2. Add water, dissolve sugar, weigh 400g rock sugar electronically, add it into an enzyme bucket filled with 3L purified water, and dissolve it for later use (dissolve the sugar one hour in advance, so that the sugar can be dissolved in water as soon as possible).
3. Activate the bacterial powder, add 100ml warm water (about 40 degrees) into the measuring cup, and pour the bacterial powder to dissolve for later use.
4. Processing food materials, peeling, coring and slicing peaches for later use (cleaning fruits with environmentally friendly enzymes can effectively remove pesticide residues from the peel).
5. Pour the prepared ingredients into the sugar dissolving enzyme bucket, and then pour the activated bacterial powder and stir evenly.
6. Cover the barrel and put it into the sterilizer. Select the freshly cooked enzyme as the function, and then press the switch (if the room temperature exceeds 30 degrees, please boil the water according to the scale line of the best water addition amount of the body before putting it into the body).
7. After12 hours, stir for 2-3 times a day, and a layer of bubbles appeared on the surface of the enzyme bucket. Gently press the ingredients floating on the surface with a stirring spoon, so that the ingredients can be fully soaked in the liquid and fermented more fully.
8. After fermentation for 24 hours, there are many bubbles on the surface. Stir well and continue fermentation.
9. Ferment for 48 hours, the more soaked, the more delicate, sweet and sour, and continue to ferment.
10. After 65 hours of fermentation, few bubbles appeared on the surface, and the fermentation was basically completed. Smells like fermented wine, tastes sour more than sweet, has a slight tingling, and can be taken out of the barrel.
1 1. Use a filter to remove the pomace, put it into a professional enzyme fresh-keeping bottle, and put it in a refrigerator (5- 15 degrees) for cold storage. The best effect is to drink it within 7 days. Enzyme residue can be added with sugar to make jam or environmental enzyme according to its own taste.
skill
1, fresh fruit is required for fruit.
2. The container to be made should be a food-grade container (it is recommended to have a good enzyme bucket of 10 degrees), and no oil can be mixed in the production process.
3. The fermentation time of different grades of fruits is different, which needs to be judged by experience. Producers can start tasting after 48 hours of fermentation, and the brewed enzyme tastes sour than sweet and slightly hemp.
4. Fresh fermentation enzymes are taken out of the barrel and stored in the refrigerator, and the best activity is to drink probiotics within 7 days.
5. The brewed enzyme continues to ferment to produce gas. Please pay attention to the exhaust after repackaging, otherwise there is a danger of bottle explosion (it is recommended that the special fresh-keeping bottle for ten degrees of good enzymes should have its own exhaust function).