How to make apple enzyme

Today I’m going to tell you how to make apple enzyme. I hope you’ll like what I’m saying.

Apple enzyme

It is common and practical, helps digestion, loses weight, promotes metabolism, and has anti-inflammatory and antibacterial effects. It is really a good thing. It is also very simple to make, but you must follow my instructions, otherwise it may become fruit wine and the enzyme effect will not be achieved.

Ingredients Recipe Calories: 4887 (kcal) Main ingredients Apple 1000g Rock sugar 1100g

How to make apple enzyme

Wash the apples and air dry them, scald the glass bottle with boiling water and air dry it, wash your hands with soap and dry them, and keep the knife and cutting board used to cut the apples clean and dry.

Peel the apples, remove the cores and cut into pieces, then add a layer of rock sugar and a layer of apples and stack them in the bottle. Fill the bottle to 80% full. Tighten the lid. Remember to scald the lid with boiling water and air dry it for later use.

Shake the bottle every few days to allow for full fermentation. It takes about a month to leave. When it is full of bubbles, it is done.

Pour the liquid in the bottle into another bottle, and seal the original bottle. The picture below shows the enzyme poured out.

How to drink: 2 tablespoons each time. You can drink it with water, preferably boiled water, because hot water will denature the enzyme.

Drink on an empty stomach in the morning, 1 hour before lunch, and before going to bed at night

Note: You must follow the proportion. You can use white sugar or rock sugar, but the amount of sugar must not be less than the amount of fruit.

Be sure to disinfect the utensils and wash your hands to prevent the enzyme from becoming moldy.

Don't fill the bottle too full, as gas will be produced during the fermentation process.

You can also use other fruits to make enzymes, and the production method is the same.