Wash Myrica rubra, add sugar, put it in a porcelain jar, mash it, cover it (without sealing or leaving gaps), and naturally ferment it into wine for about 7- 10 day. Squeeze the juice with gauze, that is, make red bayberry sweet wine with the temperature of about 12, then pour it into a pot to boil, then refrigerate and bottle it, and seal it as long as possible.

Families usually soak bayberry in wine.

Myrica rubra, wine and rock sugar are soaked in the ratio of 2: 5: 1.

Myrica rubra is soaked in a small amount of salt for 10 minute, washed and dried repeatedly, and then added with rock sugar and wine.

Cover tightly and put it in a cool place.

In 30 days, the color of bayberry naturally penetrated into the wine and became purplish bayberry wine, which can be drunk.