1, fruit: 15 grape,
Three apples (cut off the heart of the apple, don't peel it, and ferment it with the skin) and 1 ordinary pear (cut off the heart and leave the skin for fermentation)
1 green papaya (remove seeds, leave skin for fermentation, it is best to use blue papaya instead of yellow ripe papaya, and use cooked papaya if it is not green)
Guava (Guava) 3 pieces (pedicled, seeded and fermented with skin)
Pitaya 1 (the head and tail are removed, and the sixth part is fermented with skin in the middle. Pitaya had better have one kind of flesh (red) and pear 1 (pit-removed fermented skin).
Four kiwifruits (pedicled, the middle stalk removed (that is, the white one in the middle), fermented and peeled, (the harder the better, there is no mature kiwifruit. ))
4 pieces of pineapple (pineapple) 1 piece (pineapple with green skin, not yellow ripe, cut off the head and tail and leave the skin for fermentation) and tomato (tomato) (fruit1piece or more), washed and dried. In addition, 4 beetroot.
2, 900 grams of brown sugar, 600 grams of honey (honey must have drops), strains (the first fermented fruits and vegetables here are used for the second time, in order to speed up the fermentation process. You can also not add it. Boiled water (or pure water, not raw water. Note: After the fruit is washed with clear water, it should be drained (air-dried), because there can be no residual moisture when soaking.
Practice: 1, glass bottles with a diameter of 20-25 cm, washed with clear water and dried without residual moisture. 2. Put the above materials into the bottle, pour in brown sugar (if there are strains prepared last time at the bottom of the bottle), and then pour in honey. 3. Pour in cold boiled water until the fruit is more flooded, leaving 20% room for gas expansion.
4. Cover the 6-8 layers of the seal with plastic wrap and tie it tightly with a rope. Because the gas will expand when the enzyme is fermented, the plastic wrap can prevent the glass bottle from exploding. 5. Put it in a cool and ventilated place for 25 days (2 1 day in summer) and then take it out for use. After fermentation, pour it out of the filter bottle for use, otherwise it will become fruit wine.
6. Drink at least 90ml every day and dilute with water.
Note: Apple pomace is a kind of strain, which is stored at room temperature. It can also be used as fertilizer.
PS: Plastic cans should be used for filter screen and repackaged bottle cap, because tin cans will react chemically with enzymes, which is harmful to human body!