Under normal circumstances, it is best to choose fragrant or rice-flavored liquor for brewing Yangmei wine, and do not choose Luzhou-flavor or Maotai-flavor liquor, because if the aroma of Luzhou-flavor and Maotai-flavor liquor is too heavy, it will affect the umami flavor of Yangmei itself. There is no umami flavor of red bayberry in the wine, so what is red bayberry wine?

Besides China liquor, you can also choose some foreign liquor, but the cost will be higher, and you can choose according to your actual situation. Sake from Japan and South Korea, or brandy, gin, rum and Vito products can be used, and the taste is self-evident. It is ok to brew 30~50% bayberry wine, not too high, because if it is too high, eating a few bayberries will make you drunk, and if it is too low, it will affect the taste of bayberry wine.

Can beer be soaked in Yangmei wine?

You can't. Beer is malt fermentation, acidic, and the main component is water. Only soaking in white wine will play the role of bayberry. The texture of beer is different from that of white wine, so beer can't be brewed. White wine should be used to soak bayberry wine, and it is best to soak it with high-alcohol liquor. Liquor has no fragrance, is very pure, and is suitable for making wine.

Generally, Yang sugar can be drunk after soaking for about half a month, because soaking for a long time will darken the color of Yangmei wine, and Yangmei will change the taste of wine because it absorbs too much alcohol. If it is kept for a long time, Myrica rubra can be stored separately from wine for up to one year. If you want to make Yangmei wine taste better, you can add some medlar and rock sugar to make Yangmei wine, which will be more mellow and memorable.