1. Add about 60% water (preferably mineral water or boiled water) to the container. Why 60%? Because gas will be produced during fermentation, 20%-30% space should be reserved in the container to prevent the contents from overflowing or even exploding during fermentation. Then add the brown sugar into the water and stir until it is completely dissolved.
2. Cut the fruit to the size of candy, put it in, and gently stir it so that the fruit is completely soaked in brown sugar water.
3. Tighten the bottle cap, put a label on the bottle body, write down the raw materials and the date of the day, and put it in a cool and ventilated environment.
4. In the first month of production, loosen the bottle cap slightly every day, or stir the exhaust moderately, and then tighten the bottle cap.
5, then don't worry, you can drink it after 3 months of fermentation. Enzymes, like wine, the longer the fermentation time, the better the effect. The longer the fermentation period, the smaller the molecules in it, because it will continue to ferment and decompose.
The smaller the molecule, the stronger the permeability and the better the effect.