Guest guest Posted October 19, 2009 Report Share Posted October 19, 2009 After a good start (two batches) my wheat berry rejuvelac has become a dismal failure. I've used quinoa ok a couple of times but really preferred the more robust taste of the grain. Any hints tips or secrets from personal experience much appreciated. Tia. Pat Sent wirelessly from my BlackBerry device on the Bell network. Envoyé sans fil par mon terminal mobile BlackBerry sur le réseau de Bell. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 2, 2009 Report Share Posted November 2, 2009 I keep at least two gallon jars of Rejuvelac going at any given time. Any time that I have had a batch go bad was due to using too much grain or temps too hot (or I have been known to forget to do something for an extra day or so). I now only use 2/3 to 1 cup of grain ( I use a combination of soft white wheat and rye berries) in each gallon jar..with a water level of about 3/4 gal. This allows for even sprouting and easy swirling...and great taste. Enjoy! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 2, 2009 Report Share Posted November 2, 2009 Thanks for this excellent advice! I have it working pretty well right now, but I want to work a little more on the kind of grain or pseudo grain I use. Right now it's still quinoa in one jar and soft wheat berries in the other (and yes I have started keeping a couple of jars going, staggering the timing). I haven't tried using rye berries - that wounds nice. I read that some people add fruit or vegetables to the grain in order to get different flavours (apart from the taste of the grains). Have you tried that? I rather like the 'lemony' taste of Rejuvelac, so I haven't felt the need to diversify. Otoh, maybe I should branch out a little and experiment so that at least I know some of the possibilities! Isn't Rejuvelac wonderful! I couldn't believe how much I would like it and how good it would make me feel! Again, thanks for your reply. I began to feel no one here made Rejuvelac and I found that incredible. Hugs. Best, Pat , " iimmccff " <ingamcfadden wrote: > > I keep at least two gallon jars of Rejuvelac going at any given time. Any time that I have had a batch go bad was due to using too much grain or temps too hot (or I have been known to forget to do something for an extra day or so). I now only use 2/3 to 1 cup of grain ( I use a combination of soft white wheat and rye berries) in each gallon jar..with a water level of about 3/4 gal. This allows for even sprouting and easy swirling...and great taste. Enjoy! > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 3, 2009 Report Share Posted November 3, 2009 Yes,I am always impressed at how much better I feel with my Rejuvelac. I love the taste as it is but I also do a lot of mixing. I like adding lime juice the best but have been known to use OJ, Grapefruit, Wheatgrass or I have a citrus vitamin mix (Advocare Spark)that blends well. I have fermented it with cranberries for a new, fun taste...but I, like you, really just like the taste as it is. I have just opened a jug of " Champagne Rejuvelac " that is very different, but bound to be a favorite. I found the recipe on a raw food blog (not sure of her name). Give it a try..... Enjoy, Inga Champagne Rejuvelac 1 C whole millet 1 T raisins • Sprout millet for 24 hours, then rinse and drain well. • In a mortar, lightly pound the millet with a pestle, to bruise the grains. • Place the sprouted millet in a large jar. • Fill the jar no more than 2/3 full with fresh spring water (approx. 4 C) • Add 1 T raisins. • Tightly close the jar with an airtight lid. • Ferment for 2 to 3 days, shaking the jar gently once each day. Millet is most suitable for making Champagne rejuvelac as it produces a slightly more sour taste than do other grains, providing for a more champagne-like flavor. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 4, 2009 Report Share Posted November 4, 2009 Sorry guys, but this does not sound appealing at all. Patricia --- On Tue, 11/3/09, iimmccff <ingamcfadden wrote: iimmccff <ingamcfadden Re: Advice needed : rejuvelac Tuesday, November 3, 2009, 10:55 AM Yes,I am always impressed at how much better I feel with my Rejuvelac. I love the taste as it is but I also do a lot of mixing. I like adding lime juice the best but have been known to use OJ, Grapefruit, Wheatgrass or I have a citrus vitamin mix (Advocare Spark)that blends well. I have fermented it with cranberries for a new, fun taste...but I, like you, really just like the taste as it is. I have just opened a jug of " Champagne Rejuvelac " that is very different, but bound to be a favorite. I found the recipe on a raw food blog (not sure of her name). Give it a try..... Enjoy, Inga Champagne Rejuvelac 1 C whole millet 1 T raisins • Sprout millet for 24 hours, then rinse and drain well. • In a mortar, lightly pound the millet with a pestle, to bruise the grains. • Place the sprouted millet in a large jar. • Fill the jar no more than 2/3 full with fresh spring water (approx. 4 C) • Add 1 T raisins. • Tightly close the jar with an airtight lid. • Ferment for 2 to 3 days, shaking the jar gently once each day. Millet is most suitable for making Champagne rejuvelac as it produces a slightly more sour taste than do other grains, providing for a more champagne-like flavor. --- Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 4, 2009 Report Share Posted November 4, 2009 Thanks, I'll try that recipe (and meanwhile add it to our Files under, I think the folder name is, 'Potables'. I just don't have any millet right now but can get some today or tomorrow. Mind you, I like it just as it comes, but I'm certainly open to new taste ideas and this one is amusing enough to be a hit for the name alone! :-) Btw do you use fresh cranberries or dried ones in your cranberry rejuvelac? Best, Pat , " iimmccff " <ingamcfadden wrote: > > Yes,I am always impressed at how much better I feel with my Rejuvelac. I love the taste as it is but I also do a lot of mixing. I like adding lime juice the best but have been known to use OJ, Grapefruit, Wheatgrass or I have a citrus vitamin mix (Advocare Spark)that blends well. I have fermented it with cranberries for a new, fun taste...but I, like you, really just like the taste as it is. > > I have just opened a jug of " Champagne Rejuvelac " that is very different, but bound to be a favorite. I found the recipe on a raw food blog (not sure of her name). Give it a try..... > > Enjoy, > Inga > > Champagne Rejuvelac > > 1 C whole millet > 1 T raisins > > • Sprout millet for 24 hours, then rinse and drain well. > • In a mortar, lightly pound the millet with a pestle, to bruise the grains. > • Place the sprouted millet in a large jar. > • Fill the jar no more than 2/3 full with fresh spring water (approx. 4 C) > • Add 1 T raisins. > • Tightly close the jar with an airtight lid. > • Ferment for 2 to 3 days, shaking the jar gently once each day. > > Millet is most suitable for making Champagne rejuvelac as it produces a slightly more sour taste than do other grains, providing for a more champagne-like flavor. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 5, 2009 Report Share Posted November 5, 2009 Aloha Pat, I use fresh cranberries but I do " pop " them in the jar, otherwise they just float around at the top and do nothing. Also, I am not against throwing them into the next batch for another go-round..or two. I have never tried dried cranberries but it should be tasty. In my Champagne Rejuvelac I have cut the millet down to 1/2-3/4 cup. No, it does not taste like champagne...unless your champagne taste like sour cornbread..... Question...what do you do with your spent grains? I throw them on salads and add them to my veggie burger mixture, but not much beyond that. Aloha, Inga Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 7, 2009 Report Share Posted November 7, 2009 Okay, raw cranberries it is! My spent grains? Likewise salads, especially tabouleh. But I've got some right now that I'm planning to grind up with a bit of this and that and turn into savoury crackers via the dehydrator. I don't have a recipe that specifically calls for these kinds of 'spent' grains, but can't see why it wouldn't work. I'll let you (all) know. Thanks for the advice. Best, Pat , " iimmccff " <ingamcfadden wrote: > > > Aloha Pat, > I use fresh cranberries but I do " pop " them in the jar, otherwise they just float around at the top and do nothing. Also, I am not against throwing them into the next batch for another go-round..or two. I have never tried dried cranberries but it should be tasty. > > In my Champagne Rejuvelac I have cut the millet down to 1/2-3/4 cup. No, it does not taste like champagne...unless your champagne taste like sour cornbread..... > > Question...what do you do with your spent grains? I throw them on salads and add them to my veggie burger mixture, but not much beyond that. > > Aloha, > Inga > Quote Link to comment Share on other sites More sharing options...
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