1. Prepare the raw materials, wash the fruit, peel and core, and weigh
2. Add 3L of mineral water to the Shiduliang enzyme barrel, and put in 400g sugar
3. Bacteria powder is dissolved and activated by water
4. Put the fruits together in the enzyme bucket, add the bacteria powder, mix well and cover the bucket lid
5. Put the fermentation barrel into the body of the enzyme machine and select the fresh brewed enzyme function
6. Stir 2 times a day, brewed after 72 hours, filtered and bottled, kept in cold storage, and consumed within 7 days
