Bayberry wine

Overview

The child's friend sent two boxes of fresh bayberries from Zhejiang. The very fresh and delicious bayberries can be eaten directly. Now you can also use the fresh bayberries to make various delicacies. I also like to eat fermented rice all year round. I have long wanted to make a fruit-flavored fermented rice, but I have always been afraid of spoiling it, so I have not started. With this sweet and sour bayberry, I added bayberry when making the fermented rice. It was a great success. The resulting bayberry fermented wine was sour and sweet, and the fruity flavor blended with the flavor of the fermented rice. Coupled with the beautiful color of the bayberry, the fermented fermented rice was really delicious and beautiful. After it was made, my girl and I ate a bowl of it. It was really delicious.

Tags

• dessert
• drinks
• old man
• dinner with friends
• summer recipes
• lunch
• angel rice wine koji
• bayberry
• glutinous rice

Ingredients

Steps

1. 1 Soak the glutinous rice in water for one night and let it swell

   

2. 2 Soak the glutinous rice in water for one night and let it swell

   

3. 3 Fresh bayberry

   

4. 4 When steaming rice, wash the fresh bayberries, blanch them in boiling water to sterilize them,

   

5. 5 Put the blanched bayberries into a bowl sterilized with boiling water. I use a sealed bowl directly, which makes fermentation easier. The spoon should also be sterilized. Use a spoon to remove the bayberry core and mash the bayberry flesh. The temperature of bayberry is also dried to about 30 degrees

   

6. 6 Pour the cooled rice into the bayberry and mix evenly so that the rice grains are dispersed

   

7. 7 Pour the cooled rice into the bayberry and mix evenly so that the rice grains are dispersed

   

8. 8 Arrange the surface of the mixed rice and use clean and sterilized chopsticks to shake it into a nest

   

9. 9 Then pour a little cold water (about 40 grams)

   

10. 10 Cover and seal. It's summer now, and the room temperature is around 28 degrees. No need to keep it warm, just ferment at room temperature. After a day and night of fermentation, the wine is basically ready

    

11. 11 When you see the wine coming out of it and the whole ball of rice floating on top, the fermentation is successful. It’s best to eat it as soon as possible after making it, because if it contains fruit, it will not taste good if it is over-fermented and has a strong alcoholic taste.

    

12. 12 Eating it directly in a bowl is the most authentic and delicious. It can also be added to yogurt and tastes great.