The process of secondary fermentation is inherently a game against time. After washing and pressing apples into juice, yeast is inoculated for the first fermentation to create cider, and then acetic acid bacteria are added for a second, deeper liquid fermentation. The temperature must be strictly controlled between 29-31°C; any slight negligence could lead to contamination by harmful bacteria, resulting in the entire batch of raw materials being scrapped. Specification: 330ml per box
