The ratio and specific steps of red bayberry wine: the ratio of wine: red bayberry: rock sugar is 5: 5: 1. For example, the PS: ratio of 500ml liquor, 500g bayberry and 100g rock sugar is not very strict, and all bayberry can be soaked in liquor. The steps are as follows: wash the bayberry with cold boiled water, and then leave it for a period of time to dry to help put it.

Add crystal sugar and white wine, and keep it sealed: after about three months, the wine turns dark red and you can drink it. The longer the time, the better the effect, but the storage time is not necessarily, and it can be determined according to personal taste. Some people like to eat bayberry in wine, so the soaking time of bayberry should not be too long, otherwise it will be tasteless. Under normal circumstances, you can taste Yangmei in a week. Some people like to drink bayberry wine, and the soaking time of bayberry can be longer. Wait until the wine is dark and the bayberry is rich in flavor before drinking. Myrica rubra wine has the functions of ventilation and blood circulation, clearing away heat and relieving summer heat, treating diarrhea, relieving fatigue and stimulating appetite. Post: Myrica rubra can adsorb alcohol in wine, so if you soak Myrica rubra for a long time, the alcohol content of Myrica rubra may be higher than that of wine, which means eating Myrica rubra may be easier to get drunk than drinking.