I'm getting about 12oz of juice out of my spring wheat, so the yield is more than 3 times what I get from the kamut. I use the same sprouting technique, I soak the seeds in the refrigerator overnight in a sprout bag with a mixture of filtered water, seaweed fertalizer, mineral drops, and a little food grade hydrogen peroxide. I never bother rinsing first, it doesnt seem to make a difference. I take it out and let it drain on a rack, dipping it twice daily until it starts to grow a couple of roots and a small shoot. I actually sprout the kamut one or two days longer, as I have read and noticed that it takes a bit longer to sprout. I grow the sprouts in 11 by 22 inch trays using an organic potting soil that contains no animal waste or products. I grow inside using natural light. interestingly, the both types of wheat grow to harvesting length in a little more than half the time it normally takes according to my how to books, maybe because I get a lot of light in my grow room. The juicer is a greenpower kempo.

That's roughly it, any suggestions? I've actually ordered some new kamut from a different supplier to see if it was the seed.

Lots of health!

The Dave