Agriculture Reference
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Fig. 4.5: Ideal moisture content. The ball of bran is holding its shape.
9. After all of the ingredients are mixed thoroughly and the moisture content is optimal, add the
mixture to a doubled-up plastic bag (two of the same-sized plastic bags, one inside the other).
Standard trash bags are convenient, readily available, and work just fine. When all of the mix-
turehasbeenadded,squeezealltheairoutoftheinnerbagandtieitclosed.Repeattheprocess
with the outer bag.
Large ziplock bags or vacuum seal bags also work well. Note: Once this initial mixing is
complete, never mix the contents again after they are bagged up, to ensure that the fermenting
bran stays anaerobic and oxygen isn't introduced into the mixture.
10. Set the bags aside and let them ferment for at least two weeks in a warm space. Any place that
is between 65-90 °F is optimum. The bags should be out of any direct sunlight. Exposure to
indirect light isacceptable; the bagsdonothave tobekept inthe dark.Itisimperative that you
do not open or mix the contents of the bags at all during the two-week fermentation process;
the introduction of oxygen at this point is harmful and will disrupt the anaerobic fermentation
process. While the bran is fermenting, the bags may expand because of the gasses created dur-
ing the fermentation process. If they do expand, no extra action is needed; just let the process
run its course.
11. Label,label,label.Itisimportanttolabeleachbatchofbranwiththerecipeyouused,including
the ingredients and the specific quantities of each. You will also want to know the date that
you started fermenting the bran and the approximate average daily air temperature of the area
where the bran is fermenting. Tape this label to the bag of bran. After a few weeks, it is really
easytoforgetexactlywhatwentintoaspecificbatchandwhenitstartedfermenting,especially
if you are doing longer ferments or using more exotic ingredients. The inputs, air temperature,
andfermentationtimeareimportantfactorstouseinthetrouble-shootingprocess.Ifsomething
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