Tuesday, March 31, 2009

Drinking Enzyme Latest Update

Drinking enzymes must be cultured for at least 6 months. During the first month, it turns to alcohol base and from the second month it eventually becomes vinegar base. This bottle was made on 23 August 2008 and is ready for consumption on 22 February 2009 but I have yet to have the first taste of it. The longer you culture it, the better the potion All the fruits have sunken to the bottom leaving behind 2/3 of the bottle, an almost crystal clear enzyme. The residues at the bottom of the bottle can be poured onto flower pots or some even make jam out of it

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