Rejuvelac from all grains

[Guest guest]

I now made 2 rejuvelacs. It is a slow process where I sprout grains for 3 days,

and then drown grains for another 2 days for a mildly bubbly drink that is

somewhat close to lemons.

I think that crushing the grains help make the sugars more accessible for the

yeast and bacteria. I know when I eat the sprouted seeds after 3 days, they can

taste sweet as berries. Also, it seems that wheat berries taste their sweetest

when using filtered water. Anyone else notice the difference in taste quality

with their sprouts using different water?

Wisconsin