Bayberry Wine
1.
Wash bayberry, remove the stalks, soak in light salt water, take out and dry until cracked
2.
Wash the wine container, sterilize it at high temperature in the steamer, and cool it naturally
3.
Break the polycrystalline rock sugar into small pieces
4.
A layer of bayberry and a layer of rock candy, put it into the container
5.
Introduce high-level liquor, surpass the highest part of the ingredients, seal the container and place it in a cool place
6.
Shake the container the next day, you can drink after 20 days
Tips:
1. Bayberry must be soaked and washed in light salt water for fear of insects
2. The washed bayberry must be completely dried to make the bayberry crack and make the wine darker and more flavorful
3. Soaked bayberry wine, the spirits with too high degree are not suitable, and the taste is overshooting. I think the one with about 40 degrees is the best
4. The fragrance type is preferred, the strong fragrance type and the sauce type can easily cover the fragrance of the bayberry itself
5. Red bayberry should not be soaked in wine for more than 25 days or it will be bitter