Sorry, typed it up wrong. I actually soak for a day or two and rinse
the seeds every 12 hours. I also put the seeds in a blender before
fermenting in water. The next batch I'll be using the sprouted seeds
in a salad.

--- In wheatgrass@yahoogroups.com, Victoria Satta <victoria2dc@...>
wrote:
>
> 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
>
>
>
> [Non-text portions of this message have been removed]
>