Myrica rubra wine is not suitable for drinking after soaking for too long. If Myrica rubra is soaked in wine for too long, it will release the bitter taste in Myrica rubra core, which will lead to bitter taste in Myrica rubra wine. It is recommended not to continue drinking this bayberry wine.

If you want to preserve the bayberry wine for a long time, it is suggested that you take out the bayberry after soaking for about 20 days, and then seal the bayberry wine, so that it can be preserved for a long time and make the bayberry wine taste more mellow.

In fact, the storage of bayberry wine is not difficult. Generally, it is enough to put it in the shade. Yangmei bubble 1 month or so, in fact, you can drink it. At this time, you can put the bayberry wine in the refrigerator and take it out when you want to drink it. After the waxberry wine is soaked, it can be put into a clean container and then sealed for storage, which can generally be stored for at least 3 months.

And in theory, the longer the brewing time, the more mellow it is. However, the storage time of self-brewed bayberry wine depends on individual preservation methods. The key is to wrap it well to prevent the air from becoming sour after going in. Myrica rubra wine is generally drinkable if it is well sealed and has no mildew and bad taste.

The packaged bayberry wine sold in the market can be preserved for four or five years. However, if honey is not well sealed or exposed to the air for a long time, it will enter foreign bodies, causing deterioration, rancidity and mildew. Even if it is stored for a short time, it can no longer be drunk.