Hey Ya'll. Ready for part 2? Here we go!
Go on get your: Empty 1 Litter, 1 Litter of Water, 1/2 cup (packed) Light Brown Sugar, 1 teaspoon Dry Active Yeast, 2 1/2 of Lemons and or Oranges. A useful tool I forgot to tell you about, a chop stick or something similar. You will see.
Now cut your citrus scraps into small pieces. Make sure they will easily fit into the spout of the 2 litter bottle.
Now get out that funnel, or make one out of paper or something and add 1 teaspoon of Dry Active Yeast.
Add 1/2 cup of Light Brown Sugar( packed). This is where that chop stick is sooo handy. Use it to push Light Brown Sugar into the 2 Litter.
Go ahead push in the Citrus (2 1/2 cups approx.).
Sorry I didn't mention this before now, but warm the water by stove top or microwave. Then add to the 2 liter bottle. It should look like this.
Now screw on the cap and gently shake until combined.
Hurry, loosen the cap! Now! Carefully...
Okay, Good. Because of the fermentation process, gases are forming and building up inside of the bottle.
Slap a start date on that baby and put in a dark, cool place,where it won't be easily disturbed. Take a quick peek every day at your creation. Tighten the cap and give the bottle a few gentle shakes. Loosen the cap, release any gasses, tighten the cap and do it again. Now loosen the cap and put it back in that dark, cool, lonely place until tomorrow.
I know it kinda stinks but just wait in 2 short weeks (or more that's okay) you will need to do this
Strain the contents of the 2 liter into something... Then strain it again. I put the my finished enzymes into container until needed.
Remember you can use your enzymes for All kinds of things. Let me know what you are using them for. Here's my Citrus Enzyme Cleaning uses so far:
Super Dirty Mini Vans 50/50 parts water
Floor Cleaner 1/10 parts water
Bathroom and Sink Cleaner 1/10 parts water.
All used in a 24 oz. spray bottle.
Please Comment with more uses, like me on FB and win a Prize, Yes a real Prize, soon to show up on my new Esty Shop. (Prize will be presented via email June 15, 2012) Stay Tuned and Enjoy!
Wendy
No comments:
Post a Comment