Silage Fermentation

Silage Fermentation Tips

Sugar plays an important role in any fermentation and ensiling is no exception. Sugar is a natural component of forages yet sugar content has wide swings in concentration depending on many factors. Take a look at our tables below and the critical stages of fermentation charts.



Table of Sugar Ranges in Forages

4 Critical Phases of Fermentation


Day 1 Aerobic bacteria use remaining oxygen and sugars to produce CO2 , as a result temperature increases

Day 2 Sugar is turned into Acetic acid from the new microbes which live on CO2 a peak temperature of 80 degrees is reached

Day 3-6 Remaining sugars are being digested in lactic acid, acetic acid, ethanol and CO2, there is no oxygen left and only Anaerobic (no oxygen) bacteria are surviving. The temperature settles at around 70 degrees and pH starts to decrease to a more acidic state

Day 21+ Silage is now stable until it is exposed to oxygen once again, pH continues to decrease and create an acidic environment for fermentation.