Ingredients: fresh lemon; Appropriate amount of rock sugar; Brew proper amount of white vinegar; Glass container.

First, the lemons and glass jars you bought are disinfected and dried. Be careful not to store water. It is suggested to rub the lemon peel with salt, then brush it with a soft brush and rinse it, but it is not necessary to wash it thoroughly. Complete sterility will affect its activity.

Second, cut the lemon as thin as possible.

3. The ratio of lemon to rock sugar is 1: 1. A layer of lemon and a layer of rock sugar are well coded, which is about 80% of the jar, leaving room for fermentation. Rock candy is definitely willing to put it. Rock sugar is the key to fermentation, and it is easy to alcoholize without sugar.

Fourth, the vinegar-added enzyme tastes different, so you can try it. In the picture, the jar of 10 kg is filled with lemon crystal sugar and then poured with 1 kg vinegar. Vinegar should be brewed with pure grain, and Xinhe puree rice vinegar or Heinz white vinegar in the supermarket are very good choices.

5. The production process of enzyme is not finished after bottling, and needs later maintenance. After standing for a night, the lemon at the bottom began to shed a little water. At this time, it is necessary to open the lid every day to deflate and stir with a clean stirring rod, so that the lemon slices at the top can also be polluted by the drained liquid. After the crystal sugar is completely melted, you can rest assured to increase the stirring. After one month, you can dilute it with water and drink it.