my last batches of sprouts up and died ...

[levamssg]

I sprout all the time. I usually mix alfalfa or clover with radish, or mix them with a blend from 'the sprout people'. I store my seed in the freezer, and have never had a problem.

This past week, 3 batches of sprouts just died .. then rotted in the containers. Same seed from frozen stock; Same containers I always use; Same place in kitchen.

The only difference is the seasons have changed somewhat here .. so the kitchen is warmer than before. In the winter it hangs in there between mid 60s to mid 70s. The past few days it has gotten to high 70s - low 80s during the day, but back down to 65 - 70 at night.

Would the temperature cause the sprouts to instantly die like that? One batch was several days along and I had been munching on them, I rinsed them at night, the next morning they were discolored and smelled disgusting. The second batch had just been soaked and was only about 2 days along ... within one more day they also died. I started a third batch, soaked them, and on the 2nd rinse day they also died.

Anyone else have anything like this happen? I miss my sprouts!!!

[Rawcstacy]

Regrettably, I'm too mobile to do sprouting. Sprouts like any living food won't die unless the temperature is above 45C, which certainly isn't the situation here. You may have soaking/drainage issues here, but more probable is that you simply need to increase the frequency of soaking due to the higher temperature of the sprouting environment. My four cents.

[DebB]

I've never had that happen. I use organic seeds that I buy from our local health food store. I mix alfalfa and red clover, soak them in filtered water overnight. I sprout in glass jars with sprouting lids. I rinse twice a day (filtered water) and get as much water off those sprouts as I possibly can before I tilt the jar at a 45 degree angle, keeping the lid as free of sprouts as possible for best air circulation. They generally take about 5 days.

What I have noticed now that it's getting warmer though - is one day makes the difference between good and bad. I'm keeping a closer eye on them as they're finishing up about a day sooner than during the colder weather.

Hmm - I never thought to keep the sprout seeds in the freezer. I keep all mine in the cupboard. We live in the desert though, so humidity isn't an issue. *Ü*

[streetsurfer]

You might try a small fan to provide some air circulation. It doesn't have to blow right on the sprout jar but near it, from several feet away so's not to overdry them. Are you covering the sprouting vessel once theseeds crack and roots start to form? If not see if that helps....roots don't like direct light. Look for indications of what is happening. Is there moisture left in the jar or does it dry out fully by the next rinse? Are the root tips drying out, browning and shriveling up? Are the seed heads discoloring and molding while growing the seed leaves? More frequent rinses will help keep the temperatures down....place your hand over the top of a filling rinse jar and you will notice the heat that sprouting produces as it leaves the jar.

Rinsing with a little citric acid or ascorbic acid mixed in the water helps retard/remove oxidation. Use a light bleach solution on your containers/screen lids every few sproutings to kill any mold that might be spreading from batch to batch. Let the chlorine gas off of your rinse water for a day before rinsing if you can't filter it....chlorine is an oxidizer.
It sounds from your post, as though you are growing them to completion and keeping them in the sprouting jar and rinsing as you consume and continue to grow them. Once sprouted to the seed leaf stage you should drain them well, until nearly dry, and place in a bag or container in the fridge with a paper towel in the container to absorb moisture. The towel can be changed as it absorbs moisture. One last thought....if you're putting frozen seeds directly in the soak water, thaw them first and see if that changes things.

[levamssg]

Thanks for the input everyone ... I'm going to try another batch with a fan arrangement, and perhaps add a bit of hydrogen peroxide to the rinse water each day.

I do bleach clean my containers between plantings, seeds get soaked/rinsed in fresh distilled water (I have my own distiller), I eat them at every stage, so by the time they have 'leafed out', i'm on the last of them, and the next batch is coming along to munch on ... so they don't have a chance to get too big. I use organic sprout people seed, so I'm pretty sure it isn't that. As I said, I'm just amazed at this, as I have been growing sprouts for a long time, in all sorts of containers, and never had this happen. I've been using easy sprout containers for the past couple of years with great success.

Here's hoping the fan and hydrogen peroxide help cause I really miss my sprout "sandwiches".

Thanks!!!!!
terry