According to compendium of Materia Medica, Myrica rubra has the effects of "promoting body fluid, relieving thirst, regulating the five internal organs, cleaning the intestines and stomach, and eliminating irritations and anger", which is really a good product for all ages. Many people like to make red bayberry wine at home in summer. Do you know the effect of red bayberry wine?
The effect of bayberry wine
For people who are prone to diarrhea, drinking a little red bayberry wine can play a role in stopping diarrhea, and the effect is very good. Summer and bayberry wine are also good choices, can play the effect of summer heat. People with bad appetites also recommend drinking a little red bayberry wine to appetizer. In spring, the moisture is very heavy. The red bayberry wine has the effect of removing moisture. Red bayberry wine can also produce saliva and quench thirst, which is very helpful for digestion. Eating more bayberry itself has many benefits to the blood vessels of the human body. It can reduce blood lipid, purify blood vessels and prevent cancer. So does the wine made from bayberry. Bayberry wine can also stimulate intestinal peristalsis, which helps to eliminate bad substances in the body.
Notes on brewing bayberry wine
1. Don't put the arbutus in the refrigerator before cleaning, otherwise the insect will freeze to death, and the white insect won't bubble out.
2. The arbutus must be dried, and the bottle must also be dried. The bottle must not be mixed with raw water, otherwise the arbutus wine is easy to deteriorate, and the arbutus soaked in it is also easy to rot.
3. When pouring in, it is recommended to use the way of layering Bayberry and Bingtang, that is, a layer of Bayberry and Bingtang, put them into the bottle, and finally pour all the wine.
4. There is no fixed proportion of bayberry, white wine and Bingtang, but white wine must be better than bayberry 1-2cm.
5. After the wine is opened, the pulp and wine should be separated quickly. When drinking, pour a small glass and add ice. It's refreshing and sweet.
6. Big, dark red and dry, are ripe and good sweet bayberry. If you like the red bayberry wine with sour taste, you should choose the red bayberry, because the red bayberry is not ripe, and the taste is still sour.
7. It's better to choose the liquor brewed by pure grain with fragrance of over 45 ℃. If you don't like the liquor with high degree, you can also choose the liquor with low degree, but it's better not to be lower than 35 degree. Do not choose Luzhou flavor or Maotai flavor liquor, because the liquor with too strong fragrance will cover the fragrance of Bayberry. In addition, in addition to Chinese liquor, you can choose Japanese and Korean sake, or brandy, gin, rum and whiskey.
8. The container should be a wide mouth glassware that can be sealed. It is required to be clean, waterless and oil-free. It is better to wash the container with high temperature or pour the high-level liquor in advance for disinfection.
9. The red bayberry can be soaked for half a month or so and can be drunk. If it is soaked for too long, the color of the red bayberry will turn black. If it is placed for a long time, the Red Bayberry and the wine can be separated and preserved.
10. The brewed red bayberry wine can be drunk directly. It can be iced in hot weather, with better taste. It can also be added with ice or soda water.