Steps:
1. Selection of raw materials: select fresh and ripe Myrica rubra with small juice kernels, remove fruit stalks, weeds and litter, etc.
2. Cleaning: rinse10 ~15 minutes with flowing clean water, wash away impurities such as silt and drain water.
3. Squeeze juice: put the raw materials into a bucket or jar and mash them, then wring the juice with clean gauze. Every 100 kg of Myrica rubra can wring out about 70 kg of juice.
4. Heating: pour the fruit juice into aluminum pot and heat it to 70 ~ 75℃ (iron pot is not allowed) for 15 minutes to solidify and separate out protein and other impurities.
5. Fermentation: after the juice is cooled, suck out the supernatant with a siphon, transfer it into a fermentation tank (all utensils need to be disinfected and sterilized before fermentation, that is, sulfur is burned and smoked for 8~ 10 hour), add 2~3 kg of distiller's yeast to every 100 kg of juice, stir evenly, cover the cylinder head, keep the room temperature at 25~28℃, and keep the alcohol content for 3~4 days.
6. Feeding: Siphon the fermented wine into another jar or barrel, add 60~65% white wine according to the fermented alcohol degree to make the alcohol degree reach 20%, then add 10~ 12% sucrose, stir well and cover.
7. Storage: Store at 10~ 15℃ for two months, and then change the barrel again.
8. Bottle: filter the wine with gauze and put it in a bottle.
9. Sterilization: sterilize the bottle in hot water above 70℃ for 10 minute, and you can eat it.