Home-made bayberry wine

1

Clean the jar and dry thoroughly.

2

Select ripe, fresh and undamaged bayberry, remove the leaves and fruit stems, and wash it with high-quality white wine.

3

Place the bayberry and the rock sugar in an overlapping manner, that is, one layer of bayberry and one layer of rock sugar, and place them into the bottle.

4

Pour white wine over the bayberry and cover tightly.

5

Protect from light and keep it at room temperature for 15-30 days.

1. Fruit must be cleaned to remove residual dust, bacteria and eggs on the surface. There are two ways to clean fruits. One is to wash them with clean water, but they must dry them thoroughly, otherwise wine-making may easily fail; the other is to wash them with high-quality white wine, so that they can be brewed directly without drying them.
2. Soaking time in bayberry wine should not be too long. It is best within one month. The longer it takes, the darker the wine color. It depends on personal taste. If you like bayberry in wine, the soak time in bayberry wine should not be too long, otherwise the bayberry will have no taste and can usually be tasted in a week; if you like bayberry wine, the soak time can be appropriately longer until the wine becomes dark and the aroma of bayberry is strong before drinking.
3. Bayberry soaked in white wine will feel refreshed when eaten in midsummer, relieve the heat and relieve the boredom. When you have diarrhea, drink it to stop diarrhea and have a astringent effect. It also has medical functions such as digestion, dehumidification, relieving summer heat, promoting saliva, relieving cough, aiding digestion, cold protection, diarrhea, diuretic, and prevention and treatment of cholera.