The production method of bayberry wine can be the same as wine, without adding white wine, and directly sealed fermentation with bayberry meat and white sugar.

Myrica rubra wine is generally made by soaking Myrica rubra in white wine. If red bayberry pulp is fermented with white sugar, the amount of sugar needs to be added. Otherwise, because of the low sugar content of bayberry itself, the fermented wine is not easy to preserve. It should be noted that distiller's yeast needs to be added in the fermentation process to help produce wine.

In the process of making bayberry wine, it is best to choose bayberry with higher maturity and faster fermentation. At the same time, pick out the rotten fruit of bayberry, soak it in clear water for about ten minutes, and add a spoonful of salt. The main purpose is to let the small carnivorous insects in Yang Meili crawl out.

Gently take out Myrica rubra, put it in a basket that can drain water, cover it with clean gauze, put it in a cool place overnight, drain water, prepare a sealed jar, wash it in advance, dry it, put a layer of Myrica rubra in it, sprinkle a layer of white sugar to cover most Myrica rubra, sprinkle a layer of white sugar on each layer of Myrica rubra, and fill the bottle for 7 or 8 minutes;

Cover the bottle cap and leave it in the shade for a month or two. During this period, open the bottle cap once or twice to release the gas. Slowly, all the sugar will melt and then mix with bayberry. Finally, bayberry will shrink, overflow bayberry juice and react with white sugar to make bayberry wine.