Myrica rubra wine is made of Myrica rubra, white wine and rock sugar in a certain proportion. It tastes sweet and contains glucose, fructose, citric acid, malic acid and various vitamins. As early as the end of the Yuan Dynasty, the ancients knew to prepare Yangmei wine. According to Compendium of Materia Medica, Myrica rubra has the effects of "promoting fluid production to quench thirst, regulating five internal organs, cleaning the stomach and intestines, and eliminating annoyance and evil spirits", which is really a good product for all ages. Myrica rubra wine has unique taste, rich aroma and mellow taste. Mainly to prevent heatstroke and relieve mild summer heat, not suitable for symptoms such as summer heat attacking heart camp and liver wind moving. Myrica rubra wine can balance acid and alkali and keep healthy harmoniously. Myrica rubra fruit wine is a kind of strongly alkaline food, and the final products of human metabolism are high in cations such as potassium, calcium, magnesium and sodium, which can effectively balance the acidic substances such as nitrogen, chlorine, sulfur and phosphorus contained in staple foods such as meat, rice and bread, achieve acid-base balance, and help to inhibit the growth and development of cancer cells in the human body and improve health. Let's take a look at the production method of Yangmei wine!

Production steps:

1. Fresh bayberry leaves and stems are removed and washed with clean water.

2. Pour bayberry into cold boiled water, and the amount of water should not exceed bayberry.

3. Add a tablespoon of salt, stir it slightly to dissolve it, and slowly you can see white bugs crawling out of bayberry.

4. Soak for 20 minutes, take out bayberry, and rinse bayberry with cold boiled water again.

5. Kitchen paper gently absorbs the moisture on the surface of Myrica rubra, then spreads it on a container that helps ventilation and puts it in a ventilated place to dry thoroughly.

6. Prepare a clean, water-free, oil-free and sealable wide-mouth glass bottle, pour dried bayberry into the bottle, and then add rock sugar.

7. Finally, pour the white wine, cover it and put it in a cool and ventilated place. Shake the container every two days and brew for more than 20 days, then you can drink it.

Tips:

1. Never put Myrica rubra in the refrigerator before cleaning, otherwise the bugs will freeze to death and the white bugs will not soak out.

2. When pouring wine, the waxberry and rock sugar are stacked layer by layer, that is, one layer of waxberry and one layer of rock sugar are put into the bottle, and finally all the wine is poured out.

3. Myrica rubra, white wine and rock sugar have no fixed proportion, but white wine should not exceed Myrica rubra 1-2CM.

4. After the bayberry wine is opened, the pulp and wine should be separated quickly. Pour a small glass with ice when drinking, which is refreshing and sweet.

5. Big, crimson, dry to the touch is ripe and sweet bayberry. If you like some sour bayberry wine, you should choose bright bayberry, because the bright bayberry is actually not ripe and tastes a little sour.

6. It is best to use pure grain liquor with a fragrance of more than 45 degrees. If you don't like high-grade liquor, you can also choose liquor with a slightly lower degree, but it is best not to be lower than 35 degrees.

7. The container should be sealed wide-mouth glassware, clean, free of water and oil. It is best to sterilize at high temperature in advance, or pour a lot of white wine.

Reference answer source source website: [Baidu Experience] Yangmei wine making method and effect Yangmei wine making method

1. Select mature, fresh and intact Myrica rubra, remove leaves and fruit stalks, and wash with high-alcohol liquor.

2. Wash the jar with bayberry wine and dry it thoroughly.

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. Finally, pour all the wine in, let the wine overflow the Myrica rubra, cover it tightly, and store it in a cool and dark place at room temperature for three months.

4. After unsealing, the pulp and wine should be separated quickly. When drinking, you can pour a small cup, add ice cubes and honey, which is refreshing and sweet.

The brewed Myrica rubra wine can not only be drunk, but also be used as cooking wine, especially when cooking and raising fishy dishes such as chicken, duck and beef.

Source website: [Gourmet Jie] The practice of Yangmei wine Yangmei wine

1. Select mature, fresh and intact bayberry, remove leaves and stems, and wash bayberry with high-alcohol liquor. I use Erguotou.

2. Wash the jar with bayberry wine and dry it thoroughly.

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. Finally, pour all the wine in, let the wine overflow the Myrica rubra, cover it tightly, and store it at room temperature in the dark for three months.

4. After unsealing, the pulp and wine should be separated quickly. When drinking, you can pour a small cup, add ice cubes and honey, which is refreshing and sweet.

Source website: [good beans Net] Steps of Yangmei Wine Yangmei Wine

1. Prepare the ingredients used.

2. soak bayberry in salt water for 20 minutes, remove and drain.

3. Drain dried Myrica rubra and put it in a clean sealed bottle.

4. Add the right amount of rock sugar.

5. Pour the white wine and tighten the lid to make the wine in a sealed state.

6. Store it in the shade for more than 30 days, and you can drink it. Mine looks like a week.

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