Fruit Enzyme

Fruit Enzyme

1. Prepare an enzyme bucket, wash it with clean water before making the enzyme, add an appropriate amount of water, and activate for 6 hours. Finally, pass pure water over the inner wall of the barrel. But don't use dish soap or something.

2. 4 liters of purified water and about 400g of white sugar (as shown in the picture). Finally, the sugar is used up and some water is left.

3. Pour the sugar into the bottom of the bucket

4. Pour all sugar in a glass bottle

5. After peeling and pitting the dragon fruit, apple and peach, cut them into pieces at will (the instructions say that they are washed and not peeled, but I am not worried about the current fruit peels)

6. Grab a handful of dried black currants and remove the hard branches.

7. Pour all the dried blackcurrant and above fruits into the bucket

8. I chose this pure water

9. Add water, don't fill it up,

10. Put the bucket on a few cases that are clean and not exposed to the sun, and cover the lid gently, not tightly. (Some people make fruit enzymes in sealed storage. But I operate according to the instructions of the enzyme bucket, don't cover it tightly.)

11. After that, stir it with a long wooden spoon every morning and evening (the wooden spoon should not be oily, use it after boiling it with boiling water), or cover it gently, or not tightly.

12. State of the next day

13. On the third day, the white bubbles produced should be carbon dioxide produced by yeast. (Some people say what happened to Heimo, I have never encountered it once.)

14. Prepare a clean and water-free empty bottle after three days

15. The fermented enzyme is filtered into a bottle (the funnel used for filtering should also be oil-free and clean) and stored in the refrigerator

16. When you want to drink, take it out and drink it. Shake it for a pink color without any pigment. The last two photos are the finished photos shared in the past, because the fruits have different colors with a little shade, but they are all pink, and the taste is similar.

Tips:

1. The conventional is 1000g of fruit, 500g of white sugar, and 6 liters of water. But the actual release of this enzyme barrel cannot contain 6 liters of water. Therefore, I reduced the sugar, and the pulp was not weighed.
2. It tastes best when it is fermented for 2-3 days in summer. It can be stored for half a month without smell in the refrigerator compartment 14°.
3. The fruit can be used to make jam, and it is good to eat or make a mask.