Detoxification and beauty steps of fresh fermented enzymes
1. Wash all fruits, peel, core, slice, cut into small pieces and blanch with hot water for disinfection.
2. Spread a layer of fruit and a layer of granular rock sugar.
3. Pour in pure water and add water to a finger of the bottle mouth. If the remaining space is too large, it is easy to produce bacteria. Add three packs of yeast powder (according to the ratio in the powder manual, my ratio is 1kg fruit plus one pack) and stir well.
4. Seal and close the valve. Because the strain has high calmness and low activity, it can be placed in a warm place to accelerate its fermentation. It doesn't matter if there are no suitable conditions, but the time will be longer. During the period, I feel that it is still necessary to stir the fruit in the bottle with a clean and disinfected container, and achieve the effect of uniform fermentation, but not too many times.
5. On the fourth day, the color is obvious, and there are some bubbles near the bottle, indicating that it is fermenting. When you open the bottle cap, you can also see that there is a proper amount of air foam, which smells of fruit and fermented wine.
Brew for 5-7 days below 25℃, no more than 7 days at most, 3-5 days below 25 -30℃ and no more than 3 days above 30℃.
6. When there are many bubbles, it means that fermentation can be filtered and bottled.
7. Put the yeast liquid in a sterilized container and put it in the refrigerator (in fact, the yeast liquid put in the refrigerator is still fermenting continuously, but the fermentation speed is reduced, so that the taste will not be affected). The remaining fruit can be fermented to make flower fertilizer.