In bunker silos, a moisture content of 60 to 70 percent is necessary. At higher levels, seepage or a sour fermentation can occur, and at lower levels, the silage will heat or mold, or maybe both.
While the best way to measure the moisture of freshly chopped forage is to weigh it and dry it, this may take more time, equipment and planning than you have. A useful in-field method is called the squeeze test.
Start by chopping some forage as you would to fill the silo. Then grab a couple handfuls of chopped forage and squeeze them tightly in your fists for about 30 seconds. Does juice run or drip from your fingers? This forage is too wet for high-quality ensiling. Let it dry some more, chop and try again.
What if it doesn’t drip? Then, slowly open your hand. Is your hand barely damp and does the ball of forage start to fall apart quickly? This forage is too dry and is likely to heat and spoil in the silo. Find wetter forage to mix with it.
When you release your squeeze, if your fingers and palm are moist and the forage ball holds together, the forage is just right for chopping. PD
—Excerpts from Cornell’s Lewis County Ag Digest, Vol. 12, No. 5
Bruce Anderson
Extension Forage Specialist
University of Nebraska
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