7. Discussion Area_1 交流区 (1)

This page is getting too long & too slow to load so I have opened a new [Discussion Area].

Feel free to drop your massage there.  Thanks.

这里留言越来越多, 打开时会浪费大家的时间, 请大家到新的[酵素交流区]去, 谢谢.

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516 thoughts on “7. Discussion Area_1 交流区 (1)

  1. 您好,汤姆先生:
    谢谢您在佳礼的回覆,我看到了。想请教您,如果用是要用山竹做,是不是要去皮呢?因为我知道的那个山竹汁,听说是整颗下去打的,他们的报告写说山竹的皮成份比较好…是这样吗?
    不好意思,怕佳礼的帖您没有看到,所以又上来发一次。

  2. 我对山竹汁做法没研究,尤其是”美国“来的山竹汁更没有研究,只知道山竹原产于东南亚。 如果要用山竹肉做山竹酵素,应该可行。
    至于要不要用皮下去做,得注意紫色汁液的味道,用多少份肉和多少份皮,你自己要试试才知道。 还有要注意山竹属寒性水果,体质虚寒者少吃。

    以上只供做日常养生酵素参考,至于你在佳礼的帖说奶奶大便出血,怀疑是直肠癌住院。我只能说酵素保健是要长期做的,酵素能不能治癌,恕我无法回答。事态严重,我看还是等医药报告吧。

  3. 通常在这时候会有很多热心人士提供很多意见,你可能会难以取舍,我认为要冷静思考,应该考虑奶奶的年龄以及她可以承受的治疗方法,希望奶奶早日康复。

  4. 昨天做了芒果酵素,放的是MOLASSE黑糖,几小时后的溶液呈深黑色,看起来好像用错了糖…是否要继续等还是失败了? 还想请问,做酵素用的水果用较熟的还是较生的好?

  5. 我没用Molasse做过酵素, 如果是Biogreen的OrganicBlackstrapMolasses, 糖的含量只是50%左右,所以不晓得能不能发酵, 丢掉又可惜。
    如果是我的话,我会把它弄成“芒果Molasses醋”, 建议方法:假设你之前放了 500g 的芒果和500g的molasses, 那我们估计500g的Molasses只有250g的糖, 所以要多加250g 的糖在顶层,再加入米醋让它盖过所有的材料, 密封3个月。 之后可在饭后用20ml 醋加水当健康醋饮用。只是建议哦。

    较生的水果酵素比较多,适合做酵素, 但有些蔬果如番茄,太青是有毒。可选些一点熟的。

  6. i learn to do enzymo from my friend.
    But today i get to know from here.
    Thank you.
    I hope can get more information and way to do various type of enzymo.

  7. Hello 🙂

    I am new to enzyme DIY. I have tried to make pineapple and kiwi enzyme, the alcohol taste is quite strong. Can you pls teach me how to reduce the alcohol content? I don’t want my mom to consume too much alcohol for health purpose. I couldn’t find your method on how to reduce the alcohol content. So can you help to post again? Thank you for sharing this great blog with us!

    Marilyn (JB)

  8. 請問一下,制作酵素是否不能用砂糖,我發現制作的酵素為何沒有很多泡泡呢,請問是糖的關係嗎?因為我是新手,所以比較不了解。

  9. Ally,
    Welcome & Thank You.

    Marilyn,
    I have not tried alcohol free enzyme before but you can try cover the bottle with cloth or something that allow the alcohol to evaporate during the process. But watch out for the contamination problem and the bacteria’s activities & the freshness of the enzyme may be compromised. So you need to try it out to see. I don’t have a safe & confirmed workable solution , that’s why I did not post it in the first place.

    munnywong,
    照原理 “原色砂糖、白砂糖其实是可以用的,因为糖是给菌吃的, 菌会把有害的物质消化掉”,可看【The Mysteries of Mycology by Paul Stamets】看菌如何把有毒的土壤变成有用的土壤。所以要看你自己的见解,如果你认为白砂糖是精制糖有害的,不介意花一点钱买黄糖,片糖或印度黑糖,那也好。
    沒有很多泡可能是温度不够高,放的地方太阴凉,可移到比较热的地方,但不要晒到太阳。 还有不必一定要很多泡才算发酵。就算在阴凉的地方也会发酵的,只是时间久一点罢了。

  10. 今天是酵素进入第5天,可否加入黄糖让它继续发酵?如你所说糖份应该不够,因为没什么汽泡.

  11. 你用Molasses 的,我真的不知道。一般的酵素是可以加的。不过可试试看,但放久点,2个月以上看看。

  12. 不好意思我又想請問,一定要一星期後才能攪拌嗎,如果攪拌後會不會比較多泡泡,是不是糖不夠,需要加多一點糖嗎?我第一次是用原色砂糖,如果我想再加糖,這次可不可以用有機黑糖或其他糖,因為我現在在台灣,這裡好像沒你說的那些糖咧

  13. 这里真是好地方, 让新手有所依靠.
    那我就试试看 , 在ENZYME DIY糖种类的选用上做EDITING ….拭目以待.

  14. munnywong,
    如果你是新手, 可以把瓶子晃一晃也可以,不必攪拌,糖和水果的比例應該是1比1,這樣比較保險。 有機無機的黑糖, 蜜糖,蔗糖都可以。現在流行寡糖, 但我沒用過。

    vivienne,
    不试不知,祝你好運。

  15. 甜菜根和白萝卜都是很凉的蔬菜,怕你受不了,最好分开再用加其他蔬果中和一下。

  16. 請問enzymo:
    我做了兩罐蘋果酵素,第一罐糖比較多水果比較少,第二罐是水果比較多糖比較少,於由他們一直都沒有冒泡泡,所以一直很擔心不會成功,不過今天是第五天,我發現第二罐的開始在冒泡泡,而且色澤很清,水果還是保持原本的樣貌,可是第二罐卻還是一點泡泡也沒有,而且最上層的果肉開始有點變色,整罐看起來很濁,請問這表示失敗嗎?第二罐曾經有打開攪拌過。不好意思,於由我是新手,所以有很多不了解的地方,謝謝您的解答。萬分感激。

  17. munnywong,
    如果糖比較少,我看把瓶子晃一晃,再撒层糖在上面,过几天再看看如何吧。不然拍照Email 来看看。

  18. 昨天做了凤梨酵素,用的玻璃罐是有铁圈栓着玻璃盖,然后有一片RUBBER圈在之间,铁扣压下会锁得很紧(这是唯有的罐), 密不透风的,对发酵有影响吗? 今天早上看糖已经融解了…

  19. 芯芸,
    我没做过茶叶酵素,我不认为干的茶叶含有多少酵素。新鲜的茶叶就肯定有。

    vivienne,

    密不透风对发酵是不会有影响发酵,但如果发酵活动激烈的话,会有很多气体,你要像办法解决。

  20. 哦,谢谢。只是刚刚听说有人做,好奇而已。我用有机糖做的,应该还好吧?不过龙珠果第六/七天才出泡泡。青苹果+奇异果+黄梨的就第三天有了。同个时候做,水果和糖的对比差不多,怎么泡泡不同时候出来呢?谢谢~

  21. 菌种不同,发酵程度不同,不必强求出多泡, 少泡也算发酵呀。经验告诉我,有黄梨就比较多泡。

  22. vivienne,

    你用的玻璃罐对发酵绝对没有影响,我的橙酵素也是用那种罐子做的,都已经开瓶了:)

  23. I hd tried to make orange enzymes but it is not successful after more than one week as there is no bubbles and there is very little water and I hd threw it away as the liquid is not very clear and looked cloudy. I did it in such as one layer orange and one layer sugar and added in lemon in between. I didn’t know whether my method is correct or not? Pls advised me on this.

    Thank you.

  24. xinlan,
    Best if you can measure the weight of the fruits and sugar, the ratio should be around 1:1 for newbie, once you have master the skill you can slightly reduce the sugar.
    Your orange enzyme may not be a failure, sometime when the temperature is low, it may take a week or so for some small amount of bubbles to appear.

  25. 请问enzymo,我16/7做了柳橙酵素,用的是褐色冰糖,可是已经第三天了,上层的冰糖还没融化,这是为什么呢?我很喜欢为酵素拍照留念,所以每次都把放在桌角的酵素移出来拍照,请问会有什么问题吗?

  26. 糖溶解后我的黄梨酵素只半瓶满,一部份黄梨浮在上面,没浸泡在糖浆里,对发酵有影响吗?

  27. ~~vivienne
    不客气:)

    请问酵素先生,我喝了橙酵素后会放屁是什么原因?
    还有就是我喝了一小杯大概15分钟后肚子会很激烈的”搅“好像在消化酱的感觉”gru..gru..gru..” 声,究竟是什么原因呢?不懂大家喝了之后会像我酱紫吗?

  28. Enzymo , 这样就行啦? 明白了, 谢谢!!
    昨天搅拌芒果酵素,尝了口,味道好像不错…可是没有榴慩味啊!!!

  29. 粉红猪,
    哈哈。。哇屁也来了。。。。。一些人的反应比较多,由它去吧。

    你空肚喝吗? 饭后15-30分钟喝比较好,帮助消化, 又不会 “gru.gru..gru”, 重要是喝了你自己有没有比较健康,该拉的有没有拉出来。。。但酵素保健要长期做,不要“三日风两日雨”。

  30. 哈哈~~是啦,人家一直putt putt putt还好不是响屁但不会臭哦~~羞..

    我不是空肚喝哦,饭后大概3多个小时才喝(睡前),
    喝了有没较健康就不懂,只是解放的次数有增加,
    就像专家所说的吃多少餐就解放多少次,是有改善吧,开心ing..

    我对酵素“猪视眈眈”很久了,只是没这方面的知识,
    现在已经做了2种酵素,还会再接再厉~~谢谢酵素先生:)

  31. 粉红猪,饭后3多个小时,已快空肚了。
    其实能吃能拉算是大健康了, 不信你去问问有便秘的朋友,都有小毛病的。。。。。掉头发,长豆豆,皮肤粗糙,容易疲倦。。。。

  32. 酵素先生~~
    我想酿红葡萄酵素给怀孕的朋友安胎补血,不过他的糖尿蛮高
    用片冰糖可以吗? 用3kg的葡萄要多少糖才适量?

    我的朋友是地中海贫血症的原带者,她可以喝吗?

  33. 我是之前的Alice,上次你建议把罐子摇一摇,我做了,虽然冰糖全都融了,可是还是没发泡耶!是失败了吗?还是因为最近天气凉凉的关系呢?

  34. 猪猪,
    自制酵素有酒精,对胎儿不好,不要帮倒忙。
    糖尿病的问题,我在这里回答过了。
    地中海贫血症的原带者,发酵食物(酵素)是很有帮助的,可考虑叶酸(Folate)丰富的哈密瓜,番茄,葡萄,柑橘类如橙,桔子,柠檬所做的酵素。

    miao,
    酵素的白霉不要紧的,黑霉就坏了。

    雨天撑伞的Alice,
    没发泡,可能是温度(天气)关系,有时候要过1星期才有泡,尤其是糖份低的糖。

  35. 想请问你制作酵素是不是柠檬都是需要用一粒,如果一层一层的放 (一层水果,一层柠檬一层冰糖片)好像很甜,在中间的部分冰糖是不是不要太多,希望你能尽早回复我,谢谢

  36. erm..酵素先生,我有一本酵素书还有网友提供的质料都写明红葡萄酵素有安胎补血作用我才想酿给朋友,酱紫还是不要好了,免得胎儿有什么事我就是凶手=_=”
    那么酿姜酵素给她做月时饮用适合吗?

    还有谢谢你提供适合地贫者的酵素,谢谢你:)

  37. Sharon,
    不管做养生酵素或垃圾酵素,环保是其中一个主要的意识,所以不要浪费材料,既然买了一颗柠檬为什么不用完它呢?
    糖的作用在“这里”有导论过,我不敢教新手做少过 1:1 的糖,因为糖能防止害菌滋生。如果太甜,可让它发酵久点,等没那么甜才採。等你做久了,有了经验才慢慢把糖减少。但我还是不建议把糖份减的太低,这太危险了。

  38. 猪猪,
    红葡萄酵素有安胎补血作用是没错,但自制酵素一般都会酒化,如果你会做没有酒精的酵素当然可以给孕妇,我有想过做无酒精的酵素但还不是时候公开。
    酿姜酵素就非常适合给她做月时饮用,可加香茅,九层塔和其他祛风的新鲜草药。不要忘了酒浸黑枣梅子

  39. TEIKS,
    你说B型肝炎者患者,还是B型肝炎者带菌者? 但我不知道黑枣还是红枣好,但记得酒精会对肝造成负担。患者要多休息
    我有个偏方:牛肉番茄汤;可试试就算没帮助也无害的,挺好喝的。也可参考以下

    ===
    肝炎的調養 (吳清忠 – 人體使用手冊 1 & 2

    所有慢性病的治療都是身體自身血氣能力足夠之後才有能力啟動,是身體自己治的,肝炎也不例外。我的經驗是肝炎的治療必需身體的血氣很充足時才會啟動,因此,養足血氣是最基本的方法,如果想要更快的痊癒,適當的灸療或找到合適的健康食品是會有幫助的。

    有一些健康食品的解決方案對整體自療會有加速的效果,這種食品必需能讓膽功能不好的人也能吸收,同時在血氣還沒有上升到一定程度時,也能協助人體清除一些垃圾。這樣的食品可以使調養的速度加快。

    根據我的瞭解,要讓膽功能不好的人也能快速吸收,必需把食物加工成類似經膽汁處理過的物質,同時避免過度的淬取,淬取會去掉太多人們以為沒有用但實際上是有用的物質。

    能協助人體清除垃圾的健康食品則以去除自由基(Free Radicals)的物質為主,這些東西是會有很大幫助的。

    由於寒氣處理不當所造成的問題,是現代人新的問題。古代沒有感冒特效藥,所以這類情形沒有現代普遍。因此許多古方反而沒有太大用處。

    如果有錢想要快一點,就花錢使用健康食品,加上生活習慣的改善,可能用一半的時間就能達到健康的目的。

    ===

  40. Kim,
    我做过黄砂糖,黑糖,蜜糖,冰糖,片糖,但现在都用印度黑糖,都可以。
    黄砂糖和片糖,糖份比较高,发酵比较激烈。其他的糖份比较低,发酵没那么激烈。

  41. Enzymo先生,请问橙酵素是不是比较难发酵啊?还有哦,我是放在厨房的桌上,是有用塑胶袋盖着啦。。其实如果不盖会怎样吗?

  42. TO:Thomas

    剛看到你的解答,原來孕婦不能喝酵素喔,嗚嗚,那我自已做的酵素不就不能喝,因為發現剛懷孕不久,可不可以請你快點公開沒酒精的酵素呢?謝謝

  43. 再請問一下,如果要讓酵素裡的酒精減掉,是不是加點醋就可以了,因為我曾經看過有人這樣做,不知是否可行,謝謝

  44. 我是听过,但没做过,不知是不是真的完全減掉,所以不敢建议,因为一说没酒精,可饮用对象就包括孕妇和很小的小孩,你明白吗?
    你可试试,再和大家分享。谢。

  45. 你好!请问做酵素是不是一定要放糖?因为我听讲酵素是没有放糖的!请问不放糖可以做酵素吗?

  46. miao,
    是发酵,发霉一般指黑霉。

    amelia,
    没听过用蔬果又不用糖的发酵,可以问问告诉你的人,再来分享,谢。

  47. 谢谢。
    另外,我同事也有做橙子酵素,也跟我们这样做法,可是现在两个礼拜了,还是不见有发泡的迹象。
    没有发泡,是表示没有发酵吗?她也有摇瓶子之类的,但看起来还是没有什么变化的样子,是代表失败吗?

  48. miao,
    不是糖不够就是温度不够。

    雯2208,
    I have no idea how to make brown rice enzyme, what I know is raw seeds including raw brown rice are not good for our health bcos seeds have “anti- enzyme” substance, your body need to produce more enzyme to digest them. So if you need to consume seeds of any kind , you need to cook it or make sure it has been germinated.

  49. 我刚学做酵素,请问我先生血糖比普通高一点,可以喝吗?什么水果比较适合?糖发酵后还是糖分一样吗? B 型肝咽可以喝酵素吗?

  50. irene,
    血糖有点高,其实是可以试试发酵比较久的酵素,糖份少很多。
    B 型肝炎可不可以喝酵素,你可以参考其他资料,但我不敢替你做决定。

  51. vivienne,
    理论上是可以,但你怎么放进罐呢? 如果只是用甘蔗水,如何确保榨汁时不受污染呢?

  52. 我的奇异果酵素上面有着一片白霉,我应该把它丢掉还是别管它?或是我可以把它搅拌啊?

  53. 你家自己种的吗? 不然何必那么麻烦呢?黄梨木瓜已很好了。不过如果你有空做,我也想看看成果如何 🙂

  54. 酵素先生好﹗
    我之前是做環保酵素的﹐都還做得有模有樣啦。。。在看了您慷慨的分享後﹐我在六天前鼓起勇氣依樣畫葫蘆地做了兩罐檸檬加柚子酵素﹐原因無它﹐柚子是我家鄉的盛產嘛﹗用的是泰國的黑糖。今天第六天﹐它們都“縮水”剩2/3罐﹐柚子果瓣有好多小泡泡﹐而且有很嗆鼻的酒味。我想問的是﹕1)這是酵素還是酒啊﹖﹖2)您建議2~3星期就可以飲用﹐那種“甘香”味到底是如何判斷呢﹖﹖3)為什麼環保酵素要加水﹐而養生酵素不必加水呢﹖﹖4)家中長者有輕微高血糖﹐是不是要延長它的發酵期呢﹖﹖
    在製作﹐觀察﹐等待發酵的過程中﹐我覺得非常快樂及有趣﹐再看到您與大家幽默的互動﹐真的覺得日子真美好呢﹗謝謝哦﹗

  55. 小笨你好,
    柚子酵素?不错不错,下次要做看看。黑糖可以用没问题,只是做出的酵素比较濁,片糖做的颜色比较“美”。
    1)酒也是发酵的啊,红酒是连皮发酵,白酒是不连皮发酵,只是最后的制程不一样。
    2)“甘香”味跟你的環保酵素相似,只是環保酵素的材料多,味道有点杂,蔬果酵素的“甘香”比较单纯,我讲什么啦? 明白吗?
    3)也有加水的蔬果酵素,但我不喜欢,所以没做。
    4)说对了,发酵久了糖份会少。

    日子本来就美好,能與大家幽默的互動﹐更是开心,不然三更半夜怎么还在打字呢。。。对不?

  56. 是邻居种的甘蔗,又肥又大棵的. 那个AUTIE老是告诉我要吃自己砍尽管拿,不下农肥的.自从开始学做酵素,我总是虎视眈眈AUTIE种的各类水果,第一次做的芒果酵素也是她家的芒果…想做了送给她喝.
    我一定试做甘蔗酵素,再来报告成绩. 不过我想问,甘蔗糖份高,是不是要减少糖的份量呢?

  57. vivienne,
    甘蔗渣多又重,不能用同等重量的糖来做,应该加柠檬或黄梨之类,糖的分量应以柠檬或黄梨的重量为准,甘蔗不能放太多。至于甘蔗汁会不会渗入酵素里,要做了才知。
    我说你做。。。纸上谈兵,原来这么过瘾
    🙂

  58. 酵素先生好﹗我刚学做酵素,因为我的小孩很容易咳嗽,网友建议喝龙株果酵素。可是一瓶要RM68,长久喝也是一笔数目,所以自制酵素比较省。但是作了两次龙株果的,上面都长了好多毛,才第四天而已,苹果的却不会。是发霉了吗?还可以喝吗?错在那个步骤呢?
    :(这罐龙株果酵素用了七块钱的有机糖和十块钱的果果。想省钱结果更花钱。。。:(

  59. hi,

    how much shall we drink for fruit enzyme? is there a limit? i was told not exceed two table spoon……is that truth? normall i mix with water.

    cheers
    cindi

  60. 果冻,
    所以我建议新手做1比1的糖比例,还有前面几天要摇晃瓶子让浮在糖液上的水果比较长时间受糖浆的湿润,过了一周左右,等发酵稳定了,就不会发黑霉。
    龙株果酵素长毛的境况我没见过,不能给你意见。
    其实,你只要用黄梨加木瓜加几颗柠檬,再用片糖就可以了,味道也很好,【黄梨酵素】比什么龙珠果都好,小孩也喜欢。何必破费买最贵的材料。

  61. 果凍媽媽要加油哦﹗小小破費請別在意﹐就當是繳學費。。。下次會更好的 ﹕)
    感謝酵素先生的解答﹐我現在安心多了。其實我在做柚子酵素後﹐發現有半顆檸檬塞不下了﹐本著不浪費的念頭(其實是捨不得那半顆鮮檸檬)﹐就馬虎地洗了個小玻璃罐﹐抹干後就用風扇吹一陣子﹐就做了個迷你酵素。
    可是﹐我昨天發現這小迷你安靜得很﹐隔壁的柚子不停地冒泡﹐就忍不住打開來在亮燈下細看。哦它有些毛毛的東西長在果壁上﹐由于用黑糖﹐分不清是黑霉還是白霉。沒有泡。一嗅之下沒有酒味﹐反而有股怪味。唉~~ 這罐是“無彩工”了~~
    沒關係﹗下一罐會更好﹗

  62. 酵素先生﹐您說得對﹐用黑糖發酵的確顏色很黑濁﹐弟弟說像黑狗啤﹐而且還是個狠角色﹐會冒泡吱吱作響。。。哈﹗

  63. 谢谢您,酵素先生。也谢谢小笨。长的毛如果是白色的就不要紧吗?黄梨木瓜熟不熟都无所谓吧?

  64. 酵素先生现在还在卖酵素吗?现货??我想买耶!最近那七个月的小不点在很努力的学爬,都没空做酵素,先买一些来顶一顶。

  65. 果冻,
    我真的没看过长白毛的,你摇摇看让它被糖盖过, 再过几天看看,有没有腐烂味。可不可以喝很难讲。不熟的黄梨木瓜酵素比较多。
    我的酵素都卖完了,要等月底看看。

  66. 那黄梨需不需要切掉眼睛啊?黄梨酵素多,那直接吃下不是更好?????有什么分别呀??不同的水果是不是有不同的酵素?

  67. 黄梨是要切掉眼睛怕藏害菌和污垢。做酵素是想培养多点益菌产生多点酵素,不然你要吃好多黄梨才能。不同的水果是有不同的酵素,但也可能有同样的酵素。

  68. TO: Thomas

    不好意思,按太快了,我的apple+lemon酵素終於可以喝了,我覺得酒精味不會很濃也,我老公也說喝起來好像有酒的感覺,不過淡淡的而已,不知是不是因為我加了好多LEMON的關係咧,如果酒精不多的話,這樣孕婦就能喝了嗎?謝謝

    不死心的孕婦上

  69. 不死心的孕婦,
    只想告訴你,酒精是會直接進入血管,再進入胎兒的身體的,怎樣?死心了沒?嘿。。嘿。。嘿

  70. 近年來市面上流行喝醋或酵素,這兩者到底有何分別?而我們是否可以在家自己釀製酵素或醋?
    《大北馬》專訪了對自然飲食有研究的生物科技博士研究生唐榮興,教讀者分辨何謂酵素,何謂醋?
    轉寄
    http://mykampung.sinchew.com.my/node/37969

  71. guy_cheras,
    我做的是酵素,自己釀製醋比較難要加菌種。何謂醋,文章有讲,我之前有看过这文章,但见这博士说『擺賣於西藥行的酵素,才是真正的純酵素』,又前言不对后语,所以没太在意。

    munnywong,
    你弄点YOGURT 吃吧。

  72. 酵素先生,为什么你做芒果酵素都不用一层糖一层水果的?为什么有的水果放柠檬有的又不用,只是口味吗?

  73. 果冻,
    因为我把芒果切小方块,一层糖一层水果主要是要糖和水果充分接触。放柠檬除了调味(尤其是当水果都是甜味时,加点酸柠檬味道会好, 还有柠檬的酸也有杀菌功能。

  74. 果冻,
    姜和香茅可以拿去晒,但不要晒得干掉,香茅比较考功夫, 因为香茅叶片里会藏水分。

    YONG,
    当然可以,我吃了多年。也有人拿去做果酱,堆肥,。。。

  75. 请问你用的印度黑糖在那里能买的到?1KG 什莫价钱? 你可以寄1KG 给我试做吗?
    我在东马,poslaju 费我自己出。可以帮个忙吗?我实在找不到。。。。。。

  76. 为什莫我做得酵素有 白霉,有的没有?哪里出问题?我很怕白霉的,味道很怪,好像不能喝样。我怕培植到坏的bakteria.

  77. 暂时别用印度黑糖,原因在【这里
    白霉是沒关系的,当发酵稳定后,白霉会消失的。如果你不喜欢白霉,发酵期间要天天摇晃一两次,让浮面的糖和水果充分接触。

  78. 刚刚看了我的龙株果酵素,把它搖一搖,出现了很多的泡泡,ok 吗? 覺得的很开心.因为早在几年前从杂志上看过酵素的报导,只不过是不知如同下做.

  79. 酵素先生,你好。我做了黄梨酵素,这次很成功咧,没有长毛了。可是我看到有的书本写酵素要放在阴凉通风的地方,我的放在橱里面可以吗?垃圾酵素是不是什么糖都可以?最便宜的糖是什么糖?

  80. 果冻,

    主要是放在干净及没有阳光直接晒到的地方,但有一点点温度会发酵得快。
    垃圾酵素是什么糖都可以的,最便宜的糖当然是白砂糖啦,马来西亚政府有津贴1公斤才RM1.45,统治品来的到处都是同一个价

  81. 果冻,
    都可以,新鲜最重要。

    YONG,
    应该不是,可能是柠檬,但没关系啦,我们做酵素,不是做果汁,能让身体健康最重要。

  82. 酵素先生,你好, 我看了你在网上分享制作酵素的心得后,想请教你一个问题, 有些人酵素要养2个星期就可以收成了, 而你的方法则需2-3个月, 到底这两个方法做出来的酵素有什么分别呢?

  83. 果冻,
    Potato 没做过,太多淀粉应该不行。
    芦荟可以洗了晾干再去皮。

    WINNIE,
    我有说2-3个月吗?一般的糖一个月左右就可以了,但发酵2-3个月也可以,我说过我喝过2005年的甜菜根酵素,但要这这类长期发酵的酵素糖要放的多。

  84. 哦!!!! 我看错了, 是3-4星期, 不好意思,对不起真是儒子不可教也, heh heh heh, 下次一定记得.thank you!!!

  85. Hi, Enzymo, morning!!!!我做了几种酵素,有木瓜,黄梨+苹果,黄梨+奇异果,桔子,柳橙, 我可以好像调鸡尾酒一样两三种掺在一起喝吗?因为桔子的有点苦,所以我用桔子+黄梨+苹果,ok 吗?

  86. 請問,女生月經來潮時,一樣可以喝酵素嗎?因爲聽説月經期間不要喝帶有酒精的飲料,否則會導致月經流量更多。請問事實是如此嗎?

  87. 酵素先生,我做的黄梨酵素怎么酒味那么重啊??是不是糖放不够,还是时间太短?我放两个星期吧了。不放柠檬可以吗?家人讨厌柠檬的味道。完成后的酵素可以动到水吗?装酵素的罐子我洗了没吹干。

  88. miao,
    我这次真的被你问倒了。。。。。。。。。

    果冻,
    黄梨发酵得快,本来就会酒味重,糖越多酒精越多;等你有了经验可以把糖慢慢减少。
    完成后的酵素 如果动到水请冷藏,尽早喝完。

  89. 請問一下,我發現白霉,但一些未浸在溶解糖中的檸檬,長了一些霉菌,黑色的。我得整瓶倒掉?或可以把發霉的檸檬取掉,搖晃一下,繼續發酵?

    我不想浪費。

  90. 斯仪,
    谢谢解围 🙂

    hq,
    長了黑色的霉菌,要來喝我認為太遲了,也不值得冒险,但可以把霉菌拿掉,加點白糖在上面,讓它繼續發酵2-3個月(如果加水要6個月),再用來當垃圾酵素,挺好用的。

  91. 酵素先生,我不死心

    黑霉是在檸檬片上,可以移除,繼續發酵嗎?因為白霉很漂亮。。

  92. 之前看了很多水果酵素做法,身边朋友也一直叫我试,但都没信心。直到看到你的网站。终于提起勇气试一试。
    我用了青苹果(听说最容易成功)。今天已是第四天了,没白霉,也没黑霉。只有少的可怜的气泡。
    注意到沉在下方的水稠稠的,好像糖浆般。是不是出问题了?我用了单晶糖,分量是水果加柠檬的一倍。
    下次可以用白糖吗?觉得冰糖的味道很甜,用黄糖出来的成品颜色又怕家人不敢吃。

  93. hq,
    我现在没货,要多1-2个星期。你第一次做就这样放弃了吗?
    黑霉可以移除,繼續發酵, 但你如果還要喝,那你自己决定啦,我該講的都講了。

    小绵羊,
    單晶糖沒做過,糖一般最多是1:1, 就是糖是水果加柠檬的同樣分量,你是不是放了雙倍糖了? 冰糖是最不甜的糖才對。白糖因為是精制糖,一般都很少人會用,但也有不同的意見,你自己決定吧, 但糖的比例還是不要多過 1:1。

  94. 我做的酵素大多用 holick 2 litre 的罐子, 大概1 粒黄梨 + 6 粒青苹果 , 不过通常我只放了1包冰片糖,3 – 4粒柠檬,发酵14 – 16天,还是觉得甜,应该怎样 adjust ne? 请酵素先生露两手绝招救救我吧!

  95. 谢谢你的答复。
    苹果+柠檬=280g。我放了300g的单晶糖。我以为糖多一点点会更好…
    黑霉没出现,应该没问题吧!再等等,看过几天,泡泡会不会多一点,再向你请教。
    谢谢!

  96. WINNIE,
    2 litre 是最大的瓶Horlick 吧, 1 粒黄梨 + 6 粒青苹果+3 – 4粒柠檬最少也1500g, 才放1包冰片糖400g更怎么会甜呢? 我看我们两人其中有一个舌头出毛病,要去看医生了。
    绝招都教完了,不然你看我的答复来来去去都是那几句,你如果真的觉得甜,让它发酵久点吧每两个星期试试味,试到你觉得不甜为止。。。。。。饶了我吧 😦

    小绵羊,
    应该OK 啦,记得要常摇晃。

  97. 嘿嘿! 其实我是觉得 ok 啦,酸酸甜甜还带一点点苦尾 , 是家里两个老人家 complain 的, 可能老人家对酵素没有信心,怕喝太多会血糖增高吧 ! 那如果断我只放了不得400g糖酵素会不会不够食物不够

  98. 谢谢酵素先生的教导, 不好意思, 我又遇到一个问题, 酵素每两个星期试味,发酵 太久酒精成份增多,适合家里两个老的喝可是家里两个小的又是酵素迷, 常常开雪柜偷喝, 那是不是应该另外做, 做两瓶给老的喝, 做两瓶给小的喝, 又做两瓶给自己喝, 哇 lao eh !! 那我不是可以做生意了, 呵呵呵 ! 到时侯问家里小的 : ” 我们家里最多什么东西呀? “, 小的一定回答 : : 水果酵素 !” , 我晕了.

  99. 先生,哈,我喝了告訴你我的情況,好嗎?

    我很倔,我想喝不死我,只是沒有那麼驟效而已

    我會再試,但不是短期的事。:)

    謝謝你指點!

  100. WINNIE,
    我是怕你糖不够酵素会坏掉,但希望不会。

    hq,
    我什么都没看到,什么也没听到,什么都不知道。

  101. 我是做酵素的新手
    在參考了一些做法後我就開始做了

    現在已經10多天了但沒像你們說的泡泡喔
    我猜是糖份不夠
    那可以再加糖嗎?還是需攪拌?

    還有就是你們說的白霉
    那天我發現我的火龍果上面有類似白色的毛毛喔
    是不是就是你們說的白霉?

    謝謝

  102. qq,
    我不知道你怎么做,没办法答。火龍果酵素我只做过一次,效果不好,又贵,我觉得没必要。还是以黄梨木瓜柠檬为主,材料便宜又好用。其他只是配角加一点点。不信你看看斯仪的【黄梨奇异果酵素

    hq,
    You need to ferment it for 1-2 months, you also need to dilute it before you can use as fertilizer.
    Fertilizer is for plants not for you hor, ok?

  103. i have recently tried to brew enzyme using beets …

    after a week, i notice there is a layer of white powdery like thing forming on top of the fruits …

    it does not seem to be mouldy … i tasted the liquid … tasted ok … sweet …

    just wonder if the white powdery like thing is the precipitation of sugar … cos i know beet have high sugar content …

    anayone out there … can help to confirm ???

    thanks …

  104. 早, 汤姆斯里 , so far oklah ! 酵素的状况, 不过为了play safe还是听你的话加多1 包冰片糖吧.and then 听说如果手有伤口做出来的酵素就不会成功, 有这样的事meh ! 还是 maybe切水果时柠檬会刺激到伤口?

  105. 对不起, 又要麻烦你了, 我的朋友托我问你,酵素收成后, 果渣可以吃吗? 我说可以做果酱, 可是她说果渣有毒素不可以吃? 是收藏的问题不当产生毒素吗?

  106. 你好!读了上面你的解答,知道泡泡少可能是气候问题,我就没再去在意少气泡,因为家里比较凉,近来又一直下雨。(少好过没有)。
    但昨天发现浮在上面的水果干干的,开始变色,怎么摇晃都不能把上面的盖过。狠起心来,用一根筷子来把水果按下去。结果今天发现气泡全不见了。是不是我做错了???
    如果接下来几天还是没气泡出现或少气泡(也没白霉和黑霉),是不是没发酵?还能不能喝呢?我看下次还是乖乖用黄梨好,应该比较容易成功是吗?

  107. miao,
    应该说一般保健三個禮拜以后就可以喝,也有发酵算年的。

    凡夫俗子,
    What kind of beets are you using?

    yong,
    这问题上面的人问了多次。

    winnie,
    有伤口做酵素是卫生问题吧,问那个讲的人啦。
    果渣的问题,好像也答过了,果渣有毒那还得了?问那个讲的人啦,不要让他放了炮就跑。

    小绵羊,
    你没做错, 少气泡不要紧的。黄梨是比较容易发酵的没错。

  108. mr enzymo …

    how many types of beets are there ???

    i m using fresh beet roots … they are supposedly imported from australia …

    thanks …

  109. 凡夫俗子,
    I just want to make sure you are talking about beet root.
    I don’t think the white powdery thing is from beet roots, it is just the good bacteria forming on the surface of the floating fruits & vege, which is quite common in the fermentation process. Anyway, shake the bottle slightly so that the floating portion is always moist to prevent mold from forming.

  110. mr enzymo

    thank u so much …

    ya … i also think it is good bateria forming …

    just that i don usually get it brewing other fruits / vege … just some whitish bubbles …

    this time round … i used only beets n lemon …

    just wanna some confirmation …

    ya … i always make sure that the content is moist …

    thanks again … mate …

  111. mr enzymo …

    i just done a bottle of lemon皮酵素, i hv a lot of lemon皮, i drink lemon + honey every morning. will it be any effect to my body?

    my lemon皮酵素 step is 1st i put 黑糖 on the bottom then lemon皮, again & again, last layer i put 黑糖, is this correct?( i did not put water) will it become alcohol? can it drink? pregnant women can drink or not? lemon + honey can pregnant women drink?

  112. 凡夫俗子,
    Remember that beet root is a type of “cooling” vege according to Chinese Med. so you need to balance it with others fruits & Vege.

    yvonnee,
    yes you can do 檸檬皮酵素 but you have to make sure the lemons & your utilities are clean & dry. I mean the lemon juice is ok but don’t contact with water. Leave the lemon dry before you cut and squeeze the juice out.
    You should put lemon skin not sugar at the bottom, bcos sugar will eventually melt and flow to the bottom.
    I suggest after you have arranged the lemon and sugar layer by layer,pour in a few bottles of good vinegar, seal tight & leave it for 3 months. You will have lemon vinegar which taste just like the lemon + honey that you drink every morning. In this case it wouldn’t turn into alcohol and is suitable for pregnant women as well.

  113. mr enzymo …

    thank u for ur advice …

    i don have big bottles … so wat i usually do … i use nescafe bottle … one for each type of vege / fruit … i will mix all when i harvest … hahaha … smart le …

    i always use the salad bowl formula … green … white .. red … yellow fruit / vege … it has been working well … i do add in ginger / lemon grass too … sound more like bo bo cha cha huh ???

    see ya … mate

  114. 你好!今天早上睡醒后,循例向我的酵素看了看。终于看到很多的泡泡出现了!真的好高兴喔!赶快向你报告这好消息!
    今天已是第十天了,那泡泡才姗姗来迟。也好,五天后收成时也可以喝得更安心了,因为至少过程是和大家的一模一样。
    现在的工作是每天看看它摇摇它。等着收成后再向你报告了。
    再一次向你说谢谢!

  115. i was watching a video demo on home brew enzyme by teacher maha on u-tube …
    to my surprise … he added in water …
    so far … i have followed the traditional way … using fruit / vege + brown sugar and or honey only …
    i feel like trying teacher maha’s method … to see if it works … of course … i will try a small portion for experiment … wat do u think ???
    thanks again ….

  116. 凡夫俗子,

    I tried the add water method (you need to add in cooked water) many moons ago but do not like it bcos it took longer times to ferment, occupied more space and have to follow some rules. You can try it if you want.

  117. hmmm … i may no try after 2nd thought …
    cos i m quite comfortable with wat i m doing ie … just fruit / vege + brown sugar + wild honey …
    u r quite right that teacher maha’s method need a bigger bottle which i don have many … i have mostly nescafe bottles …
    one last question … i usually harvest my enzyme after 2 weeks’ fermentation … is it ok ???
    i don usually add in a lot of sugar / honey … the ratio is roughly 1 part of fruit + 1/2 part of brown sugar + 50 ml honey (just to moist the content) …
    the produce so not sweet … but quite fragrant …
    see ya … mister …

  118. hi … yvonnee …
    as mr enzymo said … b careful of those fag vinegar in the supermarket …
    i always use bragg’s organic apple cider vinegar …
    wat do u think … master enzymo ???
    with the puasa month around … kurma (date) is plentiful in the supermarket … i ever tried kurma + apple cider vinegar … the product was fabulous … try it … u may like it …
    ciao …

  119. 请问西瓜可以做酵素吗? 因为我听说西瓜皮很有益处, 我想做给老公喝. 还有做酵素的食材一定要把罐子填满吗? 留下空间的话对酵素的发酵过程会有影响吗? 我目前尝试做了柠檬酵素, 请问柠檬酵素对身体有什么益处? 哈哈… 我因为太喜欢柠檬了… 所以不顾一切就做了, 竟然都不知道它的益处…

  120. 你好!不是只需要2星期就好了吗?还好有你的提醒,我会再放多一个星期,就当是装饰品,多泡泡的酵素很好看。只是想知道2星期和3星期有何不同?
    还有,我先生刚买了一些葡萄回来,要我做些苹果+葡萄(网上说有预防感冒的功效)。我想请问,葡萄要去皮吗?还是只要肯定没有农药和果蜡就可以直接放进瓶子发酵?

  121. Enzymo 先生,想請問你一下,制做水果酵素,有加水果,柠檬及冰糖,其中柠檬的作用是什么?是以它的酸來杀菌吗?另一个問題是,什么水果的种子不可以跟水果放在一起做酵素呢?因為好像有听说过有些种子有毒,不知我有搞錯吗?
    谢谢。

  122. 我在吉隆坡,刚开始要学做酵素,没人教只有一本参考书在手,有疑问特此来请教您(们)。
    请问有的制作要用到蜜糖,请问什么蜜糖都可以吗?(外面随便哪儿买的都可以)
    我本身是有肝问题,听说发酵后会有酒精,我不能喝酒,请问怎么处理,如何避免没有酒精呢?
    我适合做酵素来保健吗?

    请指教,谢谢啊!

  123. 奇奇,
    西瓜是可以做酵素,但西瓜水太多,如果只用西瓜把容易变质,最好加其他干一点的水果,还有西瓜甜,应该加些酸的水果调一调味道。柠檬,木瓜,番石榴,也是不错的选择。西瓜放一点就好。

    小绵羊,
    3星期发酵比2星期完全, 发酵到气泡少为止最好。
    葡萄洗净不必去皮,剥开去籽最好。

    XiaGuCao,
    柠檬的功用『果冻』在上面有问过。种子有没有毒在【这里】也讲到。

    绿叶,
    其实要买到纯正的蜜糖还真的不简单,用片糖也可以。
    有肝问题是不适合有酒精的酵素。有些人在提倡用寡糖做没有酒精的酵素。但你要自己研究下什么是寡糖,我在【这有】回答过。

  124. 我明白了, 谢谢你的解答! 幸好我还没行动哦…

    Enzymo老师, 前天我做了诺丽果酵素(NONI), 因为我家附近有许多野生的诺丽果. 所以就地取材将它制成酵素. 今天进入了第二天发酵期, 发泡得很好. 可是我不知道它的味道如何… 等收成了再跟您分享.

    诺丽果(NONI)也叫麻疯果, 我从网络上得知诺丽果含有一种重要酵素 — 賽络宁, 而賽络宁具有活化免疫系统, 调节蛋白質和酵素(生物脢)生化反应, 协调荷尔蒙分泌. 诺丽果还可减轻忧郁症, 减少体重, 改善失眠, 降低高血压等等…

    我的母亲是忧郁症病患, 我每天都做30ml的诺丽果汁给她喝. 现在她已经减少抗忧郁药物的份量. 可是每天采集诺丽果是一份苦差, 而且也不方便收藏在室内(因为成熟后的诺丽果真的很臭). 所以我在想把它制做成酵素. Enzymo老师, 你觉得可行吗?

  125. 谢谢啊! 原来寡糖不是“天然”的,那我得去找资料以多了解。
    我喝过酵素,苹果的,很好喝,我很喜欢,但是一直没有想到自己做。现才兴起。
    如果因为有酒精而无法喝,我觉得有些失望。那请问,可以在发酵成功后有酒精的部分做怎样的处理而去掉酒精吗?还是会有其他人知道,可以分享?抱歉,打扰了。谢谢分享啊。

  126. 奇奇,
    你住在那里啊?家附近竟然有许多野生NONI果,这果真的可遇不可求啊。我建议你用黄梨木瓜加诺丽果做酵素。 诺丽果有种子可以种吗?

    绿叶,
    其实自制酸奶也是不错的选择。

  127. 我住在柔佛新山, 我家附近有一片还未开发的树林. 那里都有好多的NONI果, 可是红蚂蚁和大黄蜂最喜欢NONI花了… 所以采集的时候要很小心.

    种子可以种哦, 可以直接从新鲜的果肉取出后种植. 也可以把种子从新鲜的果肉取出后清洗干净, 然后放在报纸上风干两三天(一定要在室内). 之后把种子放进不透风的罐子收藏在室温下. 一两年也没问题.

    用种子种植NONI树要花很长的时间啊! 初叶需要等半年至一年, 刚开始种的时候最好是把它种在花盆里以方便照顾. 九个月至一年后就可以进行移植了, NONI树需要充足的阳光及水份.

    最快种植NONI树的方法还有一种, 那就是Stem Cuttings. 可是我不知道真正的程序, 也不知道要从哪里Cut喔… 只知道要把它先培植在花盆, 确保长根后就可进行移植. 大概需要几个月的时间吧…

  128. Enzymo 先生,谢谢你。

    放柠檬除了调味(尤其是当水果都是甜味时,加点酸柠檬味道会好, 还有柠檬的酸也有杀菌功能。

    The purpose of using sugar is for osmosis, preservation & prebiotics.

  129. XiaGuCao

    as far as i know … we shld avoid seeds of apple & papaya … cos they are toxic …

    do u know of others ???

  130. yvonnee …

    it is not so much where u buy ur vinegar but the quality of the product …

    it is something we consume … so i think the quality of the vinegar counts …

    bragg’s vinegar is abt RM17 a btl … but very often there is promotion pack of 2 btls with a small btl free …

    haha … btw … i m not selling bragg’s vinegar … don get me wrong …

  131. 果冻,

    NONI果汁有许多种做法, 可是经过我多次尝试… 最后我发现橙和NONI果是最佳拍档.

    1. 将一颗成熟后的NONI洗干净, 切成几块状.
    (记住一定要成熟的NONI果才可制作果汁, 只选择採白色的NONI果, 青色的NONI还没完全成长喔. 然后将NONI果收藏在室温下, 一两天就会熟透, 到时后会有很强烈的臭味散发. 所以不可以贪心一次採很多, 总之要用多少就採多少.)

    2. 准备一粒中型的橙, 去皮及切半备用.

    3. 50ml的清水, 5块冰块.

    4. 将1, 2, 3的材料放进果汁机搅拌既可. (要用杯状的果汁机才可以, 还有一定要选择品质较好的钢刀. 因为NONI果的种子很坚硬, 一颗NONI果有至少100颗以上的种子.)

    5. 每天早餐前30分钟喝效果会比较好, 切记有肾脏病的病患不能服用过量的NONI果汁喔.

    (P/S: 用100ml Orange Yogurt Drink代替也可以, 只需省略2和3的步骤, 其余保留.)

    能够长期坚持喝NONI果汁的人不多, 如果你的母亲能够做到这一点…很快她就能感受到它的效果.

  132. 奇奇,
    谢谢你的答复。采下后一定要放一两天吗?我刚刚去和邻居讨了几粒来做酵素,是白色,但是我没有放一两天,我当天做,好难切哦,不过没有臭。不知道是不是不够熟?

  133. 果冻,
    没啦,只是比较忙,也在採收酵素,这星期要交货给一些朋友。
    你们可以自由交流,还有叫我Thomas 就好。

  134. Thomas, 你可以帮我做酵素吗?没起价吧?我家婆很不谅解我咧,说我不顾孩子,做什么酵素,孩子最近咳嗽就说是酵素引起的,叫我不要给他们吃了。但我觉得喝了酵素以后,小孩复原的快,以前总要超过一个星期才会好,这次不到一个星期就好了。喝酵素总好过喝利宾纳吧!再说做酵素又没有花多少时间呐 :(

  135. 果冻,
    我的排毒酵素红红的蛮像利宾纳的,还有一些,如果你要Email我啦。 但你家婆那边你要自己搞定,我帮不了你。『以德服人』- 雷老虎说的。

  136. 果冻,

    采下来后一定要放一两天等到熟透才可以做果汁喝 (不可以用生的果实啦, 因为种子会很硬! 而且会产生很多白色的气泡. 不听话你会吃亏喔 :-D)

    如果是做酵素的话白色的果实是还OKAY啦. 还没有熟的果实当然不会臭又硬啦… 哈哈哈… 用切的是不行啦! 要用砍的! 果冻… 你应该试试看让它成熟啦, 到时候你会跑得远远的不见踪影了…

    我的email add: gigi_onuki@yahoo.com

  137. Thomas, 我都退一步海阔天空啦。现在我都不敢做了。但是小小善意的谎言无所谓吧?我骗她说是我自己喝的不就得啦! ha ha ha …

  138. Hi Thomas,
    I am very thankful for your advice in making DIY fruit enzymes in this forum. I followed your step-by-step instructions with success every time I made enzymes. So far I have harvested many different type of combinations within my first month of enzymes making and they all tasted so good.

    I managed to cut down about half the amount of sugar used and now I am using raw honey with just one slice of 片糖 on top. The appearance and sweet smells seem promising.

    Thank you so much for sharing with us the wonder of diy fruit enzymes.

  139. Joyful,
    You are welcome. Once you have mastered the technique , you don’t need to follow my recipe anymore, you can cut & drop everything in the bottle, important thing is don’t waste the ingredients, reduce the sugar & honey if you want but not to the extreme, bcos those good bacteria still need sugar to survive when the sugar content in the fruits is low.

  140. mr enzymo
    so far i harvest my enzyme following the normal routine of 14 days …
    it works fine with hard fruit / vege … the enzyme is pretty clear …
    but with soft fruits like tomato, papaya … the enzyme is thicky n milky … in this case … can i harvest the enzyme … said by 1 week or 10 days ???
    thank u, mate …

  141. 凡夫俗子,
    It is up to you, but If you ask me, I would say 14 days is too short for any fruits & vege.

  142. mr enzymo
    so u wld recommend a longer period ??? how long ???
    some of my friends told me 3 mths …
    wld the enzyme become sour n milky ??? … cos by then the enzyme wld have “digested” all the sugar …
    thanks again … sorry to bother u …

  143. 凡夫俗子,
    I would prefer to let the bacteria digest all the sugar and when the enzyme turn a little sour, that’s around 3-4 weeks time.

  144. mr enzymo
    points taken … thanks …
    i usually don put in a lot of sugar making the enzyme …
    instead of 1 : 1 ratio … i usually use the 1 : 0.5 ratio … ie one part of fruit half part of sugar … but i will drop in abt 50 ml of honey just to wet the content …
    anyway … i will try the 3 – 4 week production period as u suggested … afterall the taste for the enzyme is very individual …
    i m still a novice … so i will try out ur suggestion to get the one i like best …
    see ya …

  145. Hi Thomas,
    If you let it ferment further, wouldn’t it turn into alcohol ?
    If all the sugar was digested by the bacterias, wouldn’t it be ok for diabetic patients then?
    I find that citrus fruits or soft fruits would turn milky very quickly. I made orange/starfruits/lemon and I added one passion fruit, it was very bubbly and milky in appearance but the smell was so “phang”….fragrant.
    I will try to harvest after 3 weeks for my new batches of enzymes.

  146. 我今天第一次做酵素,是看书做的。材料有菊花、枸杞、寡糖、蜜糖和有机糙米醋。
    我有拍照,但是不知道如何放上来与大家分享。期待三个月后再享用,希望到时能与大家分享成果,希望顺利、成功啦!

    今天去商场买玻璃瓶时遇见一位中医师,谈起,他有分享一些喝水注意事项:
    1。要坐着喝水。
    2。早上起来,未刷牙时先喝一杯水,口中有益菌。
    3。喝水时,一口一口喝,不宜大量,应该少或适量,隔一段时间又再喝(类似少量多餐的概念)

    嗯,很高兴与大家分享。拜拜!

  147. 凡夫俗子,
    As I have said before, I prefer to make good & healthy enzyme, not good tasting enzyme, I am not saying that a little sour is the best taste, I just want to tell you that when it turn a little sour, the sugar content is lower as compare to when it taste sweet.
    In fact, I dun really care how it taste, sometime my enzymes taste bitter bcos the inner skin of the lemons, sometime it taste sour bcos of the tomato & other fruits. But what I really care is the fermentation process, that’s why I insist on 1:1 ration and you can reduce to approx 0.7:1 but if you want to do it 0.5:1 that’s up to you but I am NOT encouraging you to do so, bcos the risk you are taking is higher when you use less sugar.
    see ya….

    Joyful,
    If you close the lid tight, the alcohol content may be higher. So try not to close the lid too tight but still alcohol may exist in most homemade enzyme.
    As for diabetic, there may be still some sugar residual, I just assuming that sugar are all digested (Sorry,not very scientific quote). Furthermore diabetic patient may have other complication that we don’t know, so I am not in the position to say Yes or No.
    About the “turn milky” issue, maybe you can filter it out when you harvest. Enjoy

    果冻,
    我改了

    绿叶,
    你做的是酵素醋。

  148. mr enzymo …
    ya … u r quite right …
    my ratio of fruit n sugar is defintely higher than 1 : 0.7 but not some much of 1 : 1 … cos i always weigh in 0.5 part of candy sugar,sprnkle gula merah (brown sugar) on the top to ensure that the entire fruit content is covered … n drip in 50 – 100 ml of raw sugar to ensure the content is moist n coated with sugary stuff …
    cos usually i do a few bottle of enzyme that my production exceeds the consumption … so the average harvesting period is usually more than 3 but less than 4 weeks …
    i usually don throw away the fruits … instead i mix it with water n drink it … only then i will use the fruit residual as fertiser for my house plant … u see anything wrong in wat i m doing ???
    seeya, guru … thank you for much for the advise …

  149. 你好。今天早上刚过滤我的苹果酵素。味道酸酸甜甜的,我想家人会喜欢,接受。谢谢你!
    如果我觉得它有点甜,想请问除了减少糖分之外,是不是发酵久一点甜味会少点呢?
    还有,上星期我又做了黄梨酵素。很快就开始出现泡泡。 但是其中一瓶的泡泡多得像新鲜的啤酒般,有问题吗?而且水果差不多都浮在水上面,我得每天都摇晃几次,让它们保持湿度。这一切都正常吗?

  150. Hi Thomas,

    I guess you are right to say that the lid should not be close too tightly.

    Perhaps the diabetic person should test their blood sugar upon consuming the enzymes to see the impact.

    When you said that the risk is higher with less sugar, you meant the enzymes will turn bad or it will be less effective or what ?

    I bought some fresh nutmeg two days ago and I made a jar of nutmeg/lemon/raw honey yesterday, hope it will turn out alright.

    I harvested the orange/starfruit/passion fruit/lemon yesterday and it tastes good and tangy…a bit like the dish detergent…hahaha. Colour wise, very pretty, milky like Sunquick orange concentrate.

  151. Joyful
    one of my auties is a diabetic patient … instead of 30ml of enzyme twice a day … she started off 10ml … n monitored her sugar level during her visit to the doctor … if things were ok … she wldl increase another 5ml … till she achieved the 30ml recommended by most enzyme enthusiats …
    not sure if this method of any help to u …
    cheers

  152. 小绵羊,
    对,发酵久一点甜味会少点。
    泡泡多没有问题;水果差不多都浮在水上面,我得每天都摇晃几次,让它们保持湿度,都正常。

    Joyful,
    When I said that the risk is higher I meant the chances of enzymes will turn bad is higher, it will be susceptible to bad bacteria easily。

    Lim,
    市面上沒 2 litre 那么大的包裝吧? 柠檬可以多放但会苦。(柠檬皮下那白白的纤维会有苦味)

  153. Thank you Thomas for your clarification. I am a little bit “pang-sim” now. Should the enzymes turn bad, I suppose we will notice and smell it. I just wouldn’t want to drink enzymes that is less effective.

    凡夫俗子,
    Thanks for your good suggestion. The diabetic person I mentioned has his own gluco meter to measure his blood sugar level at any time, so I could get him to measure about half an hour after consuming the 10ml enzymes, and increase the amount gradually to test his tolerance then.

    If your aunt has a meter that will be ideal, because she may not get the true reading if she waits till she sees a doc for sugar level, plus other food factors may confuse the reading as well. Anyway, we hope the enzymes will help them.

  154. Dear Joyful & 凡夫俗子,
    I have to put this comment up bcos your method of measuring blood sugar may not be accurate to prove the effectiveness of enzyme on diabetic patients.
    It is better we understand what diabetic is all about. The elevated blood sugar is just a symptom not an illness actually. Blood glucose levels are controlled by the hormone insulin made in the pancreas. The problem with diabetic patient is the diminished production of insulin, without proper supply of insulin your blood sugar will definitely elevate. What diabetic patient need to do is to recover the function of the pancreas so that the production of insulin can go back to normal. Can enzyme help to recover the function of pancreas ? Unfortunately, I do not have the answer. Even if enzyme can help diabetic patient, it will not happen in a short period of time, that’s is for sure.

  155. Thomas, 怎么办。。。。?我的香蕉酵素已经三个星期了,下面还有一成薄薄的糖还没溶完,应该是糖放得太多了,但是泡泡一直都有,在最上面。依你看,这酵素算不算失败?还能喝吗?
    还有,我email你都没回应。

  156. mr enzymo
    thank u for ur comment … i do understand that diabetes is more complex than wat a layman can comprehend … esp i m not a doctor …
    my suggestion to joyful is meant to tell her not to jump onto the bangwagon of enzyme … just follow blindly … esp with ppl who are medically ill …
    if ever we wanna let them try enzyme … it is safer to start with a small dosage than the most conventionally recommended dosage of 30ml ….
    afterall … enzyme should not be taken as to subsitute medicine … thouth it may prove beneficial to our health ..
    anyway … thank u very much for ur kind comment … it goes a long way to show u care …
    cheers … mate
    cc joyful

  157. 哦,原来有这样的分法啊。
    后来我再做的五种,是没有用到醋的。只是寡糖和蜜糖。

    现在已是五、六天左右,有三瓶有气泡,很美。可是纯柠檬的没有动静,那个酵素醋的也没有动静啊! 如果继续没有动静,可以多加蜜糖的吗? 有泡泡才代表“成功”? 还是非要快到三个月才可以判断成功与否? 请问依什么条件来判断成功否啊?

    有木瓜的,味道嗅起来都很香。听别人说是要三四天打开盖来放气,不知道这说法正确吗? 如果盖不够封紧,是否会做不成功啊?

    感谢回音

  158. 绿叶,
    酵素醋好像不会有泡的; 应该是三个月就可,没什么条件来判断,看看你的书啦。

  159. 很高兴误打误撞来到这里,现谢谢大方的 Thomas 在这里分享知识。看完了讨论,我觉得很大部分关于自制酵素的讨论在于其糖含量及酒精含量。其实两星期前我也照 Thomas 的配方酿制了“银发酵素”,我妈妈在期待中。
    在这里我想问一下各位,除了靠味蕾,还有什么其他(比较专业)的手法来测量酒精含量?
    我朋友说加水酿制六个月的酵素不含酒精,我想试试看。但也必须知道如何测量酵素内究竟含量。
    最后,Thomas, 我妈妈要我向你说声谢谢。
    p/s:奇奇,我冒昧给你发了电邮,想私下请教一些问题。

  160. patrick,
    有需要当然可以把你的酵素送到化验室去化验。我觉得能够正确地发酵而不含有害霉菌比较重要。谢谢支持。

  161. 还有,Thomas,想请教一下。我有一些亲戚朋友不上网,请问我可以把你这里的 DIY酵素recipe打印分享吗?(我会著名作者及出处)

  162. hi Thomas, 今天我了做酵素的黃梨渣來炒黃梨飯,味道還ok,只是酸了一點。
    有個想法,酵素可耐100度高溫(如果我沒記錯),而酒精則遇熱則化。那麽是不是意味著把酵素弄熱了即適合小孩、孕婦、以及肝病患者?
    如果不加熱,酵素中的酒精會不會因爲暴露在空氣中而揮發掉呢?

  163. lasw week end … i harvested my sea coconut enzyme …
    the recipe was given to me by a sen-sei … recommended for cough … ideal for the lung n sooth the throat …
    sea cocount 海底椰, luo han gua (罗汉果), tang dong gua (糖东瓜), mi zao (蜜枣) one packet each n 2 lemon …
    don wash the dried ingredient but wash the sea coconut n drip dry …
    remove the skin of the sea coconut n cut into thin slices …
    put in the dry ingredients first .. followed by sea coconut … last in the lemon slices
    sprnkle brown sugar to cover the content … drip in 100 ml of raw honey …
    that is it … wait for 3-4 weeks … u will get ur sea coconut enzyme …
    the taste is just great … kids wld love it …

  164. Hi, Thomas. i thought last night i leave a message here. So, i m going to post again =P
    Do u ever try chinese herb or dried food? cos, recently i m trying the brown rice enzyme. but, the first 2 day , the bottle inside its very dry. The sugar jus wet a bit(juice from lemon only -_-“), sugar cant melt. then 3rd day, i cant tahan, then i put in red dragon fruit and raw sugar to increase “juice” inside.

    Well, now its have been about 1.5 months, sugar finally melt completely. but there is very very little bubble exist…(different with fruit enzyme), i try take out few brown rice to test, it still very hard

    I wonder, for brown rice how long and how the brown rice look like then consider success?

    sorry, long story here ToT….

  165. Patrick,
    酵素不能耐100度高溫。如果不加熱,只有在酵素表面的酒精會 因爲暴露在空氣中而揮發掉, 但这会增加酵素污染的机会。

    凡夫俗子,
    I agree that such combination of fruits & herbs should taste very nice. I will try the sea coconut next time but with difference combination. Keep up & thanks for sharing.

    pigskin,
    I would only use chinese herbs or dried foods when I do the enzyme vinegar 酵素醋 。As far as I know, dry food (brown rice) & herbs do not contain enzyme that why your combination did not ferment well.
    Brown rice is not suitable for fermentation & also not to be consume 【raw】, you have to cook it or let it 【germinate】.

  166. 凡夫俗子,
    Thanks for sharing the sea coconut recipe with us. One question though, the sea coconut contain watery stuff within and it’s usually comes with cracked skin, how to let it dry completely? How long are we allowed to let it sits outside without refrigeration before it turns bad?
    I could imagine the nice taste and would definitely like to try.
    Thanks again.

  167. pigskin,
    i do agree with mr enzymo that watever rice u use … u shld cook it … spread it out to cool completely b4 u put into the jar …
    most dried stuff … like wat mr enzymo said … we usually add in vinegar …
    i have not tried rice b4 … but i did with dried long-gan … red date … n i add in apple cider vinegar … n soak it for 3 mths … it came out ok …
    ya … lately i have tried kurma … since its raya … plenty kurma on sales in the supermarket …
    one other point … i have not tried … but my sis did … she add in some boiled cool water with the glutinuous rice in making her enzyme … it works …
    but most enzyme enthusiats don recommend adding water … may b this u got to ask our guru … mr enzymo ..
    tata …

  168. I came across a article saying that enzymes is bad for our liver if we only ferment it for three weeks,we should fermented it for abt 3 months than it would not harm our liver.
    The article also say that the first 3 weeks enzyme is wine so it would harmed our liver and we should not drink it regularly. We should used nature sugar like honey to do fermentation instead of other sugar.
    I hd been drinking fruit enzymes for about six months and I hd lost weight and my hair also stop falling off often.
    Can u adv.

  169. mr enzymo …
    just being curious … have u ever heard of cases whereby ppl have over dosage of enzyme ??? like some sort of food poisioning ???

  170. 凡夫俗子,
    1. Don’t call me guru, you know [who I am]. You can do the add-water-enzyme if you like, I just don’t like it, but it doesn’t mean the method is not good.
    2. No I never heard of enzyme over dosage so far but 物极必反 if you drink a few bottle a day, I am sure it is bad for you. Food poisoning only happen when your enzyme turn bad. You will know when it turn bad I am sure, rite?

    xinlan,
    If alcohol is there, it is there, no matter how long we keep it.
    Honey will turn into alcohol as well.
    Enzymology is relatively new a subject, especially the homemade enzyme, there is no formal school to teach you. People like me learn from books, friends and more importantly from experience, that’s why there is a lot of theory out there. All of my D.I.Y recipes can be let ferment for 3 months and above, if you wish. What I can say is that you should trust your body signal and feeling, if you feel not comfortable then stop drinking, but I am very sure you feel something after taking enzyme for 6 months , do you feel healthier then before ?

  171. Thank you Mr.Enzymo &凡夫俗子 ^_^
    Well, now don know how to settle my 500g of brown rice =_=”
    it still soak in red dragonfruit juice(with sugar & lemon inside)… 1.5 months…

    I wonder, i dare to use the brown rice to cook 火龙果口味糙米饭/粥 -_-”
    Very wasted…. brown rice .. ToT 好伤心啊。。。

    刚收成了火龙果和木瓜酵素,味道非常好喝,木瓜还有很淡的酒香。火龙果的种子滑溜溜的~(我的糖分偏多), i had upload my pic here>> http://pigskin-pigskin.spaces.live.com

  172. mr enzymo …
    ya … i know ppl add in water in making enzyme …
    like u … i too don add in water … i simply like the thick … undiluted enzyme …
    in the morning … i usually dilute 30ml of enzyme with a glass of water … cos i m empty stomach …
    but the nite intake … i prefer to sip 30ml undiluted enzyme … cos i m on full stomach …
    basically i m pretty healthy (touch wood) … i don see very obvious change in me … but i know i m less prone to flu … even if i have … seem to recover pretty quick …
    hahaha … one other thing … i use the fruit … esp the lemon or lime as face wash … ppl have commented that i have “cleaner looking” face these days … lol …

  173. joyful
    u r most welcome … this is the reason y we r here … rite … to share n share alike … hahaha …
    hmmm … u just wash the sea coconut with the skin on … n just let it drip off excess water … hahaha … they cant b completely dry like other fruits …
    then u just remove the skin … n cut into slices …
    it is not true that ur enzyme will turn bad if there is water in it … there are ppl who purposely add in water … n it also turns out ok … but personally i don like add in water … i prefer the thick texture when the enzyme is ready to be harvested …
    as far as the ingredient … there is no fixed and fast rule … very much up to your taste …
    these are wat i used :
    1 packet of sea cocount …
    1 packet of tang dong gua
    300 gm of mi zao
    1 big luo han guo (crack the shell into pieces, put in every bits)
    2 lemon
    100 ml raw honey
    2 bars of pian tang
    that is … simple huh ??? hope u enjoy the enzyme … it is good for those coughing … dry cough especially … sooth the lung n throat …

  174. Enzymo先生,我想请問你,喝了酵素通常会有什么不适反應呢?如果有瞑眩反應,這现象会维持多久呢?最近我开始喝酵素而有瞑眩反應,昨晩还喝多了一些而酒醉了。。。
    thanks.

  175. 米酒,
    瞑眩反應是因人因病而异的,很难说会维持多久,但也就那几天罢了。
    如果您刚开始喝,不要喝那么多吧,慢慢来,适应了再增加,如果醉了就早点睡吧 🙂

  176. 凡夫俗子

    Does the sea coconut enzyme suitable for kids ? Enzyme contains alcohol lehh ..

    Thomas

    What you think to use this sea coconut enzyme for kids who always get cough ?

  177. 凡夫俗子,
    Thanks for sharing the ingredients of the sea coconut enzymes. Couldn’t wait to start it. It’s always interesting to venture into some other combinations and have varieties in life…just like the many friends we have here….haha. Thanks again.

  178. Thomas,
    You made some layout changes to the forum display? Thanks! I was struggling to read the Chinese characters as it was too small on my bigger screen before but now it is just perfect, thank you.

  179. vivienne,
    Still contains alcohol.

    Joyful,
    I did not change the layout, don’t know what happen.
    Actually , you can set your text size if you are using IE.

  180. Well Thomas,
    I couldn’t get it changed, don’t know why. Never mind what happened, as long as it is clear now…hopefully it stays this way.

  181. vivienne
    i m not sure if we can get out the alcohol entirely in the enzyme … but sure can reduce it if u let it ferment for a long period of time …
    cos the 1st stage of fermentation … is breaking down of sugar n there comes the alcohol …
    during the 2nd stage … the alcohol will become vinegar … hence it tastes sourish …
    some cough syrup contains alcohol too … that is y drug addicts taking cough mixture as subsitute …

  182. 你好,
    看了你的交流園地很喜歡, 因為我也是新手,最近對自製酵素非常有興趣,也開始嘗試自己動手做,有一個問題請教,青木瓜與稍有一點黃的木瓜本身據說酵素含量不同,做了酵素之後效果差別很大嗎?因為一直買不到真正青木瓜,都是帶點黃的,就是擺兩三天就可以吃的程度,謝謝

  183. mike,
    huh?

    凡夫俗子,
    Not all enzyme will turn sour or become vinegar, only when 醋酸菌 exist, enzyme will turn sour.
    Druggies use cough medicine bcos of the dextromethorphan content NOT bcos of the alcohol, otherwise they would have bought the beers cos it is much cheaper :)

    Penny,
    不是要全青的,青木瓜帶點黃最好。

  184. mike,
    It is quite easy to do, video is not necessary, important thing is whether you are willing to try it out or not, I believe most of my instructions are understandable enough, any Qs you can post it here.

  185. hi,

    i saw that u meantioned u have posts in cari.com.my too, can i have the link?
    one time, i think is last week, one doctor post that the enzymo that ppl diy at home is not real enzymo, not a complete one, is it true? i sa wit from chinapress.com.my

    thanks

    chong

  186. mike,
    I have not log on to cari forum for a very long time already, if you can log on, just search under “酵素“ , you should be able to find it.

    I did not see the diy enzyme article in the chinapress, so cannot comment. Most doctors/ppl will not have good comment on the diy enzyme or alternative medicine/remedy , read [this post].

    If you feel uncomfortable with diy enzyme, don’t do it because you wouldn’t benefit from what you don’t believe in.

  187. hi,

    I would like to start my enzyme DIY. Just want to know that what type of fruit enzyme is suitable for kids ?

    look forward to hearing from you. Thanks

  188. Hi Thomas,

    在第几天后说可以打开来加糖(如果需要的话),那我们是否可以加水果材料呢?因为过了几天里面的沉了下去,有空间.
    请指导. 谢谢

    simon

  189. CMS,
    一样的,3-4个星期以后就可以了,久一点也可。

    leong,
    Homemade enzyme usually contain alcohol , if you dun mind then you can make with the type of the fruits that your kids like. Otherwise, homemade yogurt is the best alternative.

    simon,
    几天后都可以打开来加糖或水果,没有硬性规定,但当然不是几个星期后啦。

  190. Thomas,

    谢谢你.
    其实过几天再加材料(水果 / 糖), 这会冒险吗?
    会不会成功率减呢?

    还有你所谓的”几天”,7天或内OK吗?
    你也这样加法吗?

  191. simon,
    都讲没有硬性规定囖,看看如果水果已在开始发酵了,那倒不如另外做新的一瓶啦。
    一般上,你如果要加糖是没问题,但如果你要加水果那别忘了也得也加糖。
    我是有这样做过。

  192. 嗨,大家好。我是新人,从没做过水果酵素。但,我做的也是酵素,想和大家分享。我是用‘种子’(发酵30年的酵素)来做的。材料是:10ml 的种子,10ml 的纯蜜糖(上等的蜜为佳),然后把这两种材料搅均匀,另外准备1000ml 的饮水倒进1500ml 的瓶子(汽水或矿泉水瓶子),让后再把已调好的种子倒进瓶子,让它发酵一个月就可以喝了。每隔两三天就要开瓶一次(不然的或会爆哦),所以不鼓励用玻璃瓶。我已喝两年了。

  193. 嗨 Enzymo 先生,

    我的酵素已经三个星期了,可是仍然有很旺盛的泡泡,请问是否该收成了?
    我本来打算等到四个星期的。

    谢谢!

  194. 您好Thomas,昨天才看到您的forumn,一路以来对整个制作酵素的过程都有所疑问,看到了您的forumn后就更了解而有信心了。下午跑去买好材料晚上就开始进行。第一次作只用了黄梨,柠檬,冰片糖,最后一层因为手痒放了几块Honey Rock Sugar。我不知道如何衡量水果和糖的分量,所以每一层的黄梨和柠檬就有一层冰片糖来作衡量。不到一小时候就看到罐子里的水果开始出水了,泡泡不多,一个晚上后整个罐子的水果已经是泡在金黄色的水液里。据您所说必须要等3到4个星期才会发酵,不知道有什么步骤我忽略了?还是黄梨特别会“出水”呢?请您指点指点。谢谢。:)

  195. Enzymo,

    我家婆有尿酸。她喝了银发孝素有大概十天后,她的关节很痛。停喝后就不痛,她又继续喝后又会痛,这是喝了孝素后的反应吗?如果是的话,她还可以继续喝吗?如果继续喝的话,这种情况会持续多久?

  196. Yomiko,
    可以等到泡少才收成,沒關系的。

    原子小金刚,
    放糖的其中一個目的是要讓水果出水 ( osmosis)不然哪有酵素喝呢? 我有说等3到4个星期才会发酵麼? 我是說3-4個星期后發酵完畢就可以收成,但如果像 YOMIKO 醬還有泡就等到泡少才收成囖。明白魔?

    阿里山,
    我怕你的酵素酒精含量太高,酒精是會加重尿酸的,你試試做的時候,減少糖份,發酵時候不要開緊瓶蓋(但要注意衛生),這樣酒精含量會少點,喝的時候調稀點。當然也要戒口,喝多點開水以便沖淡尿酸。
    p/s: 我有同樣的經驗。

  197. 心涵,

    i can spoke mandarin but not writting. sorry abt this.

    1st time heard about 种子’(发酵30年的酵素), how or where to get this 种子? i use to do fruit ezm.. very exerciting on this

  198. Hi Thomas, 明白了^^。还有几个疑问,在发酵期间偶尔打开盖子会减少酵素里的酒精含量吗? 有什么情况下必须要加糖? 溶解成水的糖分还会有Osmosis 的功能吗, 或者只有硬块的糖才有Osmosis 的功能? 感谢您的指点:)

  199. 因要学做酵素,而上网来到这里, 好棒 !所有的问题都有答案了, 我要做橙酵素,3 星期后待我来报喜, 加油 !拜。

  200. 看了之后提点了我很多。我收到了。thanks for the information u given,thomas.今天早上开始做了橙酵素和苹果酵素。现在还没什么进展只是糖在开始溶了。有什么异样的情形再来麻烦你咯。谢咯。

  201. 原子小金刚,
    酒精含量,上面有答过,看看9月18日的。 
    渗透(osmosis)是指低浓度溶液中的水或其他溶液进入较高浓度溶液中的现象.

    秀秀,到时再来秀给大家看。

  202. Enzymo,
    请问柿子能用来做酵素吗?(听说 “凤梨+柿子” 果汁放隔夜会发生 “气爆” 耶)
    还有,鳄梨能不能用来做酵素呢? (好像都没人做过耶…)

  203. Yumiko,
    用当地当季的新鲜的水果做酵素吧,它的能量比较适合当地的你。其实何必刻意找些稀奇古怪没人做过的水果来做酵素呢?
    一般做酵素都会有气体,至于有没有“气爆” 看你是不是把瓶子密封。
    柿子,鳄梨 我没做过,因为太贵了,吃不起,也不值得。 如果你在马来西亚,黄梨木瓜就可以了,【黄梨酵素】和【木瓜酵素】比什么都好,当然我们偶尔当兴趣玩玩倒无所谓。

  204. Thomas, u r right, 昨天用芦荟+黄梨+lemon+2包片糖做了一大罐酵素,芦荟是自己家种的,一片将进两尺长,其它材料才RM10, (don know what happen to my computer, suddenly can not write in chinese) its so cheap and everyone can make it right?

  205. Hi Thomas,在制作酵素的过程里,会不会有无法“发酵”的情况出现? 我泡的水果出了好多水,已经是第六天了,都没什么泡泡出现。如何确定它已经正在“发酵”了? 谢谢指教。

  206. ***俢改以上问题***
    我对酵素产生兴趣.请您教我做酵素的基本方法好吗?
    做酵素除了用水果和糖, 须要在罐字里加水吗?
    那一种糖可以用来做酵素?
    酵素须要等到几时才算大功告成呢?
    请你解释什么是垃圾酵素和它的功用.

  207. ENG,
    你要的答案都已在这里,花点时间读一读吧。
    基本的方法也都在个别的酵素制作法中写的很清楚。

  208. Hi, can pls advise if i use stainless steel bottle to do enzyme as I am unable to get a big glass bottle here 😦

  209. Enzymo,
    请问點做 黑棗酵素. 除了 黑棗, 糖/honey 還要+水果嗎? 哪種水果好?
    2 個星期前做了党参北芪苹果酵素. 到現在還沒發酵, 乾乾的. 怎麼辦呢 ?
    在網上有教做酵素, 要加水的. 是不是都得?

    謝謝!!

  210. Stary gal,
    Not “very” suitable 🙂

    Isabel,
    黑棗是干品没有什么酵素。
    干的东西不会發酵的,所以一般人做酵素醋。
    也有人做加水的酵素。

  211. Thanks for your prompt replies Mr. enzymo. However, i still wonder how if i didnt put the accessories for preparation of enzyme under sun light. Or can pls suggest any other alternative for sterilyse it?

  212. Hi Mr enzymo, i think of order 排毒酵素 ; 木瓜酵素 ;黄梨芦荟 total 3 bottles from you, may i know what’s the step shd i follow to get the goods?

  213. Stary girl,
    You can let your utilities/tools dry under room temp & heat it under the stove fire before you use it, for just a few seconds.

    If you are interested to buy from me, just send me an email, you can find my email on top right corner of this page.

  214. Ic.. my friend told me that we can’t purposely just put anything inside the microwave, otherwise will cause explosion, huh X_*

    So, i think of just apply alcohol or “TIAO HUA JIU” on the tools and fruit , dry it under room temperature will do?

  215. 嗨..Thomas..
    很高兴看到有这样的一个网站分享自制酵素的资料..谢谢你..

    再者, 我想用青苹果加芦荟做一瓶酵素, 请问这样的组合会有问题吗?

  216. hi,mr thomas.上次做的橙酵素和苹果酵素到现在也有正一个星期了,没啥问题。应该会成功吧。现在又要打扰你咯。拍写啦。想请教你:
    (1)如果想要做金桔酵素要用什么水果搭配较好?
    (2)还有就是如果没有加水果的话可以放些酸梅好像做桔子酸梅水那样吗?
    多谢指教。

  217. Stary gal,
    I said fire from the stove, I didn’t say microwave.
    Yes, you can use wine to sterilize your tools.

    bianca,
    青苹果加芦荟是可以的。也可加颗檸檬。

    xinyi,
    (1) 金桔可单独做【金桔酵素】,也可以配黄梨/木瓜/芦荟/苹果/。。。
    (2) 用盐腌制过的酸梅做酵素,我不清楚。

  218. 哦。谢谢你。对于问题(2)我的意识是如果只用金桔单独做金桔酵素的话可否在里头加些酸梅?

  219. Mr enzymo , 😦 im stiLL not get the glass bottle yet…
    hmmm…can i sterilyze the utilities by using fire from gas?

  220. 已经一个星期了,我的苹果酵素开始“放屁”了,酒味有点重,成功率蛮高的。每天都得开瓶盖让它“放放屁”可是其他的还是无动于衷,有点担心。

  221. Yumiko,
    那你自己要想办法啦,缺乏维他命D是很严重的问题。不要信太多那些防晒油公司的谎言。

    catherine,
    As I know, there is no honey enzyme but there are many fruits and vegetable enzyme can be made using honey.

  222. Mr enzymo,

    as i stay at 4th floor, there’s hard to get place for my utilities eexpose to sunlight in s’pore… any suggestion for me?

  223. 原本我有两种酵素发得很好,很多泡泡,味道也香(一是枸杞+KIWI+木瓜,另一个是木瓜+lemon),结果我在两个星期后就倒出来进瓶子,试喝时酒味很重,因为我肝不好,所以不敢多喝,虽然只喝一小口,竟然有晕眩的感觉。后来听有机店的人说,第一个月是酒
    第二个月是醋,到第三个月才是酵素。我的书没有这样说,可是听到不止一两个人这么“教”我,不知道是否如此。向您请教啊。

    后来,我那两瓶继续放在冰箱,等满三个月再去看。
    有一次放其中一瓶的气,不小心摇晃一下,结果沉淀物生起,气也涌出瓶口,非常像啤酒的味道耶

    好期待三个月后品尝自己第一次做的酵素,哈哈哈。

    那酵素醋确实没什么泡泡啊。可是我有做一个灯笼辣椒(也叫甜辣椒?),一直来都没什么泡泡,有机店的员工说看是什么“材料”,不是一定有很多泡泡的。请问是这样吗?谢谢指教啊

  224. 绿叶,
    那倒不一定,要看看什么菌和用多少糖,有些时候醋酸菌比较多, 就会酸。自制酵素就是没法控制菌种,所以只能顺其自然,但你如果照着正当方法做,不要刻意减低糖份,是安全的,

    而你说的”两个星期后就倒出来“ “放在冰箱,等满三个月” 一类的说法跟我的做法差异大,不便评论。

    酵素醋本来就没什么泡的,如果你有做到有泡的材料, 告诉我,我也有兴趣知道。

  225. mr enzymo …
    long time no chat … how is thing going …
    lately i have made bitter gourd + guava + celery enzyme for my sister … she is a diabetic patient …
    the recipe was given to me by a friend whose mum is also a diabetic …
    my sister has consumed the enzyme for a month … her test for sugar came out alright …
    i did some reference check on these ingredients … they are supposedly good for diabetic …
    just wanna share the idea …the preparation is just like other enzyme … for any seasoned enzyme enthusiats … it poses no problem …

  226. Hi Stary Gal,

    I’m from S’pore too, what I’ve done is use hot water to sterilise all my utensils, place the utensils upside down to let it drip dry.

  227. Nice to meet you 原子小金刚,
    Ic, thanks for your idea and that’s much more easier than other way 🙂

    Lol i think of buy a “super” big bottle then start my “project”…

  228. HI Thomas,
    如何确定我们的酵素已经发酵好了?还是足3到4个星期之后就可收成了?谢谢. 🙂

  229. Hi Stary Gal,

    I had a 8 litre glass bottle, large, but I found it a bit difficult to control for ladies, its quite heavy especially when you need to sway the fruits to ensure they are all wet all the time. I find 6 litre bottle a better choice, especially those with metal ledge to clip the top air tight, easy to open also bcos I’ve hd to release the gas frequently during the fermentation.

    Cheers, 🙂

  230. mr enzymo …
    i used 500gm each of guava n bitter gourd (small type) and 200gm celery … 500gm pian tang … 100ml raw honey …
    i did add in a lemon … hahaha … i just like the fragrance n tangy taste of lemon … optional la … of course …
    i let it to ferment for 2weeks …
    btw … i skin off the guava but i kept the seed n pulp …
    as to the bitter gourd … i slice it together with the pulp n seed …

  231. 凡夫俗子,
    Thansk for sharing.
    Anyway, In my opinion, Its is better to exclude all types of seeds in enzyme fermentation process due to the antienzyme characteristics (仰制酵素的物质) present in most raw seeds (legume). Some seeds even contain potentially harmful natural toxins.
    For consumption wise, seeds should be cooked or germinated before eating.

  232. mr enzymo …
    thank u buddy … ya … i know abt the inhibiting effect of raw seeds …
    usually i remove seeds … papaya n apple in particular … their toxic seeds are well documented … if i have any doubt … i will usually consult or check on net to confirm …
    i prefer to use guava with the seeds cos the skin is smooth n easy to skin off … unless the seedless one … u can really skin off the fruits …
    in short … i always skin off fruits as far as i can do it … to reduce the effect of pesticide … insecticide … herbacide … ai … watever cide … there r just some many poisonous sprays these days ..

  233. Hi 原子小金刚,

    wOw your bottle really large enough. May i know where can i buy a glass bottle? Heard that AMK got a shop selling the all the glasses tools.

  234. Mr enzymo,

    您好,我是新手,
    想請問你一下,高胆固醇,喝那种水果酵素好?谢谢….

  235. Hi Stary Gal,

    I don’t know which shop in AMK has it, I stay @ Choa Chu Kang, but I find most of the hardware shop (五金店) that also sell home utensils do sell these type of glass ware. It cost abt $11 to $18 depending on the size. Sometime I do pass by AMK, maybe when I see it I let u know. My fren told me the $2 shop Daisho in IMM also sell, but very small one, can also consider that if we are making small amount or for storage purposes.
    Cheers, 🙂

  236. zoeng,
    可以试试排毒酵素,其实也可以弄些你自己喜欢的蔬果酵素,只要补充各种类的酵素是对你有好处的。
    但最重要是要节制及多晒太阳, 缺乏维他命D是高胆固醇的其中要因。

  237. 我不知道可不可以,如果可以的话,肯定需要更长的发酵期。但韩国人冬天也做泡菜所以可能可以但我不肯定。对不起。。。

  238. 哇5度以下,那跟冰箱没两样。可以想办法放在比较暖的地方就不必等太久来发酵。有的冬天国家的冷气有暖气设备,甚至可以考虑用报纸把玻璃瓶包起来,不要让玻璃瓶直接接触到空气的“冷气”。

  239. 番石榴的子不知道有没有抗酵素成分,wikipedia提到,它的子含有Omega 3/6. 很想把它们搅碎了一起用来做酵素。不知道可不可以?

  240. Michelle …
    my aunt lives in london … she diy her won enzyme too …
    furthermore … the temperature cannot be perpectually 5 degree huh ???
    the eskimo buries their food underground … this is also a form of food preservation via the process of fermentation …
    the most important is that u must place the bottle in an airy place …
    hope it works … ciao …


  241. 原子小金刚,
    所有的种子都应该有抗酵素成分, 不然种子就会在没有适合的条件下也会乱发芽。
    我总觉得上帝造物是有考虑的,种子的作用是传宗接代,不然造物主怎么会造了营养丰富好吃的苹果却又含毒的苹果种子呢?种子里的营养是要留给小树用的,像牛奶是给小牛一样,所以我是觉得不该吃种子,但我没有肯定答案。

  242. 我才做好就發現問題在那裡了! 天气太冷糖不能溶. 現在我用大毛巾包著他, 再用我的電heating pad包在外面, 現在是他暖我冷. 天啊!
    再不就是抱著他兩個一起暖.

  243. 原子小金刚,
    你好像误会了我的意思哦。无论如何,种子还是让它保留传宗接代的功能吧;还有那些违反自然的无子水果,还是少吃为妙。

    michelle,
    你说”才做好“,又怎么知道糖不能溶呢?应该还是会溶吧,别老是抱着它,让它有自己的空间 :)

  244. 你好酵素達人:) 最近有人告訴我酒精酵素不好, 因為酒精含量高. 請問非酒精酵素製法和酒精酵素製法有何不同? 非酒精製法是不是類似垃圾酵素的製法呢? 但據我知, 只要是天然的發酵過程,就會有酒精酒味產生,酵素的發酵製程產生的酒精極為有限,再長時間發酵工作,大部分酒精分子已被分解,所以酵素的酒精含量極微。請問這說法對嗎?

    困惑者

  245. 请问enzymo,
    为什么我做的综合酵素(木瓜,苹果,奇异果,香蕉,葡萄)十五天开瓶后味道是酸酸的,还有点点苦味的,是不是有问题?好的吗?

  246. 還是原子小金刚说得對, 昨晚我放工回來是 -1 度, 糖已溶得七七八八了. 在國內看到我妹做的是水水的. 我的長得像糖漿很濃.

  247. Hi Michelle,

    安啦,含高糖份的水在温度低时是浓浓的,应该是热胀冷缩吧。可能你要过冬才会有收成哈。至少现在知道你的水果已经出水了。:)

  248. Dear 凡夫俗子,

    Recently, I m waiting the seacoconut enzyme harvest.
    But wat i wish to ask is it the “juice” inside is it very very little?
    Cos, for me, its look like seacoconut syrup =_=”
    I wonder similar with urs or not?

  249. Hi Thomas, 我的橙酵素已2星期多了, 昨天决定开封(已没泡泡了),酒味很浓,味道还不错,放进冰箱第2天味道更好。刚买了5粒fuji 蘋果,今晚做蘋果酵素, 好好玩,噢!会上瘾哦!

  250. Queen666,
    我在上面有回答过酒精的问题,你用 Find 找『酒精』看看。
    其实我有读过关于酵素里的酒精跟酒类里的酒精有所不同,酵素里的酒精是由糖份自然发酵的,酒类的酒精是用酵母(yeast)发酵的。虽然如此,我还是不能叫大家尽量喝,但是我在想,我们每天喝只是那么才几十毫升的酵素,里头含的酒精也不很多,衡量了好处与坏处,我才觉得不碍事,也喝了那么多年。无论如何,你们要自己考虑清楚, 我在这网站这只是想提供那些已经知道什么是酵素的人,如何自制酵素吧了。
    我觉得在密封的环境,酒精是不会被分解的,不然怎么叫陈年美酒,对吗?
    我有想过做没有酒精的酵素,就是不用盖只用用几层的宣纸让酵素透气,让酒精挥发掉,但你要明白,这同时也让空气进入瓶里,增加污染的机会,所以我才迟迟没有行动。
    重要的是:如果你不能接受酒精,那请你不要自制,毕竟酵素不可能是万能的。总之要随缘。。。

    cms5448,
    15 天我不知道嘢,我都是发酵30天以上的。 青木瓜和有机蔗糖都OK。

    秀秀,
    青苹果酵素 Ho Chiak !

  251. cms5448,
    我不知道,可能是种子还是果皮的关系,但我不太在意味道,只要是好酵素就好,迟些要做辣椒酵素和苦瓜酵素。

  252. hi, mr thomas.想问你,我做的桔子桔子酵素到现在已经有十三天了,可是到现在却还没有出泡泡。置放的位置也不见得很阴,太阳也不会直接晒到。打开来嗅了味道有点甘香也没异味。我外婆也在同一天做了桔子酵素,而她的桔子酵素早已在第四天的时候出泡泡了。究竟问题是出在哪里呢?多谢指教。

  253. 你用什么糖? 用多少比例?应该还好吧,我10月18日有做香蕉酵素,昨天才有点泡。有空摇下下

  254. 我用的是冰片糖。比例是大约一比一。这样啊?我会每天很努力的摇它。谢谢。
    对了,mr thomas.你有做过ambarella酵素吗?ambarella果的皮需要屑掉的吗?

  255. 我这次做黄梨奇异果孝素酒味大过黄梨的香味,已经发孝一个月了,可以喝吗还是要再发孝久一点?

  256. Hi Mr. thomas, 我刚在昨天做了一瓶木瓜酵素。因为我是第一次做,以下有一些疑问:
    1) 我没有放柠檬在我的酵素里,请问会影响发酵吗?
    2) 我用的是JAGGERY糖,为什么我发现才一天的时间所有的糖都溶化了,而且糖水的颜色 好像很浓的Lipton茶颜色(有一点点气泡)还有里面的木瓜片有收缩的现象。我今天有摇晃瓶子几下,请问这是失败的现象吗?
    谢谢

  257. Hi Enzymo

    Recently I brought dragon fruit enzyme from a dragon fruit farm. I felt the achohol contain in the enzyme is quite strong. Do you think is suitable for me to give my kids – 5 & 7 yrs old. I give 5 ml for 5 yrs old & 7.5ml for 7 yrs old. Do u think is too much. :>

  258. hi .. Veron …
    just wanna share with u wat i know abt the recommended quantity of enzyme to be consumed daily …
    the rule of thumb is 10ml for every 10kg body weight daily …
    for eg if ur kid weigh 20kg … u give him 20ml per day … 10ml in the morning … 10ml at nite …

  259. mr enzymo
    hahaha … ya … i know …
    but din u notice that she is giving the dosage according to the ages of her kids …
    i m just afraid that she may have given 80ml to her 80 years old mother in law … just kidding …

  260. hi,
    I am very new and kind of interested in making fruit enzyme after some reading, like to know if you ever try making white raddish (white carrot) enzyme before?

    Is it the same way as making other fruit enzyme? any idea what is that good at?
    many thanks.
    croydon

  261. Hi Thomas,

    最近在网站看到另外一种作法,唯一不同的是在水果中加了水。我尝试作了一瓶,说真的,我不太喜欢这个作法,第二天就起泡了,气泡也特别的多,味道很重。其实加水的做法好像有点不卫生即便是用Distilled Water。感觉上水果是浸泡在水里,而我们原本的做法是让水果“脱水”,味道也比较香,昨天的黄梨酵素终于有收成了,很香,只是糖应该放多了,
    甜甜的。

  262. croydon,

    I know how to make raddish, the method is the same but I don’t do it because raddish is quite cooling not suitable people like my age. Maybe if you are teenage or someone who is “heaty” (温热体质)then maybe you can take this type of enzyme. If you want to do it , you have to balance it with other fruits and some ginger perhaps.

    原子小金刚,
    我也是基于同样的原因不喜欢加水的制法。 但这不代表这种方法不好。

  263. croydon,

    according to a chinese sensei … luo-bo (chinese white raddish) helps to get rid of phlegm
    but one thing u must remember … avoid taking luo-bo too soon before or after taking western medicine … cos it will negate the effect of the medicine … it is recommeded to take luo-bo 2 hours b4 or after ur mediaction …
    oso … don mix white n red carrot … they tend to negate each other’s function …
    see ya …

  264. 汤姆先生,

    您好。我妈做酵素已有几回(木瓜、黄利等等,开始时用片糖,现在用密糖(好像红砂糖),就是不明白为何罐底有时会留下一层没有溶解的糖。可以指教吗?谢谢。

  265. 汤姆先生,

    您好。忘了一个问题:有时候,酵素上面一点泡沫都没有,请问这有没有发酵?(虽然我们还是照样把它喝光)。谢谢。

  266. 铭,
    i do agree with mr enzymo … that wat u see may not b sugar …
    i think it is sediment … esp if u use brown sugar / gula merah … it may contain tiny sand particles at times …
    should not be so worry abt it … afterall u have sieved the enzyme huh ???

  267. 铭 ,
    你發酵多久就喝? 放哪里發酵? 要讓糖不容化且沉底,除非你整瓶濃得像蜜糖一樣才行, 拍照來看看。

  268. 汤姆先生,

    您好。发酵3个星期,放在饭桌旁,没有阳光直晒。对不起,我是坐轮椅的,拍照有困难。

  269. 铭,
    我真的不懂了,還有你說:『用密糖(好像红砂糖)』到底是什么糖?
    還是下次做的時候,用片糖或 Brown sugar 再詳細記下去皮水果和糖的種類和重量, 比較好研究。

    凡夫俗子,
    any idea?

  270. mr enzymo ….
    i m confused … hahaha …
    may be 铭 not the one doing the enzyme … but the mum … so he is not sure too …
    the only reason i can think of … is that he put in the honey 1st … n not shaking the bottle … so it may take longer time for the honey to mix well with the fruit juice …
    but i think its not important so long 铭 enjoy the enzyme …

  271. mr enzymo …
    just wanna share some experience of taking enzyme with the enthusiats …
    last week … i felt itcy throat … running nose … n kept sneezing … all signs of a flu coming to me …
    i started to take enzyme 5 times a day … morning … mid morning … afternoon … early evening and b4 i go to bed … 30 ml each dosage …
    the flu nvr come at the end …
    not sure if the enzyme i took matter … lime + english gourd (buddha palm) …
    see ya

  272. 汤姆先生,

    您好。刚才和老妈确认了:开始她用片糖,但后来读报说片糖不好,就改用MOLASSE(包装纸上的中文为“蜜糖”)。我想是在这里出问题。和vivienne 的芒果酵素一样,不知道vivienne 如何解决此问题。糟糕是现在还有三四罐用MOLASSE做的木瓜酵素。老妈开始担心,不知道MOLASSE酵素吃了会不会有问题?可不可以吃?

  273. 汤姆先生,

    您好。刚才和老妈确认了:开始她用片糖,但后来读报说片糖本身不是真货,就改用MOLASSE(包装纸上的中文为“蜜糖”)。我想是在这里出问题。和 vivienne 的芒果酵素一样,不知道vivienne 如何解决此问题。糟糕是现在还有三四罐用MOLASSE做的木瓜酵素。老妈开始担心,不知道MOLASSE酵素吃了会不会有问题?可不可以吃?
    很奇怪,仔细一看,这Molasse 这是干的,不是液状的,好像细黑糖一样,但颜色比较浅。
    以下是包装纸上的资料:
    Natural Molasse Sugar
    Radiant Whole Food
    Net Weight 1kg
    Product of Malaysia
    sugar content 49/100 g
    很可惜,不能拍照和大家分享

  274. 汤姆先生,

    您好。3 个月太久了。还是用回片糖,只需 3 个星期。我妈知道什么是片糖和印度黑糖(印度黑糖比较贵,是吗),可是不知道什么是黄糖,请您解释好吗?
    我住在大山脚 Kampung Baru 一带,请问您有什么好地方可介绍,以买到好质量的糖。先谢谢了。

    凡夫俗子:谢谢您的分享与鼓励

    这里真好,不会令做酵素的朋友无所适从。

  275. 酵素先生,请救我!我的凤梨酵素进入第三天,都怪我太贪心,放太满,现在眼看着它就要溢出来了,如果现在换瓶子,会有什么风险吗?

  276. 铭,
    你用的糖,我沒見過,你自己看著辦吧,如果沒有發霉的味道,還是清香就OK.
    你可以去Kampung Baru巴剎里的藥店買片糖。印度黑糖暫時別用。

    cheese,
    你用個大湯匙(曬過或用火)消毒,把多余的材料拿掉吧。

  277. Mr. Thomas,
    My mum has hi-blood pressure and tummy always gassy. What are the best types of ingredients to mix so as not to aggreviate her tummy problem?
    Thanks.

  278. 酵素先生,谢谢你的解答! 我尝制了两罐木瓜+黄梨+柠檬+片糖 (1 : 1) 做法,已进入第十五天了,可是,第一罐發酵的很好,第二罐一点泡沫都没有,不知道那里出了问题。请问我该如和?

  279. Kit,
    Try the 【銀發酵素】 or Pineapple+Papaya because the bromelain & papain are very good enzymes. Besides that, practice some simple exercise daily like this one will help, but it would recover over night, that’s for sure.

    zoeang,
    唉喲喲,回答了很多很多次, 用【泡】搜索這一頁看看。

  280. 铭,
    i think u shld not be so worry abt the sugar u use in the enzyme … so long that u don use white sugar … pian-tang is good enuff … unless u really having some health problem … otherwise it does not really matter … the most imprtant thing u must have confidence n faith in taking enzyme … watever we do … if we have plentiful doubt … than it wont work anymore …

  281. hello, enzymo 我做过了12次的酵素.但我发现有4次发酵出来的酵素有一些苦味,尤其是
    最近一次的葡萄酵素味道是苦的,可是发酵过程没有霉菌,真的很令我不解?请问您酵素会变苦是不是变质了?有什么可能会造成酵素发酵后变苦?

  282. joey,
    你12次都做葡萄酵素嗎? 不過我沒聽說发酵后变苦的,如果有苦味是本來就有的,是不是皮或種子的澀味?

  283. 酵素先生,我用【泡】搜索這一頁,得到的是[Health & Enzymes (酵素 与 养身)]的那一頁。那里没有教我解决没泡沫的问题,而我也把這一頁里的都看了,好像没有十五天那么久的,真不好意思,可否在教导一次?还是在等多一个星期的时间看看?谢谢。

  284. zoeang
    没泡就没泡,迟点再看。 4个星期后,试一试如果嫌甜就再让它发酵多2-3个星期,试味时注意卫生,如果你用1:1, 放个2个月也没问题。

  285. 报谦,打扰。我刚开始做酵素,想问一问‘酵素’先生^-^
    黄梨+橙+banana需要多久时间才可发孝?
    现在以经15天了,上面还有点泡泡?不知几时才可收成?
    *苦恼的新手上^~^

  286. mr thomas,你好。最近买柠檬的时候听了很多的意见。有些人说用本地柠檬做酵素效果会比较好,可是一定要配红糖或印度糖来做,否则酵素就等于无效。有些人又说用外国柠檬做酵素会比较好而且配什么糖都无所谓。酵素先生啊,到底是要用什么配料才是最正确的呢?谢谢解答。

  287. 12次中有做过凤梨,萍果,火龙果等酵素但葡萄酵素是第一次做.在做火龙果时也有苦
    味,但这个苦味是先尝到甜的味道当喝完后就有苦味了.请问什么水果发酵后成了酵
    素味道是苦的?请问柠檬种子若没有去掉会造成苦味吗?

  288. enzymo,

    你好。。我是第一次酿孝素。。。
    有几个问题不是很清楚,希望你能帮我解答,先谢啦。。。

    (1)。我做的青苹果孝素,在第5天的时候,最上层的柠檬发现黑霉,该怎么办? 这瓶孝素还可以饮用吗?

    (2)。喝孝素是直接倒来喝 或者 要加水喝?

    (3)。我家婆酿的龙朱果孝素,只是放龙朱果&片糖, 而她酿的孝素是有加水在里面一起让它发孝的哦, 而且只酿1个星期而已。。。。有这样的酿法吗? 其实,放柠檬是什么作用的呢?

  289. 铭,

    我用MOLASSE做的芒果酵素成功啊 , THOMAS 说过MOLASSE 担心糖份不够难发酵,我就把份量增加点. 用MOLASSE做的酵素味道比较淳.

  290. 虾米,
    一样的, 如果你放大约1:1的糖,那4个星期以后就可以了,如果还嫌太甜就让它发酵久点2-3个月是没问题;问题是有些人要快快采收,要放少少糖,又嫌没有泡,又怕没发酵。

    xinyi,
    用当地当季的蔬果最好,因为它的能量最适合您,糖呢,用品质好的天然没经过化学提炼最好。这只是我个人从书上学来的,你不见得要完全同意,但总比水果档的老板讲的中肯吧?
    当然你如果有时候要弄些你喜欢的外国水果酵素,当然也没问题啦。

    joey,
    那是材料中有些东西的苦味囖,不是葡萄酵素有时苦有时不苦啦。可能是种子和柠檬皮下的白色物质。

    sppktan,
    (1) 有黑霉就是失败了,可以把黑霉拿掉加糖加水去弄环保酵素。
    (2) 一般是加水喝的,因为酵素在水中才能发挥作用。
    (3) 那是加水的方法,在泰国很流行,但只酿1个星期是不对的。柠檬的作用在这页里找。

  291. 气候不同,发孝的时间就不同!
    水果&糖 得比例如何得知发孝需要多少的时间呢?这我完全不清楚?
    有的两个星期,有的时间比较久?why呢?
    真是晕*~* lo…

  292. 虾米,
    你在馬來西亞嘛,溫度都差不多一樣,除非你放冷氣房。
    水果&糖比例你是依誰的方法做,怎么會不清楚呢?

  293. Hi Thomas,
    有人说发酵1个月为酒,2个月为醋,3个月才为酵素。您有什么看法吗?因为我有几个酵素大概1个月了,酒味超重即便我每天两次的打开瓶盖让气体出来。我在考虑放久一点看看它们会有什么变化。

  294. 虾米,
    sugar not only acts as food to the enzyme … it is also a natural preservative …
    the amt of sugar is very much individual taste …
    to be sure ur enzyme wont turn moldy … a ratio of 1 : 1 is an insurance …
    but once u r familiar n become an old hand in enzyme preparation … u can always reduce the amt of sugar …
    the most critical period in the enzyme production is the 1st week of fermentation … make sure that u don get black mold … shake the bottle regularly to ensure the fruits are coated with sugar syrup … u may also stir it with a clean dry spoon to ensure the content is wet with sugar syrup … enjoy … n have fun …

  295. 哈哈…说的也是.我应该相信比较有经验的.不过呢,我会这样问是想要知道更多.谢谢你的答案咯~

  296. 原子小金刚,
    alcohol n vinegar are products of fermentation … but enzymes are biomolecules (protein) that are naturally present in food as a catalysts …
    may be it is because we use the term making enzymes which give rise to our misinterpretation that we are making enzyme … we do not make … but create an environment for the enzyme to multiply … sugar act as food to these enzymes …
    during the fermentation process … enzymes break down the sugar … producing alcohol and vinegar if we let it ferment for longer period …
    the same process applies to the making of red wine … if u ever try opening a bottle of red wine … n let it sit for some time … the wine will turn sour …
    so i think wat u have been told may not be quite correct … the fermentation will produce alcohol and vinegar … and not alcohol, vinegar and enzymes …

  297. We are multiplying the good bacteria & the enzyme happens to be the byproduct (because bacteria carry enzyme)… to be exact, so when you “breed” the bacteria, you are increasing the enzyme at the same time.
    In wine making, yeast (not bacteria) play the major role in the fermentation process, so not to confuse with enzyme fermentation.
    That’s why I said try it and you will know, it is always better to try it yourself rather than getting spoon feed because we will learn more thru experience.

  298. 我是看书和听朋友提起,然后我就跟着做咯。
    但是,两个星期后‘它’还是有泡泡,我就不懂到底可收成了没?
    而且,前一两天我喝了两口,觉得满像”加甜版的sandy”的。
    然后就上来问问看及解决烦恼。
    不过,现在我知道不管如何最重要是发孝,短至两个星期;长至依个人口味及分量。对不对咧?

    凡夫俗子,
    thanks you information, 我会加油 & enjoy this 过程。。。he

  299. 虾米
    sorry … dried prawn … hahaha …
    i m sorry that i cant write chinese … but i can read n understand chinese … so u can continue to interact with me in chinese if u want …
    ya … enzyme is something very individual … n it comes with experience … the more u do … the more u will improve …
    put in some loving care … cos the enzyme will respond to ur care … hahaha … guarantee u will harvest good n healthy enzyme … cheers ….

  300. 虾米,
    发酵(fa jiao) 的过程真和时间的因材料而异,我的排毒酵素,发酵了2个多月还是很多泡,装瓶送到KL的客户还会爆炸呢。所以我说要试试,很难说个一定。

  301. 请问做好的酵素能够在烹调时加入吗?比如蒸鱼时加入一些姜酵素…煮牛肉时加入一
    些葡萄酵素…这样会不会破坏酵素?

  302. 对对,我的黄梨酵素放了一个月后没有泡泡了就以为它发酵好了,装瓶后又继续发酵。

  303. joey,
    高温会破坏酵素的。但在煮肉类之前加入一些酵素(尤其是木瓜酵素)来腌,会使肉类软化的。

    原子小金刚,
    证明你的酵素是活的而且很活跃。

  304. 谢谢汤姆先生。
    星期六动手做了香蕉酵素和奇异果酵素. 份量拿捏的不准,准备了太多水果所以后来共做了4罐酵素。两罐香蕉酵素和两罐奇异果酵素。其中一罐香蕉酵素是采用一层一层铺法,由于片糖在水果和柠檬之间,所以融化得比较快,今早几乎融化完了, 也看到泡泡。另一罐是把所有香蕉放在下层,然后放柠檬,再然后是片糖,这罐则很慢,今早还没看到有太大变化。至于奇异果酵素,一罐的片糖在融化中,也有泡泡。另一罐是放了奇异果,冰糖和野蜜,不知味道如何,可是没什么泡泡。
    现在终于明白做酵素的乐趣,每天看它的进展真的很有满足感,真想快快回家看看。

  305. 我黄梨酵素以近3個月了,最近才打開味道有點苦味。是不是壞了,黄梨酵素里有加檸檬會不會是檸檬的苦?

  306. mr enzymo …
    i have recently tried to do vinegar enzyme … n have just harvested it over the weekend … the taste is very good …
    i used kurma … bought it during the puasa time … n organic acv … n let it sit for 3 months …
    the only difference is that unlike the fruit enzyme … vinegar enzyme does not produce bubbles … but u may get a thin film of white mold forming … again if u don like the sight of the white mold … just shake or stir the content regualrly …

  307. QQ,
    你也“中毒”了:)

    poh,
    可能是檸檬的內皮味道,如果是壞了的話,那味道是入不了口的。

    凡夫俗子,
    I use to make lemon vinegar but stop since early this year cos I dun think the vinegar that I bought is pure vinegar. The so call organic vinegar in the market is too expensive.

  308. 汤姆先生,
    对啊!每天一定要看几回。
    我的奇异果酵素发酵得很好,其他则没什么泡泡。之前香蕉酵素也有一些泡泡可是很快的就没了。
    奇异果,冰糖和野蜜的冰糖还没完全融化, 另一罐是把所有香蕉放在下层然后放柠檬,再然后是片糖的更慢, 大把片糖都还没融化。
    如果没泡泡也没长霉的能喝吗?

  309. 在星期六,我第一次做酵素,现在才知道最顶层要放糖,请问如果在最顶层不是放糖,那我的酵素还成功吗?而且,今天早上我看到lemon的上面有一层白白的泡沫,那我是不是该摇一摇瓶子?

  310. mr enzymo …
    ya … i know some of the organic vinegar r very expensive … esp those from taiwan …
    the organic apple cider vinegar i use is bragg’s … not too costly though … its abt rm16 for almost 1 lit of acv … as compared to those fancy vinegar imported from taiwan …
    u can get bragg’s acv in most pharmacist … when come the promotion … u may get 2 big btl for rm31 and a half btl free …
    bragg’s is a well established n trusted brand from usa …
    hahaha … don get me wrong … i m not promoting bragg’s as a salesman … just wanna share with the enthusiats here … cheers …

  311. I used to think it’s good but a vinegar manufacturer (an expert) told me that vinegar manufacturer need to follow certain spec & regulation on the acidic % as well as the pasteurize process and he told me something that I just cannot share here.
    In short, good vinegar is just like enzyme syrup, full of enzymes & good bacteria but most of the products that we can get in the market are far from perfect.

  312. I think in our impecfect world today, we could not get anything that is pure. The pure things is only claimed by someone at a particular moment until it is proven not pure again by someone else. We can never be 100% sure.

    For me, so long as I am not paying an arm and leg for the things that has a “pure” claim and I am reasonably satisfied, I will use it. In this case, I also use Bragg for years and I am satisfied. I use it to soak lime, kam kat and also green papaya with the addition of raw honey….the result? Very good indeed.

  313. poh,
    没有什么理由可以吃进肚子的东西不可以用在皮肤上,你说有没有道理?
    当然你如果皮肤敏感就要选择没有刺激性的蔬果酵素。一般是用酵素加上洗面液来使用,但千万不要使用失败的酵素喔。

  314. joyful
    hi … hi …
    glad that u2 doing vinegar enzyme … mayb u wld like to try the followings :
    dried fig + acv;
    pitted prune + acv;
    kurma (date) + acv ..
    u will nvr regret … the tastes r just GOOD …
    n these fruits r good source of potassium … which will improve our the ph of our blood … cheers …
    p/s cos these r dried stuff … i usually let the content to sit for 3 months … otherwise just 1 mth for fresh fruits …

  315. QQ
    no logic watsoever …
    o blood type is one of the most common blood type … i m sure a lot of enzyme enthusiats are 0 blood type …
    u read it some where … or just mere unfounded gossip ???

  316. Hi ! 凡夫俗子,

    Cz recently read a lot of article regarding abt the suitable food for different blood type, didnt mention abt the enzyme in the article but heard from a friend so that would like to rectify here.

  317. 好难过,昨夜不小心打破了一罐酵素,还是最期待的奇异果酵素,用的还是我最心爱的罐子。

  318. Thank you 凡夫俗子,
    I will definitely try your recipes. Do you add raw honey? I guess the amount of acv should just cover the dry fruits, right?

    3 months of waiting? Wah, very long woh….

  319. joyful
    the cost of vinegar enzyme is higher than the normal enzyme … cos of the acv … so i usually use the 200gm size necafe bottle for this purpose …
    a btl of bragg’s acv is enough to make 3 btl of vinegar enzyme …
    ya … usually i top up the avc just to cover the dried fruits …
    i do add honey … to enhance the flavour … but i think it all depends on whether u have a sweet tooth … i aint one … the natural sweetness of the dried fruit is good enough for me …
    it is only the 1st time u need to wait for 3 mths … but once u start to harvest … u can harvest every mth if u space / plan out the harvesting mth …
    btw … i just did one dried longan + acv … i can smell the aroma of the longan within2 days … i think it will turn out good …
    cheers …

  320. Thomas, you are making so many kinds of enzymes for your own use as well as selling them out, you must have a big fridge! or that they don’t need to be refrigerated and can still be kept for a long time?

    although you mentioned that any sugar can be used but why do you insist in using 印度糖?其實在發酵過程是否這樣,基本上是不會開蓋的,除非要加糖!重點只是不會將蓋子扭緊就是了,對嗎?

    香港現在是冬天呀,溫度只有十幾二十度C,不夠暖呀,能發酵嗎?可否曬曬太陽?

  321. Winnie ….
    indian sugar or jaggery is recommended more for its nutritional value … cos jaggery is supposed to be raw, unprocessed cane sugar …which contains nutrients and minerals present naturally in sugar cane …
    but these days … businessmen are so unethical that u no more sure if the jaggery is really wat it is or it is colored … sad huh ???

  322. 星期四晚上第一次嘗試做黃梨木瓜酵素…因爲水果太多了,所以做了兩罐…
    第二天早上很高興看到片糖開始融化…可是啊,很不幸地,放工后發現其中一罐的底部好像有些許汁液滲出來,我想那個玻璃罐可能有裂痕…
    請問…這種情況下該怎麽辦?還能繼續發酵嗎?可以立刻換個罐嗎?還是要宣告失敗了?

  323. 那么如果是做葡萄酵素的话,葡萄需要剖半吗?听说葡萄籽的营养成份最高,所以是不是不要去籽? 谢谢

  324. 哈,我刚开始也那么认为,可是作的时候取种子取到要命到后来就不管了。单单把葡萄切半就花了很多时间。

  325. [[自制酵素有酒精不适合小孩,除非把酒精拿掉,但我认为小孩吃【自制酸奶】 Yogurt 最好,又有 【乳酸菌】 (probiotics) 。
    有机店卖的我就不晓得了,你要问他们。]]

    nzymo好,请问是怎么拿掉酒精?==

  326. 嗨!汤姆,我的蘋果酵素出瓶了,酵素好喝渣更好吃,今天做了橙梨子酵素(橙6粒,大梨2粒,柠檬3粒,片糖1包)不知好不好喝, 好像没人做过,好期待。

  327. Mr.汤姆,另外想问的是到底酵素的喝法是,1)30ml 倒了就喝。or 2)30ml 掺水喝,若是2)的话,水的份量是多少?谢谢

  328. wander,
    这问题总是不断地有人提出,我今天想总结地把我的想法告诉大家,我的自制酵素 是使用了一般的天然糖类所以都会产生酒精,无可避免,我也想过在制作的时候,用可以透气的布或薄纸张封顶让酒精在过程中可以蒸发掉, 但你也要明白,如果透气能让酒精蒸发,当然也可以让外面的空气进入酵素瓶里增加污染的机会。这也是我迟迟不敢建议大家去试的原因。
    当然也有人提议用寡糖来做就不会产生酒精,但我是倾向使用天然材料而尽量避免化学、精制、提炼 和其他非天然浓缩的材料,所以如果你想用寡糖做所谓的无酒精酵素,书店里都有卖这类由寡糖制造商出版的书籍。至于什么是寡糖,市面上卖的寡糖到底如何制造,恕我不想给予意见,你Google一下,自己衡量利与弊。

  329. 秀秀,
    有啦,我有做过,相信也有很多人做过, 这个年头,想做别人没做过的酵素,嘿。。嘿。。还真不容易, 因为自制酵素已很深入民心了。
    除了纯蘋果酵素, 番石榴加蘋果也不错哦。
    饮用自制酵素是相对一门挺新的“学问” 很难说个肯定, 如果你问我意见,我认为应该加水饮用, 因为酵素是要有水才能发挥作用的, 至于多少水, 半杯至一杯就好。

  330. 我的香蕉酵素出瓶了。好喝但有点甜,可以接受。
    另一瓶香蕉酵素和奇异果酵素也在一天酿制,会在喝完了第一瓶香蕉酵素后才开封。
    上星期又动手做了火龙果酵素,明白片糖的主要做用在于消毒和发酵所以放了满多片糖,有点担心太甜,有什么解救方法吗?

  331. 先确定是不是真的放多了,多了多了多少? 可以加些黄梨,因为黄梨比较容易发酵也比较酸,可以中和多余的甜味。

  332. 谢谢。酵素在酿制3个星期后可以继续,过了3个星期才开封吗?
    刚开始喝是不是一定会有什么不同的身体反应?我喝了2天,没什么反应。

  333. 金桔嘛,老人家喜歡用鹽來做,其實原理是否一樣呢?還是療效有別?

    哎呀,如果發酵期間開封會如何?我的瓶子,那個lid不好,糖水很容易滲漏!我有開封用干凈的湯匙把水果壓下去,每天如此,有沒有問題呢?它一樣吹泡泡喔!看來又不像有問題!那么,不開封的意義在哪里呢?

  334. Winnie,
    鹽一般是用来杀菌及腌制,当然也有用盐来发酵的例如酱油的高盐发酵等。
    發酵期間我是只是掩盖不是密封(有密封的罐,我会常常打开), 因为密封会产生比较多酒精,所以不必密封,但要注意卫生。用干凈的湯匙把水果壓下去, 是没问题,但不必长期天天做, 做个1个星期就可以了。还是那句要注意卫生。

    kaisam,
    谢谢分享。不要买到假奶。

  335. Thomas, 明白了,謝謝你!when i opened the lid, i found the smell very fruity! 🙂 不過水果浮到頂來,不keep住壓下去,糖水很難蓋過它們,我只是怕水果發霉!

    我Dec 16也做了一瓶brown rice enzyme呀!1kg發芽糙米(70%),1kg organic brown sugar, 3kg purified water. i put 2 tbsp yeast into it instead of 1 tbsp as in youtube. because the amount of rice n sugar is much more than what the guy mentioned. since i have no guidelines … so, i just double the amount of yeast! wow, 它們呀,立即吹泡泡呀,很厲害!4個月之后才有結果了!一大瓶呀!:)

  336. thera
    前两天才答, 其他你想问的问题这里应该也有,可以用【搜索】找找看,你有看不明白再问吧。

  337. 没有肯定的答案,要看你的收藏地方的卫生程度和温度;但你是做来喝的,所以我保守的说:肯定可以放(收)到你上一瓶喝完再开封。

  338. Thomas,
    看到你與其他人的對話,覺得你對于健康的問題很關注。我猜你對健康的知識也會有某程度上的研究。我有一個問題,但是和酵素沒有關系的。

    很多人說,吃炸菜呀,梅菜呀之類的,或吃pickles對身體不好!但是這些菜都只不過是用鹽或醋去做,為什么會不好呢?是否有些是加了防腐劑?這些東西會令菜肴更有風味,更可口!

    希望你不要介意我問與酵素無關的問題,不過我覺得你可能應該可以解答我的問題!謝謝你!

  339. 謝謝你!
    你在上面有说因为酵素是要有水才能发挥作用的.
    那如果没有参水喝呢?是完全无效吗?我没尝试过参水喝。。
    我本身有些哮喘,请问有什么该注意是不适合我的吗?

  340. Winnie,
    其实盐腌,糖腌和醋浸是不一样的。 我也不是专家,只是有兴趣研究罢了。 有一个网站有讲到你问的问题,挺详细的。我找找再post。

  341. 酵素本身是一种 catalyst 是不必靠浓稠的分量才会发生化学反应。
    哮喘是呼吸道反应过敏,所以酵素或probiotics 对哮喘是很有帮助的。看看 [ The Probiotics Revolution – Huffnagle, Dr Gary & Wernick,Sarah ] 一书。

  342. 謝謝你呀,Thomas! 我等你!

    你說你會在餐后用那些水果酵素,為什么呢?我說過我有吃digestive enzyme capsule,不過都是餐前用的。你有什么看法呢?有是否其實什么時候用都ok 呢?

  343. 我已post了。 餐后用那些水果酵素是因為要避開胃酸,幫助補充食物的消化過程所需的酵素。你的digestive enzyme 有 capsule 所以不怕胃酸。

  344. Thomas, 不好意思,雖然我有看你們的對話,但是總會有miss左或overlooked左!

    我吃digestive enzyme是打開Capsule,倒近嘴巴的。不過消化酵素可以在ph4 至ph10里面運作,有些ph2都可以的。一般好的digestive enzyme (derived from plants)都ok 喔!

    Protease: ph4 to 10
    Bromelain ph3.5 to 8
    Lipase ph3 – 8
    Cellulase ph2.5 – 5.7

    Enzyme nutrition 那本書 那里說,enzyme 可以sprinkle on food嘛,所以我打開capsule,不想吃無謂的東西進肚子吧!

    哎Thomas, 你是不是會告訴我關于梅菜和咸菜之類的info.? 不急的,不過真的很想知道!Thanks in adv.

  345. Thomas, 我最近發現在香港有一種BioN-zymes 賣,是Ecosway的,是馬來西亞商科士威有限公司出品。你有沒有聽過?他們用照過80種水果蔬菜去做enzyme! 不過要入會先可以買!我沒有聽什么口碑,不知道它是什么葫蘆賣什么藥!

  346. 那是我们国内的一家上市公司Berjaya的子公司。 我不知道好不好,最近很多这类酵素产品,要自己取舍。

  347. 不知我的所谓发现对不对,最近弄的火龙果酵素和黄梨萍果酵素都没等到水果完全干透,可是我放比较多糖,中层放较少,最上层放得很多,结果都没事。所以我想糖放得多比较重要。请问这种解释对吗?
    还有,如果发酵期间,没霉也没泡泡,3个星期后是不是一样能喝?谢谢。

  348. winnie,
    腌制食品的资料我已经post了。
    Stomach Acid can go as low as PH 1 to 2.

    QQ,
    其实不是说有水分就会发霉,不然那些加水法的酵素怎么做,对吗? 会不会发霉是看益菌与害菌的比例,就像我们体内一样,如果害菌多那就会生病。通常发霉的地方是在浮起来的水果表面,因为接触到空气的害菌的比例比较多。
    当然糖多比较容易防腐,变坏的机会小, 所以我才建议初学者用1:1的糖。
    发酵期间是会有泡的,多少罢了。还有。。。还有。。。我没说过3星期能喝,怎么老是有人问我3星期,奇怪?

  349. stomach acid can go as low as PH 1 to but if you did read enzyme nutrition, it says our stomach have different regions. when food enters the stomach (upper part), it will stay in that area for an hour for preparation. what preparation? our body is design to eat raw, if we eat raw, the disgestive enzyme that naturally occurs in the food will digest itself in the upper part of the stomach. during this hour in upper stomach, the food will be digested and when it enters the other part of the stomach, hcl will be secreted to digest the remaining undigested food. this would mean spending less effort if we eat raw! so, hcl does not exist in the upper part of the stomach! now that we eat cooked food, we take digestive enzyme and this will replace the natural existing food enzyme’s function… that is, predigestion! of course, digestion takes place when we start chewing the food but in the upper stomach, that action is also a predigestion. then… hcl… then pancreatic juice… then bile juice… different part of the body will then secrete differently to aid us in digestion! if predigestion is done, other precious digestive juice can be saved!

    so, i just feel abit strange if you take the enzyme after the meal…if you say it’s for helping in digestion. if you take it in empty stomach, it helps to clean you blood and fight disease. this is what i understand from the book!

    腌制食品的资料我已经post了。
    謝謝你,Thomas!

  350. Hi Thomas,今天我买了1kg 的姜和一个青黄梨(因该还没熟吧),我已把它们洗过了,然后还在晾干,请问黄梨需要等到它变黄吗?
    我喝过跟你买的排毒酵素。

  351. To: Thomas

    您好,我想請問您,之前你說適合做月子喝的酵素材料有什麼呢?另外想請問,我有一罐釀很久還沒開封的酵素,請問他是可以放多久呢?還是沒開封的話就能一直釀著呢?因為聽你說孕婦不能喝,所以我也沒再碰過他了。謝謝~~~~

  352. 简单点讲,你做月子可以吃的材料都可以做酵素。
    做好的酵素该喝就喝,你上次做的到现在也不是太久,如果你是照我的方法的话还可以喝的。

  353. 看到你们都在做酵素, 我也好想试试,anyone can advise me which to start first, 我不喝酒也不可以stand alcoholic smell, 那一个酵素是最好喝呢?

  354. so far … most ppl only talk abt making of diy enzyme … but nobody has given any feedbacks of taking the enzyme … on the health conditions …
    may be i shld be the 1 to start 1st huh ???
    i don have any sleeping problem … but i know of a few friends (at least 5 ppl) who sleep much better after taking enzyme …
    i … have however … overcome getting flu by taking enzyme … on 2 occassions … when i woke up in the morning … i felt itchy throat … running nose …all the symptoms of oncoming flu … for the next few days … i increased the dosage to 5 – 6 times a day … each time 30ml … it nvr developed into a full blown flue … great huh ???

  355. 凡夫俗子,
    Where have you been ?
    Maybe those who try the enzyme does not feel anything significance but they forgot that ” no news means good news”
    As for me, I have to take antibiotics once in every 3-4 months for sore throat in the past but my last visit to that doctor was 4 years ago. In fact, my family medical fees for the past 2 years is ZERO !
    When I felt itchiness in my throat, I did the same …increase the intake of enzyme. Yes that helps.
    P/S: The doctor might have thrown away my medical record already, after “inactive” for such a long while. 🙂

  356. hello … mr enzymo … happy new year … i know it is belated … but its always better late than nvr … hahaha …
    hmmm … i do log on to check the post here … but most are just routine n repetitve issues …
    may be most ppl just make 4themselves … but i make n give to friends n relatives to try … n if they feel good … i teach them how to diy themselves … in this way … i get better feedbacks on the benefits of taking enzyme …
    on my records … i know of ppl who feel dizzy very often, their dizziness stop after taking enzyme …
    ppl recover from flu speedier than usaul or the flue nvr come …
    ppl sleep better n more sound after taking enzyme …
    ppl having disgestive problem … stop having stomachache after taking enzyme …
    one of my old autie used to have numbed legs … the numbness has subsided that she does not have to apply medical oil to ease the discomfort …
    hahaha … just wonder if anybody has anything to add …
    see ya …
    oh ya … for the ladies … most of them claim that they look better n their complexion improves drastically …

  357. mr enzymo …
    apparently a lot of ppl r pretty doubtful abt the alcohol content in the diy enzyme …
    do u think it is a necessary concern ???
    we have tried to light a match to brandy which burst into flame but not when we did it to enzyme … so it goes to show that the alcohol content in the enzyme is very low …
    according to one of my sensei friend … he said that some alcoholic drink .. esp red wine … in moderation … in fact its good for the flow of qi …. he is also of the opinion that a dosage of 30ml of enzyme twice a day should not pose a problem to the function of our liver … unless the someone’s liver is already very sick … like advance stage of liver cancer …
    wat do u think ???

  358. 凡夫俗子,
    My personal opinion:
    There are much more things that we eat everyday that we should pay attention to, Examples are: SUGAR in the RXbena, CocaXola, fruits juice & candies ; CAFFINE in the chocolate candy & drinks, coffee & tea ; TRAN FATTY ACID in the margarine & other low fat spread & confectioneries. We occupied our liver with all these toxic and we do it on a regular basis, isn’t it more scary than 2-3% of alcohol in 30ml enzyme?
    The western medical study does not look at our food as a “whole” , they split it in to isolated compound like protein, carbo, vitamins & minerals, they do not knows how our food work “together” in digestion system. They look at alcohol a an isolated compound. That’s why they come up with all those “extracted, refined, concentrated, enhanced” supplement pills which is actually dangerous to our health.

    I just would like to keep it simple, as long as it is naturally produce using natural ingredients using correct & proven method, I think it is good enough for me. But keep in mind that there is no such thing as “perfect food” in this world, so don’t over do it.
    There are some methods that I think is workable to reduce the alcohol content during the DIY process but it will probably do more harm (contamination) than good that’s why I am not very keen to try out here.

  359. I have made 4 bottle and have place it for about 40 days than harvest. only 1 bottle is use fully honey. All 4 taste sweet and don’t really have alcohol (It has only a thin smell of alcohol). The alcohol is not strong is i think i have put it for too long before harvest.

    I don’t put much brown sugar, ratio is 1 (fruits) : 0.5 ( brown sugar ) for the 3 bottle. How can i reduce the sweetness beside putting less brown sugar? Is it that less brown sugar will be easier to get mould?

  360. 请问可不可以在做酵素是加酸梅一起呢?如吉子酸梅或只是柠檬酸梅?
    因为最近我刚喝到一种酸梅酒的味道很好(可是它的是鲜的酸梅,我自己要放的是普
    片的干酸梅。。),所以想试试看。。

  361. Pingback引用通告: 克丽丝游仙境-这就是生活
  362. ALLCAN,
    You are probably fallowing those who like to use very less sugar & ferment for a short period method. I do not practice such method so I have no comment. Maybe someone else can reply.

    thera,
    新鲜和干的酸梅是不同的,干酸梅是没多少酵素的,加在酵素制作里没帮助,而且它有盐份会影响发酵。为什么不可以要喝才加呢?

  363. mr enzymo …
    basically i share your view … that i believe the more natural it is … the better … cos all the processings change watever it is from its original form …
    as to those who r concerned abt the alcohol content of the enzyme … i always advise them to start with a low dosage … n dilute it with water … n listen to your body … i told them … if the body feels good after taking the enzyme … then you shld b on the right track …
    we shld not easily rely on other ppl’s hear say … our body actually tells us a lot abt itself if we r attentive to our body …

  364. Good morning Thomas,
    Thank you for your e-mail. I visited Dr Chan web site, a very generous doctor who shows the details of his treatment on his website. Papaya+pineapple enzyme is being used and the duration per course is 3 months.
    I am going to let my in-law try papaya+roselle enzyme (I make my self) for 1 week to let him prepare himself (mentally) before we see Dr Chan. It is not easy to convince an old man age 72 papaya can safe his life !
    My in-law is a stage 4 lymphoma (lymphatic) cancer patient who completed his chemotheraphy and currently suffer from the side effects.Those who are interested with cure cancer with papaya enzyme, please visit http://www.stallion.741.com.
    Thank you Thomas for having such a wonderful blog for us to learn how to make quality enzyme for a healthy living.

  365. Hi Thomas,
    Is me again. I did my noni enzyme without papaya and pineapple, if I make another jar of papaya+pineapple enzyme and mix it with noni enzyme when it is ready to harvest will it be the same in term of nutritional fact compare with noni+papaya+pineapple in the same jar ? Is it a must for noni+papaya+pineapple in the same jar so that the fruits may react with each other for a better and powerful enzyme ?
    I am very confident with enzyme, my mother who suffer arthritis knee pain for 30 years (till she can’t sleep at night) feel much better after taking papaya+roselle enzyme I make from the recipe I found in this blog. Thanks again to Thomas.
    Note :
    You may comment in Chinese, I can read but not able to write or type.

  366. Michelle,
    FYI, ONCOGEN XP-180 Blastolyn by Dr. Alfonso Wong contain more than 180 type of live bacteria, they did it by mix-breeding all type of good bacteria to produce the final/finest bacteria that can fight cancer.
    So, obviously the answer to your question is: no, it will be difference. But you can ferment separately and then mix it together for a few week.

  367. hi, a quick question, how can i harvest the most juicy out of the enzyme? What kind of equipments do you guys use? I always find it hard to ‘squeeze’ out every drop of the enzyme, is there a good method out there? also, what do i do with the remaining fruits? eat them? chill it? use for facial? so far i just throw it away ….

  368. Hi, just like to find out how to you usual harvest? I always find it very hard to ‘squeeze’ the last drop of juice out from the fruit so what kind of ‘equipments’ do you guys usually use to do that?
    Also like to know what do you do with the remaining fruits? For now I just throw them away, eat them? make juice? can it be chilled, if yes, how long can it be store? also heard it can be used for facial 🙂
    many thanks.

  369. croydon …
    gong xi fa cai …
    just wld like to share with u wat i do with the fruit residual …
    i use it as natural fertiser for the plant … u may loosen the soil n bury the residual … otherwise it may attract a lot of tiny mosquito like insect … ur plant will turn BELLY GOOD n HEALTHY in no time …
    or u may add in water n soak with the residual overnite … n use the “enzyme” water to water ur plant … the remain buried in the pots …
    u may pour it into ur toilet bowl the nite before u retire n flush it down the pipe the next morning …
    u may blend the residual … n pour it into ur washing basin … esp the one in the kitchen … the nite b4 … n flush it down the pipe the next morning …
    i oso blend the residual n mix with rice to feed my dogs … all my friends compliments their GOOD LOOK … hahaha …
    as for facial … i like to cut beets n pineapple in big round slices … cos these two types of fruits will remain whole even after the fermenation process … u can use them to wash your face n body … let it stay for about 5- 10 mins … n rinse thoroughly … u will fnd ur skin oil free …
    so no waste huh … hahaha … give it a try …

  370. croydon
    aiya … 4got to tell u how i harvest my enzyme …
    i pour it into a stainless steel sieve the nite b4 … put a plate on top … n add on a heavy lesung batu … n let it sit overnite … till the next morning … u will find the fruit residual is completely “squeezed” ….
    have fun …

  371. 凡夫俗子,

    Thanks for your very fun reply, I enjoy so much reading it.

    So what i need is a really really big sieve !!! so that i could pour out all the residuals and leave it in the sieve for overnight 🙂 hahahaha….

    I don’t have pets and plants at home so i guess i just chill the fruits and use it for ‘facial’ like what you recommend ;->

    Will definetely try the toilet and kitchen sink…. just worry about ants and crocoaches as i will think it is going to be very very very sweeeeeeett….. what do you say?

    Anyone know where to get BIG stainless steel sieve and BIG measuring cups in Singapore?? I search IKEA and NTUC but can not find !!

    One last question, i’ve not tried pineapple becos donno how to cut them properly and there are usually different kinds so not sure which one is good for making enzyme e.g. the extra sweet type and the normal type…. any tips ?

    many thanks,
    Croydon

  372. Hi croydon, what I’ve done to the remaining fruits residual after harvesting the enzymne is that I add some water into the fruits and place them in the fridge, after 2-3 days the water becomes like a softdrink, very tasty. The remaining residual I ate them, or use a blender to “Squash” them to make them like “Jam”, either can use as a bread spread or mix them in a glass of water. As a matter of fact, be creative. I use the remaining cut skin to make “Environmental” enzyme. Nothing goes to waste. 🙂

  373. enzymo said, on 十月 30th, 2008 at 2:35 下午
    迟些要做辣椒酵素和苦瓜酵素。
    ====================
    苦瓜酵素苦or not

  374. 原子小金刚,

    Thanks for sharing.
    I see, so basically all the residuals can be chilled and eaten !!! And it is ok to mix with water !!! that is great !!!

    Enzymo,
    Pai seh, no lar, i will just try and practise ;-> Thanks alot for this wonderful website.

    croydon

  375. croydon …

    i2 mix the fruit residual with water … added in some honey to enhance the taste … it turns out like fruit punch … cocktail like … garnished with some mint leave … cherry …. n crushed ice … u have a very decent drink to serve your guest during cny … hahaha … that is wat i did … i nvr buy any soft drinks during cny …

    i m sure u can get those stainless steel sieve from the shops selling kitchen utensil … but i m surprise u cant get it in sg ikea … i do see them in ikea kl le …

    u will b surprised that ants n cockroaches are not attracted to the enzyme … may be bcos of its vinegar smell … in fact u can mix the garbage enzyme with water … n use the mixture to wipe ur table to tops … no ants will come … magical huh ???

    have fun with diy enzyme …

  376. 凡夫俗子,

    Wow! I will DEFINITELY try the fruit punch and the one to wipe the table top !!

    Thanks again… that is really creative….

    regards

  377. 你好,enzymo,之前有请教过您酵素发酵后会含有酒,请问它的成份会高吗?再来,如果酵素发酵会含有酒精那醋也是经过发酵的是不是也含有酒精哪?感谢

  378. YK Ang,
    I am not a doctor and the purpose of this blog is just to share the experience & joy in enzyme DIY. If you are looking for cancer treatment using enzyme, you can check out [Dr. Stallion Chan’s site], anyway this is just on of site that I have, there maybe other doctors out there that I am not aware of.

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