Dragon-Eyed Snow Lotus Lemon 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

Processing of foods, leeching of the eye, pellets of snow loins, slices of lemons, slices of lemons, pouring of processed foods into sugared yeast drums, evening of activated bacterial powder

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

50 hours of fermentation, with a lot of bubbles and a lot of fermentation

8

75 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. Choose fresh fruits; do not use fruits with broken or damaged skins. 2. Use food-grade containers for preparation (Shidu Liangpin Enzyme Bucket is recommended); do not spray oil during the process. 3. Fermentation times vary for different fruits and require judgment based on experience. You may start tasting after 48 hours of fermentation; properly brewed enzymes should taste more sour than sweet with a slight numbing sensation on the tongue. 4. After the freshly brewed enzyme is removed from the bucket, store it in the refrigerator and consume it within 7 days for the best probiotic activity. 5. The brewed enzyme continues to ferment and produce gas; please vent the gas after repackaging to avoid the risk of bottle explosion (Shidu Liangpin Enzyme Preservation Bottle is recommended, featuring a built-in venting function). 6. Daily consumption should be 200ml to 500ml, divided into 2-3 servings; please drink plenty of water.