Bayberry Wine

Bayberry Wine

1. Prepare the ingredients. The glass bottle is scalded several times with boiling water, sterilized and dried for later use.

2. Reduce the stalk of the bayberry.

3. Put it into a clean, oil-free and water-free container, pour some wine, soak the bayberry for a while to wash away the impurities and dust in the bayberry.

4. Remove and place to dry in a cool, ventilated place.

5. Put a layer of rock sugar and a layer of bayberry into a glass bottle, pour the white wine, and the wine should be frothed over the bayberry.

6. Seal the mouth of the bottle with plastic wrap, cover the bottle cap, and place it in a cool and dry place. You can drink it after three months.

7. A bottle of bayberry wine, the darkest in the middle is mulberry wine, and the remaining bottle is cherry wine.

Tips:

1 A lot of fruits can be made in wine, and the fruits should be fresh and untouched.

2 Liquor should be selected for brewing liquor, and high-concentration (alcoholicity above 42 degrees) fragrant liquor.

3 The amount of rock sugar determines the sweetness of the wine.

4 The wine has just been frothed over the fruit, and the wine's aroma will decrease if you put too much fruit in it.

5 If the fruit is washed with water, be sure to use cold boiled water, not to touch raw water, and to dry thoroughly.