Yang pear yeast

Recipe Recommendations

• Ten degree good quality enzyme barrel
• pure water 3l
• Ten degree good quality enzyme machine
• pears 250g
• Bayberry 250g
• rock sugar 400g
• measuring cup one
• Enzyme fresh-keeping bottle of 6
• stirring spoon one
• filter screen one

• sweet and sour
• other
• several hours
• ordinary

Steps for Yang pear 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, Yang Mei go to the core, pear go to the nuclei slices (e.g. by cleaning fruit with green yeast bubbles to remove residual pesticides), say enough to pour 500 grams of fermented meat into a sugared yeast drum, and pour into an activated bacterial powder, cover up the bucket and place it in the sterile body, function with fresh fermentation, and then press the switch (if room temperature exceeds 30 degrees, before loading into the body, open the water using the tic line with the optimal water)

5

After 12 hours, two or three times a day, the yeast drums put a bubble on the surface, and the food that floats on the surface was pushed down with a softly mixed spoon, so that the food was fully immersed in the liquid, making it more fermented

6

75 hours of fermentation, with less foam on the surface, almost complete fermentation, smelling of wine brewing, tastes more sour than sweet, can lift a bucket

7

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

Yang pear yeast Make Tips

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