Brewing Natural Compound Enzyme At Home

Water Granulated Sugar Honey Yeast

Equipment:
1 Large Glass Container (around 25 litres, it can be smaller than 25 litres, but it makes things easier to use a large container) 10 to 17 Glass Bottles (750ml or 1 litre) (Metal Caps NOT Plastic Caps) 2 Plastic Sieves (Do not use metal sieves) 2 Glass Jars (1 litre Pyrex Measuring Jar will do) 1 Large Spoon (Ceramic, China or Wooden one) or 1 Mug 1 Large Plate

Molasses Sugar

Fruits

Ingredients Required:
I Big Jar of Natural Enzyme Yeast

1 kg Beetroots 3 Unripe Kiwis 20 Red or Black Grapes 1 Green Apple 1 Green Guava 1 Green Pineapple 1 Green Papaya 2 Green Tomatoes
1

1 Green Pear 1 Dragon Fruit (It can be replaced by Blueberries) 1 kg Dark Brown Muscovado Sugar (Or Molasses Sugar) 1 kg Granulated Sugar (Or Caster Sugar) 1 kg Honey (If there is a type of sugar missing, make sure to make up the total weight of the sugar and honey combination to 3 kg.)

Preparation:

In every step of the preparation process, it is important that hands, utensils, and working surfaces (or anything that is going to come into contact with the culture) be well cleaned to prevent unwanted contamination of the Natural Enzyme cultures. Step 1: Two days prior making the Natural Enzyme, boil 30 to 40 litres of water and let it cool down to room temperature. Step 2: One day prior making the Natural Enzyme, wash all of the fruits with the cool boiled water from Step 1 and dry them thoroughly. You can use a clean toothbrush to clean the fruits. Once cleaned and dried, leave them in a china or glass container. Step 3: Wash and dry all of the glass or china wears. If possible bake them in the oven at 70C from cold for 30 minutes to I hour and leave them to cool down. Make sure they are absolutely dry. Step 4: (Its not necessary, but it makes things easier.) Boil 3 litres of water and dissolve the sugar in the boiled hot water. Do not bring it to boil again. Leave it to cool down to room temperature.

Step 5: (Making Natural Enzyme)

Stage 1: (Preparing the Fruits)

1. Remove the two ends of the beetroot and slice them.

2. Slice the kiwi fruits.

3. Make a cross cut on the grapes.

4. Core and quarter the apple.

5. Quarter and remove the seeds of the guava.

6. Remove the plume and the bottom of the pineapple. Keep the skin. Slice it crosswise and remove the cores.

7. Remove the head and the seeds of the papaya. Slice it to 4-6 pieces.

8. Quarter and remove the seeds of the tomatoes. 9. Quarter and core the pear.

10. Remove the two ends of the dragon fruit and slice it.

Stage 2: (Assemble the Ingredients)

1. Lay the Yeast In the bottom of the 25 litres container. 2. Lay the Stage 1 fruits on the top of the yeast. 3. Add the honey on the top of the fruits. 4. Add the Step 4 liquid into the container. 5. Top up the fermenting container with the cool boiled water up to 80% of its capacity. When its fermenting, it will release a lot of bubbles. You must leave space for it to expand. 6. Seal with 9 layers of cling film and push the layers down to give space to expand. Tie the layers with elastic band. 7. Leave it to ferment for 23 days. Do not leave it more than 23 days, it will
become wine.

Stage 3: (Harvest and Bottle the Natural Enzyme)

1. Stand the two sieves each on the top of each glass measuring jar. Spoon the
fermented liquid into a sieve. Pour the sieved liquid into another sieve and bottle the twice sieved liquid. Alternatively, you can siphon the liquid through two sieves and bottle them. 2. Keep them in room temperature. Do not keep in the fridge. 3. The left over fermented fruits are the yeast. The yeast can be kept in the room temperature for 5 days.

You must check your bottles EVERY day and might need to release any build up of pressure or you may have an explosion to contend with.