1. Raw materials: Prepare three materials: liquor, mulberry and rock sugar. Pay attention to remove the bad and rotten parts of the mulberries to prevent mold, rot, etc. during the production process.

2. Production process: Pick out the broken and rotten fruits from the mulberries and throw them away. Put the mulberries into the sink and wash them. Be careful not to use force during the washing process to prevent the peel from being broken. Continue to pick out the broken mulberries, and then place them in the sun to dry to allow the water vapor to evaporate. Crush the mulberries carefully to avoid an unauthentic taste. Finally, yeast, rock sugar, crushed mulberries, glutinous rice wine or white wine are mixed together and wait for fermentation. After a few days, the wine will become turbid during fermentation.

3. At this time, the next step is filtration. The turbidity can be removed through filtration, and then secondary fermentation is carried out. Move it into a clean container for secondary fermentation. You only need to wait for 30 days. It’s ready to drink! At this time, the mulberry wine becomes more fragrant due to a period of fermentation. The original strong liquor blends better with the sweetness of mulberries, which not only neutralizes the stimulation and impact of alcohol, but also brings the taste to a new level, with fruity flavor and wine flavor, and the fruity aroma blends with the wine aroma, making it extremely mellow. , the taste is even better.