1. Put the glass bottle and bottle cap into the pot, pour clear water on the glass bottle, boil it for disinfection, and then dry the bottle. Cut the apple into small pieces.
2. Put the apple pieces and honey into a sterilized glass bottle, slowly pour in cold boiled water, stir evenly with clean chopsticks, cover the bottle cap tightly, and cultivate in an environment of 26-28 degrees. Open the bottle cap every day, let the gas out of the bottle and let the fresh air in, then cover the bottle cap and shake it gently.
On the third day, some small bubbles began to appear, and on the fourth day, more and more bubbles began to appear, which smelled a little alcoholic.
Cultivation process:
1. Take 35g of apple yeast liquid and 50g of high-gluten flour, and put them in a dish.
2. Wash your hands and knead the flour and yeast liquid into a ball.
3. Put it in a sealed box or box, cover it with a lid or plastic wrap, and cultivate at 26-28 degrees. After about 8 hours, the dough will swell to twice its original size, indicating success, so that it can be made into natural yeast. The newly made yeast can be used immediately. If it is not used for a period of time, it can be stored in a refrigerator at 4-7 degrees for one night after fermentation for 6 hours.
Cooking tips
1. Don't peel the apple, because the nutrients contained in the apple skin can help fermentation, as long as it is cleaned.
2. Apples are suitable with honey. Besides enhancing the aroma of apples, honey is also rich in enzymes, which can shorten the fermentation time.