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troubleshooting rejuvelac

 
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Location: Wisconsin
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What should be the easiest is proving difficult for me. 4th batch in a row same result, tastes like dirty socks. I even changed wheat in case the wheat got funky from being stored in my basement. Had made a few batches in a row no problem, tastes like lemonade, great beverage. Now this.

should I boil my water to rule out potentially culturing something in my water? The last batch I even boiled the jar and still not right. we drink the water no problem...

 
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The main times that my fermentation didn't work was when I forgot the salt. Then the wrong bacteria can take over. I have never made rejuvelac, although I 've heard of it for years. If oxygen can get in it's also a problem. Sorry I'm not more helpful.
John S
PDX OR
 
John Master
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no problem, try it sometime, if it works out it is better than water to quench thirst.

also to add I was not at all careful about putting it in the dark while fermenting, sounds like that can cause problems? it was right under a window...
 
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I think I may have figured out the problem, all the other batches I made that worked were in warm weather, I just checked and my sprouts were at 63 degrees...not ideal fermentation temp at all I bet. gonna try it on a sprouting mat and see if it works better.
 
John Suavecito
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I don't think that should be the problem. I ferment anywhere between 32 and 88 F and it works.
John S
PDX OR
 
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could you use brine from any other lacto-ferments as a starter? or use sourdough?

edit: would aeriting (opening lid, closing again, shaking) help the good bacteria? i forgot if lacto-fermentation is aerobic or un-aerobic
 
John Suavecito
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Lacto fermentation is anaerobic. Oxygenating wouldn't help. It would hurt. I know that the lactobacillus are on all kinds of regular vegetables, but I don't know if they are naturally on grains.
John s
PDX OR
 
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