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Drinking Enzyme
Making drinking enzyme is now a fad but culturing drinking enzyme is still something new to many. I have friends excitedly informing me they are into making enzymes and they have just bought such a book from this bookshop teaching you how to make this drink. Like what I mentioned in my previous post, I am an advocate to anything that is natural and healthy but this supposedly drinking enzyme will in the long run pose health problems to those who consume it on a regular basis. It will weaken your liver because of the alcohol content in the drink.
What then is a healthy drinking enzyme? Firstly and most important is that it must be cultured for a minimum of at least 6 (Six) months. You can culture it longer than 6 months but nothing less than that. Mine is already 13 months and very likely it will be filtered out for consumption by the end of this year. Use raw organic honey (remember this is a health drink and I am sure we want the best from this drink so spending a little more on organic products is advisable). Do not use wild honey. Wild honey is collected by burning the hives and in the process kills thousands of bees and destroying their homes. Do not use sugar as alcohol content is very high. Do not use glass bottle as it will crack due to the build up of gas released during fermentation. During the enzyme workshop that I attended I posed the question on using plastic bottle as being unhealthy. The facilitator informed us that during fermentation process, it will produce a certain enzyme that will neutralise the bad effects of plastic.
Here is the recipe to a healthier you ….
1. 300 gm organic honey
2. 900 gm fruits (papayas, oranges, dragon fruits, lemon, apples, pears, pineapple (skin the pineapple). You can mix all the fruits in or you may like a certain fruit only. I mixed all in – skin and seeds etc. If y0u are not using organic fruits, make sure you wash and soak the fruits properly.
3. 3 liters mineral water (buy the 5.5 liter mineral water from the supermarket and use only 3 liters)
Do not use sugar as it will produce alcohol and it is unhealthy for the liver. Mark on the bottle the date you make it and it can only be consumed after SIX months.
During the first few weeks, open cap to release gas at least twice a day. Do not lift bottle cap off. Just unscrew bottle cap to allow the gas to escape. Hold on to cap tightly as the gas can be so strong as to pop the cap off. If necessary release 3 times a day during the first month. After the second month or so, you can release it at least once a day. Use your judgement on the release of gas. The bottle will expand and bloat and may go out of shape. Do not insert anything into bottle to mix the fruits. just simply shake the bottle
If white fungus forms, do not throw it away. This is the valuable part of the enzymen. just shake the bottle and let it sink in again. Please be able to differentiate molds and the white fungus. If it’s moldy that means it is contaminated and cannot be consumed. It can be used as garbage enzyme for washing and cleaning.
For a healthier you – remember – you consume your enzymes only after 6 months. It is worth the wait!
{ 10 comments… read them below or add one }
Wow! Thanks for the enzyme recipe. I am a regular to your Inner Journey blog but could only find the garbage recipe. I was hoping someday you will blog on the drinking enzyme recipe. Once again thank you
Can i use the leftovers of fruits after extracting their juice for making of drinking enzymes
Hi Chong
No, it is not advisable to use the leftover of fruits for drinking enzyme. For one, all the goodness have been extracted for drinking and for another the leftovers have been contaminated already. You can however use them to make garbage enzymes. The recipe for garbage enzyme can be found at http://myinnerjourney33.blogspot.com/2008/08/garbage-enzyme-natural-home-antiseptic.html
why have to consume enzyme for six months.If only keep for six weeks. what the effect? thank you
Hello Nellie,
Sorry for the late response as I had a month long event in January. As to why you can consume the enzyme only after six months is for the enzyme to mature. For the first month of preparing the enzyme, during fermentation alcohol is released so it is strictly not advisable to consume them during the first 4 to 6 weeks. If you consume such concoction over long term it may have harmful effects to your liver. In the second month of fermentation, it is vinegar based. Therefore it is best consumed after 6 months. I know there are lots of “Do it yourself” books that teaches you to make enzymes in a matter of a week or two. Once you drink it, you will know that it is alcohol based as you will feel warmish
Hi, thanks for confirming my suspicion that the enzyme is alcoholic at initial stage of fermentation. A few questions:
1. U mention not to use sugar… so this would include brown sugar obviously? and how about jaggery?
2. How does one confirm that organic honey is pure and has no added sugar other than just reading the label? I have been advised not to fully trust labels.
3. In the process of curing the enzyme for 6 months, should the fruit pieces be removed from the liquid or just leave the lot in the bottle?
4. Is it ok to use unripe fruits? We have a mango tree and the fruits are always dropping off the tree before ripening. So I was thinking to use them for enzyme making.
Hi Surya
1. Yes, no any form of sugar. Jaggery is also a form of unrefined sugar. In the workshop we have been taught only to use honey.
2. We have to take labels at face value. That is why it is advisable to buy reputable brands. Do not use wild honey as the bees are smoked out of their nests and in the process many die from this exercise
3. Leave the fruits in till it is ready to consume. The longer you ferment it, the better. Mine is more than 1 and a half years.
4. That I am not sure about the unripe fruits!!!
Have fun
Hi Sandie, i was just try to make a fruit enzyme by following a recipe from the book i bought from store. i already make four bottle. i have a few question to ask;
1. is it a must to use lemon or anything that is sour to make enzyme. i read the book most must use lemon or pineapple?
2. why the smell will be different. i got a bottle smell sweet but the other just smell alcohol. is it normal? can we judge by the smell. i cant differetiate the white fungus n mold.
hope u will reply me soon. thanks!
Hi Neoh
I am so sorry I missed out on your enquiry. Yes your son can drink the enzyme but be certain it is cultured according to the recipe. As mentioned in my post, anything cultured for less than 6 months may not be beneficial
Hi Nicole
Your enquiry came in when I was most busy with the Yushu earthquake situation (http://www.facebook.com/group.php?gid=393022155349#!/group.php?gid=114671665218930).
the book that you bought and is following the recipe to make the enzyme, how long does it ask you to ferment the fruits? It MUST be fermented for minimum of 6 months. And you must use plastic bottle. I have an earlier enquiry that says that his bottle broke within minutes.
As to what fruits you can use, its a free for all. I use all sorts of fruits. I even mix lemon, pineapple, dragon fruits etc becos at the end of the 6 months you will only get a fruity smell.
Remember that for the first month of fermentation, the process will turn the fruits into alcohol base and from the second or third month onwards it will be vinegar base. Do have patience and allow it to ferment for 6 months. Mine is already 20 months old.
When u see white fungus in the bottle, just shake the bottle (do not uncap). Molds normally are black or brownish in colour.
cheers