At this point, your sprouts should have been soaking for 8 – 12 hours.
Now, take your Mason Ball jar to the sink and pour all of the water out. The seeds will stay in the jar because the cheesecloth we securely attached to the jar in Part 1 acts as a strainer, letting the water flow out of the jar but trapping the seeds inside.
Next, turn your jar upside down so the rye berries fall down towards the cheesecloth and the bottom of the jar is sticking up in the air. Place the jar with a slight tilt into either a dish drainer or a large bowl making sure to create a space so the berries can breathe. Allow the jar to rest this way for 8 – 12 hours so the water drains out and the berries start to dry.
In my experience, I need to rinse and dry the berries a second time before they start to sprout. Re-rinse the berries and place the jar so the berries can dry out again, then simply walk (or run) away for 8 – 12 hours.
When you come back you will start to see small sprout tails growing from the end of the rye berries.