Red bayberry wine

Red bayberry wine method:

Raw materials for making bayberry wine:

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The processing steps of red bayberry wine are as follows

Waxberry wine is a kind of fruit wine made from fresh waxberry through crushing, juicing, fermentation and aging.

Characteristics of bayberry wine:

The sensory properties of red bayberry wine are light orange red, clear and transparent, with the unique aroma of red bayberry fruit. The wine aroma is harmonious, sweet and sour, and the taste is mellow and smooth. It has the unique style of red bayberry wine.

Red bayberry wine

Red bayberry wine is made from bayberry, Baijiu and rock sugar. It tastes sweet and contains glucose, fructose, citric acid, malic acid and a variety of vitamins. As early as the end of the Yuan Dynasty, the ancients knew how to prepare bayberry wine. According to the compendium of Materia Medica, bayberry has the characteristics of "producing body fluid, relieving thirst, regulating five internal organs, cleaning intestines and stomach, and eliminating vexation, anger and evil Qi". It is a good product for all ages.

Red bayberry wine has unique taste, rich fragrance and mellow taste. To prevent heatstroke and relieve mild heat mainly, not suitable for heat attack heart camp, liver wind, etc. Waxberry wine can balance acid and alkali and keep healthy harmoniously. Myrica rubra wine is a strong alkaline food with high content of cations such as potassium, calcium, magnesium and sodium in the final product of human metabolism. It can effectively balance the acid substances such as nitrogen, chlorine, sulfur and phosphorus contained in staple foods such as meat, rice and bread, so as to achieve acid-base balance and improve health.

practice

Recipe 1

Fresh bayberry 500g, sugar 80g.

[preparation method] wash the red bayberry, add sugar, put it into the porcelain pot, mash it, cover it (unsealed, leave a little space), about 7-10 days, and then ferment naturally to make wine. Then use gauze to wring the juice, which is about 12 degrees red bayberry wine, then pour it into the pot to boil, wait for cold bottling, sealed storage, the longer the better.

Formula 2

Technological process: raw material selection → cleaning → juice wring → heating → fermentation → feeding → storage → bottling → sterilization

1. Selection of raw materials: fresh and mature Myrica rubra with juicy, small core is selected to remove fruit stem, weeds and litter.

2. Cleaning: rinse with flowing clear water for 10 ~ 15 minutes to remove impurities such as sediment and drain water.

3. Wring juice: put the raw materials into the barrel or jar to mash, and then wring juice with clean gauze. About 70 kg of juice can be twisted from every 100 kg of red bayberry.

4. Heating: pour the juice into the aluminum pot and heat it to 70 ~ ~ 75 ℃ (iron pot is not allowed) for 15 minutes to coagulate the protein and other impurities.

5. Fermentation: after the juice is cooled, siphon out the clarified liquid and transfer it into the fermentation tank (all utensils need to be sterilized before fermentation, i.e. fumigated with sulfur for 8-10 hours). Add 2-3 Jin of distiller's yeast per 100 kg of juice, stir evenly, cover the cylinder head, keep the room temperature at 25-28 ℃, and the alcohol content can reach 5-6 degrees after 3-4 days.

6. Baijiu: the wine will be sucked into the other cylinder or barrel by siphon. According to the fermented alcohol, 60~65 degree liquor is added to make the wine reach 20 degrees. Then add 10~12% sucrose and stir the straw back.

7. Storage: after two months storage at 10 ~ 15 ℃, change the barrel again.

8. Bottling: filter the wine with gauze and put it into the bottle.

9. Sterilization: sterilize the bottle in hot water above 70 ℃ for 10 minutes, then you can eat it.

Formula 3

Ingredients: 350 grams of bayberry, 500 grams of Baijiu, 100 grams of rock sugar.

Method:

1. Soak Myrica rubra in salt water for 15 minutes, then wash it with clean water;

2. Weigh 100g rock sugar and set aside;

3. Choose Baijiu liquor with 45 degrees of fragrance.

4. Put the washed red bayberry on the air rack to dry naturally;

5. Put the dried red bayberry into the glass container in turn;

6. Stack according to the order of one layer of Red Bayberry and one layer of rock sugar;

7, pour the Baijiu into the glass container with the Red Bayberry and the sugar candy, and Baijiu should not be 1-2 cm.

8. Then tighten the cover and seal it, and place it in a cool and ventilated place;

9. Shake the bottle every three days and drink it 15-25 days after brewing;

10. It can be chilled before drinking, and the taste will be better when drinking.

Formula 4

Ingredients: red bayberry, Erguotou, rock sugar

Auxiliary material: salt

1. Remove the pedicel of Red Bayberry and wash it for use

2. Soak bayberry in light salt water for 1 hour

3. Soak the waxberry, drain the water, spread it out and dry thoroughly until it cracks

4. Find a wine container and put it into the steamer for disinfection

5. A layer of Red Bayberry and a layer of rock sugar are in the container

6. Add the fragrance Erguotou, the wine noodles should be at least 10 cm above the red bayberry

7. Seal the container and put it in a cool place

8. Shake the container every two days and soak it for more than 20 days before drinking

Formula 5

Materials used

Main materials

Red bayberry 400g

Seasoning

1 tbsp salt

Rock sugar 150g

Baijiu 500 grams

Practice of waxberry wine

< I1. < / I the leaves and stems of fresh bayberry should be removed and washed with water

< I2. < / I pour the red bayberry into the cold boiled water, the amount of water should be less than the red bayberry

< I3. < / I add a tablespoon of salt, stir slightly to dissolve it, and slowly you can see the white insects crawling out of the Myrica rubra

< I4. < / I soak for 20 minutes, take out the red bayberry, and rinse it again with cold white water

< i5. < / I gently absorb the water on the surface of Myrica rubra with kitchen paper, then spread it on the container to facilitate ventilation, and place it in a ventilated place to dry thoroughly

< I6. < / I prepare a clean, water-free and oil-free sealed wide mouth glass bottle, pour the dried red bayberry into the bottle, and then add rock sugar

Cooking skills

1. Don't put the waxberry in the refrigerator before cleaning, otherwise the insects will freeze to death and the white insects won't bubble out;

2. When pouring in, the Red Bayberry and rock sugar are overlapped layer by layer, that is, a layer of Red Bayberry and a layer of rock sugar are put into the bottle, and finally all the wine is poured in;

3, bayberry, Baijiu and rock sugar have no fixed proportion, but Baijiu must not have 1-2CM.

4. After the red bayberry wine is opened, the pulp and wine should be separated quickly. Pour a small glass when drinking, add ice, refreshing and sweet;

5. The big, dark red and dry red bayberry is ripe and good. If you like the red bayberry wine with sour taste, you should choose the red bayberry wine, because the red bayberry wine is not ripe, and the taste is sour;

6, the best choice is 45 degrees above, pure flavor of pure grains brewed baijiu. If Baijiu Baijiu love liquor with high number, you can also choose a little liquor with a little degree, but it is best not to lower than 35 degrees.

7, containers should be sealed with wide mouth glassware, clean, water free and oil free. It is best to wash in advance or pour into a high number of Baijiu for disinfection.

store

The longer the soaking time, the deeper the wine color. But the storage time is not necessarily, it can be determined according to personal taste. Some people like to eat red bayberry in wine. The soaking time of red bayberry should not be too long. Otherwise, red bayberry will have no taste. Generally, red bayberry can be tasted in a week. Some people like to drink red bayberry wine. The soaking time of red bayberry can be appropriately longer. When the wine color becomes darker and the red bayberry flavor is strong, they can drink it again.

Characteristics of dishes

1, bayberry, Baijiu and rock sugar have no fixed proportion (beginners can be made according to the ratio of 4:5:1), but Baijiu must not have 1-2 cm of bayberry, so Yang Meicai will not deteriorate. If you like sweet taste, you can add more rock sugar in the wine.

2. The big, dark red and dry red bayberry is ripe and good sweet bayberry. If you like sour bayberry wine, you should choose bright red bayberry, because the bright red bayberry is not ripe, and the taste is sour.

3, it is best to use Baijiu liquor of 45 degrees or so. You can also choose a low degree of Baijiu, but it is best to be higher than 35 degrees.

4. Container to choose can be sealed wide mouth glassware, so as to facilitate the waxberry take and put. Moreover, the glass material will not affect the taste of wine, but also can see bright and bright wine day by day. It should be poured into some high Baijiu before using it to disinfect.

5. The finished red bayberry wine should be placed in a cool and ventilated place. If it's a small vessel, shake the bottle every three days to make the taste more uniform.

6. Red bayberry wine some people like to eat red bayberry wine, some people like to drink. If you like eating bayberry, you only need to brew it for 7 days; if you like drinking bayberry wine, you need to brew it for 15-25 days (as much as possible)