time in less than a week. Why?

Fermenting is COMPLICATED chemistry. I can't answer that. Too many variables.

I counted on a layer of kahm (and lids placed loosely) to form a barrier against entry of "unwanteds". It worked for me.

Finding something that works for you is likely beyond my ability to offer advice on. I would need to be there - and even then, it would only be barely educated guesses on my part.

 

[Squawkers]

What are you using to "start" your ferment? Generally, hotter ferments are more active - but if you are using "wild" things in your environment to start your ferment, you are dependent on what is in your air and water. You might want to consider an active starter.

Speaking of, are you using chlorinated water? That will have an impact.

And yes, different ingredients ferment differently - and their preparation affects speed of ferment as well - crushed grains ferment faster than whole - due to both the protective coating on whole grains being intact and because of the ratio of surface area to volume.

I don’t know what you mean by hot or wild. I’m using Purina layer pellets and water that has been sitting out overnight or longer. (to dechlorinate).

 

[Squawkers]

Oh, I’m sorry, I didn’t mean to answer that question

 

[Squawkers]

Fermenting is COMPLICATED chemistry. I can't answer that. Too many variables.

I counted on a layer of kahm (and lids placed loosely) to form a barrier against entry of "unwanteds". It worked for me.

Finding something that works for you is likely beyond my ability to offer advice on. I would need to be there - and even then, it would only be barely educated guesses on my part.

I completely understand! Thanks for trying to help, I’m just not good at it I guess

 

[U_Stormcrow]

I don’t know what you mean by hot or wild. I’m using Purina layer pellets and water that has been sitting out overnight or longer. (to dechlorinate).

Sorry, beer brewing terms.

A hot ferment is what happens for me most of the year, with high temps mid 90s and lows in the 70s, at high humidity. My ferments run like I've placed them in a proofing oven... If it goes wrong, it goes wrong VERY fast.

A lot of the nation cold ferments much of the year 40s to mid 60s. Those ferments take longer, its a slower process. If it starts to go wrong, can maybe be saved.

"Wild" ferments count on whatever wild yeast and bacteria in the environment to start your ferment. For good or ill. Controlled ferments are usually begun with a starter of some sort. SCOBY, Sourdough starter, Red Star Yeast (like used for bread making), the "mother" from ACV, live active yogurt, kefir, even the yeast husks from the bottom of a bottle conditioned ale. You have options. Though the amount you can initially ferment with confidence is determined by the amount of starter available to you.

/edit and I have well water from a deep aquifer, no chlorine. Very limited other contaminates. It is rather basic (limestone caverns).

 

[Squawkers]

Sorry, beer brewing terms.

A hot ferment is what happens for me most of the year, with high temps mid 90s and lows in the 70s, at high humidity. My ferments run like I've placed them in a proofing oven... If it goes wrong, it goes wrong VERY fast.

A lot of the nation cold ferments much of the year 40s to mid 60s. Those ferments take longer, its a slower process. If it starts to go wrong, can maybe be saved.

"Wild" ferments count on whatever wild yeast and bacteria in the environment to start your ferment. For good or ill. Controlled ferments are usually begun with a starter of some sort. SCOBY, Sourdough starter, Red Star Yeast (like used for bread making), the "mother" from ACV, live active yogurt, kefir, even the yeast husks from the bottom of a bottle conditioned ale. You have options. Though the amount you can initially ferment with confidence is determined by the amount of starter available to you.

/edit and I have well water from a deep aquifer, no chlorine. Very limited other contaminates. It is rather basic (limestone caverns).

That makes sense. I think I had asked this earlier but didn’t get an answer, but can you add apple cider vinegar to it? I have seen several places that said not to.

 

[U_Stormcrow]

That makes sense. I think I had asked this earlier but didn’t get an answer, but can you add apple cider vinegar to it? I have seen several places that said not to.

Yes, you can. I'm not a fan. BEST reason to do so would be because your water was very basic, and you were trying to acidify the water. How much to add depends on how basic (alkaline) your water is. the pH scale is funny, doesn't lend itself to mental math

 

[Squawkers]

Yes, you can. I'm not a fan. BEST reason to do so would be because your water was very basic, and you were trying to acidify the water. How much to add depends on how basic (alkaline) your water is. the pH scale is funny, doesn't lend itself to mental math

Interesting! My water is very basic. Think that would help?

 

[U_Stormcrow]

Interesting! My water is very basic. Think that would help?

How basic is "very" basic? Get your municipal water test, it should show you.