The production method of enzyme seems simple, but it is often difficult to find such and such problems when doing it. Let's summarize the problems I encountered in the process of making enzymes. Of course, I didn't think of the answer myself, but I asked it! 1. What container do you choose to make enzymes? Porcelain, clay pots, plastic buckets or plastic bottles can be used as long as they are nonmetallic, because enzymes are acidic and will corrode metal containers. Plastic containers are the first choice. First, plastic containers have expansion space and are not easy to explode. Even if they explode, they will not be as dangerous as glass containers. In addition, it is also a kind of waste recycling, which reduces pollution. To meet the extreme requirements of edible enzymes, ceramics are not as good as glass. But generally do edible enzymes, not chemical containers. Plastic containers can be used. If the edible enzymes are in plastic containers, we can choose barrels filled with wine, drinks or mineral water. 2. Do the raw materials for making enzymes need to be cleaned? There is no need to clean when making environmental enzymes. As long as there is no soil, the drinking enzymes should be cleaned. If you don't add enzyme for the first time, you can soak it in flour water for at least 15 minutes, and then rinse it off. 3. Can you only use fruit to drink enzymes? Drink enzymes not only with fruits. Beans, cereals, vegetables and seaweed can all be used as drinking enzymes. As long as it is a plant, you can try more. After all, Chinese medicine is medicine, so we should be cautious without any basis. I just want to convey a message to you that Chinese medicine can also be used as a drinking enzyme. 4. What kind of water is used to drink enzymes? Ordinary tap water can be used to drink enzymes. Of course, boiled water is better. If you have prepared the enzyme, you can drop a little into the water, which will speed up the process of making the enzyme, because this drop of enzyme contains microorganisms that make the enzyme, just like mixing dough with old noodles. 5. Drink honey or brown sugar for enzyme? Some vegans use brown sugar instead of honey. If you are not a vegetarian and you have 100% good honey, make it with honey. The point is that it is difficult to buy good honey now. Even if it is mixed with sugar, it is superior. White sugar is definitely not as nutritious as brown sugar. To be on the safe side, choose brown sugar It is also said that "lack is better than abuse"! 6. Do you want to stir more during production? Yes, stir more in the first month. The more stirring, the better fermentation (this is because the more stirring, the more fermentation). There is also pressing the fruit floating on the sugar water below. After one month, no gas will come out, so it can be sealed. I have a bottle. At first, there was a lot of gas, but after a few days, it was out of gas. I stirred it with chopsticks and a lot of gas came out. 7. How to avoid wasting space in the container? Leave a certain fermentation space when making enzymes, so that everyone can't figure out how much water I want to put, so as not to waste space, because it takes three months to do it once! 60% water in the container, sugar is one tenth of water, and peel is three times of sugar, just right. Put six pounds of water, six ounces of sugar and one pound of eight ounces of peel in a ten-pound bucket. Of course, two catties of skin will do! Not that it must be not bad at all! 8. Can moldy, moth-eaten, and rotten animals be used as environmental protection enzymes? Moldy and rotten can't be used as environmental protection enzymes, because moldy and rotten indicate that there are miscellaneous bacteria, that is, harmful bacteria, which are polluted and definitely can't be used as enzymes. Enzymes need beneficial bacteria. Even according to the production process of enzymes, rotten and moldy fruits are used as enzymes, and the final product is fermented fertilizer, but it is not an environmentally friendly enzyme. However, insects can be used as environmental protection enzymes because there is no pollution from miscellaneous bacteria. 9. Preservation of well-made enzymes Everyone knows that well-made enzymes will lose their activity if they are not kept in the refrigerator. However, some people have asked me that there is no heating here in winter, and the temperature is similar to that in the refrigerator. How can I save them? It doesn't matter, it's still stored at room temperature, which is different from that in the refrigerator. When the weather gets hot, it will resume its activities. This is because enzymes contain microorganisms. Generally speaking, the most suitable temperature for microorganisms is about 30 degrees. If the temperature is high or low, microorganisms will hibernate, and when the temperature is right, they will resume their activities. 10, I want to cure this disease. What should I use as an enzyme? Enzymes are not everything! It is only the product of microbial fermentation, which contains some ingredients beneficial to human body and also contains microbial bacteria beneficial to human body. 1 1. Whether the enzyme is acidic or alkaline is acidic, because acidic substances are produced during microbial fermentation. Don't forget our aim, reduce kitchen waste and save the earth! Never mind how this and that taste! As long as there is a sincere heart and a grateful heart, the enzyme made must be fragrant and loving. Do your best to cool our planet! Of course, we need you to join us and work together with them.