Before making lemonade, sterilize and dry the lemons and glass jars you bought. Be careful not to store water. It is recommended to rub the lemon peel with salt and then scrub with a soft brush, but it is not necessary to wash thoroughly. It is completely sterile and this will affect the activity.
Cut the lemon slices as thin as possible (difficult to do with a knife).
4. Add wine to the enzyme to have a different flavor. You can try it. In the picture, after filling a 10 kg jar with lemon sugar, pour in 1 kg of wine. The wine should be made from pure grain. Original rice wine or Heinz white wine from the supermarket is a good choice.
After bottling the enzyme, the production process is not yet finished and requires post-production maintenance. After sitting overnight, you will find that a small amount of water starts to show from the lemon at the bottom. At this point, open the lid and ventilate daily. Stir with a clean stirring stick so that the upper lemon slices are contaminated with leachate. Melt the icing sugar to safely increase the strength of the mixture. After one month, it can be diluted with water and consumed. This ratio is free, rich and frugal.
