Fermented bayberry wine

Overview

Most fruit wines use high-strength liquor to soak fruits, which has a high alcohol content and a strong liquor taste. I like fruit wine made from the fermentation of the fruit itself. It has a unique taste and a mellow taste, especially suitable for female friends who are not strong enough to drink. There was endless fruit at home, and I used it to make wine. Last month I went to the countryside and picked a lot of bayberries. It was okay to eat a few, but it made my teeth sore after eating more, so I used them to make wine.

Tags

• drinks
• afternoon tea
• summer recipes
• students
• bayberry
• white sugar

Ingredients

Steps

1. 1 Clean the bayberries, remove the stems, and place them on a cooling net to dry the water. I blow them with an electric fan

   

2. 2 Put the bayberry into a wide-mouth bottle, add sugar, shake the bottle a few times to mix the bayberry and sugar evenly, put it in a fresh-keeping bag, and fix it with beef tendon

   

3. 3 The juice gradually precipitates

   

4. 4 Shake the bottle every day. On the third day, you will find that the fresh-keeping bag is bulging, which means fermentation has begun. You can slightly open the beef tendon to release the gas

   

5. 5 After a few days, you can see the bayberry gradually rising

   

6. 6 When all the bayberries sink, it means fermentation is complete

   

7. 7 Filter the bayberry wine. I bought a small dehydrator to filter the bayberry wine, which can better squeeze out the remaining wine in the bayberry

   

8. 8 Finished product pictures

   

9. 9 Finished product pictures

   

10. 10 Finished product pictures