Sydney guava enzyme

Ingredients?

1 enzyme machine

1 enzyme bucket

300g Sydney pear

200g guava

3L purified water

400g rock sugar

1 pack of enzyme powder

How to make Sydney guava enzyme?

Turn on the power of the enzyme machine one hour in advance and automatically start the air purification and sterilization function

Use an electronic scale to weigh 350-400g of sugar, add the Enzyme bucket filled with 3L purified water

Add a small amount of warm water (warm water around 37°C) into the measuring cup, then pour in 1 packet of bacterial powder, stir to dissolve, and set aside

Peel the guava and pear

Put the prepared ingredients into the enzyme bucket, and finally pour in the activated bacterial powder and stir

Close the lid and put it into the enzyme machine , select the fresh brew enzyme function, and then press Start

There will be a little bubbles on the surface after fermentation for 12 hours

. After fermentation for 42 hours with stirring, a large number of bubbles will appear on the surface

After 72 hours of fermentation, it tastes a little sour, sweet and numb, and it is ready to be bucketed

Use a strainer to pick up the residue, put it into special enzyme bottles, and put it in the refrigerator for a period of time. It tastes better

(It is recommended to store it in a sealed and low temperature at 5-15℃ and avoid direct sunlight)