Yang Mei
By VicentaLakin
The nutrition and efficacy of fruit and wine are increasingly recognized and accepted, and it is always useful to have some proper storage during the season when various fruits are on the market. It's a 20-day-old yung-yung wine with a yung-ying fragrance. Drinking in the middle of summer makes you feel better and less comfortable. Drink it when it's diarrhea, it's queasing. The wine is not only a beauty, but also a function of digestive hysteria, oxidation, etc. (see 100 degrees)
Recipe Recommendations
- Bayberry 400 grams
- brewing liquor a bottle
- rock sugar 150 grams
Steps for Yang Mei
1
Prepare the raw materials. The glass bottles are purified several times with open water, disinfected and dryed。
2
Cut the fruit of Yang Mei。
3
In a clean, oilless and waterless container, pouring wine, bathing Yang Mei for a while, and washing away the impurities and dust from Yang Mei。
4
Get it out and dry it in the cool air。
5
And a layer of ice cream shall be laid, and a layer of sugar shall be put into a bottle, and it shall be poured into a bottle of white wine, and the wine shall pass over Yang Mei。
6
The mouth of the bottle is sealed with a membrane cover and placed in a cool and dry area, which is ready for drinking after three months。
7
A bottle of yin, the deepest color is saloon, and the rest is cherry。Yang Mei Make Tips
1. Many fruits can be used to make fruit wine; choose fresh ones that are free from bruises.
2. Choose brewed Baijiu; it should be high-proof Qingxiang (light-aroma) Baijiu with an alcohol content above 42%.
3. The amount of rock sugar determines the sweetness of the wine.
4. The alcohol should just barely cover the fruit; adding too much will weaken the fruity aroma.
5. If washing the fruit, be sure to use cooled boiled water; do not use raw water, and make sure to dry it thoroughly.