Malted rye is whole rye grain that's been sprouted and gently kiln-dried to lock in its enzyme and growth promoting hormone content — the same malting process used in brewing, put to work here in living soil. Sprouting wakes the seed up, flooding it with diastatic enzymes (amylase, protease and others) plus natural plant hormones like auxins, gibberellins and cytokinins. Milled and added to soil, it acts less like a fertiliser and more like a biological catalyst: the enzymes break complex starches down into simple sugars that feed your soil microbes, lifting microbial activity and speeding up nutrient cycling through the root zone.
It earns its keep two ways. Worked in dry as an amendment or top-dress, it's a slow-release microbial food that keeps the soil food web fed and active. Ground and soaked in water, it becomes a fast-acting enzyme drench — those concentrated enzymes and growth hormones stimulate root development, improve germination and give plants a push during active growth. It's a genuine grower's tool: cheap, clean and reliable. A little goes a long way, and because it feeds biology rather than dumping salts, it's very hard to overdo.
Because malted rye has already been sprouted, you can't brew it as a sprouted seed tea (SST) the way you would with raw, unsprouted seed — the sprouting's already done. Instead, grind the grain (or start with our pre-ground powder) and soak it to pull the enzymes straight into solution.
