Sometimes people make rejuvelac according to a recipe (or my recipe) and then wonder what it is supposed to taste like.
That is a very interesting question. When I first made rejuvelac, I just did it according to the recipe in an Ann Wigmore book, and I drank it because it seemed like the thing to do. I did not really think about what it tasted like.
Some people say that rejuvelac tastes like a tangy lemonade. Okay. I can go there. I think it tastes like what it tastes like and I just drink it, because the taste is non-offensive to me.
I would recommend following the recipe to the letter (whatever one you follow — I have one in my recipes: just key in rejuvelac in the search box). I have had the experience of doing it from a book recipe, and, also, of doing it in a training — it has always turned out the same for me (I use a very clean recipient, and I follow the instructions to the letter)
Some people add fresh or dried fruit to the mix, after the wheat berries have been sprouted, ground, and added to water, and they ferment the rejuvelac thusly — this gives a different flavor — I have tasted “mango rejuvelac”. I often make “rejuvelac wine”, adding raisins or dates (depending on the recipe), or “mulled wine” (adding mulling spices) to the the basic mix as I begin to ferment the rejuvelac. On occasion, I have made “champagne rejuvelac”. (The recipes for these variations can be found right here by keying in “rejuvelac” in the Search box)
I will tell you this: My recipe is for 1 gallon, and, for the longest time (as in always) I have made it in a 1/2 gallon jar. I have suddenly become aware of my boo-boo (duh! after 30 years????? !!! and in-person training????) The good thing is, my rejuvelac recipe has always worked (and I passed my test in my training when I took my rejuvelac in for inspection by the teacher). I have just scored a gallon glass jar, and I am going to make some rejuvelac this week in it — I expect it will be pretty much like what I have made before)