Tag Archives: rejuvelac wine

REJUVELAC NOTES

I have never said anything about the taste of rejuvelac.

Most authorities say it has a lemonade taste.  Okay.  Maybe it does.

I have just made up a big batch of rejuvelac (my first time to make a whole gallon at a time– I bought a gallon jar this week).  It tastes right, i.e., I am not surprised by the taste.

Does this taste like lemonade?  Okay,  if I want it to, it does.  I would say it has that sour flavor that lemon does…. and stop.

Is it easily drinkable?  For me it always has been.  When you pour it,  it is cloudy.  If you don’t drink it right up, some of the cloudiness will settle, and you might want to not drink that part.

I am, for the first time, making a second batch of rejuvelac with the first batch’s wheat.  I am also making some rejuvelac wine with my own recipe of raisins and mulling spices.

DOES THIS MEAN I’M FAMOUS?

Well, gee whiz! I guess I’ve hit the big time!

I saw this post at the
chidiet.net blog

(just about the only site I would want to recommend for in-depth serious training in Ann Wigmore’s diet theory)

Since I have been heavy into Ann Wigmore since forever (what? you did not know that?), I surfed over there right away, and then clicked on the link, and guess who popped up??? It was me, myself, and I! with that lovely smile I periodically demonstrate (Julia Roberts: watch your back!!!) My blog was featured on WordPress.com….. coolness in person….Yes, please do go see it!
Blogs about Ann Wigmore

Okay, end of personal horn-blowing…

REJUVELAC WINES

REJUVELAC WINES
These recipes were adapted from recipes in
The Kitchen Garden by Steve Meyerowitz

BASIC REJUVELAC WINE
Yield: 2 quarts

1/2 C Soft wheat berries
3/4 C organic reaisins
2-3 T star anise
Pure water

•    Soak wheat berries for 8 hours, then sprout them for 2-3 days.
•    Grind sprouts in a blender with water to cover plus 2 inches.
•    Put the chopped sprouts and water mix in a half gallon mason jar
•    Add raisins and anise and fill to the top with pure water.
•    Cover jar and let sit at room temperature for 3 days.  Stir twice daily.
•    After 3 days, strain and decant.
•    Refrigerate covered for up to two weeks.
•    Refill “mother bottle” for a second batch. Let sit for 2 days.  This will be less strong.

NEW YORK WINE
1/2 C soft wheat berries
3/4 C organic raisins
1/4 C sassafras bark

•    Soak wehat berries for 8 hours, then sprout them for 2-3 days.
•    Grind sprouts in a blender with water to cover plus 2 inches.
•    Put the chopped sprouts and water mix in a half gallon mason jar
•    Add raisins and sassafras bark and top off with pure water.
•    Cover jar and let sit at room temperature for 3 days.  Stir twice daily.
•    After 3 days, strain and decant.
•    Refrigerate covered for up to two weeks.

VARIATION:
Substitute chopped dates for raisins

REJUVELAC BORDEAUX

1/2 C soft wheat berries
3/4 c organic raisins
2   licorice sticks (twigs)
Pure water

•    Soak wheat berries for 8 hours, then sprout them for 2-3 days.
•    Grind sprouts in a blender with water to cover plus 2 inches.
•    Put the chopped sprouts and water mix in a half gallon mason jar
•    Add raisins and licorice twigs and top off with pure water
•    Cover jar and let sit at room temperature for 3 days.  Stir twice daily.
•    After 3 days, strain and decant.
•    Refrigerate covered for up to two weeks.

REJUVELAC CHABLIS
1/2 C Soft Wheat berries
1 C dates, chopped
2 T peppermint leaves
Pure water

•    Soak wheat berries for 8 hours, then sprout them for 2-3 days.
•    Grind sprouts in a blender with water to cover plus 2 inches.
•    Put the chopped sprouts and water mix in a half gallon mason jar
•    Add dates and peppermint and top off with pure water
•    Cover jar and let sit at room temperature for 3 days.  Stir twice daily.
•    After 3 days, strain and decant.
•    Refrigerate covered for up to two weeks.

VARIATION:
substitute
1 C raisins
3 T peppermint