Cooking Steps

1. 

   Step1:Wash all fruits. Peel, core, slice, cut into small pieces. Scald and disinfect with hot water.

2. 

   Step2:Spread a layer of fruit. Spread a layer of granulated icing sugar.

3. 

   Step3:Pour in pure water. Add the water to the place of one finger at the mouth of the bottle. Too much space is easy to produce bacteria. Add three bags of enzyme bacteria powder (according to the proportion in the instructions of bacteria powder. This is 1kg fruit plus one bag). Mix evenly.

4. 

   Step4:Seal. Close the valve. Due to the high cold and static degree and the low activity of bacteria, it is possible to put it in a warm place to speed up its fermentation. If there is no suitable condition, it doesn't matter. But the time will be a little longer. During this period, I feel that I still need to use a clean and disinfected container to stir the fruit in the lower bottle. It has achieved the effect of uniform fermentation, but the times should not be too much.

5. 

   Step5:The color is obvious by the fourth day, and there are some bubbles close to the bottle, which means fermentation. When you open the lid, you can see that there is an appropriate amount of air foam. It smells of fruit and fermented wine. It takes 57 days to brew below 25 ° C, no more than 7 days at most. It takes 35 days to brew above 25 ° C and no more than 3 days to brew above 30 ° C.

6. 

   Step6:When there are more bubbles, it means that the fermentation can be filtered and bottled.

7. 

   Step7:Put the enzyme into a sterilized container and put it into the refrigerator (in fact, the enzyme put into the refrigerator is still fermenting. It just reduces the fermentation speed, so it won't affect the taste). The rest of the fruit can be fermented as flower fertilizer.