Shortcut To Reduce The Fermentation Time Of Your Fruit Cleaning Enzyme

Enzyme Sludge & Yeast To Speed Up Enzyme FermentationLeft – 1 teaspoon of yeast was added

Middle – 2 teaspoons of yeast was added

Right – Sludge from another matured enzyme was added (about 1/2 cup)

Good morning, dear friends :D

All credit of this wonderful tip to shorten the fermentation period of the Eco or Fruit Enzyme for cleaning goes to visitor Jon Q, who had commented at my post earlier of Recipe For Eco or Fruit Enzyme for Cleaning.

Jon Q said,

August 20, 2009 @ 11:16 pm ·

This is a great idea! I’m trying it now. The reason it takes so long to ferment is that you’re relying on the tiny amount of natural yeast that lives on the citrus peels to reproduce and eat all that sugar. Since there isn’t much yeast at the beginning, it takes a long time to get the fermentation going.

You can speed it up considerably by adding a spoonful of yeast at the beginning. It should take less than two weeks if there’s enough yeast. Another way to speed it up is to save the liquid / sludge at the bottom and use it in your next batch, it will speed things up a lot. Try using a balloon instead of a lid, it will stop the bottles exploding.

If you look at the picture above, you will notice that the bottle with the enzyme sludge added has a more “mature” look in the colour of the enzyme. This shows that enzyme sludge is more effective in speeding up the fermentation process of the cleaning enzyme.

Hmmm….I wonder if the same concept (of using the slush) will work for drinking enzymes? :lol:

With this method, I can now harvest a lot of cleaning enzymes in a shorter time, enough for me to liberally use the enzymes for cleaning effectively.

Happy Cleaning!

With best wishes,

choesf :D


P.S. Due to the feedback received from visitor, tt, that the bottle of enzyme exploded overnight – please exercise caution before you open the enzyme bottle in case it explodes and the bottle cap hurtles like a missile and may hurt you.

When yeast is added to speed up the fermentation process, the amount of gas buildup is multipled also, and you will need to check your bottles for tension more often.

Here are some tips to stay safe and not have to clean up a big mess :-


1) to test the extent of the gas buildup in the bottle, give the bottle a slight squeeze (if the bottle is not made from hard material) – the degree of tension or flexibility of the squeeze will tell you whether an explosion if likely or not


2) invert a plastic bag over the bottle before opening it – in the event of an explosion, the mess is contained within the plastic bag and the cap will not hurt you


3) to prevent an explosion – remember to check the bottles frequently by opening the caps daily (even a few times a day if time permits).

4) do not make the bottles airtight but keep the cap closed partially with just a couple of twists.

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66 Responses so far »

  1. 1

    tt said,

    Hi choesf,

    Thank you so much for your posting on the cleaning enzyme….

    I became very enthusiastic upon reading your articles and started making some batches past few days. The last bottle I made 2 days exploded yesterday in my kitchen after been fermenting overnight with a teaspoon of yeast. You should have seen my kitchen after that…. grapefruit and lemon pulp on the ceiling, wall and everywhere it landed on hahahaha!!!

    I guessed I must have tighten my bottle too much, so needless to say this experience has taught me to be so very cautious when opening the bottles everyday to release the gas. The balloon trick sounds good to avoid the explosion (thanks to Jon Q) but my question here is…..

    Do we really need to store the fermenting enzyme in a airtight container or can I poked some holes or loosen the lid/cap???

    I can’t wait to harvest my enzyme and I’ve psyched myself to a total house cleaning once the enzyme is ready….

    Thank you again for your great blog…

    tt

    Btw: I’ve made a potful of your watercress/honey date drink yesterday since I’m a smoker and it is delicious!!!! Thank you…..

    • 2

      happyhomemaker88 said,

      Hi there and welcome, dear tt :D

      Firstly, I am so sorry to hear of your “enzyme explosion” and I certainly empathise with you the fruity mess that you had to clean up. I had some cleaning to do, too, when my bottle shot out the stuff the second time I made the cleaning enzyme. I can’t remember who but a visitor also commented that his bottle exploded after a few days. Good news though – the spots where he cleaned up the fruit pulp? No ants went there anymore. :wink:

      One thing I learned from there, before Jon Q gave the tip about the balloons – I now leave the bottle loosely capped and no longer tight anymore. This is so that a little amount of air or gas can escape during the fermentation.

      I think poking some small holes in the bottle cap will do, too but they must be small or else the tiny fruit flies will enter the bottle.

      Another idea I just thought of is to tie a piece of cloth over the mouth of the bottle as this will allow the enzyme to “breathe.”

      Before I learned to cap my new enzyme bottles loosely, I would invert a large plastic bag over the bottle first before opening it. Just in case there is any explosion, the mess will be contained within the plastic bag. :idea:

      Heheh, my youngest son had fun after that opening up all my enzyme bottles inside the plastic bags and he got to see mini explosions. :lol:

      Thank you for trying out my lung cleansing watercress soup – it tastes delicious for a natural remedy for lungs. I just made a large pot of it last week and we drank it over 2 days. If the weather is too hot, this soup is good to cool down the “heatiness” in our body. :wink:

      I am looking forward to hearing your experience with this enzyme when you cleaning starts.. :D

      Happy Cleaning!

      With best wishes,

      choesf :D

  2. 3

    Guet said,

    Hi Choesf,

    How do I know when the enzyme is matured?

    Thanks.

    Guet.

    • 4

      happyhomemaker88 said,

      Hi there, dear Guet :D

      If you use this method, the enzyme is ready for use after 2 weeks. :wink:

      The colour of the enzyme turns yellowish when ready and after a few months, the colour turns a clear yellow. You can see the enzyme colour of the right bottle in the picture above…that one, I put in the enzyme sludge to hasten the fermentation and it is in a more advanced stage of fermentation that the other 2 bottles…so the enzyme colour is different. :idea:

      With best wishes,

      choesf :D

  3. 5

    Guest said,

    Can a glass bottle be used instead of plastic? With your measurements, what is the total amount of enzyme produced?

    Thanks.

    • 6

      happyhomemaker88 said,

      Hi there and welcome, dear Guest :D

      The plastic juice bottles here have a capacity of 2 litres each…1 bottle will yield about 1.5 litres of enzyme (more or less depending on the fruit peels used). It was recommended at the other sites where I learned to make the enzymes that we use plastic bottles because there will be a gas buildup inside the bottle and the plastic material is more flexible. The glass shards may be dangerous if the glass bottle explodes with the force of the gas buildup inside it. Safer to use a plastic bottle instead. Be sure to keep the bottle cap loosely closed to let gas out slowly. :wink:

      With best wishes,

      choesf :D

  4. 8

    Lia said,

    Just started trying out the recipe today. U have to cut the pieces smaller right?

    http://twitpic.com/l7ozs

    hope its enough water etc..

    • 9

      happyhomemaker88 said,

      Hi there and welcome, dear Lia :D

      It is okay if you don’t cut the fruit peels smaller. Mine was smaller because I had to put them through the small opening of my plastic bottles. Last week, I made a huge bucket of cleaning enzyme and I didn’t cut the peels smaller. :wink:

      The water amount is about 3 times the amount of fruit peels…but an estimate is alright, too.

      Be sure to keep your container loosely covered if you are cutting down the fermentation time with yeast as the gas buildup will be very fast…so, better avoid a possible explosion and a messy cleanup! :wink:

      With best wishes,

      choesf :D

  5. 10

    SK said,

    Hi, I used the leftover fruit from my harvested fruit enzyme to cultivate the cleaning enzyme (20% of the required volume). Faced the same problem of fast buildup of gas. It only started after the second day and in fact I need to open the cap nearly every hours the next day to release the gas. At the end, I just put on the cap without tightening the cap. Today its the 4th day and I wondering if the enzyme can mature by 2 weeks. Thanks for the forewarning though.

    • 11

      happyhomemaker88 said,

      Hi there and welcome, dear SK :D

      Yes, the leftovers from the harvested fruit enzyme are considered as “starters” and can help to accelerate the fermentation of the new batch of enzymes. These days, for my drinking enzymes, I also use the leftovers from the older drinking enzymes to make a new batch….as I have to catch up with the demand from my family members all drinking enzymes daily. We finish about 1 litre of enzyme per week! :lol:

      You can try using your enzyme after 2 weeks and test out some cleaning, like on your floor tiles or to wash a small area of your kitchen or bathroom, e.g. the sink. On 01 Oct, 2009, I had made a large batch of drinking dragon fruit enzyme and I put the leftover peels into a large plastic pail…poured in some brown sugar, leftover cleaning sludge/fruit pulp (about 1 kilo from 3 bottles) and I noticed that the fruit peels have gone mushy faster and the reddish/purplish colour of the liquid (from dragon fruit) has gone lighter…a sure sign that fermentation is faster than if left to ferment with just sugar.

      I have not tried this “shortcut” cleaning enzyme yet after 2 weeks (because I had a lot of older enzymes left then), but I have tried it after 1 month of sped up fermentation with excellent results. :wink:

      I’m sure many visitors here would like to know how yours will turn out – it would be wonderful if you can share with us your experience here. :wink:

      With best wishes,

      choesf :D

  6. 12

    SK said,

    Ok will try my best. ANyway I have done another 2 bottles and based on my observation, the gass will built up after the second day. So for those who wish to try, be careful after the second day.

    • 13

      happyhomemaker88 said,

      Thank you for sharing your experience, dear SK. So, be forewarned, everybody….keep a watchful eye on the SECOND DAY of fermentation. :wink:

      With best wishes,

      choesf :D

  7. 14

    SK said,

    Hi Chooesf,

    Harvested part of my 16 days enzyme for cleanning last Saturday. Observed that it did not perform as good as the 3 months old. Old water stain still appeared at the wall tiles in comparison. Poured both the cleaners next to each other for results. Even though scrubbed both sides with the same strength (hahaha), the side with 16 days old enzyme have poor results, Even with mopping, the floor did not have the same superb squecky clean feel but still OK. I think it could be the enzyme is still ‘young’ and needs more days to be matured. Will try the results after 1 month of maturity and see if it’s perform better.

    Regards – SK

    • 15

      happyhomemaker88 said,

      Good morning, dear SK :D

      Thank you so much for your feedback on this “shortcut” enzyme. Wow, you really took the time and did a test using both the mature and young enzymes on your wall tiles. Good! I also learned from you there! So far, because I had a lot of enzymes prepared in batches, the shortest time that I harvested my enzyme (following the shortcut of yeast or sludge method) was 1 month. Also, I didn’t notice any difference because I didn’t compare the results like you did. :oops:

      But I also felt the mature enzyme works best because the colour of the enzyme when it is ready fermented thoroughly is when it turns a clear brownish yellow…compared to yellow from lemons/oranges or reddish from dragonfruit/beetroots, etc. So, this is like comparing to ginger…old ginger has more zing compared to young ginger! :lol:

      Can’t wait for your next “report”! :D

      With best wishes,

      choesf :D

  8. 16

    SK said,

    Hi Chooesf

    As agreed, used my 1 month old accelerated enzyme again today for comparison results with my 3 months old enzyme. Done the side to side experimental test and scrubbed both side of the floor and discovered that the one month enzyme worked almost as good as the 3 months old but not entirely as clean as the 3 months old. Actually have problem to identify areas to do the test. Hahaha. Yet to mop my floor with the quick enzyme. Will do it maybe tomorrow.

    So for those who couldn’t wait for the 3 months period, you can put the fruit enzyme leftover to reduce the time. I used 20% of the total required portion.

    Since last month, I been using the leftover as starter for the new batch. Discovered the fruit peels sank down faster (after 2 weeks) compared to those without the starter.

    Hope my test results will benefit those who wish to venture into it.

    BTW, been distributing bottles of the cleaner to my frienda and relatives. Managed to generate some interests to start to do it themselves.

    Regards – SK

    • 17

      happyhomemaker88 said,

      Good morning, dear Sk :D

      I’m glad you are able to share with us your “research” findings….so, we can conclude that :-

      1) for best results – use fully matured enzymes (3 months old)

      2) the shortcut taken to ferment the enzymes – best to use after 1 month, instead of just 2 weeks :wink:

      Heheh, I am finishing my enzymes too fast and making so many bottles often that I have lost touch with the “timing” of the enzymes. I just take a look at the enzyme colour (usually a pale yellow colour recognisable from mature enzyme” to know if it is ready. Also, I have been mixing old enzyme sludge to new ones and that throw off the timing/duration to ferment the enzyme because the shortcut makes some faster than others.

      Thank you for your valuable feedback! I’m glad you are promoting this eco-friendly concept to your friends! These days, I no longer buy floor washes, bathroom cleaners, glass cleaners, fertilisers…and I am saving some money every month! :D

      With best wishes,

      choesf :D

  9. 18

    Lorizin said,

    Good morning,

    I’ve just checked back to see if you’ve received my note, sent a couple of days ago. There’s nothing on your website, so I’m wondering – did you receive it, ?

    Friendly greetings,
    Lorraine
    Australia

    • 19

      happyhomemaker88 said,

      Good afternoon, dear Lorraine from Australia :D

      I had replied a comment post from you HERE … is this the one (Comment # 79) you are referring to? I hope it is. :oops: :lol:

      Good Luck with your enyzmes! :wink:

      With best wishes,

      choesf :D

  10. 20

    Hendy said,

    Try using a brewers fermentation lock, this will let your gas build up escape but will prevent fruit fly etc. entering the container.

    • 21

      happyhomemaker88 said,

      Hi there and welcome, dear Hendy :D

      Thank you for your wonderful tip. This should help reduce our fears of exploding bottles and messy cleanups! :lol:

      With best wishes,

      choesf :D

  11. 22

    tt said,

    Hi choesf!!

    It’s been a while since I’ve written… I have been using this enzyme for the past 8 months and I simply can’t live without it now!! Thanks to you and your wonderful blogs!

    I have also been very active in promoting it to all my friends who would listen haha!! I am also a keen tango dancer and have been giving these wonderful juices to most of all the dance studios and venues. Especially when the dance floor gets sticky, it works wonders in cleaning up all the sticky residues.

    Now I have 3 huge tubs of enzyme fermenting away in the kitchen and all my friends who have tried it wants more!!

    So instead of constantly supplying them with stock, I have created a facebook group with your links to it (Recipe for Homemade Cleaning Enzyme). This will help them in making their own supplies, and will also help answer any questions they may have to making and using the enzyme.

    Check out the facebook group and I would very much like to invite you to be part of the admin for the group if you are interested.

    Thanks again!

    Cheers!!

    • 23

      happyhomemaker88 said,

      Hi there, dear tt :D

      It’s good to see you here again. Wow, I’m happy to know that you are having fantastic cleaning results with your enzymes. My tiled floors at home no longer feel sticky when I use the enzyme to mop – in fact, the floors feel so smooth and clean to our feet. So, this natural cleaner is really good for your dance floors. :wink:

      Thank you for your invite to be part of the admin at your Facebook group – I’m afraid I can’t take that post up as I am finding it difficult to make time these days for postings at the computer. :oops: Thank you for linking my blog to your group. :D

      Do have a wonderful weekend!

      With best wishes,

      choesf :D

  12. 24

    najah said,

    Hi choef,

    i’m new about this enzyme and am going to try your recipe. i just want to ask you what is the different between the drinking enzyme and cleaning enzyme? why do we have to add water into the recipe? or if i didn’t add water, will it ferment faster?

    tq. really eager to try the recipe! ;)

    • 25

      happyhomemaker88 said,

      Hi there and welcome, dear najah :D

      The drinking enzyme has to follow very clean preparations and no water is added at all. It is for drinking. This enzyme is ready after 2 weeks of fermentation.

      The cleaning enzyme is also known as “garbage enzyme” as it uses vegetable and fruit scraps, brown sugar and it needs water to make a concentrated cleaning solution. This enzyme is ready after approximately 1 month – the longer the better the cleaning effect. :wink:

      With best wishes,

      choesf :D

  13. 26

    thsuming said,

    Since the gas will build up within two days till the rest of the 3 months and need to uncap to relase the gas, will it be wise to poke small pin holes on the cap and loosely screw tight the bottle to avoid explosion.

    May I know what should we do with the pulp after the 3 months fermentation. can i just drain out and store the enzyme in another bottle so it looks neater and will there still be gas build up.

    love to try out, thank you very much.

  14. 28

    thsuming said,

    Dear choesf,
    Thank you so much for your reply. I am set to try out as I have done some searching on the net. However, I wonder if you have come across Dr. Kucy Lum
    youtube on garbage enzyme whereby she add some slake lime(iI believe is the kapo that use together with the bettlenut stuff) to reduce the acidity of the enzyme. Do you think it it necessary?

    Best wishes and thank you.

    • 29

      happyhomemaker88 said,

      You are most welcome, dear thsuming. :wink:

      I have not heard of Dr Kucy Lum and slake lime and so, I am unfamiliar with this tip. :oops: Yes, slake lime is alkaline and will counter the enzyme’s acidity. Did she say why it was necessary to reduce the acidity of the enzyme? Perhaps, that will make the enzyme not too harsh for use but I wonder if it would affect the quality of the enzyme and fermentation.

      With best wishes,

      choesf :D

  15. 30

    Bhavani said,

    Dear Choesf
    I have been reading your blog about the citrus enzyme and started my first batch yesterday:-). Thank you so much for supporting this fantastic eco-friendly cause. Could you please provide the drinking enzyme recipe that is ready after 2 weeks fermentation…I haven’t been able to find it listed.

    Kind Regards,
    Bhavani

  16. 32

    Bhavani said,

    Dear Choesf

    Thank you so much for the link for the drinking enzyme. I live in the USA and have never heard of dragon fruit – is that a special fruit that only grows in your area?

    In regards to the citrus enzyme, I read the article “Wonder Cleaner” that was from the Star. In the diagram that describes how to make your own garbage enzyme, the last line reads “the enzyme will never expire and must be diluted with water for use”. I know you said that you usually use up your enzyme within a few months, but I am really interested to know if this is true that the enzyme will never expire. I am interested in trying this in cosmetic formulas as I am an esthetician (skin care specialist). Do you think your biologist friend might know?

    Kind regards,
    Bhavani

    • 33

      happyhomemaker88 said,

      Hello there, dear Bhavani :D

      You are most welcome to the link. :wink:

      The dragon fruits grow on plants that are in the cactus family, I think. I read before that they can be found in countries with hot weather like Mexico, too. You can use other fruits instead of dragon fruits….they will work as well, too, in terms of enzymatic benefits.

      As for the cleaning enzyme….I have 5 litres of enzymes that are 8 months old and they clean even better than ever! The smell is the same and there is no “rotten” smell to it – so, I guess there is really no expiry date to the enzymes. How wonderful! :D

      Heheh, my microbiologist friend has gone to Sweden again and wont’ be back for another few months.

      With best wishes,

      choesf :D

  17. 34

    Bhavani said,

    Dear Choesf

    I looked up the dragon fruit online, it looks and sounds so delicious. Alas….will have to try other fruits available here in U.S., thinking of papaya & pineapple.

    FANTASTIC that the enzymes seem to have no expiry date and no rotten smell!!!! I am SO excited to try adding the enzymes to a facial cleanser. But I admit, I will have a hard time waiting for 3 months to pass. Can I still add the yeast since I started this batch 3 days ago? And is it the same yeast that you use to make bread with that is added? (I thought I should check as there is also Brewer’s Yeast).

    Thank you again for your kind heart and sharing all this information :-)

    Kind Regards,
    Bhavani

    • 35

      happyhomemaker88 said,

      Hello there, dear Bhavani :D

      Thank you for your compliments :oops: – it is good to share useful, free information here. :wink:

      I have made drinking enzymes using apples, pears (green and yellow types), and oranges. The lemons is a must for each batch of enzymy made. :wink:

      I have not tried using yeast to speed up the fermentation period before :oops: – it was a tip by a visitor here. I’m quite sure it will work and I think it okay to use the baking yeast. Maybe you can try and let us know how it goes for you with the yeast? Another idea is perhaps you can have 2 batches of cleaning enzyme – 1 made the normal way (waiting for the normal 3 months) and 1 made with yeast (you can still add this to your 3-day old enzyme). Then you can compare how the two types of enzyme turn out. :idea:

      Have fun making your enzymes!

      With best wishes,

      choesf :D

  18. 36

    Bhavani said,

    Dear Choesf

    Great thought, I may experiment with another batch with the yeast. Just kinda concerned about the “possible explosion”..hahaha..but will keep the lid slightly ajar and hope this will work. Take Care….will let you know my results.

    Kind Regards,
    Bhavani

    • 37

      happyhomemaker88 said,

      Good! Looking forward to your feedback. :wink:

      Do have a wonderful weekend ahead!

      With best wishes,

      choesf :D

  19. 38

    coco said,

    HI,
    I am wondering if a close knit nylon sock or stocking could be used in place of a lid, this would eliminate the problem of over expanding bottles. My second question is if I could use expired fruit juice ( i found 15 liters of mango and orange fruit juice in my store) containing sodium benzoate as preservative as the liquid replacement in the sugar:peel:water 1:3:1 combination.

    Your advise in this matter is keely awaited and appreciated.

    • 39

      happyhomemaker88 said,

      Hi there and welcome, dear Coco :D

      Thank you for your good tip on using close knit nylon sock or stocking in place of a cover to prevent the gas buildups/explosions – that would work very well indeed! :idea:

      Regarding the expired fruit juice, I am not sure if it will work as I have not tried it before :oops: and also if the preservative would hinder the fermentation process. Perhaps, you may like to try 2 batches of enzyme – one using fresh fruit scraps/peels and the other one using the expired fruit juice. This way, you can compare how the juice enzyme will progress and turn out. :wink:

      I’m also curious about the juice enzyme results and look forward to hearing your feedback. :D

      Do have a wonderful weekend ahead!

      With best wishes,

      choesf :D

  20. 40

    coco said,

    Dear choesf,
    My 3 day old enzyme is bubling like an aquirium with brown sugar /water/lemon 1kg /10 L/3kg/ 11g dry yeastl combination. I still have not used the expired fruit juice and might try it some day. I am wondering if wine yeast( http://pureenjoyment.blogspot.com/2008/04/wine-making-beginning-journey.htm)l could be used in place of bread yeast to speed up the fermentation process perhaps this might produce a more superior or perhaps it might produce a better yeild or perhaps it might not.
    Any input or advise would be greatly appreciated as I am still new and experimenting.

    Kind Regards.

    • 41

      happyhomemaker88 said,

      Hi there, dear Coco :D

      Wow, indeed with using yeast, your enzyme is already bubbling a lot. Good! I visited your blog – nice blog you have there with good wine making posts. :D

      I’m sure you can use wine yeast, too…I have not used wine yeast before. :oops: Perhaps, you can give us some feedback? I have some pineapple peels and scraps saved up in the freezer…I want to make a new batch of cleaning enzyme, this time using pineapples. I was told pineapple enzymes can clean even better and the smell is good. :idea:

      I still have 8 months-old cleaning enzyme and I find that the older they are kept, the better they can clean. Even my teenage son did a fantastic job of cleaning his bathroom using a solution mixture of 1 part dish detergent to 4 parts enzyme diluted with 3 parts water.

      Do have a wonderful weekend!

      With best wishes,

      choesf :D

  21. 42

    coco said,

    Dear Choesf,

    Many thanks for your reply and comments. No! No! No! I do not own that wonderful blog on wine making, I have merely included the link to illustrate the type of yeast I am referring to which is used in chinese wine making. I do apologise for the confusion. I seem to have more questions… Does the enzyme work with soaked beans ie soy beans, red beans etc?

    Kind Regards,

    • 43

      happyhomemaker88 said,

      Good morning, dear Coco :D

      Ooops, sorry….I had thought that was your blog. :oops: :lol:

      You are most welcome to any information I have on enzyme making – you are the most adventurous one here so far. Good! :wink:

      It is indeed interesting that you asked about beans – I think they would work, too. I’m not sure if you have read my post on using rice water to make cleaning enzymes at the link below :-

      Rice Water Cleaning Enzyme

      Maybe the beans water would work that way, too, I guess?

      Good Luck with all your “experiments” on cleaning enzyme making! Soon, you will be the “Enzyme Expert”. :wink:

      With best wishes,

      choesf :D

  22. 44

    Wai said,

    Hi Choesf

    Following your instructions, my 1st batch of citrus peels (orange, lemon, pomelo) was amazingly effective as a cleaner for tiles, glass, brass, chrome, age fold marks/coffee stains on light fabric, plastic, etc. Thanks!. Besides saving the planet from toxic chemicals, recycling waste will save us all a bundle on the huge array of cleaning agents which are so expensive, especially the specialty ones!

    Depending on the ‘dirt level’ i used the eco enzyme from undiluted to mixed in equal parts to eg jif to water. It however did not remove some white chalk-like streaks on a very sunny glass door that i have tried cleaning many times with MANY things including baking soda, vinegar, etc. May be its left too long. Any ideas for stubborn glass stains?

    I also tried the EE as a face wipe (after cleansing) and the skin is clean/ bright like just after a facial or after using an acidic fruit peel formula but i’m not sure if this is safe for daily prolonged use. Anyone tried this?

    Regards, wai

    • 45

      happyhomemaker88 said,

      Hi there and welcome, dear Wai :D

      Thank you so much for your feedback on using the enzyme in so many ways. It’s really amazing how well and efficiently it cleans, right? :wink:

      I still have a problem of removing stubborn water streaks on glass….especially on my car windscreen. I have tried many methods including using those you mentioned but they still remain. Hope someone here has some wonderful technique on removing stubborn glass stains. :idea:

      I only used the enzyme as a facial cleanser/toner for two months or so only last year. I’m not sure of the prolonged use of enzyme on the face though. :oops: Since I started drinking the miracle vegetable soup which gives a glowing, clear, rosy complexion, I don’t use any special cleansers nor go for facials. :wink:

      Happy Cleaning with your new enzymes! :D

      With best wishes,

      choesf :D

  23. 46

    nur said,

    Hi, i’m interested to try this at home. Can i get some of your enzyme for starter? please

  24. 48

    ixbarr said,

    i am looking for scientific study on fruit waste enzyme..did you might share if any article related?
    how can i measure the enzyme yield…or if there any laboratory test to determine the yield of enzyme? what group of enzyme in fruit waste enzyme? pardon for my curiosity~

  25. 50

    Sya said,

    hi,
    i want to know what kind of yeast did you used and how much did you used?
    i need to know for my project.
    tq.

    • 51

      Hi there, dear Sya :D

      I just used the yeast granules in packets that are sold in supermarkets and used for baking. :idea:

      With best wishes,

      choesf :D

      • 52

        P.S. The yeast I had used ===>

        Mauri-pan Yeast

      • 53

        Sya said,

        thank you for your reply.
        I also want to know the which is effective? 1 or 2 tablespoon? and is that is for 1.5 L of bottle? did you mix it with the cutted fruits, sugar and water from the beggining (day 1)?
        Thank you so much for replying as my supervisor doubted me about the use of yeast. :)

      • 54

        Hi there, dear Sya :D

        The yeast is added to the fruits/sugar/water mixture all at the same time on Day 1. Making the fruit enzyme is best when we wait for the usual 3 months of fermentation for the cleaning effects of the enzymes to be the best. :wink:

        With best wishes,

        choesf :D

  26. 55

    Christophe said,

    Hi Choesf,
    Have you ever tried making the enzyme cleaner with green waste like lettuce, spinach, grass or leaves of flowers?
    Any ideas if that would work too?

    I’m doing a project with a company that grows flowers in greenhouses. They have a lot of green waste(leaves & stems of roses). Rather than letting it rot as compost, I figured they may turn it into garbage enzyme.

    Also, regarding the lid on the top… I heard that keeping the cap on ensures that it is an anaerobic process, one that does not use oxygen. So putting a nylon or sock would allow air inside and therefore change the process. Keeping the cap on, but not 100% screwed may be enough to let gas out but not let air in, but I’m not sure. For sure a sock or nylon will let air in. However I’m not sure of the implications. Have you tried leaving it open to air (for example by putting a sock or putting holes in the cap), and if so, did you notice a difference in the end product?

    Christophe

  27. 56

    Angel said,

    Hi Choesf,
    I have already composted the sludge from my last batch of garbage enzyme. Do you think using the bottom cloudy part of my apple cider vinegar (made from apple juice with nothing added) will give the same accelerated result?
    Angel

    • 57

      Hi there, dear Angel :D

      Yes, I would think that the “mother” or bottom cloudy part of apple cider vinegar may also hasten the fermentation time. Thank you for your great tip – I must try that out in my next batch of enzyme! :idea:

      With best wishes,

      choesf :D

  28. 58

    Pranshu said,

    Hi Choesf,

    I have tried making garbage twice but failed both the times. I am mixing 10 parts of water, 1 part brown sugar and 3 parts fruit peel. That’s it, correct? I cannot figure out way it is happening. Do you have any idea of what might be going wrong? I even mixed 2 tsp of yeast in my third batch but I when I open the jar I do not observe any gas building up. It’s been 8 days. Does no gas mean that fermentation is not taking place?Also, can I use jaggery instead of brown sugar? Please suggest something

    Thanks,
    Pranshu

    • 59

      Hi there, dear Prashant :D

      Depending on what fruit peels you use and the condition of the fruit peels, sometimes there are no bubbling or gas buildup, although that rarely occurs. The formula that you followed for the ingredients is correct. Why don’t you just let the enzyme sit for 3 months and then use it. There is no way it is not fermenting.

      Yes, you can use jaggery instead of brown sugar. Good Luck on trying out the various uses for your enzymes!

      With best wishes,

      choesf :D

  29. 61

    Mercy said,

    I prepared the garbage enzyme one week ago. I prepared it in two ways. First one is made up of pineapple pulp&papaya pulp mixed with jaggery &water. The other one is with pappaya peels. Yrsteterday i stirred it with aspoon ,isthere any problem ? Can i add yeast in it for speedy fermentation?

    • 62

      Hi there, dear Mercy :D

      I’m glad you are trying out this homemade cleaning enzyme. Since you have two containers of prepared enzyme – why don’t you just add the yeast to hasten the fermentation of one? This way, you can try out both types of enzymes – the hastened one with yeast, and the normal 3-month one.

      After this, you can use the leftovers/sludge from the matured enzyme to start a new batch of enzyme – with this method of using sludge or enzyme from old enzymes, the new enzyme will not bubble as much and will take one month to be ready. But of course, the longer the better!

      Have fun using your enzyme!

      With best wishes,

      choesf :D

      • 63

        Mercy said,

        I am a chemistry teacher . Iwant to make a project for scoence exibition but it is aftet one week. Can you tellme where to buy this in kerala India or can you send this enzyme

      • 64

        Hi there, dear Mercy :D

        I am in Malaysia – I am not sure where you can buy it in Kerala. Here, the cleaning enzymes are sold in bottles in organic shops like Justlife.

        With best wishes,

        Choesf :D

  30. 65

    Mercyyy said,

    Thank you for your information please send the chemical equation of the reaction


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