"Louisiana "La-yers" Peeps"

[kuntrygirl]

For everyone who wanted the Grape Wine Recipe, here it is (in detail). I had to take pics of the simple set up so that you can see how we make our wine. If anyone is confused about the steps, please let me know. I tried to make it as clear as possible but then again, I did have a glass of wine last night.

Ingredients:
1 gallon of Grapes (or any other fruit that you chose if you want a different type of fruit wine - we have used persimmons and oranges but I prefer grape)
**1 gallon grapes is usually 4 - 5 packets of grapes.**
10 lbs of sugar
3 packets of Active Yeast
Water (You can use filtered water or regular water.)
5 gallon bucket with lid - (you will also need an extra lid for the fermentation vessel set up)
4 feet of small plastic tubing
Sealer (we use chewing gum. (chew all of the sugar out of the gum before applying to opening)) DO NOT use anything with chemicals in it
Gallon jugs or empty/recycled glass wine bottles. You can also use bottles with corks but that tends to get expensive.
1 glass bottle filled with water that is to be used as part of the fermentation process (tequila bottle, etc)
A funnel
Strainer
Spoon with long handle

Day 1 - Clean and place 1 gallon grapes in 5 gallon bucket. Make sure the stems are removed. Toss out any rotten or funny looking grapes. Cover fruit with water. 1 inch of water (above the fruit) will be fine. Place secured lid on 5 gallon bucket and let set for 4 days in a cool room. DO NOT OPEN for 4 days.
Day 4 - Open bucket. Mash fruit to get ALL juice out, add sugar, yeast and add more water. LEAVE the pulp/fruit in the bucket. DO NOT throw out anything. Water level should be about 1 inch from top of bucket. You can measure with your pinky finger. Let this mixture set for 2 days in a cool room. DO NOT OPEN for 2 days.
Day 6 - Filter/strain pulp/fruit with your strainer. Make sure that you get ALL pieces of pulp/fruit out of the bucket. You will get your 2nd extra lid. You will be replacing your old lid with this new lid. You can have ready in advance this 2nd lid. To prepare this lid for the fermentation process, you will need to cut a small hole in the center of the lid. You will place your plastic tubing through the lid. The tubing can go in about 1 - 2 inches but you will have to adjust the tubing placement once you place the lid on the bucket where your "wine" mixture is. Place the lid on the bucket to measure to make sure that the tube IS NOT in the fruit mixture. AT NO TIME should the tube go into the fruit mixture/liquid. This will ruin the fermentation process. One you are sure about the placement of the tub, you can secure the lid on the bucket and seal the hole with the gum. You will place your sealer (gum) on the opening to cover it and seal it. Make sure that no air gets through the hole. It has to be secure with no cracks or splits in the gum. THIS STEP IS VERY IMPORTANT.

You will place the other end of the tubing into your glass container that is full of water. This tube will go all the way down into the water. The other end of the tube will be in the wine bucket but MUST NOT touch the wine. Leave liquid (wine) in fermentation bucket/vessel for 30 additional days. This will be your fermentation process. DO NOT OPEN FOR 30 days.
After Day 30 of fermenting – Your wine is ready! You can pour wine in gallons. You can allow the wine to sit as long as you want but you can drink it in 30 days.


Homemade fermentation vessel setup.
Pictured below is how we set up our low budget (cheap) distillery for the last process of the wine making. This is the fermentation stage.

Pic of grapes in water at beginning of the process

Pic of grapes in bucket after setting for allowed time.

*******************************************************************************************************************************************************************
Before beginning your process, make sure that your equipment is sanitized and clean.

If after making 1 batch and you are comfortable in making more, you can have 2 or more buckets going at the same time.

Disclaimer: We are not responsible for any giggles, outbursts of laughter, frequent smiles, sleeping in the chicken house or coop or fancy foot work on the dance floor that may be caused from drinking this concoction. Please drink this mixture in moderation but then why would you want to do that when you are safely in the confinements of your home or sitting in the chicken yard enjoying our Louisiana weather.

Enjoy yourself peeps!!!!!!!

*******************************************************************************************************************************************************************************
Cost of 1 gallon grapes (if you can get them on sale ($1.50 lb)), 10 lbs sugar and 3 packets of Active Yeast is less than $20.00.
You can get the gallon buckets and lids at WalMart bakery or any other bakery. They give them away. Frosting/food is stored in these buckets so they are safe.
Gum (sealant) Less than $1.00
Plastic tubing ($1.00 - $3.00)
Recycled gallon jugs or bottles (FREE)

Glass of Homemade wine (PRICELESS)

******************************************************************
Will be making Fig Wine when I get figs.

 

[kuntrygirl]

Sounds like I better not get that incubator.

Thanks ya'll.

 

[Gracie9205]

For everyone who wanted the Grape Wine Recipe, here it is (in detail). I had to take pics of the simple set up so that you can see how we make our wine. If anyone is confused about the steps, please let me know. I tried to make it as clear as possible but then again, I did have a glass of wine last night.

Ingredients:
1 gallon of Grapes (or any other fruit that you chose if you want a different type of fruit wine - we have used persimmons and oranges but I prefer grape)

**1 gallon grapes is usually 4 - 5 packets of grapes.**
10 lbs of sugar
3 packets of Active Yeast
Water (You can use filtered water or regular water.)
5 gallon bucket with lid - (you will also need an extra lid for the fermentation vessel set up)
4 feet of small plastic tubing
Sealer (we use chewing gum. (chew all of the sugar out of the gum before applying to opening)) DO NOT use anything with chemicals in it
Gallon jugs or empty/recycled glass wine bottles. You can also use bottles with corks but that tends to get expensive.
1 glass bottle filled with water that is to be used as part of the fermentation process (tequila bottle, etc)
A funnel
Strainer
Spoon with long handle

Day 1 - Clean and place 1 gallon grapes in 5 gallon bucket. Make sure the stems are removed. Toss out any rotten or funny looking grapes. Cover fruit with water. 1 inch of water (above the fruit) will be fine. Place secured lid on 5 gallon bucket and let set for 4 days in a cool room. DO NOT OPEN for 4 days.
Day 4 - Open bucket. Mash fruit to get ALL juice out, add sugar, yeast and add more water. LEAVE the pulp/fruit in the bucket. DO NOT throw out anything. Water level should be about 1 inch from top of bucket. You can measure with your pinky finger. Let this mixture set for 2 days in a cool room. DO NOT OPEN for 2 days.
Day 6 - Filter/strain pulp/fruit with your strainer. Make sure that you get ALL pieces of pulp/fruit out of the bucket. You will get your 2nd extra lid. You will be replacing your old lid with this new lid. You can have ready in advance this 2nd lid. To prepare this lid for the fermentation process, you will need to cut a small hole in the center of the lid. You will place your plastic tubing through the lid. The tubing can go in about 1 - 2 inches but you will have to adjust the tubing placement once you place the lid on the bucket where your "wine" mixture is. Place the lid on the bucket to measure to make sure that the tube IS NOT in the fruit mixture. AT NO TIME should the tube go into the fruit mixture/liquid. This will ruin the fermentation process. One you are sure about the placement of the tub, you can secure the lid on the bucket and seal the hole with the gum. You will place your sealer (gum) on the opening to cover it and seal it. Make sure that no air gets through the hole. It has to be secure with no cracks or splits in the gum. THIS STEP IS VERY IMPORTANT.

You will place the other end of the tubing into your glass container that is full of water. This tube will go all the way down into the water. The other end of the tube will be in the wine bucket but MUST NOT touch the wine. Leave liquid (wine) in fermentation bucket/vessel for 30 additional days. This will be your fermentation process. DO NOT OPEN FOR 30 days.
After Day 30 of fermenting – Your wine is ready! You can pour wine in gallons. You can allow the wine to sit as long as you want but you can drink it in 30 days.


Homemade fermentation vessel setup.
Pictured below is how we set up our low budget (cheap) distillery for the last process of the wine making. This is the fermentation stage.



Pic of grapes in water at beginning of the process


Pic of grapes in bucket after setting for allowed time.


*******************************************************************************************************************************************************************
Before beginning your process, make sure that your equipment is sanitized and clean.

If after making 1 batch and you are comfortable in making more, you can have 2 or more buckets going at the same time.

Disclaimer: We are not responsible for any giggles, outbursts of laughter, frequent smiles, sleeping in the chicken house or coop or fancy foot work on the dance floor that may be caused from drinking this concoction. Please drink this mixture in moderation but then why would you want to do that when you are safely in the confinements of your home or sitting in the chicken yard enjoying our Louisiana weather.

Enjoy yourself peeps!!!!!!!

*******************************************************************************************************************************************************************************
Cost of 1 gallon grapes (if you can get them on sale ($1.50 lb)), 10 lbs sugar and 3 packets of Active Yeast is less than $20.00.
You can get the gallon buckets and lids at WalMart bakery or any other bakery. They give them away. Frosting/food is stored in these buckets so they are safe.
Gum (sealant) Less than $1.00
Plastic tubing ($1.00 - $3.00)
Recycled gallon jugs or bottles (FREE)

Glass of Homemade wine (PRICELESS)

******************************************************************
Will be making Fig Wine when I get figs.

It was all going good until I saw that picture of what the grapes look like after a month!

While it does look a tad like vomit, I'm still going to have to try it for my blackberries this year!

 

[kuntrygirl]

For everyone who wanted the Grape Wine Recipe, here it is (in detail). I had to take pics of the simple set up so that you can see how we make our wine. If anyone is confused about the steps, please let me know. I tried to make it as clear as possible but then again, I did have a glass of wine last night. Ingredients: 1 gallon of Grapes (or any other fruit that you chose if you want a different type of fruit wine - we have used persimmons and oranges but I prefer grape) **1 gallon grapes is usually 4 - 5 packets of grapes.** 10 lbs of sugar 3 packets of Active Yeast Water (You can use filtered water or regular water.) 5 gallon bucket with lid - (you will also need an extra lid for the fermentation vessel set up) 4 feet of small plastic tubing Sealer (we use chewing gum. (chew all of the sugar out of the gum before applying to opening)) DO NOT use anything with chemicals in it Gallon jugs or empty/recycled glass wine bottles. You can also use bottles with corks but that tends to get expensive. 1 glass bottle filled with water that is to be used as part of the fermentation process (tequila bottle, etc) A funnel Strainer Spoon with long handle Day 1 - Clean and place 1 gallon grapes in 5 gallon bucket. Make sure the stems are removed. Toss out any rotten or funny looking grapes. Cover fruit with water. 1 inch of water (above the fruit) will be fine. Place secured lid on 5 gallon bucket and let set for 4 days in a cool room. DO NOT OPEN for 4 days. Day 4 - Open bucket. Mash fruit to get ALL juice out, add sugar, yeast and add more water. LEAVE the pulp/fruit in the bucket. DO NOT throw out anything. Water level should be about 1 inch from top of bucket. You can measure with your pinky finger. Let this mixture set for 2 days in a cool room. DO NOT OPEN for 2 days. Day 6 - Filter/strain pulp/fruit with your strainer. Make sure that you get ALL pieces of pulp/fruit out of the bucket. You will get your 2nd extra lid. You will be replacing your old lid with this new lid. You can have ready in advance this 2nd lid. To prepare this lid for the fermentation process, you will need to cut a small hole in the center of the lid. You will place your plastic tubing through the lid. The tubing can go in about 1 - 2 inches but you will have to adjust the tubing placement once you place the lid on the bucket where your "wine" mixture is. Place the lid on the bucket to measure to make sure that the tube IS NOT in the fruit mixture. AT NO TIME should the tube go into the fruit mixture/liquid. This will ruin the fermentation process. One you are sure about the placement of the tub, you can secure the lid on the bucket and seal the hole with the gum. You will place your sealer (gum) on the opening to cover it and seal it. Make sure that no air gets through the hole. It has to be secure with no cracks or splits in the gum. THIS STEP IS VERY IMPORTANT. You will place the other end of the tubing into your glass container that is full of water. This tube will go all the way down into the water. The other end of the tube will be in the wine bucket but MUST NOT touch the wine. Leave liquid (wine) in fermentation bucket/vessel for 30 additional days. This will be your fermentation process. DO NOT OPEN FOR 30 days. After Day 30 of fermenting – Your wine is ready! You can pour wine in gallons. You can allow the wine to sit as long as you want but you can drink it in 30 days. Homemade fermentation vessel setup. Pictured below is how we set up our low budget (cheap) distillery for the last process of the wine making. This is the fermentation stage. Pic of grapes in water at beginning of the process Pic of grapes in bucket after setting for allowed time. ******************************************************************************************************************************************************************* Before beginning your process, make sure that your equipment is sanitized and clean. If after making 1 batch and you are comfortable in making more, you can have 2 or more buckets going at the same time. Disclaimer: We are not responsible for any giggles, outbursts of laughter, frequent smiles, sleeping in the chicken house or coop or fancy foot work on the dance floor that may be caused from drinking this concoction. Please drink this mixture in moderation but then why would you want to do that when you are safely in the confinements of your home or sitting in the chicken yard enjoying our Louisiana weather. Enjoy yourself peeps!!!!!!! ******************************************************************************************************************************************************************************* Cost of 1 gallon grapes (if you can get them on sale ($1.50 lb)), 10 lbs sugar and 3 packets of Active Yeast is less than $20.00. You can get the gallon buckets and lids at WalMart bakery or any other bakery. They give them away. Frosting/food is stored in these buckets so they are safe. Gum (sealant) Less than $1.00 Plastic tubing ($1.00 - $3.00) Recycled gallon jugs or bottles (FREE) Glass of Homemade wine (PRICELESS) ****************************************************************** Will be making Fig Wine when I get figs.

It was all going good until I saw that picture of what the grapes look like after a month!

While it does look a tad like vomit, I'm still going to have to try it for my blackberries this year!

LOL. And that is how it looks like after 6 days. That's not even 30 days. And the room was a little dark (have those new energy saver light bulbs that don't put out much light ), so the pic isn't good. LOL @ vomit. The end result is TASTY !!!!!!!!!!!!!!!!!!!!! TRUST ME !!!!!!!!!!

 

[kuntrygirl]

I found this article about fermented feed.

http://www.ncbi.nlm.nih.gov/pubmed/19373724

Fermented feed for laying hens: effects on egg production, egg quality, plumage condition and composition and activity of the intestinal microflora.
Engberg RM, Hammershøj M, Johansen NF, Abousekken MS, Steenfeldt S, Jensen BB.
Source
Faculty of Agricultural Sciences, Department of Animal Health, Welfare and Nutrition, Aarhus University, Tjele, Denmark. [email protected]
Abstract
1. An experiment with a total of 480 hens (Babcock) was carried out from 16 to 38 weeks of age to evaluate the suitability of wet fermented feed (feed water ratio, 1:1.2-1:1.4) for layers, taking aspects of nutrition and gastrointestinal health into consideration. The production performance, egg shell quality, plumage condition, litter dry matter (DM) content, as well as the composition and activity of the intestinal microbial flora were analysed.

2. Fermented feed was characterised by a high concentration of lactic acid (160-250 mmol/kg feed) and a moderate level of acetic acid (20-30 mmol/kg feed), high numbers of lactic acid bacteria (log 9-10 CFU/g feed) and a pH of approximately 4.5. Feed fermentation reduced the concentration of dietary sugar from 32.1 to 7.3 g/kg DM and the phytate bound phosphorus from 2.7 to 1.9 g/kg DM.

3. Fermented feed seemed to loose attractiveness for the birds quite rapidly, resulting in a more aggressive behaviour and a poorer plumage condition than in birds given dry feed. The use of fermented feed reduced the litter DM content.

4. During the experimental period, the body weight gain of hens receiving fermented feed was 80 g higher than of hens fed the dry mash. Presumably because of an extended adaptation time to the feed, the onset of lay occurred later when hens were fed on fermented feed, resulting in non-significantly reduced total egg production (75 vs. 82%).

5. There was no significant difference between groups with respect to the total egg mass production (g/d/hen, 42 and 45 for fermented feed and dry mash, respectively). Throughout the experimental period, the feed DM intake of hens fed with fermented feed was lower than that of hens receiving the dry mash (110 vs. 125 g). From week 26 to 37, fermented feed improved the feed conversion as compared with the dry mash (g feed DM/g egg mass, 2.28 vs. 2.53).

6. The use of fermented feed increased egg weight in the period from 34 to 37 weeks (61.4 vs. 60.0) and increased shell weight (g/100 g egg weight, 10.2 vs. 9.9) and shell stiffness (N/mm, 161 vs. 150) of eggs collected at 37 weeks.

7. The feeding of fermented feed increased intestinal health by acidification of the upper digestive tract, forming a natural barrier towards infection with acid sensitive pathogens, e.g. E. coli, Salmonella and Campylobacter.

8. It was concluded that fermented wet feed offers potential benefits for health and nutrition, but may become suitable for layers only after the practical problems related to this feeding form have been overcome. However, an early adaptation of the birds during the rearing period seems to be necessary.

 

[TerriLaChicks]

I found this article about fermented feed.

http://www.ncbi.nlm.nih.gov/pubmed/19373724

Interesting - give food for thought, doesn't it?

I just got back, bought some 18% crumble and have my buckets set up & some unfiltered cider vinegar so I'm going to give it a shot & see. I think w/the small flock I have and amount of space they'll be OK with the change. I only have 10 older hens & the 13 young ones so I don't anticipate problems changing over, guess I'll find out. I've always fed such a variety of things to them that they are sort of used to getting a varied diet.

Oh & the fowl pox vaccine was $7.78 at Petrus & yes, it is a live vaccine (forgot who was asking about that).

Thanks for posting the wine recipe -- Jim will be ALL over that one - he used to do home brew beer. I have some muscadines in the freezer I was going to use for jelly but now......hmmmm!!!!!!

 

[TruBluCG]

My geese and ducklings are doing great on the FF.

Yippie!! I'll have to try it out!!

 

[TruBluCG]

I was wondering about that. That is the only group that I would not feed to them at this time until we do further research. Let me know what thread your on in the pea section and I'll follow you. I"m curious to know as well. Good point.

Okay - silly question here.... why wouldn't you feed it to the pea group? Are they more delicate than others? I know nothing about peafowl, so just wondering.

 

[kuntrygirl]

I called a local bakery and asked if they had some extra free buckets that they could give me, so that I could begin my fermented feed process this weekend. They said yes and told me to come and pick them up.

Well, 2 hours later..............

Be careful what you ask for. :/

Anyone need some buckets?

 

[kuntrygirl]

I found this article about fermented feed.

http://www.ncbi.nlm.nih.gov/pubmed/19373724

Interesting - give food for thought, doesn't it?

I just got back, bought some 18% crumble and have my buckets set up & some unfiltered cider vinegar so I'm going to give it a shot & see. I think w/the small flock I have and amount of space they'll be OK with the change. I only have 10 older hens & the 13 young ones so I don't anticipate problems changing over, guess I'll find out. I've always fed such a variety of things to them that they are sort of used to getting a varied diet.

Oh & the fowl pox vaccine was $7.78 at Petrus & yes, it is a live vaccine (forgot who was asking about that).

Thanks for posting the wine recipe -- Jim will be ALL over that one - he used to do home brew beer. I have some muscadines in the freezer I was going to use for jelly but now......hmmmm!!!!!!

You know "Bob The Builder" at my place was talking about muscadine wine last week. That will be one more thing he and Jim will have to talk about when we go there again to visit ya'll.