Self-brewed Myrica rubra wine
Rinse Myrica rubra quickly with running water, then soak it in high-concentration salt water for 10 minute to drive away fruit flies in the pulp, and then rinse it quickly with cold boiled water to drain the water.
52 Degrees China Chinese Liquor
Pour some 56-degree white wine into a small bowl, then put the bayberry in and roll it.
The waxberry rolled with white wine is gently put into a glass bottle that has been washed and dried, and shaken well with high-alcohol liquor.
Yangmei is about nine minutes full, and yellow rock sugar is added.
46 Degrees China Chinese Liquor
After the wine is poured in, pour some large pieces of rock sugar on it and press the bayberry to prevent it from floating.
Seal the plastic wrap and cover it. After 20 days, take out the bayberry with a clean oil-free and water-free vessel. Carefully filter the red bayberry wine, and you can drink it after a few days.