It is the same process that makes sour kraut outa cabbage. Little bit different than fermentation, the fresh chopped corn goes through an "ensiling" process where the aerobic (oxygen loving) bacteria use up all the o2 and then the anerobic bacteria takes over and finished the process. If the seal is not broken to let air into the finished product it will keep 3-4 years. Best used that fall, although we did ocassionally carry some over into the next winter. Best feed around if the dollars work out. We liked to wait till the ears were in about soft dough stage. You can get silage too dry and have to add water as you fill the silo. Hope I remembered all my biology term correctly.
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Today's Featured Article - Chores - by Frank Young. The ceaseless passing of time! It is at once our friend and our enemy. It measures our progress and it makes us old. Like most features of our life, few things are all good or all bad, and most such judgments depend on our own perspective or viewpoint. In our particular hobby, we enjoy the nostalgic return to the days of our youth as we recreate many of the scenes that took place on the family farm that served as the stage for the first few acts of the play that is our live
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