Put 2 Cups of rye berries or wheat berries or a combination of both (I use rye), into a gallon jar and cover with cheesecloth and fill the jar with water. Let soak overnight. Drain the water off very well and then let sit in a dark place for 12 hours (I just covered the jar with a dark towel. Of course you don’t want to cover the cheesecloth as the sprouts need to breathe!). Rinse them well after 12 hours; drain well and let them sit for another 12 hours. By now they should have little tails sprouting out. I rinse them again and drain. Then add 6 cups of water (don’t drain this off), and place the jar in a dark cool spot for 2 to 3 days. I keep checking it, because it will ferment quicker if the room is warmer. When it is finished, it should have a tart, lemon/cheese taste. This is your rejuvelac. Pour the water into a jar, cover and place in your refrigerator. Add another 6 cups of water to your seeds to make another batch. This time it will ferment quicker. When that batch is done, you can do one more batch, after which you will want to throw the seeds out and start over.