1. When making apple enzyme, you need to prepare apple 1 kg of brown sugar and 500 grams of purified water. Wash the prepared fresh apples, peel them, cut the core from the middle, and cut the apple pulp into small pieces for later 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 put it in a warm environment for fermentation. 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 practice of apple enzyme

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

2. Wash the prepared apples, peel, core and cut into pieces. 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. Finally, put the prepared purified water in, cover the container and ferment. After one month, the liquid inside was taken out to continue fermentation. After taking it out, it will be ready in about 20 minutes, and you can drink it directly.