2. Clean the jar with bayberry wine and dry it thoroughly.
3. Put Myrica rubra and rock sugar in layers, that is, a layer of Myrica rubra and a layer of rock sugar (or sugar), into the bottle, and finally pour all the wine. Here, it is said that the selection of liquor is skillful, and 42-degree fragrant liquor is needed. Generally, I use Gu Yangkang Zero to add grain wine, which is very convenient to buy from Taobao. Grain wine can preserve the nutritional components of the fruit to the greatest extent, so that the wine can really have medicinal value, so that the wine can be flooded.
4. After unsealing, the pulp and wine should be separated quickly. When drinking, you can pour a small cup and add ice cubes and honey, which is refreshing and sweet.