In fact, homemade "enzymes" can not be called "enzymes", including most of the "enzyme" products sold on the market.
"Enzymes" is the old name for enzymes, which originated in Japan. Certain enzymes are indeed important to people, but they cannot be taken orally. Enzymes are powerful catalysts and are biomolecules that must be digested before they can be absorbed. In other words, eating "enzymes" is not really useful, after digestion, it is not an enzyme.
What you're selling on the market and what you're doing, in fact, has nothing to do with "enzyme", probably because it's fermented, so I borrowed the name (most of the enzymes sold outside have no real function, and their effects are all based on blowing). In fact, it's not much different from homemade fruit pickles and fruit wines.
Additionally, the fermentation bacteria in homemade fruit enzymes are not very clear, and after all, homemade "enzymes" are not as sterilized as those in factories, and are likely to be contaminated with stray bacteria. The enzymes that are contaminated by bacteria are likely to produce toxic and carcinogenic substances (some pickles do).
To summarize, homemade enzymes are pickled fruits (vegetables, herbs) that are not necessarily better nutritionally, but may contain harmful substances. With fruits and stuff, it's better to just eat them.