Parrots need your voice
There are several methods for sprouting, lots and lots of different equipment, and scores of opinions. The following is my method, which I think is the best. Although it might be easier to purchase a sprouter, spending a lot of money is not necessary. All you need are:
2. After rinsing, place colander and sprout mix in bowl and fill to top with water. You can use bottled water for soaking, but I use plain tap water. Soak for 6-24 hours. There’s really a lot of leeway on this, but I usually soak while I’m at work or overnight.
3. After soaking, lift out the colander with the sprout mix, and empty the water out from the bowl. Rinse the sprouts with cool tap water for 30 seconds using the sprayer attachment on your sink. If you don’t have one, I’d get the kind that attaches to the mouth of the faucet.
After rinsing, be sure to drain out as much water as possible. You can do this by flipping the mix within the colander, like you would strain pasta. Because water has surface tension the water tends to gather on the inside at the bottom of the colander. If the sprouts are left to sit in water, they will get moldy, so I take my finger and place it on the outside of the colander while tilting it. This lets whatever water that has gathered run down my finger, and this usually gets most of the excess water out of the colander.
I then put the colander back in the empty bowl and let it sit until the next rinsing, which will be within the next 12 hours. The sprouts should be rinsed at a minimum of twice each day. The more you rinse and strain, the less likely it is you will develop mold.
When you don’t rinse, you are depriving the growing sprouts of the water needed to live and grow, and this defeats the purpose of feeding a living food to your birds. Also, more frequent rinsing lets the sprouts grow faster, so I try to rinse three times each day.
Although not yet done, this is about all you need to know in order to sprout. From this point on, you can feed at anytime, but I usually wait until at least when I see the little tails starting to show.
After soaking and two rinsings, from clockwise at top:
I’ve kept sprouts in the refrigerator for up to two weeks. What’s great about making extra is you don’t have to make them everyday, and there are different nutritional values for each growing period. I keep them in a glass bowl with a lid. And that’s it. If you mess up, just try again. I’ve had to throw away my share of mix that went bad. Sprouts should smell fresh and airy. If it has moldy, musty, or sour smell, toss ’em and start over. This can happen to anyone.