Custom Inline Bale Wrapping

45 - 55 percent moisture is generally recommended for best results
55 - 65 Percent moisture - Great for fermentation and exclusion of oxygen. But you run the risk of leaving a wet rank layer ( 1- 2 inch deep ) on the outside of the bale.
35 45 percent moisture - Fermentation occurs, but it requires more layers of wrap.
< 35 percent moisture - Less fermentation. Requires an extra layer or two of plastic wrap.

Wrap as soon as possible - and no more than 24 hours - after baling to begin the fermentation process. This will reduce the internal temperature of the bale and prevent aerobic deterioration.
Netwrap the bale. You get a smoother bale surface that constains stems and reduces the chance of poking holes in the film.
Select blow, low - density polyethylene film around 1 mil thick.
Pre - tension the film to stretch 55-75 percent. Excessive stretching allows oxygen an CO2 t pass through the film. Under-stretching won't allow the bale to properly

Baling high-moisture forage allows you to harvest earlier and avoid damaging terms when dry hay crops are typically down and it improves your yields in later cuttings.

Dry hay stored outside, especially in high-humidity environments, can experience 20 to 30 percent losses in just eight months. With high-moisture baleage, there's less shrink. It's a higher quality, higher protein feed that's a lot more palatable.

For best results, run your rows inline north/south. It slows the degradation of the plastic due to ultraviolet exposure. If you run east to west, the south side of the bales will see the sun for the majority of the day and the plastic will degrade.
Wrap close to the storage site to minimize handling. Store away from trees, where birds and rodents are found.
Avoid sharp stubbles areas and poorly drained soil.
After wrapping, don't move or handle bales after 12 hours. Squeezing them can break film layers and potentially expose bales to oxygen, which can restart the aerobic phase.