Production process:
1. Wash the jar and dry it thoroughly.
2. Choose mature, fresh and undamaged Myrica rubra, remove leaves and stems, and wash with high-alcohol liquor.
3. Put Myrica rubra and rock sugar into the bottle in layers, that is, one layer of Myrica rubra and one layer of rock sugar.
4. Pour the white wine on the bayberry and cover it.
5-6 days, dark at room temperature 15-30 days.
Tips:
1, the fruit must be cleaned to remove the dust, bacteria and eggs left on the surface. There are two ways to wash fruit. One is to wash it with clear water, but it must be thoroughly dried, otherwise it will easily lead to brewing failure. The second kind is washed with high-alcohol liquor, which can be brewed directly without drying.
2. The soaking time of Myrica rubra wine should not be too long, preferably within one month. The longer the time, the darker the wine color. It can be decided according to personal taste. If you like to soak bayberry in wine, the soaking time of bayberry wine should not be too long, otherwise bayberry will have no taste and you can taste it in a week. You like to drink red bayberry wine for a long time, and then drink it when the color of the wine becomes darker and the red bayberry flavor is rich.
Myrica rubra soaked in white wine will make you feel refreshed and bored in midsummer. Drinking it when you have diarrhea can stop diarrhea and has a astringent effect. It also has the medical functions of promoting digestion, removing dampness, relieving summer heat, promoting fluid production and relieving cough, helping digestion, keeping out cold, stopping diarrhea, diuresis and preventing cholera.