There are several products available that retard mold, but are unnecessary if sprouting is done under the right conditions. These products are calcium propionate, hydrogen peroxide, apple cider vinegar and grapefruit or citrus seed extract. The latter four products may also help prevent the growth of bacteria. The ideal sprouting temperature is between 65 and 75 degrees. When sprouted too long, some seeds and beans become bitter.
Grains become sweeter on the fourth and fifth day.
Placing sprouts in direct light on the last day of growth will develop chlorophyll, which has healthful qualities. Sunlight also triggers the production of carotenes. Sprouting can be done year round, so it is especially valuable in the winter months. Just keep in mind that in the cooler months things are going to take a little longer. Below 60 degrees fewer seeds germinate and sprouts grow more slowly.