Apple Mountain monkey 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 400g ice sugar, added to a fermentant drum with 3L pure water, dissolved to be used

3

activate the powder, add 100 milligrams of water (around 40 degrees) to the measuring cup, and pour into the powder to dissolve

4

Processed foods, apple fermented nuclei (environmentally fermented fruit cleans can effectively remove residual pesticides), chrysanthemums removed skin slices, processed foods poured into sugared yeast drums, and activated bacterial powder evenly

5

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.)

6

After 12 hours, two or three times a day, the yeast drums put bubbles on the surface, press 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

7

It's fermenting for 35 hours. It's fermenting, it's fermenting, it's fermenting, it's fermenting

8

67 hours of fermentation, the surface looks less foam, the fermentation is almost complete, smells of wine brewing, tastes more sour than sweet, and has a little numb tongue, so you can start a barrel

9

Pick up fruit slags with filters, distribute them with professional yeast bottles, store them in refrigerators (5-15 degrees), drink them best in seven days, and put sugar on their own jams or green yeast, etc

1. Use fresh fruits; do not use fruits with broken skin or damage. 2. Choose food-grade containers for production (Shidu Liangpin Enzyme Bucket is recommended); do not spray oil during the process. 3. Fermentation times vary for different types of fruits and require judgment based on experience. The maker can start tasting the flavor after 48 hours of fermentation. The finished enzyme should taste more sour than sweet with a slight tingling sensation on the tongue. 4. After the fresh enzyme is prepared, store it in the refrigerator and finish drinking it within 7 days, when probiotic activity is at its peak. 5. The brewed enzyme will continue to ferment and produce gas. Please release the gas after bottling; otherwise, there is a risk of explosion (Shidu Liangpin Enzyme Preservation Bottle is recommended, which features a built-in venting function). 6. Daily consumption should be 200ml to 500ml, divided into 2 to 3 doses. Remember to drink plenty of water.