Homemade Enzyme

Homemade Enzyme

1. Peel off the white film of grapefruit meat and lay it into pieces. Rinse and drain with cold boiling water in the fermenting bucket. Add sugar and lemon juice in cold boiled water (or purified water) and mix well

2. Ferment in a warm place, but not in the sun

3. Exhaust and stir once a day in the morning and evening

4. With rich foam, it can be out of the barrel without obvious wine smell. My red heart grapefruit enzyme has been used for 3 days

5. Sterilize the tools at high temperature before filling the enzyme

6. Put the potted enzyme in the refrigerator for a day or two before drinking it for a better taste

7. Sweet and sour and refreshing red heart grapefruit enzyme, just make what you like

Tips:

Just keep the fermenting bucket at room temperature, remember not to expose it to the sun