First soaking the berries for more than 12 hours is plenty...if the seeds become "mushy" they are more prone to getting moldy. Second, I grow over 200 pounds of wheatgrass a week and do not cover the berries. Keeping the seeds damp the first two days IS important. Third--Full sunlight ...NOT! defused natural sunlight all the time does it. Fourth=---Grow lights...possible but you sacrafice your "chi" factor tremendously...Looks good ...tastes sweet....goes down smooth....but the spike of energy does notr exsist....big sacrifice. Fifth/////FREEZING Kills live active enzimes...and the curing factor is totally destroyed. FREEZEING or PASTURIZING kills. There may be about 50 fresh wheatgrass growers doing it for the general pubic right now....I WISH THERE WERE 5,000! Stay GREEN and BE Healthy! PS> No 6. Storing fresh cut wheatgrass...between 34 to 40 degrees. Many vegans of course do not have meat ot dairy in their refrigerators....so the temp of their box may be 45 to 55 degrees....when they purchase fresh cut wheatgrass it spoils quickly and they many times think they have bought "old " wheatgrass. I have 4 precoolers so our products go right into one of them as the fresh whjeagrass is cut....we ship UPS everywhere....but mostly in FLORIDA...out of state next day air saver is costly!