How to Soak Bayberry Wine to Remove The Bitterness and Astringency?

Name: How to Soak Bayberry Wine to Remove The Bitterness and Astringency?
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 3 catties Bayberry; 3 catties Jiujiang Three Steam; Some Yellow rock candy

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5.0 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Although the craftsmanship of bayberry wine is simple, there are still many details that need to be paid attention to if you want to make a delicious bayberry wine.
First, start with picking bayberry. It is better to pick Ruian Gaolou black charcoal plum and Chashan bayberry. These two bayberry have high sugar content, moderate acidity, darker color, full aroma and soft taste. The bayberry should be fresh and undamaged.
The choice of base wine is also the key. If you want to highlight the unique fruity aroma of bayberry, and retain its nutrients, you can't choose the fragrant and strong aroma of red bayberry. This kind of wine has a strong flavor, and it is necessary to suppress the fruity aroma of bayberry.
It is most suitable to choose rice-flavored white wine, the degree of 35-40 degree, the bayberry contains more water, the wine will become weaker after soaking, and the high-density bayberry wine tastes good. "

Ingredients

How to Soak Bayberry Wine to Remove The Bitterness and Astringency?

1. Take the fresh bayberry to remove the leaves and stems, and soak the bayberry in cold boiled water for 20 minutes (the salt water soaking is mainly to remove the insects in the bayberry). After soaking for 20 minutes, take out the bayberry, wash it with cold boiled water, and place it in a cool place to dry or wipe off the water with kitchen paper.

How to Soak Bayberry Wine to Remove The Bitterness and Astringency? recipe

2. Put the bayberry and yellow rock sugar into the glass jar one by one. Pour the rice wine, this time I chose the Jiujiang three steaming degree 38 degrees, it is very convenient to buy it on Tmall to search: Yuanhang Jiujiang flagship store. Why did you choose this rice wine? ? The old brand of Guangdong rice wine is brewed with pure grains. We use this brand of rice wine to soak the fruit, and it is very convenient for home delivery.

3. Seal the lid and put it in a cool place, and fish out the bayberry after one month. If the bayberry is soaked for too long, the bitterness and astringency in the bayberry core will be leached, affecting the taste. After separation, the wine can be stored for one year and tasted slowly.

Tips:
1. Don't put bayberry in the refrigerator, otherwise the insects will freeze out and they won't be soaked out.
2. The bayberry should be wiped dry, and there should be no raw water in the bottle. During the whole process, do not have raw water, otherwise the bayberry wine will deteriorate.
3. The bayberry can be drunk after soaking for about half a month. Long-term soaking will make the color of bayberry become black, and if the bayberry absorbs too much wine, the taste of the wine will be weakened. If you want to store the bayberry wine for a long time, it is recommended to separate the bayberry from the wine and store it.