Storage conditions: Store in a cool and dry place. Should be eaten immediately after opening the packet.

Net quantity: 10 grams

Compatible fruits for: apple, orange, pear, lychee, peach, bayberry, pineapple, persimmon, dragon fruit, cherry.

Cider making process:

Selection of raw materials: Choose quality ingredients. Throw away moldy or spoiled apples. Thoroughly wash away dust, bacteria, and pesticide residue from the fruit's surface. Then it makes the skin dry.

Grinding and bottling: Remove the core, grind the fruit, and bottle the mixture. Add a small amount of vitamin C to act as an antioxidant.

Yeast cultivation: Introduce SY active yeast to the apple stock solution. For every 5 kg of apples, mix 1-2 g of fruit wine yeast.

Fermentation management: On the second day of fermentation Try adding sugar to increase the alcohol content. In general, add about 10 units of white sand (sugar), stir twice a day with clean tools. both in the morning and in the evening

Temperature control during fermentation: to prevent gas accumulation. Avoid using airtight containers. Maintain the fermentation temperature below 25 degrees Celsius, as per the recommended upper limit.

Filtering clarity: After about a week The fruit mixture will finish fermenting. Use gauze to filter for clarity.