1 Myrica rubra wine brewing method Raw materials: Myrica rubra 1 kg, Tang Xian white wine about 1 kg (maybe more, depending on the container), and crystal sugar 2 Liang (can be increased or decreased according to personal taste).

Exercise:

1. Myrica rubra is soaked in salt water for 15 minutes, and then washed with clear water, with rock sugar and white wine above 45℃ for later use;

2. Dry the washed bayberry naturally; Then put into a glass container in turn;

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

4. Pour the white wine into a glass container filled with red bayberry and crystal sugar, and the white wine should not exceed 1-2 cm of red bayberry;

5. Then tighten the cover and seal it, and place it in a cool and ventilated place;

6. Shake the bottle every three days, and brew it for 15-25 days.

2 When making waxberry wine, it should be noted that there is no fixed proportion of 1, waxberry, white wine and rock sugar, but the white wine should not exceed 1-2CM of waxberry.

2. The container shall be sealed wide-mouth glassware, clean, free of water and oil;

3. After the bayberry wine is opened, it is necessary to quickly separate the pulp from the wine.

You can ice it before drinking, and it will taste better when drinking.

5. The soaking time of Myrica rubra wine should not be too long, but within one month. But the storage time can be determined according to personal taste.

6. Myrica rubra is best washed with wine, and the quality of the brewed wine is more pure.