Skills and methods:
1 First of all, we must choose the varieties of Myrica rubra. Black charcoal plum and tea mountain bayberry are the best in Rui 'an high-rise building. These two kinds of bayberry have high sugar content, moderate acidity, deep color, rich aroma and soft taste. Please choose fresh, mature and undamaged bayberry, and remove the leaves and fruit stalks (the fruit stalks contain a lot of inferior tannins to make the wine bitter).
2. Choosing the right liquor is also the key. In order to make the unique fruity aroma of Myrica rubra stand out in Myrica rubra wine, and effectively retain the nutrients, other types of liquor such as Qu-flavor liquor, Luzhou-flavor liquor and distiller's grains liquor should not be used. This wine has a strong smell, which will dilute and inhibit the aroma of bayberry fruit. Rice-flavored liquor such as rice shochu and liquor sweat can be used, but the most ideal is fragrant highland barley shochu. After negative pressure distillation, freezing, purification and deodorization, liquor has a special fruity aroma, which can best blend with bayberry fruity aroma.
3. Use 45-50% liquor, with the proportion of 55% liquor and 45% bayberry. According to personal preference, you can first add rock sugar and honey and dissolve them in liquor. The container for brewing Myrica rubra wine should be filled, so as to reduce contact with air and keep it away from light. Do not touch iron utensils when brewing, so as not to damage its color.
4. The soaking time should not be too long, within one month.
People who can't drink can dilute the wine with mineral water, and then add honey and rice vinegar to get low-alcohol sweet wine with good taste, health and beauty.
Myrica rubra wine not only tastes good, but also contributes to health. Regular drinking can clear away heat and replenish qi, nourish yin and eliminate dampness, and enlighten the mind.