preparation method: wash bayberry, add white sugar, put it into a porcelain jar, mash it, cover it (leave a gap), and ferment it naturally for about 7-1 days. Squeeze the juice with gauze, that is, make bayberry dew with a temperature of about 12 degrees, then pour it into a pot to boil, and then bottle it in cold and seal it for as long as possible.

Formula II

Part of the materials for making Yangmei wine

Part of the materials for making Yangmei wine (2 pieces)

Process flow: Raw material selection → cleaning → wringing juice → heating → fermentation → feeding → storage → bottling → sterilization

1. Raw material selection: select fresh and ripe Yangmei with small juice kernels, remove fruit stalks and weeds.

2. cleaning: rinse with flowing clean water for 1-15 minutes, wash away impurities such as silt and drain water.

3. wringing juice: mash the raw materials in a barrel or jar, and then wring the juice with clean gauze. Every 1 kilograms of Myrica rubra can wring out about 7 kilograms of juice.

4. heating: pour the fruit juice into aluminum pot and heat it to 7 ~ 75℃ (iron pan 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 clear liquid from the top with a siphon, and transfer it into a fermentation tank (all utensils need to be disinfected and sterilized before fermentation, that is, sulfur is burned and smoked for 8-1 hours). Add 2-3 kilograms of distiller's yeast to every 1 kilograms of juice, stir it evenly, cover the cylinder head, keep the room temperature at 25-28℃, and the alcohol content can reach 5-6 degrees after 3-4 days.

6. Feeding: Siphon the fermented wine into another jar or barrel, add 6-65% white wine to make the alcohol content reach 2% according to the alcohol content after fermentation, then add 1-12% sucrose, stir well and cover.

7. storage: store at 1~15℃ for two months, and then change the barrel again.

8. bottling: filter the wine with gauze and put it in a bottle. [1]

9. Sterilization: After the bottle is sterilized in hot water above 7℃ for 1 minutes, it can be eaten.

Formula III

Ingredients: 35g of Myrica rubra, 5g of white wine and 1g of rock sugar.

Practice:

1. Soak bayberry in salt water for 15 minutes, then wash it with clear water;

all kinds of bayberry wine

all kinds of bayberry wine (18 pieces)

2. Weigh 1 grams of rock sugar for later use;

3. Liquor brewed from pure grain with a fragrance of about 45 degrees was selected;

4. Put the washed bayberry on the drying rack to dry naturally;

5. Lightly put the dried bayberry into a glass container in turn;

6, according to the order of a layer of Myrica rubra and a layer of rock sugar;

7. Pour white wine into the glass container packed with bayberry and rock sugar, and the white wine should not exceed 1-2 cm of bayberry;

8. Then screw down the cover and seal it, and place it in a cool and ventilated place;

9. Shake the bottle every three days and drink it after 15-25 days of brewing;

1. It can be chilled before drinking, and the taste will be better when drinking. [2]

Formula IV

Ingredients: Myrica rubra, Erguotou and rock sugar

Accessories: salt

Myrica rubra wine

1. Remove the stems of Myrica rubra and wash it for later use

2. Soak it in light salt water for 1 hour

3. Drain the soaked Myrica rubra. Sterilize in a steamer

5. Pack a layer of Myrica rubra and a layer of rock sugar in a container

6. Add a fragrant spirit Erguotou, and the wine surface should be at least 1 cm larger than that of Myrica rubra

7. Seal the container and put it in a cool place

8. Shake the container every two days and brew for more than 2 days before drinking.