July 20th was the maturity date(45 days). I have yet to harvest it as my existing Lemon Apple Enzyme are yet to be finished. It is finishing soon and so what I plan to do is to harvest about 20% out and leave the enzyme to continue to age up to 55 days. And if by 55 days, I still have not finish the 20% that I have taken out, I will continue to let it age. My objective is to try out the taste comparing between maturity dates. I wonder if it age longer will taste better.
On this day..
- Lamy Malaysia a helpful bunch - 2009
- Chinese Proverb - 2004
- Six Feet Under - 2003
My Lemon Apple Enzyme – what is it for? Is it better if you leave it longer -
By gun2you on 08.12.09 10:18 pm | Permalink
gun2you, I’ve been told that Enzyme has various health benefits, since I can’t personally confirm that, I will not share that further. I for one loved the taste, so I make them for my enjoyment. Also, I have notice that since taking them, I have fall sick less often…
By kew on 08.13.09 8:51 am | Permalink
So what’s the verdict on your finished product? I recall you used 2 different types of honey. Any difference in taste? The one I made will be ready on 16 Aug. Eager to taste it. BTW do you also consume the lemon and apple, or do you discard them and only drink the juice/enzyme?
By felix on 08.13.09 10:22 am | Permalink
The Conclusion: The taste is very dependent on the honey used. The two type of honey used has an early different taste, and that taste carries forward. The more mature, the more smooth the taste is.
I throw the lemon into my garbage enzyme bin and ate the apple. The honey/lemon concentration on the apple was very high, and it gives me stomach discomfort when eat just like that. Need to consume with food.
By kew on 08.13.09 11:28 am | Permalink