2. First, soak the fresh bayberry in salt water 10-20 minutes to remove the dirt on the pulp, and be careful not to add too much salt.

3. Wash bayberry with running water to control moisture.

4. Prepare sterile and oil-free bottles (preferably wide-mouthed) in advance, and add bayberry and rock sugar layer by layer. The proportion of rock sugar can be according to personal preference, and the weight given is for reference only.

5. Pour the white wine into the bottle until the bayberry doesn't pass. Cover the bottle with plastic wrap, then cover the bottle cap, seal it and keep it away from light. Wait a minute, watch the wine turn red, and then you can open it and enjoy it!