Comments on: How To Make Drinking Enzymes http://www.cherishwellness.com/drinking-enzymes Your Guide To A Healthier Lifestyle Sun, 16 Oct 2011 17:23:41 -0600 http://wordpress.org/?v=2.8.4 hourly 1 By: Mimi http://www.cherishwellness.com/drinking-enzymes/comment-page-1/#comment-431 Mimi Mon, 12 Sep 2011 18:42:40 +0000 http://www.cherishwellness.com/?p=104#comment-431 Hello Almost all the recipes for making drinking enzyme say that we have to store the contents in glass bottles and that we have to place aside for 3 weeks. In your article it is stated that they should be kept at least for 6 months and that we should not, repeat not, use glass bottles. I am very confused now. Hello
Almost all the recipes for making drinking enzyme say that we have to store the contents in glass bottles and that we have to place aside for 3 weeks. In your article it is stated that they should be kept at least for 6 months and that we should not, repeat not, use glass bottles. I am very confused now.

]]> By: Sandie http://www.cherishwellness.com/drinking-enzymes/comment-page-1/#comment-214 Sandie Thu, 09 Dec 2010 15:40:43 +0000 http://www.cherishwellness.com/?p=104#comment-214 Hi Kenny, I have had for months trying to get such info on the net but have made no headway. But glass bottle is really a no no as one of my reader had the experience of the glass breaking. Dr Rosukon's enzymes are sold here in 500ml plastic bottles. Maybe I should write to Dr Rosukon since the recipe originated from her. If at all someday I have any info on your concern, I will keep you posted. Hi Kenny, I have had for months trying to get such info on the net but have made no headway. But glass bottle is really a no no as one of my reader had the experience of the glass breaking.

Dr Rosukon’s enzymes are sold here in 500ml plastic bottles. Maybe I should write to Dr Rosukon since the recipe originated from her. If at all someday I have any info on your concern, I will keep you posted.

]]> By: kenny http://www.cherishwellness.com/drinking-enzymes/comment-page-1/#comment-213 kenny Thu, 09 Dec 2010 15:21:44 +0000 http://www.cherishwellness.com/?p=104#comment-213 Dear Sandie, I share your thoughts about the fruit enyzme being more than 6 months for it to be more potent. One point that I am not sure is to use plastic bottles. Many books recommend to use glass bottles to advoid any possiblity of any reaction with plastic containers. Is there any scientific research on this matter other than what the person said in the workshop?? any info on this would be great to shed some light on it. Thks Keny Dear Sandie,

I share your thoughts about the fruit enyzme being more than 6 months for it to be
more potent.

One point that I am not sure is to use plastic bottles. Many books recommend to use glass bottles to advoid any possiblity of any reaction with plastic containers. Is there any scientific research on this matter other than what the person said in the workshop?? any info on this would be great to shed some light on it.

Thks

Keny

]]> By: Sandie http://www.cherishwellness.com/drinking-enzymes/comment-page-1/#comment-198 Sandie Wed, 17 Nov 2010 08:39:40 +0000 http://www.cherishwellness.com/?p=104#comment-198 Hi Agnes, sorry for not replying earlier as I have been away. Yes, the recipe for both drinking and garbage enzyme are the same except that for drinking enzyme you use honey versus brown sugar for garbage. Adding water in to the mix will not dilute the end product as it needs water in the fermentation process. Most enzyme recipes you find in books actually recommend a week or two for the fermentation/curing process versus 6 months for the recipe I have posted. First month it will become alcohol base and in the second month it turns vinegar base. Only from the 3rd month onwards will it become enzyme base. The longer you allow it to cure, the more potent it becomes. After 6 months, consume it diluted with water on a daily basis. I dont want to say how effective it is as it varies from person to person. Do take note of your energy levels and your general health. You will be pleasantly surprise Hi Agnes, sorry for not replying earlier as I have been away. Yes, the recipe for both drinking and garbage enzyme are the same except that for drinking enzyme you use honey versus brown sugar for garbage. Adding water in to the mix will not dilute the end product as it needs water in the fermentation process. Most enzyme recipes you find in books actually recommend a week or two for the fermentation/curing process versus 6 months for the recipe I have posted. First month it will become alcohol base and in the second month it turns vinegar base. Only from the 3rd month onwards will it become enzyme base. The longer you allow it to cure, the more potent it becomes. After 6 months, consume it diluted with water on a daily basis. I dont want to say how effective it is as it varies from person to person. Do take note of your energy levels and your general health. You will be pleasantly surprise

]]> By: Agnes http://www.cherishwellness.com/drinking-enzymes/comment-page-1/#comment-104 Agnes Sun, 18 Apr 2010 12:56:22 +0000 http://www.cherishwellness.com/?p=104#comment-104 Hi Sandie. I found your blog very interesting. What amazed me is that your drinking fruit enzyme recipe follows exactly the ratio for Garbage enzyme 1:3:10 with only changes to the honey. And surprisingly yours have water added into it which is diluting the mix further. Does that mean the end product is to be taken be further dilution with water? How effective will it be? Hi Sandie.
I found your blog very interesting. What amazed me is that your drinking fruit enzyme recipe follows exactly the ratio for Garbage enzyme 1:3:10 with only changes to the honey. And surprisingly yours have water added into it which is diluting the mix further. Does that mean the end product is to be taken be further dilution with water? How effective will it be?

]]> By: Sandie http://www.cherishwellness.com/drinking-enzymes/comment-page-1/#comment-103 Sandie Thu, 15 Apr 2010 15:08:27 +0000 http://www.cherishwellness.com/?p=104#comment-103 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 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

]]> By: Sandie http://www.cherishwellness.com/drinking-enzymes/comment-page-1/#comment-102 Sandie Thu, 15 Apr 2010 15:00:39 +0000 http://www.cherishwellness.com/?p=104#comment-102 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 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

]]> By: nicole http://www.cherishwellness.com/drinking-enzymes/comment-page-1/#comment-101 nicole Wed, 14 Apr 2010 06:07:53 +0000 http://www.cherishwellness.com/?p=104#comment-101 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 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!

]]> By: Sandie http://www.cherishwellness.com/drinking-enzymes/comment-page-1/#comment-93 Sandie Fri, 12 Mar 2010 15:49:04 +0000 http://www.cherishwellness.com/?p=104#comment-93 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 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

]]> By: Surya http://www.cherishwellness.com/drinking-enzymes/comment-page-1/#comment-92 Surya Fri, 12 Mar 2010 15:07:51 +0000 http://www.cherishwellness.com/?p=104#comment-92 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, 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.

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