Don't drink it.
under normal circumstances, the shelf life of the regularly produced and packaged red bayberry wine is about 1-2 years, while the self-made red bayberry wine can only be stored for a few months due to the lack of strict disinfection and poor sealing, and it can be stored for up to 5 years if it is properly preserved.
No matter what kind of Myrica rubra wine, it can't be stored for 2 years, because soaking Myrica rubra wine for a long time may lead to a large number of bacteria growth in the wine, and drinking such wine is very likely to cause harm to health. 2. How long is the best time to soak bayberry wine < P > about one month.
It is not recommended to soak the self-brewed red bayberry wine for too long. It is more suitable to drink it for about one month, because the red bayberry wine tastes fresh, the wine is not heavy, and it is sour and sweet. If you like people with heavy wine flavor, you can extend the soaking time of red bayberry wine and adjust the soaking time according to your personal preference. 3 Can waxberries soaked in wine still be eaten? < P > Yes.
after soaking in wine, bayberry itself will taste like wine, and it tastes very special. If you want to eat bayberry in wine, it is recommended to soak bayberry in wine for about a week to take it out, because the soaking time of bayberry should not be too long, otherwise the pulp taste of bayberry itself will lose its taste. In addition, it should be noted that the alcohol content of bayberry soaked for a long time may be higher than that in wine, so bayberry in wine should not be eaten too much at a time to avoid drunkenness. What is the effect of the soaked bayberry wine?
Bayberry tastes refreshing and sour, and enters the stomach meridian. It is rich in organic acids such as citric acid, which can stimulate the secretion of saliva and gastric acid, thus achieving the effects of promoting fluid production, quenching thirst and appetizing. Therefore, drinking a little bayberry wine in summer is helpful to people with general appetite. Supplementary nutrition
Myrica rubra contains about 12%-13% sugar, and it is rich in mineral elements, among which the contents of calcium, phosphorus and iron are more than 1 times higher than those of other fruits. Vitamins, cellulose, protein, pectin, amino acids and other substances are also indispensable to the human body, so it is very beneficial to drink the wine soaked in Myrica rubra reasonably for nutritional supplement.