Comprehensive answer: Bayberry wine is made from bayberry, white wine and rock sugar in a certain proportion.

It tastes sweet and contains glucose, fructose, citric acid, malic acid and multiple vitamins.

As early as the end of the Yuan Dynasty, the ancients knew how to prepare bayberry wine. According to the "Compendium of Materia Medica", bayberry has the functions of "producing body fluids, quenching thirst, regulating the five internal organs, cleansing the stomach and intestines, and removing annoyance and bad odor". It is a good product suitable for all ages.

Bayberry wine has a unique taste, rich aroma and mellow taste.

It is mainly used to prevent heat stroke and relieve mild summer heat. It is not suitable for diseases such as heat attack, heart attack, liver wind, etc.

Bayberry wine can balance acid and alkali and harmoniously maintain health.

The end products of bayberry fruit wine after human body metabolism and decomposition have high cation contents such as potassium, calcium, magnesium, and sodium. It is a strongly alkaline food and can effectively balance the nitrogen, chlorine, sulfur, and nitrogen contained in staple foods such as meat, rice, and bread.

Phosphorus and other acidic substances can achieve acid-base balance, which is beneficial to inhibit the growth and development of cancer cells in the human body and improve health.

Let’s take a look at how to make bayberry wine!

Production steps: 1. Remove leaves and stems from fresh bayberry and rinse with water.

2. Pour the bayberry into cold boiled water, the amount of water should cover the bayberry.

3. Add a tablespoon of table salt, stir slightly to dissolve, and slowly you can see small white insects crawling out of the bayberries.

4. Soak for 20 minutes, take out the bayberries, and rinse the bayberries again with cold boiled water.

5. Use kitchen paper to gently absorb the water on the surface of the bayberry, then lay it flat on a container that helps with ventilation, and place it in a ventilated place to dry thoroughly.

6. Prepare a clean, water-free and oil-free sealable wide-mouth glass bottle, pour the dried bayberry into the bottle, and then add rock sugar.

7. Finally, pour in white wine, cover, and place in a cool and ventilated place.

Shake the container every two days and brew for more than 20 days before drinking.

Tips: 1. Do not put bayberries in the refrigerator before cleaning, otherwise the bugs will freeze to death and the white bugs will not be able to come out.

2. When pouring, use the method of overlapping the bayberry and rock sugar layer by layer, that is, a layer of bayberry and a layer of rock sugar, put it into the bottle, and finally pour all the wine.

3. There is no fixed ratio of bayberry, white wine and rock sugar, but the white wine must cover the bayberry by 1-2CM.

4. After opening the bayberry wine, quickly separate the pulp and wine.

When drinking, pour a small glass and add ice cubes for a refreshing and sweet taste.

5. Those that are large, dark red in color, and dry to the touch are ripe and good sweet bayberries.

If you like bayberry wine with a sour taste, you should choose bright red bayberry, because the bright red bayberry is not fully ripe and still tastes a bit sour.

6. It is best to use pure grain liquor with a temperature above 45 degrees and a light aroma.

If you don’t like high-alcohol liquor, you can also choose liquor with a slightly lower alcohol content, but it is best not to be lower than 35 degrees.

7. The container must be a sealable wide-mouth glass vessel, which must be clean, water-free and oil-free. It is best to sterilize it in advance by rinsing it with high temperature or pouring a certain amount of white wine.

Reference answer source website: [Baidu Experience] Bayberry wine production method and efficacy Bayberry wine production method 1. Select mature, fresh, and undamaged bayberries, remove the leaves and stems, and wash the bayberries with high-strength white wine.

2. Clean the jar for soaking bayberry wine and dry it thoroughly.

3. Put the bayberry and rock sugar in a layer-by-layer manner, that is, one layer of bayberry and one layer of rock sugar, into the bottle. Finally, pour in all the wine and let the wine overflow the bayberry. Close the lid tightly and store in a cool, airtight container.

Keep it away from light and at room temperature for three months.

4. After unsealing, separate the pulp and wine quickly.

When drinking, you can pour a small glass and add ice cubes and honey to make it refreshing and sweet.

5. The brewed bayberry wine can not only be drunk, but can also be used as a cooking wine. It tastes especially good when cooking fishy dishes such as chickens, ducks, and beef.

Source website: [Meishijie] How to make bayberry wine and bayberry wine 1. Select ripe, fresh, and undamaged bayberries, remove the leaves and stems, and wash the bayberries with high-strength white wine. I used Erguotou.

2. Clean the jar in which bayberry wine is soaked and dry it thoroughly.

3. Put the bayberry and rock sugar in a layer-by-layer manner, that is, one layer of bayberry and one layer of rock sugar, into the bottle. Finally, pour in all the wine, let the wine cover the bayberry, cover tightly, and keep at room temperature away from light.

Three months is enough.

4. After unsealing, separate the pulp and wine quickly.

When drinking, you can pour a small glass and add ice cubes and honey to make it refreshing and sweet.

Source website: [Haodou.com] How to make bayberry wine and bayberry wine: 1. Prepare the ingredients.

2. Soak the bayberries in salt water for 20 minutes, remove and drain.

3. Drain the water from the bayberry and put it into a clean sealed bottle.

4. Add appropriate amount of rock sugar.

5. Pour in white wine and tighten the lid to keep the wine in a sealed state.

6. Store in a cool place for more than 30 days, then it is ready to drink. Mine lasted a week.