Yangmei wine not only tastes good, but also has the functions of clearing heat, replenishing qi, nourishing yin, dehumidifying, and resuscitating.

It is quite particular to make good bayberry wine. Let me introduce how to make good bayberry wine.

Container: Do not use metal containers

Arbutus contains acidic substances, so metal containers cannot be used. Choose ceramics, earthen pots, glass containers and food-grade plastic products. Wash and dry in the sun until water dries.

Yangmei: Select fresh and ripe bayberry fruits, which have the unique fragrance of bayberry, are firm when pinched with fingers, and have no damaged fleshy sacs. Never choose fruits that are rotten and spoiled. Then, remove leaves, fruit stems (fruit stems contain tannins, which will affect the taste if leached by wine), rinse with water, flatten and air-dry.

Liquor: light-flavored and rice-flavored types with an alcohol content of about 50 degrees are suitable

Liquor should be purchased from branded and good-quality products, and light-flavored and rice-flavored types with an alcohol content of about 50 degrees are suitable. The type is appropriate. The aroma of Maotai-flavor and Luzhou-flavor liquors will suppress the original flavor of bayberry and affect the taste. Currently, alcoholic brands such as Chugong Brand barley shochu on the market are more suitable for soaking bayberry wine. 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 can be used to soak bayberry wine.

Ratio: The soaking ratio of liquor and bayberry is 11:9

Usually the wine liquid can cover the bayberry by about 2 cm. You can add some rock sugar as appropriate according to your personal taste.

Time: Eat bayberry and soak it for 7 days, drink bayberry wine and soak it for 15 days.

Some people like to eat bayberry in bayberry wine, and some people like to drink alcohol. The former only needs to be soaked for 7 days before it can be eaten; the latter needs to wait until 15 days later, when the bayberry juice has been leached out by the wine. The wine is bright red in color and has a rich fruity aroma. When you inhale it, your mouth will be full of fragrance, fresh and mellow.

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. Because the soaking time is too long, the bayberries will turn black and the color of the wine will darken. The alcohol molecules are absorbed by the bayberry, making the bayberry wine taste worse and the wine taste lighter. If possible, store it at low temperature, sealed and away from light, so that the color, aroma and taste of bayberry and bayberry wine can be maintained for a long time.