Here's what we noticed since starting ACV Jan. 1, 2023:
1. Variable intake: I have noticed our cows intake depends on the quality of feed, needing more for dryer, lower quality grazing. After the initial introduction phase (2 months), our cows required less than the suggested amount of 4-5 oz. This year our replacement heifers were in a different pasture on some dry fescue and used quite a bit more than the old cows. This fall, I put a group of young cows on mature Triticale with a lot of grain in it. To prevent acidosis, I used Steve Campbell's suggestion enticing them to take in more ACV by adding some molasses. I was thankful to have the ACV as a tool to manage the risk.
2. Reduction of lice: We were in pretty good shape prior to ACV as we used to use two doses of Ivermectin per year. We quit cold turkey a couple years ago because I wanted to welcome dung beetles to the pasture. I would say we are every bit as good or better than before with regard to lice. The winter hair coat looked healthier in summer and winter this year. We do see a few that are rubbing now that it's warm enough to shed the winter hair.
3. Mineral & Salt: I notice they don't use as much salt when feeding salt with the ACV. We use Dr. Will's Craftsmin mineral of which they use very little, but there's no change from before. I feel like intake of mineral depends on the time of year and the feed they are on.
4. Manure: I noticed a difference in the manure the second month. They no longer stack hard manure clods that won't break down. Pats look like they are supposed to (pumpkin pie) unless they are on green grass which makes them runnier.
5. Body Condition: We did not notice a gain in Body Condition, but I felt like they maintained what they already had better. I used to feed 25 pounds per head in spring when stockpile is gone. Last year we fed 20 pounds per head and the cows seemed better satisfied (they didn't come running at the sound of the feed wagon). This year we are still grazing dry, empty stockpile, but will probably start feeding hay next week. I am feeding my heifers hay but with less ACV intake than when they were grazing.
6. Pharmaceuticals: I'm sure you were better off than most with a natural approach. We have gone natural for the past 2 years and it even makes me feel better. I would say the overall health of our animals has improved.
7. Improvements: I would say you need to give it time -- you've already bought the ACV. If you don't see the results others are talking about, you can always quit when it's gone. It helps me to know my cows have everything they need, even if I make them live on old, dead, dry grass. With ACV, they have a natural source of energy they can use if they need it.
Hope this helps,
Robert Pulliam
Montrose, CO
ACV IS A HORSE’S BEST FRIEND
Horses are guilty as charged of being 'hay burners'. It’s not their fault, they don’t have a rumen. They can only digest fibrous material
via fermentation in the large intestine. It works but it’s inefficient. The undigested fiber easily seen in all horse manure reveals the truth.
That’s one important reason why I recommend that all horses, working or pleasure, be given Golden Valley ACV every day. It cuts down
on hay consumption significantly, and makes pasture last longer. In addition, these daily doses change the pH and electrical conductivity
in the body thus making them highly immune to equine infectious diseases, this cuts the need for vaccine and antibiotics dramatically.
Likewise it’s also a gentle but persistent wormer as well as a detoxifier for mold mycotoxin, heavy metals and other toxins. Best of all, it’s
such a great digestive tonic that I’ve never seen a single case of colic, bloat, cribbing or even founder in a horse, donkey or mule who’s
been on daily Golden Valley Vinegar. In most cases, only 4 oz/head/day does the trick! Safe and effective for colts, ponies and pregnant
mares as well.
Will Winter DVM
HOW TO FEED
In most places, at most times of year, with most cows...
It takes 4-6 ounces of Idaho, Whole-Apple Vinegar to get them Alkaline and the particle length in the manure down to 1/4"-3/8" in length.
Put another way...one ounce per 200-300 pounds of body weight...depending on circumstances
1) Injected into the water system with a Dose-A-Tron
How many gallons of water are your animals consuming per head at any certain time of year? That will determine what rate (1/128) you set the dose-a-tron.
2) Fed free choice. Typically add 2-3 parts water to one part ACV. You will need "rim space" or the boss cows will get it all.
3) On or in the feed. If using a Total Mixed Ration, ACV can be mixed right in. It can be put on hay before or after feeding.
4) ONCE THE ANIMALS ARE OVER-CONSUMING the Idaho, Whole-Apple vinegar...you can mix in Sea salt to limit consumption (and to keep ACV from freezing in the winter).
5) Lick wheel tank has worked well for some.
The WHITE PAPER by Will Winter
WHAT IS THE REAL STORY ABOUT FEEDING
APPLE CIDER VINEGAR (ACV) TO LIVESTOCK?
A few words about ACV, as it’s been a big part of my life for about 10 years…
1) I have been seeing tremendous results with cow-calf application. The 100% perfect “grass genetic” cow on 100% perfect hi-brix nutrient dense forages
throughout is the exception and doesn’t really need help breaking down cellulose and hemicellulose, BUT anything less than 100% on either count truly
appreciates the help! That’s what good ACV does, it stimulates the rumen microbes that are cellulosic (break down cellulose) to get more energy. Cellulose (and everything else that ends in “-ose” is a chain of sugars). We see cows that can hold their condition, we see better weaning weights, we see more pounds/acre, more dollars/acre, less cost of production, any way you want to slice it.
2) It’s fairly easy to figure how much ACV it takes, figure one gallon/cow-calf pair/month. That’s 4 oz/head/day, and there’s 128 oz/gallon. How you get it in them frankly doesn’t matter that much. Be creative. Put it in the water. Oh, can’t do that? Put it on the hay. Don’t feed hay? Put it out 50:50 with water in a tub. Can’t do that? Make a long Elizondo-style trough and drizzle it into that. Be creative.
When you bring in damaged, stressed, or malnourished stock that are coughing, scouring, wormy, weepy-eyed, bony, faded-coated,
weak, run-down, ratty-looking animals….. give ACV to them free-choice 50:50 with water. Let them have all they need until they are rehabilitated. Here’s
the best place to add 1 oz of Lassahol or up to 3-4 oz of Molasses.
3) Actually, it does matter which ACV you buy, make sure it’s west coast ACV, the only one of which is FAIRCHILDS IDAHO WHOLE-APPLE. The east coast vinegars made in bulk (Like Fleischmann’s) are made from juice concentrate (often frozen, often from China) and are inferior where it counts: Enzymes and Microbes. They will work somewhat, but it takes more so it ends up being more expensive. The so-called “dry ACV” is merely test-tube acetic acid, not ever live vinegar.
Dry does do a few things for the rumen but it’s not cost effective when compared to live vinegar.
4) ACV will definitely knock lice and other parasites, BUT if you have these parasites, you actually have other problems, 99% of the time your livestock are showing signs of mineral deficiency. Sometimes it’s definitely genetic. Try to learn something new, don’t reach for “band-aids” for parasites (internal or external) just fix the internal problem(s). Bad water, bad forages, bad genetics, bad environment, stress, bad mineral plans, etc.
NB- ACV won’t work fully unless you have your livestock mineralized.
5) ACV runs you about $0.04/oz or $0.16/head/day. If you get another pound of ADG per day, even 1/2 pound/day, you have already made money. That is your ROI. All the rest is “gravy”….. bloat-resistance, foot health, fly protection, scour prevention, pneumonia protection, pinkeye protection, bad weather resistance, liver health, cardiovascular circulation improvement (to the testicles, udder, uterus), less arthritis (older bulls and cows), and much more. Name me one other thing that does all that? (and that you get “paid" to use?).
It never ceases to amaze me why it’s so hard to get people to even try something that is so well-documented….
APPLE CIDER VINEGAR For Livestock
FREQUENTLY ASKED QUESTIONS
As I see it, there are FIVE MAIN QUESTIONS that need to be asked:
Here’s what I’ve come up with for answers so far:
1) DOES IT WORK? It works! For any producer who measures average daily gain (ADG), cost-of-gain (COG), or Return On Investment (ROI), it’s a no-brainer. Even if you have chosen a miserable deal on shipping, like the $10/gallon guy, you are STILL getting a good deal! Sure, you should always get better shipping rates, and everyone can, but I can assure you that no one is marking-up the price of this GV vinegar very much (except Mrs Bragg)! You are getting what amounts basically to "manufactures cost", a container, plus some handling and then shipping. But, really, if something saves you money at the end of the day…uh… what’s the problem?
2) HOW TO GIVE IT? This is a situational answer. No one size fits all. Thus, each producer has to find the best way for his or her own operation. Also, it will vary seasonally and with production changes. The short answer is that It Doesn’t Matter As Long As You Get It In. And without wasting it.
3) WHAT KIND TO BUY? For over a decade, I have worked with the people who sell ACV as well as with the people who make ACV. I have used the east coast variety, the Golden Valley variety, even the dry stuff (which really isn’t ACV, it’s laboratory acetic acid). It all works, but to varying degrees, and with different returns on investment,ROI! While it always feels like more fun to be the “cheap guy” that fun sort of runs out when people find out the truth. I like selling what’s best.
Roger Fairchild, founder and owner of Golden Valley Vinegar has been in the business of making vinegar for over 30 years. He spent a decade trying to make vinegar from just plain juice (or frozen juice concentrate, which is much worse!). He just about has apoplexy when people compare his whole-apple ACV to anything made from a juice or juice concentrate (much of which is imported from China). There’s no comparison. He is adamant that it’s more a matter of “you get what you pay for” (something that is true pretty much universally. which is why we are gathered around PCC bulls!). Why else would it be cheaper? The end-all be-all trial has not yet been completed (it will, for the hard-core hold-outs we are working on that!). But what several of us have noted is that it takes about 1.5 gallons of the cheaper vinegar to perform the work of 1 gallon of the Golden Valley. That doesn’t pencil out.
Roger Fairchild also states that there is no other bulk ACV that is being made from whole apples. No one else produces in bulk on the NW coastal area, which is prime apple growing territory, that’s big. Hence the difference when you examine both options in glass containers. The whole apple version is darker, thicker, and has more mother and sediment. I have never been a fan of the cheaper ACV nor do I plan to ever switch. One trip to the Fruitland Idaho plant, where all the GV vinegar is made, and where I spent time with Roger, convinced me 100%. There’s a reason Mrs Braggs buys her ACV from this plant! Roger’s quote, which you will get if you ask him about other brands, is: “Well… do you want new oats or used oats?"
4) HOW BEST TO SHIP? While shipping is shipping to a certain extent, there are ways to spend a ton of money, like the $10/gallon guy, and ways to ship smart.
We recommend smart shipping always. I’d say that 90% of the people I work with pay between $0.30-$1.00/gallon for shipping. Part of that has to do with the depot where the ACV is stored for shipping. You can buy it direct from Idaho. If you are west of the Rockies, that makes sense much of the time (with exceptions). Meanwhile, Thousand Hills has amassed a large stockpile of barrels and totes of GV vinegar Becker, Minnesota, primarily for the customers in the Midwest. The will not sell the other vinegars either. The Minnesota depot is 5 minutes from SpeeDee Delivery’s back door and 1 minute off of I-94. That helps immensely!
Additionally, all shippers charge by the pallet, that is, a 4’ x 4’ x 4’ wooden platform upon which you can get a 275 gallon tote (the ideal load), or 4 barrels (also ideal).
If you want a mixed order you can get 3 barrels and 10 bags of minerals, or 2 barrels and 20 bags, or even 1 barrel and 30 bags of mineral, salt, clay, whatever. This
means you are saving money. When you get 2, 3, 4 or more pallets shipped all at once the price per unit goes way down. Lots of ranchers buy together to save big money on shipping.
How is FAIRCHLD WHOLE-APPLE CIDER VINEGAR different from other “raw, unpasteurized ACV”? There is one huge difference that makes this the strongest, most-powerful and most delicious vinegar, and that is that the FAIRCHILD’S process begins with whole apples. While all other commercial ACV is made from the juice of the apple, GV macerates (grinds) the entire apple because there is medicine in the skin, the core, the seeds, and even the meat of the apple. This means there is more of the essential fatty acids (acetic primarily), more enzymes, and more probiotics. Juice-derived ACV will work, but just not as well, in fact, it might take twice the quantity to achieve the same level of performance. Much of the “juice derived” ACV is actually made from imported (China mainly) frozen juice concentrate. This is even less effective. Unlike GV, most manufacturers are reluctant, for obvious reasons, to divulge their sources of apples or juice, making it virtually impossible to determine (until you try it).
2) Why do some vinegars say 50 grain, 100 grain or other variations, what is “grain”? Grain refers to the percentage of acetic acid, one way to measure the total strength and acidity of the vinegar. The strongest fermented vinegar is 60%. That is the full-strength product as it comes from the tank. The process turns sugars into alcohols, which are then fermented into acetic acid. If it is any stronger than 60% grain, that means it is “distilled” vinegar, which has other uses but is vastly inferior for livestock health and efficiency because it is “dead”, the enzymes and probiotics have been destroyed by distillation.
3) Is FAIRCHILDS IDAHO WHOLE-APPLE ACV considered human edible? All our FAIRCHILDS organic vinegar is of food grade quality and the entire process from beginning to end is certified to be food grade, that is it is certified to be human-edible. The only difference is the final step prior to shipping to you, the packaging. The bottling facility for our human grade is on one side of the plant and the pure vinegar output goes to both sides of the plant, the other side being where it is packaged for the so-called livestock grade. The vinegar is exactly the same on both sides, but the human-grade packaging requires more licenses, more certification, more inspections and must be sealed accordingly. Even though the vinegar is the same, the packaging requirements for human-grade add a dollar or so per gallon.
You will still be getting it at the rock-bottom wholesale price with either version and you will be getting it from the man who made it. Wholesale plus a dollar or two per gallon for shipping enables you to acquire it for less than 1/2 of retail price. Of course, if you are repackaging it for sale to your customers, your facility and handling techniques must also be a food-grade level.
You can get the vinegar in 275 gallon totes or even tanker trucks (if you have storage or 22 empty totes). The larger the size you buy the less expensive.
Thanks for writing. This ACV is 100% human-grade vinegar, it’s exactly the same as you would buy elsewhere, it’s the only vinegar they make. We drink it all the time.
The only exception is if you are going to repackage it for sale for human consumption. The way the rules work is that we have to package it slightly differently with a special seal on it for resale. Otherwise it’s exactly the same vinegar. Golden Valley makes and bottles ACV with their own Label. Fairchilds Vinegar is coming to a store near you. This is not diluted down with distilled water as most of the other manufacturers. Fairchilds Vinegar is 6.3% Acetic Acid.
If you are interested in that, we can sell it to you in those legal containers.
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Cow-Calf usage for MooLa is good and perhaps equal to finishing steer programs, albeit for different reasons. With the CC usage we are seeing results not only for the bigger and stronger weanlings, but also it enables the mama cow to maintain her condition throughout the year. We expect to see a 700# calf at 300 days with the mother remaining in good condition. Now that doesn’t mean the energy supplements do it alone, it still takes competent genetics, good forages, pasture rotation, minerals and good care. Does that make sense?
BTW, the ACV and Lassahol do different things, the ACV tends to work primarily through the enhancement of digestive bacteria in the rumen, plus the liver cleansing and other detox effects work wonders. The Lassahol is strictly a source of hydrogen donation, that is to speed up the Kreb’s cycle for metabolism and energy. Previous studies we have done with ACV show an increase in volume of milk, but also better butterfat and a bit more milk protein. For this reason, ACV is becoming very popular with dairy producers. They also appreciate the fact that it lowers mastitis, somatic cell counts, foot and eye problems, also fewer parasites. We don’t yet have hard scientific numbers for the combination but that is coming.
Switching to different minerals can be a problem, sometimes not. However, it’s best to be cautious. Cattle tend to be neophobic (afraid of new things) so it really helps to make a slow transition, leaving out the familiar for a while, and slowing mixing in the new. Feel free to use up any open bags of the FCE that you have left. Not a problem at all. When I’ve done it “cold turkey” and there wasn’t immediate acceptance, I have done several “tricks”, one is to take away all the free-choice salt and mix the mineral with some salt, gradually phasing them apart after they get used to the new. Another trick is to add molasses to the mix, being a bit careful not to overdo it. Just enough to get them to try it, that’s all you need. I’ve also stirred in kelp to help with the flavor profile, but usually none of this is required. The Crafts-Min is designed to taste really good, and actually has 10# of pure kelp to help it taste even better. Over the first month or two, keep tabs on how much they are consuming, just so you know if there’s a problem.
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It just occurred to me that I had also discussed a version of the ACV that is sold separately! The fermentation process is done in 50,000 gallon stainless steel brew tanks. When fermentation is complete, just like with wine or beer, there is a bit of sediment on the bottom, plus more of the mother or culture floating on the top. For the health food store version, they don’t want too much sediment or floating material so we siphon off these two ends of the tank and sell it specifically as a potentized ACV for livestock. I have some here in the Midwest but I can also ship it direct to you from the source in Idaho, to save shipping costs.
If you can give me an idea of how much you might be interested in, that would determine which shipping destination would be best. For instance, if you only want one tote to start with, I’d probably have them send it from Iowa, whereas for more than one tote, going direct would be less shipping. They now have the Lassahol that I mentioned and it can be pre-mixed for you right in Idaho if you so wished.
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Oh, yeah, it works virtually the same way with the Moola. The only difference being that Moola is like a big candy bar to them! Ha ha. They will fight over it more and some of the piggery ones will drink more. To deal with this you can do one or more of the following:
1) Keep the total amount just what’s calculated (AUMs X 4 oz) and then just let them fight over the calculated amount and hope it all settles out. It’s usually not too bad.
2) Or you can add enough extra so they all get some. We haven’t done the exact scientific calculations to pinpoint where the ROI stops being as good. Clifford Willis was adamant that the Lassahol doesn’t need to exceed one oz. But, he didn’t work with ACV and we have seen healing situations that justify up to four times the recommended amount (one Oklahoma rancher saw compensatory gains that were mind-boggling) when they were drinking 17 oz/head/day! ) That blew us all away.
3) And, this is off the cuff, but I think I might be inclined to add a bit more water, say 2/3 water and 1/3 Moola in hopes it helps equal things out!
4) Play it by ear, seeing exactly how much they drink. Give it 3-4 days to settle out, which it usually does. Those 17 oz Okie steers leveled off back down to their 4 oz daily within a couple of weeks.
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The sample you got is totally unfiltered and contains a mother. The mother is not what people think it is. Even Bragg’s tends to confuse people into thinking the sludge on the bottom is a mother, it isn’t. That sediment is the protein shells of the yeast organisms in the
SCOBY that sink to the bottom of the brew tank as they die. Golden Valley does siphon off the heavy sludge and some of the “tops” of the 50,000 gallon
brew tanks but not the mother, which is actually fully distributed microscopically throughout the IDAHO, WHOLE-APPLE ACV. The sludge is not much more than dead protein
cell walls, whereas the mother is a living substance, filled with biology and life. Every drop of your ACV is alive. By telling the true story, your company can “trump” the old stand-by companies.
If you allow your vinegar to sit for a while, a formed mother will redevelop. I am at a trade show now with some of the same ACV that you have, but it has been but it’s been sitting for a few months. With nothing added, it has developed a nice thick rubbery “mother” that floats on top. It will also turn to a medium-dark brown instead of the light color, as it sits. If you continue to buy in larger quantities you will be able to talk directly with the brewmaster himself, Roger Fairchild. But, be assured, this is the strongest, most-natural, most-complete ACV ever made.
You can also use it as a starter culture for making other ferments, pickles, sauerkraut, kombucha, or other fermented foods.
Regarding using ACV for hay treatment, or for supplemental feeding in grazing season, one very important benefit that I haven’t mentioned for a while, is that daily ACV helps mitigate Fescue Endophyte toxicity. Also other mold toxins, some heavy metals, iron, and pesticides. ACV is a well-known liver cleanser so that’s another big plus. When you hang out in meat plants you can look at livers and tell a lot about what the animals were going through (or not going through), but most certainly, the liver really takes a bullet for us. It’s probably the hardest working organ, definitely the most complex organ. Anything that helps the liver is a good thing. But anyway, this is just one of many reasons why we recommend using ACV year-round for everything from cow-calf to finishing.
Some of you may remember the previous discussion here of the use of a SPICE PACK in some of our minerals. I’ve got a version of Crafts-Min, which is peppered (literally) with cayenne pepper, ginger root, and large doses of cinnamon. The main purpose of the Spice-Pack minerals is to detoxify, heal and cleanse the liver and to get more blood flowing to the extremities, think, scrotum, penis, uterus, ovaries, and udder. Excellent blood flow makes for a better-functioning animal in all ways. This helps them in super cold weather, it helps them equally in super hot weather. These spices make the blood flow more easily. This can be especially important for breeding bulls and fertile cows, particularly before or after gestation, and during lactation. It’s a simple thing that makes a big difference. We think of these spices (as well as garlic, parsley, thyme, rosemary, sage and more) as being strictly "culinary” spices, that is, flavors, but, really, it goes back thousands of years. Before refrigeration and better handling of food, humans began adding these very medicinal herbs to our food to preserve it, to detoxify us, kill pathogens, and to help us digest better. Most savory herbs are actually liver and blood tonics.
Most people these days are giving ACV year-round because we need the good gains, we need good milk for the little ones and we need the feed efficiency. Figure one gallon/month/1000-1200# animal. That’s about $5/month, for all that health, plus, what’s an extra 1/4-1/2# of meat a day worth? What’s happening inside the body is the interesting part.
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Thanks for the comments on ACV, it’s definitely a conundrum for all of us to decipher! A true blessing and curse in my own career, that’s for sure. It’s a true blessing because I’ve never done anything that does more for less! It’s a curse because people are constantly bamboozled regarding which is best, nor can they figure out how to use it. And, really, it’s not the easiest thing to figure out! It takes farmer ingenuity, and best-of all, trial-and-error! However, the use of the top-quality, raw, unfiltered ACV for livestock is such a blessing for anyone who uses it, I can’t resist answering persistent questions (how many years will this go on!!??!
I find I can get full pallets delivered for far less than $1/gallon just about anywhere in the Midwest. The closer your ranch is to “ shipping lanes” the cheaper it is. The highest I have ever seen is $3/gallon, which can be expected when delivering to areas where ACV is not made. Remember, the fact remains that you are still getting $24/gallon retail ACV for basically manufacturers cost plus a bit of shipping! Plus they are paying for brand-new empty totes ($150-200 each!) and brand-new empty barrels ($25 each!) that you don’t pay for. BE SURE TO CALL ME TO FIND OUT YOUR BEST AND EXACT PER/GALLON SHIPPING COST.
5) (OPTIONAL) SHOULD I ADD ENERGY CONCENTRATES? If you have the absolute best “grass genetics” cattle and if you have the best hi-Brix, nutrient-dense forages year-round you definitely don’t need to add energy. If your cattle aren’t there yet, or if you are working on your grass, then it’s highly rewarding and very cost-effective to add it. My two favorites are MOLASSES or LASSAHOL, in fact, these are the only ones I use. For convenience sake, we just add it to the ACV. … OR …
Apple Cider Vinegar –
By Bobby Thoman
In continuing with the Healthy Lifestyle topics from the last couple of weeks, this week I'd like to discuss the benefits of Apple Cider Vinegar (ACV). Most of us are probably familiar with ACV as a salad dressing, but it is much more than that.
Vinegar is made from a second fermentation of wine and actual means "sour wine" in Latin. ACV has been used throughout history to cure various ailments, but was made famous by Hippocrates, who mixed it with honey to cure coughs and colds. The Roman soldiers and Japanese samurai used ACV as an energy drink. It was also used throughout history by soldiers to clean and disinfect wounds to speed up healing.
The enzymes in ACV are best preserved in an unfiltered and unrefined state (raw). Raw ACV is murky in appearance because it generally contains "the mother," which is loaded with vitamins, minerals and enzymes.
Raw ACV is said to help with weight loss, toxin removal, regulation of blood sugar, chronic fatigue, and improved digestion. It helps relieve joint pain by dissolving uric acid deposits in joints. It can also be used as a fruit and vegetable wash, weed killer, deodorizer, facial toner, metal polisher, and foot soak among other things. It can be added to water used to boil eggs for consistently better eggs.
I use ACV as an energy supplement for an afternoon boost. It is an immune tonic as well and helps me avoid the cold/flu/viruses that go around. ACV is a great digestive remedy. It can alleviate the stomach flu and mild food poisoning. ACV is listed as nature's most powerful antibiotic ahead of garlic, ginger, horseradish and onion. Dr. Mercola sells ACV with ginger, turmeric and honey for a supercharged supplement. Always dilute it and don't take on an empty stomach.
If you follow the PCC discussion group, you also know that ACV can be used as a livestock supplement. Many people have commented on its use, benefits, and how they provide it to their livestock. I provide it for our grassfed steers to improve gains during the summer slump. During the winter, I use it as an energy supplement for our bred cows to get them by on poor pastures. ACV is one of the tools that helped me kick the hay habit.
Whether for your family or your livestock, ACV has many benefits that compliment a healthy lifestyle.
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Apple Cider Vinegar (ACV) has been used for centuries by humans for a host of benefits. Its also been given to livestock for a myriad of benefits. ACV is chalked full of vitamins, minerals and enzymes that are passed on to your beef and dairy cattle, sheep, pigs, goats and more!
I am just passing on some positive experience we have had now for several years with using ACV while grazing non Gmo corn stalks.
-We move to new paddock every day so they have same quality of fallen grain, husks, and leaves every day. This also means they consistently spread the nutrients back over the entire field. This field also has Triticale no tilled into stalks before cows were put on. That will possibly be grazed in the spring and then taken on for harvest as cover crop seed next summer.We move on when no husks left.
- Free choice Redmond salt and ACV apple juice half and half. We have found that using the half and half rather than straight ACV when grazing corn stalks seems to keep them from stack ing up so bad. No other supplements!
Lowell King, Loma CO
TRUE STORY: We have at least 5000 years of historical information about vinegar, but in the last few years we have learned some very important NEW information that we think will be of interest to all livestock producers.
A Texas producer (J.F.) -who keeps meticulous records- has just expanded what we formerly knew about the art of giving higher than normal doses of ACV. He gave each of his fifty-four 900#-1300# grass-fed cattle 9 oz of delicious Golden Valley Vinegar daily for the months of November 2022 until September 2023
Results
His animals are consistently gaing 150% of their historical average with just this extra input. Every animal, every day! Do the math. Nothing he had tried previously could come close to this.
To hear Will Winter speak of it’s uses and power
click on THIS BUTTON
Campbell's Daily Apple ACV is raw, unprocessed and unfiltered which leaves the "mother" in it. What is mother? The mother consists of dozens of strains of good bacteria, which we often refer to as PROBIOTICS. Mother is the thicker portion of ACV. In addition to the vitamins, minerals and enzymes mentioned, beneficial acetic acids and amino acids. In short, its "the good stuff!"
Interestingly, the mother is not particularly desired by many consumers because of its consistency and appearance so ACV found in most stores has much of the mother filtered off. Their loss is your livestock's gain! Want the REAL stuff for Humans? Click HERE
Winter (or perhaps year-round) feeding idea.
If your vinegar is freezing in the winter or your cows are wanting to consume more than they need (typically 4-6 ounces/day)…try this option. Take a 50 pound bag of Sea Salt (Redmond, Kansas, Sea-90) and stir in 4 gallons of Idaho ACV. Tomorrow morning, if there is no ACV on top, add 1 gallon ACV and stir it up again. Repeat this process until salt is gone and then start over with 50 pounds of sea salt (NOT A MIXED MINERAL) and 4 gallons of ACV and then add 2 gallon ACV each day. Ove the winter, for one rancher in NW South Dakota, his cows consumed an average of 4-5 ounces of sea salt and 5-6 ounces of ACV.
“A spoon full of ACV helps the medicine go down.” Not quite Mary Poppins
This probably will not work with the Juice concentrate derived vinegars, as the FLAVOR of that ACV is not as attractive to the livestock (and humans) as the Whole-Apple ACV.
Benefits:
Acetic acid (found in ACV) is the same acid found in a HEALTHY cow's rumen that aids in digesting feed. The enzyme is essential in breaking down, digesting and utilizing more of her feed. This holds true especially when feed is dry. Some users have experienced significant (20% plus) winter feed savings from the increased digestion efficiency from an adequate amount of Apple Cider Vinegar.
Other Benefits Experienced:
Improved disease resistance because of the alkaline forming response
Excellent source of potassium
"the most serious result of potassium deficiency is difficult births" (a lack of blood supply to the uterus and cervix in the final stages of pregnancy). - Pat Colby
Anti-parasitical, again from the alkaline forming response in the body
How to Use IDAHO, WHOLE-APPLE ACV:
To introduce IDAHO, WHOLE-APPLE ACV to your stock, mix two parts water to one part ACV to one part molasses. Slowly cut back on the molasses over a week and the animals will continue to consume the vinegar water.
ACV is completely SAFE after 2-3 days of age. More than one customer has found their stock preferring Campbell's Daily Apple IDAHO, WHOLE-APPLE ACV over other brands. Once your animals get a taste for ACV, it can be fed free choice along side your mineral program or mixed into a Total Mixed Ration.
Below is a list of resources for information and education on IDAHO, WHOLE-APPLE Apple Cider Vinegar.
Feeding ACV to Beef and Dairy Cows~Practical Farmers of Iowa
https://practicalfarmers.org/2019/06/feeding-apple-cider-vinegar-to-dairy-cattle/
Lost Wells Cattle Company -
http://www.lostwellscattle.com/default.aspx
http://www.lostwellscattle.com/Assets/File/acv.pdf
3 minute video on ACV at the “Herd Quitter Minute” by Robert Pulliam