The method of making homemade bayberry wine is as follows:

Tools/raw materials: about 500 grams of bayberry, 500 grams of wine, 100 grams of rock sugar, and 1,000 grams of cold water.

1. Prepare 1000 grams of cold water. After cleaning the sealed jar and boiling water container for soaking bayberries, scald them twice with boiling water and drain. Prepare 500 grams of fresh bayberry, and remove the leaves and fruit stems.

2. Rinse twice with running water and drain the water for about ten minutes. After the boiling water has cooled down, pour in the bayberry. The water should be higher than the bayberry. There is less water in the picture.

3. Take out the bayberries and drain them for about ten minutes. Pour out any dripping water halfway through.

4. Put the dried bayberry into the sealed jar, leaving 1-2 cm of height space.

5. Add rock sugar. Depending on personal preference, more or less.

6. Pour in high-concentration white sprinkles and submerge the bayberries.

7. If the rock sugar is left overnight, it will gradually melt.

8. Close the lid of the sealed jar. Due to fermentation, it needs to be opened several times during the process.

9. When the temperature is higher than 30 degrees, it is recommended to store it in the refrigerator.

10. After storing bayberry wine for two months, it can be poured out and drunk directly. Ganzhiyuan's old-fashioned rock sugar, delicious cooking is at your fingertips.