Red bayberry wine with fragrance

Red bayberry wine with fragrance

Introduction:

"It's the bayberry picking season right now. A large number of red bayberry are on the market. We also took advantage of the heat to buy a box, eat part of it raw, and make red bayberry in syrup. The bayberry season is short and hard to store. Let's make a bayberry bar. Leave the taste of Bayberry. Myrica rubra, also known as Longqing and Zhuhong, is named Myrica rubra because its shape is like water poplar and its taste is like plum. Myrica rubra is one of the special fruits in China. It is known as "one is worth a thousand gold in the first doubt". In the area of Wuyue, it is also known as "Myrica rubra matches litchi". Myrica rubra fruit has bright color, juicy, sweet and sour taste, and high nutritional value. Myrica rubra has the effect of producing body fluid to quench thirst, invigorating the spleen and appetizing. Eating more not only does not damage the spleen and stomach, but also has the effect of detoxification and cold dispelling. Bayberry wine has unique taste, rich fragrance and mellow taste. It has the effect of ventilating and activating blood circulation, clearing heat and relieving summer heat, treating diarrhea, eliminating fatigue and increasing appetite

Production steps:

Step 1: prepare the ingredients.

Step 2: soak bayberry in salt water for 20 minutes, remove and drain.

Step 3: put the dried Myrica rubra into a clean sealed bottle.

Step 4: add appropriate amount of rock sugar.

The fifth step: pour the Baijiu into the lid and tighten the lid, so that the wine is sealed.

Step 6: store in a cool place for more than 30 days, then drink. Mine is like a week.

Materials required:

Fresh bayberry: moderate

Highly Baijiu: moderate

Rock sugar: right amount

Note: the glass sealed tank should be cleaned and dried for standby

Production difficulty: simple

Process: others

Production time: 10 minutes

Taste: other