The scent of peach is extremely beautiful, the kind of beauty that makes your lips and teeth fragrant, other fruits are incomparable, and now the peach is in the season, it is more hydrated, sweet, mellow, and it is best for brewing enzyme.
How to make peach enzyme
Start up to preheat and purify the air, turn on the power of the enzyme machine one hour in advance, and start the air purification and sterilization function (touch the bottom of the enzyme machine by hand, you will feel the air flowing out)
Add water and sugar to dissolve, weigh 400g rock sugar with an electronic scale, add it to the enzyme bucket containing 3L of purified water, and dissolve it for use (dissolve sugar one hour in advance to make the sugar dissolve in water as early as possible)
Activate the bacteria powder, add 100ml of warm water (about 40 degrees) to the measuring cup, pour the bacteria powder to dissolve and use
Processed ingredients, peeled and peeled peaches and sliced thin slices for use (cleaning fruits with environmentally friendly enzymes can effectively remove pesticide residues on the peel)
Pour the prepared ingredients into the sugar-dissolved enzyme bucket, pour the activated bacterial powder and stir well
Put the lid on the barrel, put it into the sterilized body, select the fresh brewing enzyme as the function, and then press to turn on (if the room temperature exceeds 30 degrees, before putting into the body, please follow the scale of the best water amount of the body to boil water)
After stirring for 12 hours, 2-3 times a day, a layer of bubbles appeared on the surface of the enzyme barrel. Gently press down the ingredients floating on the surface with a stirring spoon, so that the ingredients are fully immersed in the liquid to make it more fully fermented
After 24 hours of fermentation, there are a lot of bubbles on the surface. After stirring, continue to ferment.
Fermentation for 48 hours, soaking and fine, tastes sweet and sour, and continue to ferment.
After 65 hours of fermentation, the surface seems to have less bubbles, and the fermentation is basically completed. It smells of wine brewing, it tastes more acidic than sweet, and has a slightly tingling tongue.
Pick up the fruit dregs with a filter net, distribute them in a professional enzyme fresh-keeping bottle, and put them in the refrigerator (5-15 degrees) for cold storage. The best results after drinking within 7 days. The enzyme dregs can be added with sugar to make jam or environmental protection enzymes according to your own taste.