At 09:23 AM 2/27/2007, you wrote:
>I've been making Rejeuvelac for a while now. If it goes "bad" it may
>be too warm for fermenting. I think it's supposed to be 70 degrees
>or less. If it simply comes out as a gel your probably using the
>soft spring seeds which is normal. I use the hard winter seeds, soak
>12 hours, sprout a day or two, ferment for a day and then
>refridgerate. Comes out looking like watery milk with a sour taste.


Thank you. I did some the other day and it was okay. It still had
some gunk on the top, but not bad. I'm drinking it.

I have both. I bought the spring seeds because that's what Ann
Wigmore said to do ... but I'm doing more today so I'll use the hard
seeds. Wigmore says to wash the seeds and float them in spring
water for 3 days without touching them. ??? That seems different
from what you do.

>I use the hard winter seeds, soak
>12 hours, sprout a day or two, ferment for a day and then
>refridgerate. Comes out looking like watery milk with a sour taste.

So you wash them after 12 hours and then put the water back for 2
days, or do you leave them waterless for the day or two? Then on the
third day you put the water back? I'm a little confused.

The rejeuvelac I'm drinking is pretty clear... looks more like
lemonaide with some of the cloudy stuff on the bottom. I am thinking
that we're both drinking the same thing, huh?

Thanks, Vicki



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