2. It is best to choose Myrica rubra with medium height, tough body and high freshness. Can't be cleaned and soaked. Ordinary liquor, with a concentration of about 50%, has better taste and appearance than brewed liquor with higher degree. Be sure to use glass or ceramic utensils, preferably not plastic utensils, and its volume can best hold 1 kg ~ 2 kg bayberry at a time. Be sure to keep the utensils clean and dry before soaking.
3. Choose fresh and complete bayberry, wash it slightly, soak it in salt water for 20 minutes, and sterilize and remove dust more thoroughly. Myrica rubra soaked in pure salt water will be cleaned, spread out and dried in the shade until there is no water (it is impossible to make wine with water). Find a big glass bottle, clean it and dry it thoroughly, then put a layer of bayberry and a layer of rock sugar in the bottle, and finally pour in white wine to soak bayberry.
4. Cover tightly, keep it sealed, cool and dark, and keep it at room temperature for three months. After opening the bottle for three months, Myrica rubra is separated from the wine for easy storage. Myrica rubra has many functions, such as digestion promoting, dehumidification, summer heat relieving, body fluid promoting, cough relieving, digestion aiding, cold protection, diarrhea relieving and diuresis, and is known as "agate in fruit". "Compendium of Materia Medica" says, "Myrica rubra can quench thirst, harmonize five internal organs, purify the stomach and intestines, and eliminate annoyance and evil spirits." Myrica rubra soaked in white wine, in midsummer, will feel refreshed and relieve summer heat and boredom.