Too long to drink.
The production process of bayberry wine is relatively simple, but there are still a lot of things to pay attention to in making good bayberry wine. From raw materials to production methods, carelessness in every link will make the wine not as good as the brewed wine. Satisfactory. Let’s briefly talk about the techniques and methods of soaking bayberry wine.
1. First, choose the bayberry variety. Ruian Gaolou black charcoal plum and Chashan bayberry are better. These two bayberries have high sugar content, moderate acidity, darker color, full aroma and soft taste. Please select fresh, highly mature, and undamaged bayberries, and remove the leaves and stems (the stems contain a large amount of inferior tannins, which makes the wine taste bitter).
2. Choosing the right liquor is also key. In order to highlight the unique fruity aroma of bayberry in the bayberry wine and effectively retain the nutrients, the selected liquor should not use Quxiang, Luzhou, Zaoshao and other types of liquor. This type of wine has a strong off-flavor and will dilute and suppress the fruity aroma of bayberry. Rice-flavored liquors such as rice shochu and jiukhan are okay, but the most ideal is the light-flavored barley shochu. This liquor is distilled under negative pressure, frozen, and purified to remove odors, making the liquor pure and mellow with a special fruity aroma that matches the bayberry. Fruity aroma blends best.
3. Use 45% to 50% liquor, the proportion is 55% liquor and 45% bayberry. According to personal preference, you can add rock sugar and honey and dissolve them in white wine first. The container for brewing bayberry wine should be filled fully to reduce contact with air and be stored away from light. Do not come into contact with iron utensils during the brewing process to avoid damaging it. color.
4. The soaking time should not be too long, usually within one month. If the soaking time is too long, the bitter taste of the bayberry core will be leached out, which will affect the taste. After soaking for one month, it is best to separate the bayberry from the wine. Eat the bayberry first, and the wine can be stored for at least a year, so you can taste it slowly.
5. People who do not know how to drink can dilute the wine with mineral water and add honey and rice vinegar to get a low-alcohol sweet wine that tastes good, is healthy and beautifying. Bayberry wine not only tastes good, but is also helpful to health. Drinking it regularly can clear away heat, replenish qi, nourish yin, dehumidify, and open up the mind.
It is very particular to make good bayberry wine. First, prepare containers: choose ceramics, earthen jars, glass containers and food-grade plastic products. Second, choose bayberry: Ruian Gaolou Black Charcoal Plum and Chashan Bayberry are the best varieties. The fruit is fresh and ripe, with the unique aroma of bayberry. It is firm when pinched with fingers, and the fleshy sac is not damaged. Then, remove leaves, fruit stems and other debris, rinse with clean water, spread flat and air-dry. Third, purchase liquor: The light-flavor and rice-flavor liquors around 50 degrees are suitable. Chugong brand barley shochu is fermented with pure bacterial strains, and the koji is derived from natural pollen. The wine is pure and clean, and it complements the wine soaked in bayberry wine. Fourth, the soaking ratio of liquor and bayberry is 11:9. Usually the wine liquid covers the bayberry by about 2 cm. Fifth, soaking time and taste: Some people like to eat bayberry wine, and some people like to drink wine. If you like to eat bayberry, you only need to soak it for 7 days before eating; if you like to drink bayberry wine, you need to wait 15 days. If you soak a large amount at one time and plan to consume it for a long time, you should separate the bayberries from the wine. If possible, store it in a low temperature, sealed, and protected from light, so that the color, aroma, and taste of bayberry and bayberry wine can be maintained for a long time.