To say that people's love for Yangmei wine can be traced back to the end of the Yuan Dynasty, and since that time, people have a preference for brewing Yangmei wine. Myrica rubra wine not only tastes sweet and sour, but also can help digestion of stomach and intestines, even in summer, and has the effect of preventing heatstroke. Therefore, every year in the bayberry season, many families will brew several jars of bayberry wine at home, which can not only satisfy their daily cravings, but also play a certain health care role when necessary.
In fact, the brewing method of Yangmei wine is not copied, so take brewing three Jin of Yangmei as the proportion. Prepare three catties of red bayberry, three catties of white wine and about two catties of yellow rock sugar. First of all, wash the bayberry and control the moisture, and it is best to dry it to ensure that the skin of bayberry has no moisture. Then prepare a clean container, which can be a glass wine bottle or a porcelain jar. The container must be wiped clean to ensure that there is no moisture, and then put bayberry, white wine and yellow rock sugar into the container in turn. Finally, the bottle mouth of the container is sealed and then stored in the shade. Generally, the brewed bayberry wine can be drunk after three months, and it tastes best after half a year.
Although Myrica rubra wine is brewed with highly distilled spirit, it is sour and sweet with yellow rock sugar, so the brewed Myrica rubra wine has a sweet and sour taste. Therefore, when many people are drinking, because they can't feel the spicy taste of white wine, it is easy to drink Yangmei wine as a drink and drink too much unconsciously. You know, although bayberry wine tastes like a drink, it is still wine at the moment, so when drinking bayberry wine, you must pay attention to the good quantity.