To brew bayberry wine, we must first have a good container, usually a wide-mouth glass bottle. According to the quantity of bayberry, it is enough to pack bayberry. Generally, farmers' markets have large glass bottles to make wine, which can also be bought from Taobao. Families with a particularly large quantity can also choose jars with 20 kg, but no matter what kind of containers, they need to be sealed. 1. Clean waxberry, remove leaves and impurities, and try not to wash it with water. The raw materials for soaking wine should not be kept for a long time after passing through water, which is easy to sour and deteriorate. Dry the surface moisture as much as possible after washing bayberry.

Put Myrica rubra in the jar, handle it gently to avoid damage. Friends who like sweetness can put a layer of Myrica rubra and a layer of rock sugar. For ordinary people's taste, don't put rock sugar, because bayberry itself has sweetness, and the faint sweetness is healthier.

3. Pour in high-alcohol liquor (above 50 degrees is preferred). Liquor varieties are selected according to personal financial resources, and general bulk liquor (such as buckwheat burning) can be used. After the Luzhou-flavor liquor is brewed, it will cover up part of the original fragrance of bayberry. When pouring wine, the bayberry in the bottle must be completely soaked, that is, the height of the wine liquid should exceed the height of the bayberry pile.

4. Seal the wide-mouth glass bottle and keep it for about 3 months. If you are not sure, you can taste some wine with a spoon. When the color of the wine turns red, the taste of the wine becomes weak, and the taste of bayberry has been soaked in the wine.