Trying fermenting feed

[trumpeting_angel]

Earlier this evening I came to look at them, and jar 1 looked to have the liquid on the bottom, solids on top. I opened it, and a lot of gas came out. It just looks like sludge, not even as solid as porrige. I stirred it and closed it again.

I haven’t fermented feed yet, but other fermentation I’ve done used a piece of cheesecloth or other loose top over the jar. I wouldn’t seal the jar. But I will stand corrected if this is right for chicken feed! The aerobic/anaerobic issue is big in making sauerkraut and kimchi, but they aren’t covered with water during fermentation. Some people use an airlock so the CO2 can escape but O2 can’t get in.

In other fermentation, sealing the jar can result in exploding food! Yikes!

Here’s an article about fermenting feed. https://www.scratchandpeck.com/feed-and-fines-maximizing-the-value-with-fermented-feed/

 

[Celticdragonfly]

Okay, jar 1, lid replaced with cheesecloth and rim. Stirred jar 2. Started jar 3.

As I understand it, they should get fed jar 1 tomorrow. I guess I strain it through the cheesecloth, I hope there's enough solid stuff that I *can*.

 

[Celticdragonfly]

Here’s an article about fermenting feed. https://www.scratchandpeck.com/feed-and-fines-maximizing-the-value-with-fermented-feed/

I looked at that, and was confused, because I am not familiar with that use of the word "fines".

 

[trumpeting_angel]

Okay, jar 1, lid replaced with cheesecloth and rim. Stirred jar 2. Started jar 3.

As I understand it, they should get fed jar 1 tomorrow. I guess I strain it through the cheesecloth, I hope there's enough solid stuff that I *can*.

Just add a little more feed to make it thicker.

 

[trumpeting_angel]

I looked at that, and was confused, because I am not familiar with that use of the word "fines".

They are referring to the powdery stuff in their feed, in addition to the whole grains. Added vitamins and stuff.

 

[Celticdragonfly]

I liked the suggestion one guy had, to use a nut milk bag - which I then had to go google, and now I'm getting one.

 

[blackdog043]

Just add a little more feed to make it thicker.

Yes, add more feed to make it thicker. You can add a little bit more right now, if it's still to thin in the morning, just add more. The fresh in the morning won't ferment but that's fine. I still do this and I've been fermenting for a couple years.

 

[FoodFreedomNow]

I also use the "starter" method, similar to how you keep sourdough going: leave a bit (of the previously-fermented feed) in the fermenting vessel each time to facilitate the next batch's ferment. And thicker is fine - the more soupy, the more active the ferment, but it will still ferment even if not soupy. I typically aim for a porridge-like consistency, and sometimes it ends up being more like pancake batter or even high hydration bread dough. There are still bubbles and it still smells ferment-y, though.

I've also been fermenting feed for a few years...and do a number of different ferments for humans, too.

 

[blackdog043]

I liked the suggestion one guy had, to use a nut milk bag - which I then had to go google, and now I'm getting one.

There is no need to strain regular feed, just add more feed. If you were using whole grains then yes, because it ferments differently. Your making this more complicated and work than it needs to be.

 

[blackdog043]

This is the consistency I feed right out of the crock, no straining involved.