1. When making apple enzyme, you need to prepare apple 1 kg brown sugar and 500 g purified water. Wash the prepared fresh apples, then remove the peel, cut the core from the middle, and cut the apple pulp into small pieces for use.

2. Prepare a large glass bottle that can be sealed, dry the water inside after high-temperature disinfection, then put the cut apple pulp into the glass bottle, add the prepared brown sugar, put the prepared purified water, cover the bottle cap, shake it vigorously, and ferment it in a warm environment. Give up the apple enzyme once a day for 30 days, and take out the liquid after fermentation to get the finished apple enzyme.

Correct use of apple enzyme

1, you need to prepare apples and lemons in advance when making apple enzyme. Apples can prepare more lemons, and 1~2 apples can prepare 1/5 amount of rock sugar. Finally, prepare an appropriate amount of pure water, prepare a larger clean container, disinfect it with boiling water and dry it.

2. Wash the prepared apples, peel them, remove the core and cut them into blocks. After washing, cut them into blocks. Put the prepared fruit pulp into a container, and alternately put a layer of fruit and a layer of rock sugar into it. Finally, put the prepared purified water into it, cover the container and ferment. After one month, take out the liquid inside and continue the fermentation. After taking it out, it will be ready in about 20 minutes, and you can drink it directly.