I put a few drops of Apple Cider Vinegar in the water while I soak them. Then I rinse them well and use them. I would only soak the seeds overnight. Any leftovers were rinsed a couple of times (3-4) during the day. All seed was used or thrown out on the second day.
As far as I know, it must be Apple Cider Vinegar....I'm not sure what the difference is between the two, but regular vinegar lacks what acts as a bacterial retardant?.....Maybe someone else knows what makes ACV special?
Well, any vinegar is a dilute solution of acetic acid in water, and the acidity is what gives it its disinfectant properties. Distilled vinegar (white vinegar) is just 5% acetic acid, and can be used for pickling or for disinfecting kitchen surfaces. Apple cider vinegar has other organic acids in it that give it its flavor, and with most store brands it is also 5% (but not always).
A few drops of vinegar, whether it is apple cider or white, added to the soaking seeds is going to make a really very dilute solution, and may not be acidic enough to have an effect on mold or bacterial growth.
Debbie, the secret to your success may be how meticulous you are in using the sprouts quickly.
There is information in the Finch Information Center (this site) on rinsing the sprouts with dilute bleach after soaking, and then rinsing off the bleach. Advantages of that method, I think, are that the sprouts get exposed to a 5% concentration of bleach (there is very little dilution), for a very short time (no soaking into the sprouts) before being rinsed off.
. well i decided to come back on here because i had a little spare time and im wondering what i can do to make sure my seed sprouts do not develop mold. i know that there are products available but im not sure where i can find them so is there a way i can do this without products? or where can i find them without needing to ship?
