Suddenly I realized that these are the only steps to make authentic bayberry wine

Bayberry wine

Taste: Sweet Difficulty: Beginner Cooking time: 30 minutes

Rishiji brews its own bayberry wine, which is full of memories from childhood. After brewing, the color is beautiful and the taste is sweet, but it is easy to get drunk, so minors are not allowed to drink it!

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Ingredients

Bayberry white wine and rock sugar Step 1

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Soak bayberry in salt water for 15 minutes. Clean and take out to dry.

Step 2

Find a clean, sealable jar and put a layer of rock sugar and a layer of bayberry into the jar in this order.

Step 3

Pour in white wine until the wine covers the bayberry. Then store in a cool and sealed place.

Step 4

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It will be ready to drink in almost a month!

Step 5

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The longer the brewing time, the more fragrant and mellow the flavor will be. What are the effects of bayberry wine? How to make bayberry wine

Use bayberry soaked in white wine. In midsummer, if you eat it, you will feel refreshed, relieve summer heat and relieve tiredness. When you have diarrhea, make a thick soup of bayberry and drink it to stop diarrhea, which has astringent effect. Bayberry has many medical functions such as digestion, dehumidification, heat-relieving, production of body fluids and cough, digestive aid, cold protection, antidiarrheal, diuresis, prevention and treatment of cholera, etc. Bayberry wine Bayberry is a treasure among fruits and is rich in protein, iron, magnesium, copper, vitamin C, citric acid and other beneficial ingredients. Contains 0.9 grams of protein per 100 grams, 79kcarl calories. In addition to being eaten fresh, the fruits can also be processed into sauces, juices, wines, dried (preserved fruits), etc. Materials: 750 grams of bayberry, 1000 grams of high-quality liquor (two bottles), 200 grams of rock sugar, a clean, water-free and oil-free sealed jar. Production process: 1. Soak the bayberry in light salt water for a while, remove and drain the water, and dry it ; 2. Put the bayberry into the bottle and sprinkle with rock sugar; 3. Pour in white wine, the white wine should slightly cover the bayberry. Seal the bottle well, shake it evenly and store it in a cool place; 4. Open the bottle and drink it after 15 days. , bayberry is not suitable for consumption. 5. When drinking, you can mix it with soda water, ice cubes, etc. to increase the flavor, or drink it directly. Operation tips: 1. The liquor used to make bayberry wine is recommended to be medium-light and high-flavor liquor. You can also use brandy or rum instead of liquor to make bayberry wine. 2. The amount of rock sugar is arbitrary, but not too much. If you don’t like sweetness, you can skip the sugar. 3. The bayberry must be dried and the bottle must be dried. Do not mix raw water in the bottle, otherwise the bayberry wine will easily deteriorate and the bayberry soaked in it will also rot easily. How to make bayberry wine, and what are the pros and cons of drinking bayberry wine?

Bayberry has the effects of producing fluid, quenching thirst, strengthening the spleen and appetizing. Eating more will not only not harm the spleen and stomach, but also has the effect of detoxifying and dispelling cold. "Compendium of Materia Medica" records that "Yangmei can quench thirst, harmonize the five internal organs, cleanse the stomach, and relieve irritability and bad odor." Yangmei has the functions of digestion, dehumidification, relieving heat, producing fluid and relieving cough, aiding digestion, keeping out cold, antidiarrheal, diuretic, and preventing cholera. It has many functions, including medical functions, and is known as "the agate among fruits".

Eat bayberries soaked in white wine and feel refreshed in midsummer, relieving summer heat and relieving tiredness. When you have diarrhea, make a thick soup of bayberry and drink it to stop diarrhea, which has astringent effect. Bayberry wine can also regulate qi, activate blood circulation, resist aging, and improve the body's immunity. Modern medicine has proven that bayberry wine also has decomposition and inhibitory effects on cancer cells.

How to make bayberry wine:

Wash the fresh bayberries and wait for the water stains to dry naturally (if washed with wine, the storage time can be longer), the ratio of 1 pound of bayberry to 4 to 5 pounds of white wine, The best wine should be above 45 degrees and should be kept sealed for about 20 days before consumption. It is not advisable to add wine after opening.

There is another method:

Method: wash the bayberries, add an appropriate amount of sugar, stir thoroughly and put them into a porcelain container. The bayberries will naturally ferment into wine in about a week. Store the strained juice tightly.

Storage:

? The soaking time of bayberry wine should not be too long, preferably within a month. The longer the time, the darker the color of the wine. But the storage time is not necessarily certain and can be determined according to personal taste.

Some people like to eat bayberry in wine, but the soaking time of bayberry should not be too long, otherwise the bayberry will have no flavor. Generally, you can taste bayberry in one week. Some people like to drink bayberry wine. The soaking time of bayberry can be appropriately longer. Wait until the color of the wine becomes darker and the bayberry aroma is rich before drinking.

Efficacy:

Use bayberry soaked in white wine. If you eat it in midsummer, you will feel refreshed, relieve summer heat and relieve fatigue. When you have diarrhea, drinking it can stop diarrhea and has an astringent effect. It also has medicinal functions such as digestion, dehumidification, relieving heat, producing body fluids and relieving cough, aiding digestion, keeping out cold, stopping diarrhea, diuresis, and preventing and treating cholera. How to make bayberry wine. How to make bayberry wine and its effects.

Bayberry wine not only tastes good, but also has the functions of clearing heat, replenishing qi, nourishing yin, dehumidifying, and resuscitating. Making good bayberry wine is quite particular. Let me introduce how to make good bayberry wine. Container: Do not use metal containers. Bayberry contains acidic substances, so metal containers cannot be used. Instead, choose ceramics, earthen jars, glass containers and food-grade plastic products. Wash and dry in the sun until water dries. Bayberry: Select fresh and ripe bayberry fruits, which have the unique fragrance of bayberry, are firm when pinched with your fingers, and have no damaged fleshy sacs. Never choose fruits that are rotten and spoiled. Then, remove leaves, fruit stems (fruit stems contain tannins, which will affect the taste if leached by wine), rinse with water, flatten and air-dry. Liquor: Light-flavored and rice-flavored types with an alcohol content of about 50 degrees are suitable. Liquor should be purchased from branded and good-quality products. Light-flavored and rice-flavored types with an alcohol content of about 50 degrees are suitable. The aroma of Maotai-flavor and Luzhou-flavor liquors will suppress the original flavor of bayberry and affect the taste. Currently, alcoholic brands such as Chugong Brand barley shochu on the market are more suitable for soaking bayberry wine. Chugong brand barley shochu is fermented with pure bacterial strains, and the koji is derived from natural pollen. The wine is pure and clean, and it can be used to soak bayberry wine. Ratio: The soaking ratio of white wine and bayberry is 11:9. Usually the wine liquid should cover the bayberry by about 2 cm. You can add some rock sugar as appropriate according to your personal taste. Time: Eat bayberry and soak it for 7 days, drink bayberry wine and soak it for 15 days. Some people like to eat bayberry in bayberry wine, and some people like to drink alcohol. The former only needs to be soaked for 7 days before it can be eaten; the latter needs to wait until 15 days later, when the bayberry juice has been leached out by the wine. The wine is bright red in color and has a rich fruity aroma. When you inhale it, your mouth will be full of fragrance, fresh and mellow. If you soak a large amount at one time and plan to consume it for a long time, you should separate the bayberry from the wine. Because the soaking time is too long, the bayberry will turn black and the wine will become darker. The alcohol molecules in the wine will be absorbed by the bayberry, and the bayberry will become dark. The taste of wine increases and the taste of wine becomes lighter. If possible, store it at low temperature, sealed and away from light, so that the color, aroma and taste of bayberry and bayberry wine can be maintained for a long time. Steps for making bayberry wine

1. Prepare materials (bayberry, rock sugar, liquor, sealable glass bottles)

2. Put the bayberry that needs to be cleaned into the VGT-6250 ultrasonic cleaning machine. Wash and place in a ventilated place to dry;

3. Put the dried bayberry into a glass bottle and add an appropriate amount of rock sugar;

4. Pour in white wine, seal and place in a ventilated and cool place at.

Store for about 20 days before opening and tasting

Ask for a method of making bayberry wine

Production method:

1. Raw materials Selection: Choose juicy, juicy, small-core, fresh and mature bayberries, remove the fruit stems, and remove weeds, dead branches, etc.

2. Cleaning: Rinse with flowing water for 10~~15 minutes to remove sediment and other impurities, and drain the water.

3. Wring the juice: Put the raw materials into a bucket or jar and mash, then use clean gauze to wring the juice. Every 100 kilograms of bayberry can produce about 70 kilograms of juice.

4. Heating: Pour the juice into an aluminum pot and heat it to 70~~75℃ (an iron pot cannot be used). After 15 minutes, the protein and other impurities will coagulate and precipitate.

5. Fermentation: After the juice is cooled, use a siphon to suck out the above clarified liquid and transfer it to the fermentation tank (all utensils need to be disinfected and sterilized before fermentation, that is, fumigated with sulfur for 8 to 10 hours) for every 100 kilograms of juice Add 2 to 3 kilograms of distiller's yeast, stir evenly, cover the cylinder, and keep the room temperature at 25 to 28°C. The alcohol content will reach 5 to 6 degrees in 3 to 4 days.

6. Adding materials: Use a siphon to suck the fermented wine into another tank or barrel. According to the alcohol content after fermentation, add 60~65 degree white wine to make the alcohol content reach 20 degrees, then add 10~12% sucrose, stir well and cover.

7. Storage: After two months of storage at 10~15℃, change the barrel again.

8. Bottling: Filter the wine with gauze and put it into bottles.

9. Sterilization: Sterilize the bottle in hot water above 70℃ for 10 minutes before consumption.

Supplement its efficacy and formula as medicinal wine:

Yangmei wine - (Heat stroke)

Heat stroke is the hot season of summer, and you feel the evil energy of summer heat, resulting in A disease characterized by body fluid injury and qi consumption, which manifests as fever, polydipsia, sweating, chest tightness and upset, headache, dizziness, weight gain, vomiting, and coma. Clinically, it is divided into heat stroke yang syndrome, heat stroke yin syndrome, heat stroke affecting the heart camp, liver wind internal movement, etc., which are commonly treated by clearing away heat, replenishing qi, nourishing yin, dehumidifying, and resuscitating.

Medicinal wine used to treat this disease is mainly used to prevent heat stroke and relieve mild summer heat. It is not suitable for syndromes such as heat attack, heart attack, liver wind, etc.

The formula is 500 grams of fresh bayberry and 80 grams of sugar.

Preparation method: Wash the bayberries, add sugar, put them into a porcelain jar and mash them, cover them (not sealed, leave a slight gap), and let them ferment naturally into wine for about 7-10 days. Then use gauze to twist the juice to make bayberry wine of about 12 degrees, then pour it into a pot and boil it, bottle it when cold, and store it in a sealed container. The longer the time, the better.

Mainly used to prevent heatstroke, common and viral diarrhea.

Usage: Drink directly.

Storage:

?The soaking time of bayberry wine should not be too long, preferably within one month. The longer the time, the darker the color of the wine. But the storage time is not necessarily certain and can be determined according to personal taste. Some people like to eat bayberry in wine, but the soaking time of bayberry should not be too long, otherwise the bayberry will have no flavor. Generally, you can taste bayberry in one week. Some people like to drink bayberry wine. The soaking time of bayberry can be appropriately longer. Wait until the color of the wine becomes darker and the bayberry aroma is rich before drinking.

Ratio:

The appropriate ratio of wine: bayberry: rock sugar is 5:5:1, such as 500 ml of liquor, 500g of bayberry, and 100g of rock sugar. PS: The ratio is not very strict, as long as the white wine can soak all the bayberries.

Steps:

? Wash the bayberry with cold boiled water, then leave it for a period of time to dry, put the bayberry into the bottle, add rock sugar and white wine, and seal.

Storage:

? Leave it for about three months, and it will be ready to drink when the color of the wine turns deep red. The longer the time, the better the effect. But the storage time is not necessarily certain and can be determined according to personal taste. Some people like to eat bayberry in wine, but the soaking time of bayberry should not be too long, otherwise the bayberry will have no flavor. Generally, you can taste bayberry in one week. Some people like to drink bayberry wine. The soaking time of bayberry can be appropriately longer. Wait until the color of the wine becomes darker and the bayberry aroma is rich before drinking.

Efficacy:

? Bayberry wine can ventilate and activate blood circulation, clear away heat and relieve summer heat. It can cure diarrhea, eliminate fatigue and increase appetite.

Tips:

? Bayberry can absorb the alcohol in wine, so if the bayberry is soaked for a long time, the alcohol content of the bayberry may be higher than that in the wine. This is Eating bayberry may make you more likely to get drunk than drinking alcohol. Do you need to wash the bayberries when making bayberry wine?

You must wash them, and the fruits must be clean. There are two ways to clean the fruit to remove the dust, bacteria and insect eggs remaining on the surface. One is to wash it with water, but the fruit must be dried, otherwise it will easily lead to the failure of wine making; the other is to wash it with high-strength liquor, so there is no need to dry it. , can be brewed directly. How to make bayberry wine, home-made bayberry wine

Ingredients: 500 grams of bayberry, 500 ml of white wine, 500 ml of auxiliary ingredients, 100 grams of rock sugar, appropriate amount of salt

Steps:

Homemade Step 11 of making bayberry wine. Soak the purchased bayberries in light salt water for 15 minutes.

Step 22 of how to make homemade bayberry wine. Clean it, take it out one by one, remove the stems and let it dry naturally.

Step 33 of making home-made bayberry wine. Prepare rock sugar and white wine

(The white wine I chose is 45-degree Daohua fragrance)

Home-made bayberry wine Step 44. Take a glass bottle, wash it, sterilize it, control the moisture, and put a layer of bayberry and a layer of rock sugar into the bottle.

Step 55 of making home-made bayberry wine. Add white wine. The amount of white wine should completely cover the bayberry and be about 2 centimeters higher.

Step 66 of making home-made bayberry wine. Seal with plastic wrap, cover with lid, and affix the date. Leave it in a cool place for about 20 days and you can enjoy it. The production of bayberry wine

Our ingredients are: bayberry + white wine + white sugar