The Natural Chicken Keeping thread - OTs welcome!

[Mumsy]

You don't need to add any ACV to your existing FF--just more feed and water.
To make ACV, Galanie's recipe is to use 2 cans of plain frozen apple juice reconstituted with water. Add room temperature apple juice to a gallon jug, mix in 16 ounces of Bragg's ACV. Place coffee filter on top of jug with a rubber band, put it in a dark place, and wait at least 1 month to see the "mother" on top. You can re-use this mother to make more with additional apple juice. I have also made it from apple peelings and cores from making pies.

X 2

I have used Galanie's recipe and now have three gallons of homemade Un-ACV in reserve at any one time. I like to hold the jugs up to the light and marvel at the big glob of suspended 'mother' floating in it.

 

[Eggcessive]

I switched to the single bucket as I could never get my inner bucket to drain, even with 1/4" holes. I do not add any new ACV to it. I just add more feed and water every time I feed. It just keeps bubbling like it should.

I think we all do it differently and go with what works. My method is to use ferment liquid out of the bottom bucket and start a new 5 gallon bucket every 2 days, with water and feed. I keep it kind of soupy till I can smell it is pretty fermented (usually 2-3 days) then when I begin using it I ladle off the excess liquid on top which I save, then dump the feed into the top bucket of my 2-bucket setup. I always have a 2-bucket system and 2 single buckets going because I have been feeding 63 birds until I re-homed 10 last week.

 

[Leahs Mom]

This site also gives a recipe for ACV made from scratch with the apples/peels
http://www.the-chicken-chick.com/2012/07/make-raw-apple-cider-vinegar-acv-with.html


Scroll all the way down to the bottom to find it...I think recipe #2.

 

[Eggcessive]

X 2

I have used Galanie's recipe and now have three gallons of homemade Un-ACV in reserve at any one time. I like to hold the jugs up to the light and marvel at the big glob of suspended 'mother' floating in it.

Yes, she had some good suggestions on the other threads. I had hoped that she would eventually join us here. Mumsy, I really enjoy your pictures and stories of your chickens. I'm thinking of getting some heritage RIR's next month, but I am waiting for another hen to become broody. I have a blue wheaten ameraucana broody sitting on some quality salmon faverolles eggs presently.

 

[bbsnooks]

For those who speak code, there is a new thing up in that place.

Love them!

Great to see you here!

Thanks.. for the welcome and directions.. Its good to be here..

You don't need to add any ACV to your existing FF--just more feed and water.
To make ACV, Galanie's recipe is to use 2 cans of plain frozen apple juice reconstituted with water. Add room temperature apple juice to a gallon jug, mix in 16 ounces of Bragg's ACV. Place coffee filter on top of jug with a rubber band, put it in a dark place, and wait at least 1 month to see the "mother" on top. You can re-use this mother to make more with additional apple juice. I have also made it from apple peelings and cores from making pies.

I.. was trying to make it more difficult than it needed to be.. Hugh!
and just by adding the Braggs to the apple juice will turn. ok.. great..
I'll see if i can get some going.. I'm really liking learning about all kinds of fermenting. I making my own ACV .. .. i bet if i make it.. I'll use more.

Does the age? of the vinegar matter? .. I have an older bottle.. i could use. I'm just about out of the one i was using to start the FF

Thanks every one.. for the help.. <wow that was fast..>
Debra

 

[chickiemomy]

Quote:

you know the vinegar needs to be unpasteurized right? not just regular vinegar which is pasteurized & all the good bugs have been killed by that process - so it won't help in gettig fermentation in your feed going.

According to Sandor Katz - 'Wild Fermentation" -- to make vnegar from fruit scraps -- grapes, pineapple, berries-
pour a solution of sugar water over the scraps - solution being 1/4 cup sugar to 1 qusrt of water - he says you can use honey instead, but process will take longer
cover with cheesecloth to keep flying things out
in one week strain out the solid parts
continue to leave out to ferment for another 2-3 weeks - stir 'periodically' (don't know what that means-timewise)

sounds similar to sourdough starter.

the good fermenting guys are in the air - you just need to give them a chance to get to the sweetened liquid/fruit. Adding unpastuerized vinegar with mother in it - common brand Braggs - will speed things along as you are innoculating with the good stuff - only takes a little - you don't really need any.

oldest food preservation method there is.

 

[chickiemomy]

and I highly recommend any books by Sandor Katz -- or 'Nourishing Traditions' by Sally Fallon as reliable resources for info on all things fermented.

Fermenting food is almost as addicting as keeping chickens - "I wonder what would happen if I try to ferment....... " fill in the blank. I have had some magnificent failures - some flavors are just not intended to be mixed together - pineapple, grapes and ONIONS - do not work - trust me.

-- Barb
-- aka ferment-crazy mom - my refers right now are full of 4 flavors of sauerkraut, dill pickles, fermented caulifower,peppers & garlic. -- btw I use MISO - fermented soybean paste as the starter for all my people ferments - about a big teaspoon per gallon of veggies. Some use the whey from unpasteurized plain yogurt, some use kefir - a fermented milk product. It all works - you are just giving a boost of the good stuff to get the new stuff going.

 

[bbsnooks]

and I highly recommend any books by Sandor Katz -- or 'Nourishing Traditions' by Sally Fallon as reliable resources for info on all things fermented.

Fermenting food is almost as addicting as keeping chickens - "I wonder what would happen if I try to ferment....... " fill in the blank. I have had some magnificent failures - some flavors are just not intended to be mixed together - pineapple, grapes and ONIONS - do not work - trust me.

-- Barb
-- aka ferment-crazy mom - my refers right now are full of 4 flavors of sauerkraut, dill pickles, fermented caulifower,peppers & garlic. -- btw I use MISO - fermented soybean paste as the starter for all my people ferments - about a big teaspoon per gallon of veggies. Some use the whey from unpasteurized plain yogurt, some use kefir - a fermented milk product. It all works - you are just giving a boost of the good stuff to get the new stuff going.

Fabulous Barb.. I had no Idea you could ferment other things with miso.. as a starter. I have 2 tubs in the fridg..
Thanks for the referals on the books.. I keep telling " self.. you've got to read the other books b4 purchasing more.. " I'm sure i would like both of them.. they are already in the amazon wish list.

looks like you like to experiment.. and i hope to catch up with experimenting .. with this summers produce... ohh.. home made dill pickles.. umm.
thanks again .. Debra

 

[armorfirelady]

Ok so today was chicken inspection day. Thankfully my Mom came over to help. I had noticed a couple days ago someone had a dirty butt so figured since I was inspecting one they would all be done and get zip ties so I know who is who. I have a few pics to share for your thoughts & comments.

Green hen. Had the messiest butt. (This is after I cleaned it- forgot to take before pic) she got Nustock on her butt and legs

Red hen. I think this prolapse of something but not sure what? Nustock covered and the part sticking out went back in. I do know when I cleaned her legs to inspect them she was excited and something squirted out her butt. (Thank goodness I was under the shooting area) she has the worse comb with a big kink in it. She also has the worse pinched tail.

Reds feet. I think bottom pad is fine. It's soft and I think that's Normal not swollen? Regardless she got Nustock on her legs.

This is yellows leg. While the scales are smooth this spot looked weird to me. Like a scale came off? 2 hens have this. Nustock on everyone's legs

Yellow hens butt. Minor discharge. This isn't as bad as reds prolapse and it went back in. She got Nustock also. She has a minor kink in her comb.

Black hens legs. Best shot I got of a close up. Looks normal? It's smooth as well.

She has the weird looking scales as well

Black hen also had cleanest butt. She still got Nustock on her butt and legs. She is the biggest hen, the messiest eater and the bossiness.

All hens got a dusting of wood ashes also. (They have them all the time anyways) all got Nustock on their butts and legs. They all get FF, range all day and all lay eggs. 3 lay daily almost. I get 4 eggs maybe once or twice a week. But it doesn't seem like one is only laying twice a week from the eggs I collect. I'm at about an average of 16-18 eggs a week.

The only change I've made is fresh parsley & cilantro every day. Doing a little experiment with that. They have layer pellets, boss, scratch & alfalfa in their ff and get meal worms occasionally along with table scraps that has meat of some sort. Garlic and orgEgano in the ff. Today they got some raw ground beef for their trouble of chicken inspection day.
Also a week or two ago someone had a small mess spot on their butt but it was gone next day. Only the one with the messiest butt today was noticeable at a glance. The other ones I couldn't see till I checked them.

I would love to hear what u guys think. Thanks jenn

 

[Mumsy]

Yes, she had some good suggestions on the other threads. I had hoped that she would eventually join us here. Mumsy, I really enjoy your pictures and stories of your chickens. I'm thinking of getting some heritage RIR's next month, but I am waiting for another hen to become broody. I have a blue wheaten ameraucana broody sitting on some quality salmon faverolles eggs presently.

Thank you. That is very kind of you to say.

My Genesis 1588 arrived at my door step today. Well within the time frame the company said it would. Can't beat free shipping! Set it up and have it running now. Those HRIR eggs I'm waiting for have got me quite nervous. The last shipped eggs I got from Arkansas only hatched out four live chicks out of ten. And one of those died. I'm really counting on this new bator to up my odds. I don't have a broody yet. A lot of Silkie-bator chicks but none laying for some time to come.

Salmon Faverolles are gorgeous birds! I've seen those at the big shows. I've never seen a Blue Wheaten Ameracauna. Sounds pretty though.