Main ingredients:
Fresh orange pulp: 600g.
Auxiliary materials:
Fine sugar: 300g; purified water: 3L.
Taste: Sweet; Process: Other; Time: 20 minutes; Difficulty: Normal.
Orange Enzyme #Fruit Enzyme DIY# Detailed Cooking Steps
Peel and core the oranges, cut them into small pieces, and put them in a fermentation bucket that has been washed with purified water.
Wear gloves and gently squeeze the orange pulp to break the wall film that encloses the orange juice.
Add 300g of fine sugar and mix well.
Add 3L of purified drinking water (note: not tap water).
Stir clockwise a few times with a special long bamboo spoon to accelerate sugar melting.
Seal the container and ferment it in a cool place (28 degrees Celsius and 60% humidity). Be sure to seal it tightly.
Open the lid and release the gas twice a day, and stir the ingredients with a bamboo spoon.
After 4-6 days of fermentation, a large number of bubbles can be seen around the fruit pulp, and there is no obvious wine flavor, which means it is ready to be taken out of the bucket.
When pouring, use a filter to remove the fruit pulp.
Refrigerate the finished fruit enzyme for two days before drinking for a purer taste.
