Myrica rubra wine is brewed with white wine, and sugar can be added, as long as the purpose of adding sugar is to adjust the taste.

Soaking method of bayberry wine:

1. Select mature, fresh and intact Myrica rubra, remove leaves and fruit stalks, and wash with high-alcohol liquor.

2. Wash the jar with bayberry wine and dry it thoroughly.

3. Put Myrica rubra and rock sugar into a bottle in layers, that is, one layer of Myrica rubra and one layer of rock sugar. Finally, pour in white wine, and after the wine overflows Myrica rubra, cover it tightly, and store it in a cool and dark place at room temperature for three months.

4. After unsealing, the pulp and wine should be separated quickly.

Generally, it is best to make bayberry wine. The ratio of wine: bayberry: rock sugar is 5:5: 1, but it also depends on personal taste. Friends who like to drink acid can appropriately reduce the amount of rock sugar, and friends who like sweets can appropriately increase the amount of rock sugar.

You can put sugar and rock sugar in Yangmei wine. Myrica rubra itself tastes sour. When used for soaking wine, if sugar is not added, the taste of Yangmei wine will be bad and it will have a sour taste. Adding some sugar can enrich the taste.