Bitter grape citrus

Recipe Recommendations

• wild grapes 160g
• pure water 3l
• rock sugar 400g
• bitter gourd 290g
• Shidu excellent enzyme fungus powder 1.5G
• lemon 50g

• sweet and sour
• other
• several hours
• ordinary

Steps for Bitter grape citrus

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

Process foods, bitter melons go to the nuclei for an hour, grapes explode, lemons go to the nuclei slices (e.g. fermentation of fruit removes residual pesticides), say enough to pour 500 grams of fruit into a sugar-melted yeast drum, drop the activated powder evenly, cover up the bucket, put it in the fungified body, function with fresh enzymes, then press the switcher (if room temperature exceeds 30 degrees, before entering the body, open the water in accordance with the tic of the machine ' s best water)

5

2-3 times a day after 12 hours, press down with a softly mixed spoon, so that the food is fully immersed in the liquid to make it more fermented

6

After 45 hours of fermentation, the fermentation is thick and thin, smelling the smell of bitter melons and wine, tastes sweeter than acid, and continues to ferment

7

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

8

Pick up the fruit slag with a filter, distribute it with a professional yeast bottle, store it in a refrigerator (5-15 degrees) and drink it best in seven days. jam or green yeast

Bitter grape citrus Make Tips

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