Homemade bayberry wine

Overview

Bayberry soaked in high-strength white wine can be stored for a long time. The soaked bayberry wine has a rich and fragrant taste and a bright and clear color. Eating it in midsummer will make you feel refreshed and relieve summer heat. It is very effective for diarrhea caused by cold and has an astringent effect. It also has medicinal functions such as digestion, dehumidification, relieving summer heat, producing body fluids and relieving cough, aiding digestion, keeping out cold, stopping diarrhea, and diuresis.

Tags

• dessert
• drinks
• bayberry
• high-strength liquor

Ingredients

Steps

1. 1 Select ripe, fresh and undamaged bayberries, and remove the leaves and fruit stems.

   

2. 2 Soak the bayberries in light salt water for 10 minutes, then rinse them in clean water.

   

3. 3 Place in a cool and ventilated place, drain and dry completely.

   

4. 4 Prepare the high-strength white wine, clean the wide-mouth bottle of bayberry wine and dry it thoroughly.

   

5. 5 Add bayberry. Pour in the white wine, and the white wine should cover the bayberry by 1-2 cm to form a seal.

   

6. 6 Tightly cover the lid and store it in a cool and dark place. Open it after 3 months. The longer the time, the mellower the wine tastes.