Lemon Pear Enzymes Drink
967 days agoYes, it is time for yet another Enzymes Drink making adventure. As you guys might know, I have completed my previous batch of Enzymes Drink. It tastes pretty decent, considering that it is my first try. In my opinion, the molasses in the brown sugar I used is just a bit too overwhelming, especially for a delicate fruit drink like this, so that got to change. The drink is also rather sweet. One of the reason could be that I did not ferment it long enough or that I have used too much sugar. Furthermore, I can feel a slight alcohol burn in my throat when I drink this drink. Not that I have any problems with alcohol, but since this is supposed to be a “health” drink, I would rather not have too much alcohol in it. However, from what I read, there will always be some alcohol in the Enzymes drink, just like Kefir.
Anyway, I have actually wanted to make Lemon, Pear and Watermelon Enzymes drink. But somehow I found myself with too much pear, so it became just Lemon and Pear Enzymes drink. I also ditched the brown sugar in favour of this brown candy which is made from sugar cane juice and water (isn’t most table sugar made from sugar cane as well?). Hopefully, there will not be any overwhelming taste from the impurities in this brown candy. When I opened the pack of brown candy, I didn’t detect any significant smell from it, which in my opinion is a good thing – I want to taste the pears in this Enzymes drink!
Ahhh….3 “Feng Shui” pears and 2 lemons, plus the brown candy. The total cost for this setup is about S$5 or so. The pears and lemons are about 4 bucks while the brown candy is around 1 dollar. Pretty decent pricing. You can find Enzymes drink at health stores and they cost about S$20-30 per litre bottle. I bought the ingredients from Sheng Siong Supermarket. Their prices are quite reasonable but sometimes their quality might not be top-notch. Don’t expect things to be cheap and good at the same time in Singapore.
Yes, this time I remembered to remove the skin and seeds from the lemons. However, I did not remove the skin from the pears (I did remove the seeds from the core of the pears). Not sure whether the yeast which forms naturally on the skin of the pears will be a problem. I did give the pears a good wash before cutting them. As you can see I used significantly less sugar this time round. And I added most of the sugar at the top while most of the fruits are at the bottom. Why? Well, I figured that most of the sugar will eventually flow down to the bottom anyway, why not give it more a chance to “suck” out the juices from the fruits on its way down? Is that the correct method? Not too sure, but got to experiment. I am afraid that with too little sugar which acts as a “preservative”, bad bacteria and yeast might take over and we might have some disgusting mess at the end of the 3 weeks.
Another detailed view of the bottle. 3 weeks and hopefully, we will have yet another Enzymes drink to enjoy.
Yet another view of the bottle. I don’t know why I took so many photos of the bottle. But somehow I find piling heaps of fruits and brown candy over each other and watching them ferment to be weirdly therapeutic. Or perhaps it is just me getting old? Old people brain not fully functional. Anyway, I will update you guys with more information on this little adventure. Ciao!
Hey, it’s fun to read your diy enzyme experiences. One thing though, get rid of that feel-old-mental-feeling. Enzyme / kefir brewers are always youthful and joyful, full of life when they associate themselves with friendly bacteria, haha.
Know why I said that, because if you feel old at your age, I ought to feel like 101yrs old granny and I try to avoid this at all cost !!
The pain-tang candied sugar is one of the best choice. It gives your enzyme a delicate fragrance without overpowering the fruits. I use this type of sugar most of the time.
Oh, did you add water to your enzyme before drinking? I was told the enzyme needs water to activate its efficacy. And it will make the drink smoother to your throat.
If the jar is too filled up, wait till the next day when the fruits settled, you may add the watermelon to it and top up with additional sugar. After that, no more adding.
Your feeling of “weirdly therapeutic” is a sign of healthy addiction. It’s very common amongst diy enzyme brewers…LOL…
I only started eating a healthy diet and consuming Kefir about a year ago. So, the effects of abusing my body can still be felt mah. LOL.
Ya, this brown candy seems a better choice. The molasses in the brown sugar I used is just too overwhelming – can still taste the molasses in the drink. And I don’t really like the colour. I was also wondering about those yellow rock sugar – the kind people normally used to put into green bean soup. Do you think those are suitable?
Nah, I just drink it straight up. Okay, I will add some water to it when I drink. Thanks.
I was thinking of adding a little of the Enzymes drink back when I start a batch. Something like making Kefir where you add a little Kefir back to the new batch – to help it along. Is that a good idea? Not too much as to change the taste of the enzymes drink but enough good bacteria to fight off any bad bacteria infection.
Yup, I think those rock sugars are fine.
I don’t think adding back the harvested enzyme is necessary. If you follow the basic steps and hygiene, your enzyme will turn out good. Even for Kefir, I don’t add back the previously strained batch.
I started making my first water melon enzyme drink couple weeks again and will be able to harvest it by this Sun. However, whenever I try releasing the gas in the bottle, i was usually hit by a weird water melon scent and there is no alcohol aroma, jus cant stop wondering whether this drink will turn out to be a total failure not? Do u have any idea?
Hi Pris,
This reply may come a bit too late but nevertheless it will be helpful for your next attempt.
If the top layer of your enzyme is presented with black mold, and the smell is very offensive, like the rotten garbage, then that is a sign of failure. Otherwise, whether the alcohol aroma is there or not is not critical.
When it’s time to harvest, do a taste test. Your tongue will tell you whether you’ve got it. It should taste sweet and sour with the fragrance of fruit.
For me, I am rather sensitive to alcohol. Some might not smell slight traces of alcohol at all. So it is okay. I think that if it does not smell bad, then it should be okay. I am guessing the biggest problem with Enzymes drinks is the mold, so if your drink smells (and looks) moldy, then ditch it. Yes, a taste test will of course give you a more definite answer.
Emm, about the mold, if you only see white mold or furry white mold, it’s ok. What we do not want to see is the black mold. if you see black mold, just discard everything and start again. Don’t even bother to test taste it.
[...] adventures – Mango + Jackfruit + Apple Enzymes Drink / Pineapples + Honey Dew Enzymes Drink / Lemon + Pear Enzymes Drink / Dragonfruit + Lemon + Apples Enzymes Drink Bookmark It Hide Sites [...]