Small bugs tend to grow inside bayberries, so generally everyone soaks them in salt water before eating them, wash them clean and then eat them. So, do you need to wash the bayberries when soaking them in bayberry wine? Do you need to wash the bayberries after soaking them in bayberry wine?

Do you need to wash the bayberries when soaking them in bayberry wine?

You must wash them with salt water, and you will find that if you use salt water, there will be a lot of small bugs crawling out of the bayberries. Of course This is only for bad bayberries. Put enough water in the basin to cover the bayberries, then put a spoonful of salt and soak for a while, about five minutes. Then put the bayberries soaked in salt water. Put it into a basin filled with clean water and soak it for about two minutes, then put it on a plate to drain the water. This method is very easy to use. The bayberry is clean, but bugs are likely to grow inside, especially if it is separated. It lasts forever, so it is best to use salt water, and the taste will not change.

How to make bayberry wine

1. Select ripe, fresh and undamaged bayberries, remove the leaves and stems, and wash the bayberries with high-strength white wine. I used Erguotou.

2. Clean the wide-mouth bottle for soaking bayberry wine and dry it thoroughly.

3. Put the bayberry and rock sugar into the bottle in a layer-by-layer manner, that is, one layer of bayberry and one layer of rock sugar. Finally, pour in all the wine, let the wine cover the bayberry, and cover it. Tightly cover and store at room temperature away from light for three months.

4. After unsealing, the pulp and wine should be separated quickly. When drinking, you can pour a small glass and add ice cubes and honey to make it refreshing and sweet.

Dish Features

1. There is no fixed ratio of bayberry, white wine and rock sugar (beginners can make it in the ratio of 4:5:1), but the white wine must cover the bayberry 1 -2 cm, so that the bayberry will not deteriorate. If you like a sweeter taste, you can add more rock sugar to the wine.

2. The ones that are large, dark red in color, and dry to the touch are ripe and good sweet bayberries; if you like bayberry wine with a sour taste, you should choose bright red bayberries, because they are bright red. The bayberry was actually not ripe yet, and the taste was still a bit sour.

3. It is best to use pure grain liquor brewed with a light aroma of about 45°. You can also use liquor with a lower alcohol content, but preferably higher than 35°.

4. The container should be made of wide-mouthed glassware that can be sealed, so that it is convenient to take and place the bayberry. Moreover, the material of the glass will not affect the taste of the wine. You can also see the color of the wine getting brighter and brighter day by day through the glass. Before use, the container should be rinsed with some high-strength liquor to disinfect it.

5. The completed bayberry wine should be placed in a cool and ventilated place. If it is a small container, shake the bottle every three days to make the flavor more even.

6. Bayberry wine Some people like to eat the bayberry in the wine, and some people like to drink it. If you like to eat bayberry, it only needs to be brewed for 7 days before you can eat it; if you like to drink bayberry wine, it needs to be brewed for 15-25 days (try not to exceed one month, otherwise the bitter taste of the bayberry core will be soaked out).