Newbie to fermenting EM

Like all others, I want to save money on my EM so I brewed my own. This is how I did it and I have drank almost 4 gallons already for the past two to three months and I have not adverse reactions. I do not attribute any improvement to EM because I am also doing enemas, liver flushing, clay baths, clay internally so if my body is healthier, could be a combination of all these. Anyway, this is how I brew:

I choose fresh ripe papayas, apples and pineapples (for their enzymes) which I crush into sauce and mix it in a gallon sized glass bottle with 10 tablespoons of EM culture. I add at least half a cup of molasses and half a cup of brown Sugar to provide the minerals and food for the EM organisms.

After three or four days at room temperature, my brew turns from a sugary solution to a slightly sour and tart dark colored slightly vinegary solution which I drink around a cup a day. I transfer the whole solution to a new gallon and simply add new mineral water and molasses and brown Sugar to the fruits and let it brew all over for a new cycle. I have not added new EM cultures to the next few brews except maybe a tablespoon once in a while just to make sure I have fresh EM organisms to do the new job.

Am I doing this correctly ? Is this acceptable? I plan to do this at least 5 or 6 cycles before throwing everything away and starting all over again. I do not subject the brew to high 100 degree temperatures because the bacteria definitely is working to turn Sugar to vinegar. I figure this brew could be better than apple cider vinegar which I used to take and the probiotics at the same time. Tweet