1, remove the core of all apples, and divide the fruit and rock sugar into two parts equally;
2. Slice the first portion of fruit in order of apples, bananas, oranges, pineapples and lemons, and put it in a jar layer by layer;
3. When the lemon is put away, sprinkle the first ice evenly;
4. Place the second fruit again according to the method, and it will be finished;
5, all fruits can be placed in a glass jar about seven or eight minutes full, and there will be gas in the fermentation, so you can drink it after one month.
2. Use apples, grapes and lemons as enzymes:
1, repeat in the order of 1 layer fruit,, layer lemon, and layer rock sugar, and cover until the last layer is rock sugar, and then seal;
2. When the fruit is fermented for the third to fourth day, open the bottle cap and turn the fruit pieces up and down. If the taste is too sour, you can add rock sugar. If it is too sweet, you can add the fruit, cover it and continue the fermentation.
3. Shake the bottle from time to time during fermentation to make it ferment evenly;
4. After two weeks of fermentation, drain the enzyme and put it in the refrigerator to keep its freshness.