Originally Posted by
ThurgoodJenkinsSoulbro. 
Like water seedlings with sprout teas? That's what I got out of it. If so would yiu care to shares the recipe
watering plants with seed sprout enzyme teas.
I sprout mung beans or barley
seeds. Then puree and add to water. When they sprout enzymes are activated and the endosperm releases all kinds of enzymes and minerals.
Sprouted Seed Tea v2.0
Jon Stika of Brew Your Own Magazine describes malt as "barley that has been sprouted to the point where enzymes are produced that will convert its starchy interior to sugar." After the grain has been malted, the sugar is fermented by yeast to make beer.
This is an accurate overview of an article he wrote for those who want to make their own malt and here's the Reader's Digest version:
Weigh out 2 oz. of Barley seed and remove any foreign matter by the seeds into a large jar and fill it half-way with water and agitate to wash the barley. Pour off loose husks & dirt that float to the top. Drain in a colander. Repeat until everything has been removed.
Soak the seeds in water for 8 - 10 hours. Drain the seeds and weigh after completely draining the water off. Assuming you started with 56 grams, you want to hit a minimum of 84 grams at the end of these processes.
Let the Barley rest for 8 - 10 hours and then soak for another 8 hours, drain and weigh. Repeat if necessary but that's not too unlikely.
Take a piece of cloth and you want to use something as 'raw' as possible like hemp cloth, organic cotton, linen, canvas, flax, etc. - just check with a large fabric store. If you buy a piece that is a square it probably helps or doesn't.
Wet your cloth, wring out and fold it 2 times. During the rest cycles this is where you want to let the seeds rest. You want moisture surrounding the seeds but not water.
Once you hit 84+ grams, spread your seeds again in the middle of this folded piece of fabric, place that in a brown paper bag - 55F - 65F ambient temperatures will move this along quickly.
When the shoots inside the seed have grown the length of the seed you're done. You're not growing sprouts but rather activating the enzymes and the compounds in the endosperm .
Take these seeds and put them in a blender and some water and get it to a puree to the extent possible. Using 56 grams to start will give enough puree to make 5 gallons of tea.
Water your plants with this diluted tea. This will give you far, far more enzymes than the straight sprouting method. One thing about beer brewers is that they live & die by enzyme levels extracted from seeds and this article is cited on several home brew forums.
Originally Posted by
Cann
The barley seed tea is all about enzymes. the same reason I use young coconut h2o. when a seed germinates, the contents of the seed (endosperm) provide everything the young plant needs for life. we are effectively harvesting the goodies that the endosperm creates and applying it to our plants. enzymes are catalysts that increase the speed of reactions by insane amounts (sometimes up to 1000000x faster than the reaction with no enzyme) - basically they help facilitate a bunch of interactions that are going on with your plant, therefore increasing overall health/speed of growth. you've probably seen pictures around here of "praying" leaves...or the so called "jesus effect" (lol) - I get that reaction the most when I apply a barley seed tea.
"Here's why you wouldn't want to soak any seed (only) and try to use the soaking water: many
seeds are encoded with enzymes on the hull's exterior and the immediate interior. These enzymes prevent germination unless the conditions are right, i.e. they're growth inhibitors. Not Plant Growth Regulators but out and out inhibitors.
Originally Posted by
Cann
Once a seed germinates, the developing
endosperm creates other enzymes that neutralize the inhibitors, converting them into a food source for the emerging tap-root."
a.k.a. you want to discard the soak water and rinse thoroughly before you germinate and refill the vessel with h2o..or else you will be doing the opposite of what we want.
The lazy mans option for enzymes is to use young coconut h2o. it is much more expensive than barley (both are still way cheaper than bottled nutes!) but contains many similar goodies.
Here is another past quote from ClackamasCootz, RE: young coconut water
"The big ones are Cytokinins, Gibberellins (GAs), Enzymes (in particular amylase, arylsulphatase, β-glucosidase, cellulase, chitinase, dehydrogenase, phosphatase, protease, and urease), Indole-3-Acetic Acid (IAA)......
Young coconuts are embryos and the water will begin to adhere to the inside of the shell and solidifies forming coconut meat or whatever it's called.You can expect to get around 12 oz. in a fresh one shown in the original post. Ripe coconuts will contain very little water and much lower benefits because they're now contained in this seed's endosperm (coconut meat).
Coconuts are one of the richest sources of Cytokinins which accelerates cell division in the plant which differs from how PGRs function.
HTH
CC" 
