Plum 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

Process foods, plums for nuclei

5

Pour prepared food into a sugar-melted yeast drum, pour into an activated bacterial powder mix, cover the bucket, place it in the fungic body, function with no fermentation and press the switchboard (if room temperature exceeds 30 degrees, before putting it into the body, use the tic of the body with the best water)

6

2-3 mixes per day in 12 hours

7

48 hours of fermentation, fermentation, fermentation and sweetness

8

86 hours of fermentation, with less foam on the surface, almost complete fermentation, smells of wine brewing, tastes more sour than sweet, can lift 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. Select fresh fruits; do not use fruits with broken or damaged skin. 2. Choose food-grade containers for production (Shidu Liangpin enzyme bucket recommended), and ensure no oil contact during the process. 3. Fermentation times vary for different types of fruits and require experience to judge; makers can start tasting the flavor after 48 hours of fermentation. The finished enzyme should be more sour than sweet with a slightly numbing sensation on the tongue. 4. After opening, store the freshly brewed enzyme in the refrigerator and finish it within 7 days, when the probiotic activity is at its best. 5. The brewed enzyme continues to ferment and produce gas; please release the gas after repackaging to avoid the danger of bottle explosions (Shidu Liangpin enzyme preservation bottle recommended, which features automatic venting). 6. Daily intake should be 200ml to 500ml, divided into 2-3 servings; remember to drink plenty of water.