Lemon enzymes or other fruit enzymes need to be deflated every day during the peak period of fermentation, especially in hot weather, so that the gas produced by fermentation will not burst the bottle, and the fermentation materials will not be rushed out like beer when the bottle is opened next time.

If 19 days has not been deflated, it is very likely that the fermented materials will explode as soon as they are opened, and even the glass jar may be broken. It is recommended to put it in the refrigerator for five hours, and then slowly open it after the temperature drops, because the pressure will decrease when the temperature is low.

Extended data:

Production steps of lemon enzyme:

Making materials: 8 lemons, sealed cans 1 piece, Swire rock candy 1 bag (454g), Heinz white vinegar 1 bottle (excluding alcohol), and salt 100g or so.

1 Prepare lemon, crystal sugar, salt, sealed jar and white vinegar (clean the sealed jar).

2. Wash the lemon first, and then soak the lemon in salt water for one hour.

3. After soaking, sprinkle with salt.

4. Then rub the lemon with salt and rub off the wax on the lemon skin.

5. Dry the lemon naturally, or wipe it and dry it.

6, ready to stick board, knife (stick board and knife must be clean without water and oil).

7. Slice lemon.

8. After the lemon is cut, remove the seeds.

9. Spread the cut lemons in a sealed jar (the sealed container is dry and waterless).

10, spread the lemon and then spread the rock sugar.

1 1, lemon and crystal sugar are in the ratio of1:1,and the layers of lemon and crystal sugar are packed well, probably to the position of the eighth and ninth floors of the jar, leaving room for some fermentation.

12, pour in white vinegar.

13, add white vinegar until the lemon crystal sugar is completely covered, then cover it, seal the container and put it in a dry and ventilated place (don't put it in the refrigerator or expose it to the sun).

14. After standing for one night, the bottom lemon begins to shed water. At this time, open the lid and deflate it every day, and stir it with clean stirring, so that the top lemon can also be contaminated with the leached liquid. When the crystal sugar is completely melted, it can be stirred vigorously, and it can be diluted with water in one month.