How to make seabuckthorn enzyme

The production method of sea buckthorn enzyme is to ferment sea buckthorn with apples, lemons, rock sugar, etc. However, we should wash these fruits when making them, then add rock sugar and seal them to make sea buckthorn enzyme. Generally, it takes 7 days of sealing and fermentation. Now let us learn how to make sea buckthorn enzyme. It is recommended that you drink sea buckthorn enzyme appropriately in daily life.

Method 1

Ingredients: 450g sea buckthorn, 1 apple (about 300g), 1 lemon, 375g rock sugar, 3 liters of pure water

1. Wash the sea buckthorn with water. Be careful not to break the sea buckthorn fruit.

2. Pour the washed sea buckthorn, lemon, apple and rock sugar into the bottle in turn, and finally add pure water! Cover and seal;

3. Wait until the seventh day and the smell of alcohol becomes less, then it is basically done!

Tips: Stir with a clean spoon every morning and evening. This step cannot be omitted! After seven days of fermentation, filter, bottle and refrigerate. It will continue to ferment in the refrigerator, so don't fill it too full. Remember to open the bottle cap every day to release air to avoid bloating and bursting the bottle! Drink it within one month!

Method 2

1. Dissolve sugar. Use an electronic scale to weigh 400g of sugar, add it to an enzyme bucket filled with 3L of pure water, and dissolve it for later use (after the sugar is dissolved, the speed of decomposing beneficial bacteria such as yeast in fruits and vegetables is the fastest);

2. Activate the bacterial powder. Add a small amount of warm water (about 37°C) to the measuring cup, then pour in 1 pack of bacterial powder, stir to dissolve, and set aside; (It is recommended to use enzyme bacteria, which has probiotics, to increase the fermentation success rate, reduce sugar content, and create a better fermentation environment);

3. Remove the core of sea buckthorn, pour the soaked ingredients into the enzyme barrel with dissolved sugar, and finally pour in the activated bacterial powder and stir;

4. Start fermentation, cover the barrel, put it into the enzyme machine, select "fresh enzyme" as the function, and then press start. If the indoor temperature exceeds 30℃, add water to the machine to the scale line of the optimal amount of water (if there is no machine, please put the ingredients in the barrel for fermentation in a suitable environment with a temperature of 28 degrees);

5. After 12 hours of fermentation, there is a scent of sea buckthorn and bubbles on the surface. Use a spoon to gently press down the ingredients and stir;

6. After fermenting for 24 hours, open the bottle and you will smell the aroma of sea buckthorn and wine, and it tastes a little sour;

7. After fermenting for 48 hours, the taste is sweeter than sour;

8. After fermenting for 66 hours, it tastes a bit numbing, sour and sweet, and slightly bitter, and is ready to be barreled. Finished, put it in an enzyme bottle or bottle (if there is no machine, it is recommended to stir it once every 12 hours a day, and it will take another 1-2 days, which is a bit numb.