This season is the season when Myrica rubra goes on the market in large quantities. Some people who like to eat Myrica rubra can make Myrica rubra wine at home if they can't finish it. Do you know how to make it?
How to make red bayberry wine
The best choice for the liquor brewing of bayberry wine is to use the fragrance type or rice flavor type, not the strong flavor type or soy sauce flavor type, because the liquor with too strong fragrance will cover the fragrance of Bayberry. In addition to Chinese liquor, you can choose Japanese and Korean sake, or brandy, gin, rum and whiskey.
The red bayberry can be soaked for half a month or so and can be drunk. A longer immersion will make the color of the red bayberry black. After the red bayberry absorbs too much alcohol, it will make the wine taste lighter. If it is placed for a long time, the Red Bayberry and the wine can be separated and preserved.
The brewed red bayberry wine can be drunk directly. It's better to drink it when it's cold in hot days, or it's also good to drink it with ice, soda water, etc. (this article is exclusively compiled by WYH, editor of sihai.com. If you need to reprint it, please indicate the source and source. Related article link: http://www.4hw.com.cn/life/jujia.html)
The practice of red bayberry wine
1. Select mature, fresh and undamaged bayberry, remove leaves and fruit stalks, and clean bayberry with high alcohol. I use Erguotou.
2. Wash the jar of Yangmei wine and dry it thoroughly.
3. Fold the Bayberry and the crystal sugar layer by layer, i.e. one layer of Bayberry and one layer of crystal sugar, put them into the bottle, and finally pour all the wine into the bottle, let the wine diffuse over the bayberry, close the lid, and keep it away from light and room temperature for three months.
4. After unsealing, the pulp and wine should be separated quickly. When drinking, pour a small cup, add ice and honey, refreshing and sweet. (this article is exclusively compiled by WYH, editor of sihai.com. If you need to reprint it, please indicate the source and source. Related article link: http://www.4hw.com.cn/life/jujia.html)
Storage of bayberry wine
The soaking time of red bayberry wine should not be too long. It is better within one month. The longer the time is, the deeper the wine color is. However, the storage time is not necessarily determined by personal taste.
Some people like to eat the arbutus in wine. The soaking time of the arbutus should not be too long, otherwise the arbutus will have no taste. Generally, the arbutus can be tasted in a week.
Some people like to drink red bayberry wine. The soaking time of red bayberry can be longer. They can drink it when the color of the wine becomes darker and the aroma of red bayberry is strong.