Proportion: apple 1kg White sugar: 800g

1. First wash the apple with the peel and dry the water.

Wash the apple with the peel

2. Remove the apple handle, cut the apple and remove the core inside. The core contains cyanide, a large amount of storage in the body, will lead to dizziness, headache, accelerated breathing and other symptoms, serious coma, so go out the core.

Cutting and removing the core

3. Use the apple with the core removed to cut it into 2-centimeter pieces.

Cutting into small pieces

4. Sprinkle a layer of sugar on the flat bottom, then put the apples, a layer of sugar, a layer of apples, and finally the sugar on the top, and put the lid on.

Spread a layer of sugar on the flat bottom

A layer of apples on top of the sugar

5. The top layer of sugar should completely cover the apples. Place in a cool place.

Place the sugar on top to seal it

6. The sugar will slowly melt as it starts to ferment and the apples will leak out. Open the bottle in the middle to ventilate.

7. Apple enzyme general fermentation time is 2-3 months.

8. Strain out the original liquid after fermentation, put it in a clean glass bottle, and it will mature in about a year.

Sugar can be put in all at once, or in 2-3 times. The sugar serves to promote fermentation throughout the fermentation process.

How to drink how much to drink a day: 20 ml a day to drink can be, to water, do not add hot water will kill the enzyme inside, feel no taste can put some honey.

Nutritional value of apple enzyme:

1. anti-aging

2. rich in vitamin C, beauty, relieve fatigue.

3. Reduce blood pressure and prevent blood sugar from rising.

4. Promote intestinal peristalsis, help relieve constipation

Note:

The proportion must be mastered, otherwise it will ferment into cider, open the strong smell of wine, drink too much is also easy to get drunk.