Peach fruit yeast

1

Start preheating, purified the air, connect the fermenter body to the power supply one hour in advance, and activate the air purification sterilisation function

2

Water, soluble sugar, called 400 g of ice sugar in electron, added to a fermented drum with 3L pure water, soluble for use (one hour soluble sugar so that sugar can be dissolved in water as early as possible)

3

activate the pollen, add 100 ml of water (around 40 degrees) to the measuring cup, and pour the powder into the dust to be used

4

Processing of food products, nuclei, nuclei, nuclei

5

Pour prepared food into a sugar-melted yeast drum and evenly mix activated bacterial powder

6

Cover the barrel, place it in the sterile body, select fresh enzymes, then press the starter (if room temperature exceeds 30 degrees, before putting it into the body, open the water in accordance with the tics of the body ' s best water.)

7

After 12 hours, two to three times a day, the yeast drums set up a bubble on the surface, pressing down the food that floats on the surface with a softly mixed spoon, so that the food is fully immersed in the liquid, making it more fermented

8

24 hours of fermentation, with a lot of bubbles on the surface, and then it fermented evenly

9

48 hours of fermentation, fermentation, fermentation and sweetness

10

65 hours of fermentation, the surface looks less bubbles, the fermentation is almost complete, it smells of wine brewing, tastes more sour than sweet, and with a little vermouth, it can lift a barrel

11

Picking up fruit slags with a filter, distributing them with a professional yeast bottle, keeping them in the fridge (5-15 degrees) for cold storage, having the best drink in seven days, sugar can make jam or green yeast, etc

1. Fresh fruit must be selected. 2. Choose food-grade containers for production (Shidu Liangpin Enzyme Bucket is recommended); do not let oil mix in during the process. 3. Fermentation times vary for different fruits and require judgment based on experience. You can start tasting the flavor 48 hours after fermentation begins; properly brewed enzymes should taste more sour than sweet and have a slight tingling sensation on the tongue. 4. After removing the freshly brewed enzyme from the bucket, store it in the refrigerator and consume it within 7 days for the best probiotic activity. 5. The brewed enzyme will continue to ferment and produce gas. Please release the gas after bottling, otherwise there is a risk of bottle explosion (Shidu Liangpin Enzyme Preservation Bottles with built-in venting functions are recommended). 6. You need to drink plenty of water every day.