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Tips for making fruit enzymes
The production method of fruit enzyme is as follows:

1. Prepare an enzyme bucket, wash it with clear water before enzyme preparation, then add a proper amount of clear water and activate it for 6 hours.

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2, 4 liters of pure water, about 400g of sugar (pictured), and finally the sugar is used up, leaving a little water.

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3. Peel and core the water dragon fruit, apple and peach, and cut them into pieces at will.

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4. Grab a handful of dried blackcurrants and remove the hard branches.

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5. Dried blackcurrant and above fruits are all poured into the bucket.

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6, add water, not all full.

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7. Put the bucket on several boxes that are clean and not exposed to the sun, and cover them gently, not tightly.

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8. After that, stir with a long wooden spoon every morning and evening (the wooden spoon can't have oil, and then use it after scalding with boiling water), or lightly cover it, or don't tighten it.

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9. Filter the fermented enzyme into a bottle (the funnel for filtration should also be clean without oil) and store it in the refrigerator. Take it out when you want to drink it.

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