An apple 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 foods, human cucumbers, apples to nuclei (environmentally fermented fruit cleans can effectively remove residual pesticides), pouring processed foods into sugared yeast drums and evening with activated bacterial powder

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

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

After 35 hours of fermentation, the smell of human ginseng apples is opened and the fermentation continues evenly

8

84 hours of fermentation, smells of wine brewing, tastes more sour than sweet, and has a little numb tongue

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. Use food-grade containers for production (Ten Degrees Liangpin Enzyme Bucket 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 the enzyme after 48 hours of fermentation; the finished enzyme should taste more sour than sweet with a slight numbing sensation on the tongue. 4. After bottling, store the freshly brewed enzyme 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 release the gas after sub-packaging to avoid the risk of bottle explosions (Ten Degrees Liangpin Enzyme Preservation Bottle recommended, which features a built-in venting function). 6. Daily consumption should be 200ml to 500ml, divided into 2 to 3 servings; remember to drink plenty of water.