To revisit the subject of fermented feed....I have mixed water, starter crumble, and unpasturized ACV "with the mother". So far, nothing. How long should it take to start to bubble? Does it need to be a loose slurry to 'work'?
I had an unusual number of pip-and-die in my last batch of eggs. I think the humidity was too high. Does this sound plausible?
My guess would be humidity being too high or ventilation being too poor. Was there excess fluid (watery) in the egg upon eggtopsy? I would have a lot of pip-and-die before I switched to dry incubation and reduced my overall humidity during lockdown.
My fermented feed took about four days to consistently, actively start bubbling...