Soak your hay an hour not more, not all night, 1/2 hour if you use hot/warm water. Per Dr. Kellon: The only reason to avoid excessive soaking is to prevent bacterial and/or fungal growth (they need moisture). When you soak the hay, the sugar level in the water and hay will eventually equilibrate. Just as a theoretical situation, lets say theres nothing limiting sugar leaching out of hay except the volume of water you use and you start with a 10% sugar hay and X gallons of water. If by the end of an hour, the sugar in the water and the sugar in the hay are both 5%, you wont get any further at that point. The only way to pull out more sugar would be to add more water (which would dilute down the waters 5%) or dump it and add fresh. Reality is that even when the ratio of water:hay (by weight) is as high as 80:1 after an hour you still wont be down even 50%. Theres probably a limit to how much you can get out, although we really dont have much information at all on the ins and outs of soaking hay in terms of what the limits for getting sugar out with different temps, water volumes, times, etc.
Posted on: Sun, 09 Mar 2014 12:28:09 +0000
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