The New & Improved [ROLS MEGATHREAD].

[VortexPower420]

My sprout tek is this....

1/4 to 1/2 cup seeds ( i use red wheat) Let soak in sprout jar for 12 hours (different for different sprouts) then drain. I then rinse with water every 12 hours or so and use the rinse water to water my Orchids and house plants. When the roots about 1 to 2 times the size of the seed I soak in 1 gal of water bubbled.

I then use this at about 1 cup per gal of water with fantastic results. I also have been lazy before and dumped it on straight to no noticeable negative effect

What I do different is I will soak them for 24 hours, use save the sprouts and soak for anther 24 hours, use and then sometimes once more. The last one I sometimes mash the seeds and use sometimes I just rinse twice and plant the sprouts and a cover crop.

Here is one of my orchids going full steam thanks to sprout teas. I have never seen this plant or many other orchids with this many blooms. I have others that after the blooms start to fade on one branch, instead of growing a new one (which they usually do) they are sending new flowers out of the end of the dieing flower spike. Cool shit.

 

[BugJar]

So ladies and gents I was talking with a buddy about the sprouted seed tea and he mentioned that there is a something called rejuvalac that is almost totally identical that uses wheat

then I thought to myself that sounds familiar. I asked my wife, she said she makes it once a month or so. she sprouts a LOT so it is hard to keep track of what is what when it comes to sprouts in mason jars around my house.

She then pointed out that we have a raw food product in the cabinet that contains boatloads of enzymes including many of the same enzymes in SST it is made of grain grass juices including barley, wheat, afalfa, and like 20 + types of fruit, veggies and tons and tons of sprouted seeds. Sound incredible to anyone else? It names at least 20 enzymes on the package as well.

it is called perfect food raw by garden of life and is usda organic

I'm going to run coconut water and aloe including some of this soon and see what happens

 

[VerdantGreen]

i'm trying out the diastatic malt flour this run, and since reading bugjar's thoughts about enzyme production in the community thread ive started to steep it in hot water (a few minutes off the boil) and then allow it to cool slowly over a couple of hours before watering.

VG

 

[BugJar]

i'm trying out the diastatic malt flour this run, and since reading bugjar's thoughts about enzyme production in the community thread ive started to steep it in hot water (a few minutes off the boil) and then allow it to cool slowly over a couple of hours before watering.

VG

that is cool! i wasn't trying to dis anyone elses methods just discuss the nature of the enzmes.

really watch those temps... over 160F and you are just wasting your time!

145 -150 would be perfect for amylase ranges anyway best of luck! *thew will only stay active in their respected temp ranges so it might be better to bring it up slowly from 120 to 150 and dilute in tepid water and use immediately. Too time consuming for me I'll go for easier enzymes

 

[DARC MIND]

nice find bugjar
i may try that perfect raw stuff

i recall rejuvelac being discussed in the great OFC thread/days
seems some one just put a simpler twist to the name & ran off with it lol
http://www.sproutpeople.com/cookery/rejuvelac.html

maybe a thread on the topic of seed sprouts is in need..im still at lost with it all

is the sprout tea better used for a drench or foliar?
was thinking that simply sprouting the seeds directly on soil/media of contained plants would be alot easier for soil applications, no...

IME some one who uses ther own compost & wormcasting tend to have sprouted seeds all up in the finished product,amended soil & when used as topdress.

 

[VerdantGreen]

bugjar, would it matter if the water started at over 160 (apart from it being a waste of time) and then slowly cooled down to lukewarm?
i'm like you i cant mess about with it too much. if i can do the above its simply wrapping a towel round the jug so it cools slowly...

i cant say my plants look any better than they normally do, but they certainly look happy. i'll have to do a side by side or something

VG

 

[xmobotx]

nice find bugjar
i may try that perfect raw stuff

i recall rejuvelac being discussed in the great OFC thread/days
seems some one just put a simpler twist to the name & ran off with it lol
http://www.sproutpeople.com/cookery/rejuvelac.html

maybe a thread on the topic of seed sprouts is in need..im still at lost with it all

is the sprout tea better used for a drench or foliar?
was thinking that simply sprouting the seeds directly on soil/media of contained plants would be alot easier for soil applications, no...

like you i have been considering barley as living mulch ~i guess the drawback comes in how tall it gets but; i guess a ring around the edge would be OK & i wouldnt want to cut it until it had rooted {but that's just me/one would probably want to germ & terminate}

i guess thats some of my 'famous' conjecture

anyway they are reco'n it as soil drench ~water w/ it

IME some one who uses ther own compost & wormcasting tend to have sprouted seeds all up in the finished product,amended soil & when used as topdress.

lol ~once i see those i start figuring its ready

 

[BugJar]

bugjar, would it matter if the water started at over 160 (apart from it being a waste of time) and then slowly cooled down to lukewarm?
i'm like you i cant mess about with it too much. if i can do the above its simply wrapping a towel round the jug so it cools slowly...

i cant say my plants look any better than they normally do, but they certainly look happy. i'll have to do a side by side or something

VG

if you start at 160f with the barley four in it that is pretty risky for the enzymes. at 170f you are pretty much done completely.

I'll break it down a bit. there are a few different temperature ranges where enzymes become active. If you go higher than that temp they are denatured that means they stop all metabolism or just die. If they get too cold they become inactive.

so if you start at the high temp you have pretty much killed most of the enzymes that were active. theoretically anyway.

so based on wanting to use as much enzymatic activity for the least amount of hassle.

add barley to water at room temp or around 100f bring it up over 5-10 minutes to 150-160. I would go to 150. add your volume of enzyme tea to a gallon of coldish water ( or at the appropriate dilution rate )

use immediately.

I think barley seed is a far far simpler way to go. I wonder if there are any enzymes left in just plain barley flour.

the fact that the barley is malted makes it way more complicated than necessary

 

[DARC MIND]

like you i have been considering barley as living mulch ~i guess the drawback comes in how tall it gets but; i guess a ring around the edge would be OK & i wouldnt want to cut it until it had rooted {but that's just me/one would probably want to germ & terminate}

i guess thats some of my 'famous' conjecture

anyway they are reco'n it as soil drench ~water w/ it

thnx xmo

i personally would use barley to just germ,chop & drop as a mulch..i feel thers better candidates as ground covers for containers but ive read some people experimenting with other seeds besides barley..
any one care to share on why barley is chosen over others?
_im thinking a certain PGR for flowering or something_

chia,flax,cilantro,purslane,buckwheat,legumes have all workd outstanding as living groundcovers here & i must admit;theres a nice burst of growth & over all vigor that comes with the seeds devoloping into a living cummunity

 

[xmobotx]

the barley thing seems to be tied in to how its used for beer/yeast making

germination enzymes are probably what we are most interested in & i have one getting started w/ dandelions ~of course, i dont really care that much about that extra 2% or whatever but i do like living mulch & value the 'canary in the coal mine' effect

germ & term ~lol

 

[VortexPower420]

Bugjar or any one else,
I was thinking about bring up the temperature of the water to activate enzymes. I know for beer brewing you are looking to activate enzymes to break down starches to sugars so yeast can that down further.

My thought is that with sprouts you have thousands of thousands different types of enzymes all active and doing different things at different temps. If you raise the temp you are selecting specific enzymes to activate, some to work faster and some to deactivate.

I could be wrong and I have no research to back this up but could this process deactivate the ones that are active at normal soil temps.

I feel that those are the ones we are looking for. I know enzymes are very specific in their action, and can't do anything but what its one action is. For example weed seeds can sit dormant for many many years in soil until it gets the right signals for enzymes in the soil that only happen under certain conditions.

I am by no means say you are wrong, i was wondering what you, or anyone else thought about this.

Maybe gently heating to maybe 90F or 85F could be of more benefit as it is still is upper soil temp range in a field under full sun when these grass seeds grow really really fast.

just spit ballin..

Timbuktu

 

[gurutouch]

good job!!

 

[Weird]

i like the idea of cilantra because it has other potential beneficial purposes

 

[BugJar]

I am by no means say you are wrong, i was wondering what you, or anyone else thought about this.

Timbuktu

I'm sorry if it seemed like in anyway I was trying to be right or shoot anyone else down.

I was just explaining the function of the enzymes in their certain temp ranges

I have been doing some meditation on the process and am really starting to wonder if the temperature or bubbling is really even important at all. This is a complex subject. anyone who tries to convince otherwise is lying.

when people bake with malt flour it is not the enzymes that are in action but the yeast acting upon the enzymes and aminos. Perhaps despite it being a starch there are organisms that can go to work quickly enough to get the overnight effect that some people claim to have in soil.

In a liquid enzymes are free to move around but how it works in the soil is beyond my knowledge.

I can tell you what I know about the enzymes that have been proven over 100s of years of modern brewing but anything outside of that is an educated guess at best.

but seriously don't take any of this from me you must experiment yourself and see what kind of results you come away with. That is the most important thing I will ever be able to tell anyone

 

[bigshrimp]

i like the idea of cilantra because it has other potential beneficial purposes

I've been thinking about that, a living mulch that deters insects. Cilantro sounds perfect.

Right now in using flax, which grows great in 18/6 and then slowly dies off in flower. Works well, by the time i need more mulch fans are dropping to cover the bare spots.

 

[VortexPower420]

Bugjar in no way did I think you were claim to be right about what to do, I know your were just bringing your knowledge to the table and trying to expand the conversation.

I am not good at expressions in the inter-web, all feeling gets lost or mistake for aggression. I was just trying to make sure nobody got offended if it came out wrong.

There has been alot of pointless arguing about information or the way it is presented here.

If it is just wrong lets knock it down, but there are many ways to do things and different doesn't mean wrong.

So, bugjar why do you think bubbling is not good. My thoughts are this, if you let it sit for less then 24 hours I don't feel you give the sprouts enough time to fill the water with enzymes and other root exudes.

I have notice at about that time with out bubbling makes the tea go anaerobic and start to smell. I see the smell as loss of enzymes and other goodies by anaerobic breakdown into sulfide and ammonia compounds. From my understand the sulfur/ammonia comes from the skeletal structures of aminos, proteins and enzymes. I find the sprouts stop growing and kinda get mushy.

When I bubble it retains a fresh grainy smell, the sprouts keep growing and I feel you get more from the sprouts.

I have been doing this way and everytime I apply it to something new and it starts noticeably growing 2x as fast in 24 hours. Its truly truly amazing.

Also I notice a faster breakdown of my mulch layer and a enriching of the soil.

Where ever you are cootz, I personalty thank you for the "magic bullet" of organic gardening.

Timbuktu

 

[BugJar]

sorry timbuktu I was referring to bubbling the flour not the sprouts.

I'm not advocating not bubbling either I was just kind of thinking in text.

 

[VortexPower420]

Word I missed something along the way. Didn't know you were all talking about barley flour.

Pay no attention to the man behind the curtain.

Timbuktu

 

[Payaso]

Enough duplicate threads... thread closed - redirect to:

https://www.icmag.com/ic/showthread.php?t=268468