bayberry wine

Overview

This bayberry wine was brewed in June when fresh bayberries were in season. After brewing for more than 20 days, the fruity flavor was already very rich and delicious. I opened it for my family to taste. Everyone said it tasted good, and they all felt like they couldn’t get enough. Haha, you have to drink less of the good wine to avoid dizziness. Bayberry wine has a unique taste, rich aroma and mellow taste. It is mainly used to prevent heat stroke and relieve mild summer heat. It is not suitable for diseases such as heat attack, heart attack, liver wind internal movement, etc. Bayberry wine can balance acid and alkali and harmoniously maintain health. The final product of bayberry wine after human body metabolism and decomposition has a high content of cations such as potassium, calcium, magnesium, and sodium, which is a highly alkaline food. It can effectively balance the nitrogen, chlorine, sulfur, phosphorus and other acidic substances contained in staple foods such as meat, rice, and bread to achieve an acid-base balance, which is beneficial to inhibiting the growth and development of cancer cells in the human body and improving health.

Tags

• drinks
• old man
• afternoon tea
• huaiyang cuisine
• summer recipes
• bayberry
• erguotou wine
• rock sugar

Ingredients

Steps

1. 1 You must choose fresh and delicious bayberries to make the wine taste better

   

2. 2 Rinse the bayberry with clean water and then soak it in light salt water for about 10 minutes. This can sterilize the bayberry. If there are small bugs in the bayberry, you can also soak them out.

   

3. 3 Put the washed bayberry on a mesh sieve to dry the water. The main thing is that the washed water must be completely dried

   

4. 4 Then find a suitable container that can be sealed. Ceramic or glass can be used, but do not use plastic. Place a layer of bayberry and a layer of rock sugar

   

5. 5 Add wine to cover the bayberries

   

6. 6 I found that the container was too small, so I changed it to a larger one so that the bayberries could be submerged, and then sealed and stored away from light

   

7. 7 Also packed 2 bottles in bottles. This is what it looks like after soaking for 2 days, and the color is still lighter

   

8. 8 This is how it looks after 20 days. Not only is the color better, but the wine tastes great too