Monday, January 12, 2009

My fruit enzyme DIY


Can’t wait to harvest it in 3 weeks time

I decided to make fruit enzyme (grapes) by myself. After some research, I roughly figure out the method, ingredients, control conditions, and etc and get all things ready yesterday.

The following are the steps of making the fruit enzymes:

  1. Clean all the fruits, utensils, glass containers and let it drip dry.
  2. Peel all the fruits and cut into small pieces.
  3. Arrange 1st layer of the cut fruits (pineapples, green apple or grapes) into the glass container
  4. Follow by another layer of brown candy.
  5. Repeat step 3 to 4 till the content is around 60% of the container.
  6. Arrange layers of lemon.
  7. Cover the last layer with brown candy.
  8. The ingredients should not more than 80% of the container. (Fermentations process will release a lot of gases and may overflow if the contents are too full)
  9. Close the container tightly and leave it in dry and cool place.
  10. “Rock and Roll” the container daily. Ensure all the fruits are immerse in the liquid to prevent mold / fungus growth. If required, add more brown candy
  11. After 3-4 days, can open the cover to release the gases. (Note: should open and close immediately)
  12. If observe for any mold / fungus growth (black dot), remove the affected fruits immediately and add more brown candy (high sugar content / low water content can help to preserve the fruits)
  13. The enzyme should be ready to be consumed in 2-3 weeks.
  14. Separate the fruit from liquid and transfer the enzyme into new clean glass bottle.
  15. The enzyme shall be kept in the refrigerator to preserve it better.
Can’t wait to harvest it in 3 weeks time!!!

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