Bayberry wine production, bayberry wine production method

Bayberry wine. Process flow: raw material selection, cleaning, juice grinding, heating, fermentation, feeding, storage, bottling, sterilization.

How to make:1Raw material selection: select juicy multi-seeded, freshly ripe bayberry, remove fruit stems, remove weeds and dead branches and leaves, etc.

2.Washing: Rinse with running water for 10 to 15 minutes to wash away impurities such as sediment and drain.

3.Grinding: Put the ingredients in a bucket or jar and mash them, then grind the juice with clean gauze. For every 100 kilograms of bayberry, about 70 kilograms of juice can be wrenched.

4.Heating: Pour the juice into an aluminum pot and heat it to 70 75 (no iron pot) for 15 minutes to solidify and precipitate proteins and other impurities.

5.Fermentation: After the juice is cooled, use a siphon to suck out the above clarifier, and transfer it to the fermentation vat (all utensils need to be disinfected and sterilized before fermentation, that is, sulfur burning and smoking for 8 10 hours) add 2 3 kg of koji per 100 kg of juice, stir evenly and cover the cylinder cover, keep the room temperature at 25 28, and the alcohol degree can reach 5 6 degrees after 3 4 days.

6.Feeding: Suck the fermented liquor into another vat or barrel with a siphon, add 60 to 65 degrees of liquor according to the fermented liquor degree, so that the liquor degree reaches 20 degrees, then add 10 12% sucrose, stir well and cover well.

7.Storage: After two months of storage at 10 to 15 °C, change the barrel again.

8.Bottling: The wine is filtered through gauze and then bottled.

9.Sterilization: After sterilizing the bottle in hot water above 70 for 10 minutes, it is eaten in medium.

Supplement its efficacy and formula as a medicinal liquor:

Bayberry wine – (heat stroke).

Heat stroke is a disease in which symptoms such as fever, polydipsia, sweating, chest tightness, headache, dizziness, heaviness, heaviness, nausea, and dizziness are felt in the heat of the summer. Clinically, it is divided into heat stroke yang syndrome, heat stroke yin pattern, summer crime heart camp, liver wind internal movement and other syndromes, and commonly used methods such as heat clearing, qi invigoration, yin nourishment, dehumidification, and opening the body**.

**The medicinal liquor of this disease is mainly used to prevent heat stroke and relieve mild heat fever, and is not suitable for symptoms such as summer offense heart camp and liver wind.

Recipe] 500 grams of fresh bayberry, 80 grams of sugar.

Method] Wash the bayberry, add white sugar and put it in a porcelain jar and mash it, cover it (not sealed, leave a little gap), about 7-10 days, and naturally ferment it into wine. Then use gauze to wreck the juice to form bayberry dew wine of about 12 degrees, then pour it into a pot and boil, wait for cold bottles, seal and preserve, the longer the better.

Indications] Prevention of heat stroke, common and viral diarrhea.

Usage] Drink directly.

Storage: The soaking time of bayberry wine should not be too long, it is advisable to soak it within a month, the longer the time, the darker the wine. However, the storage time is not always the case, and it can be based on personal taste.

Some people like to eat bayberry in wine, and the soaking time of bayberry should not be too long, otherwise the bayberry will have no taste, and you can taste bayberry in a week under normal circumstances. Some people like to drink bayberry wine, and the soaking time of bayberry can be appropriately longer, and wait until the wine becomes darker and the bayberry is fragrant before drinking.

Homemade bayberry wine at home, the process is simple.

The method of making bayberry wine is as follows:Ingredients: 1200g bayberry, 1200ml of bud grain wine, 600g of rock sugar, a little salt.

1. Soak bayberry in lightly salted water for 15 minutes.

2. Use a kitchen paper towel to gently wipe the chain drain and dry the shed, and drain the water in a cool and ventilated place.

3. Clean and dry the glass jar, a layer of bayberry and a layer of rock sugar.

4. Pour in the Soonian liquor.

5. Store in a cool place for more than three months.

6. Finished products. <>

Bayberry wine is made from a certain ratio of bayberry, white wine and rock sugar. Sweet, contains glucose, fructose, citric acid, malic acid and a variety of vitamins. Here I will bring you the production method of bayberry wine, let's go and see it quickly!

Ingredients:

Ingredients: 400 grams of bayberry.

Seasoning: 1 tablespoon salt, 150 grams of rock sugar, 500 grams of white wine.

Method:

Remove the leaves and stems of fresh bayberry and rinse with water.

2.Pour the bayberry into cool boiled water, and the amount of water should not exceed the bayberry.

3.Add a tablespoon of salt, stir slightly to dissolve, and slowly you can see small white worms crawling out of the bayberry.

4.Soak for 20 minutes, take out the bayberry, and rinse the bayberry again with cool white water.

5.Gently absorb the water on the surface of the bayberry with kitchen paper, then lay it flat on a container that helps with ventilation and place it in a ventilated place to dry thoroughly.

6.Prepare a clean, water-free and oil-free sealable wide-mouth glass bottle, pour the dried bayberry into the bottle, and then add rock sugar.

7.Finally, pour in the liquor, cover with a lid and place in a cool and ventilated place. Shake the container every two days and brew for more than 20 days before drinking.

Cooking skills

1. Don't put bayberry in the refrigerator before cleaning, otherwise the insects will freeze to death, and the small white worms will not be able to bubble out;

2. When pouring in, use the method of overlapping bayberry and rock sugar, that is, a layer of bayberry and a layer of rock sugar, put them into the bottle, and finally pour in all the wine;

3. There is no fixed ratio of bayberry, liquor and rock sugar, but the liquor must be less than 1-2cm of bayberry;

4. After the bayberry wine is opened, the pulp and wine should be separated quickly. When drinking, pour a small cup, you can add ice cubes, refreshing and sweet;

5. The large, dark red color, and dry feel are the ripe and good sweet bayberry. If you like bayberry wine with a sour taste, you should choose bright red bayberry, because it is bright red'The bayberry is actually not ripe, and the taste is still a little sour;

6. It is best to choose liquor brewed from pure grains above 45 degrees and fragrant. If you don't like the height of the liquor, you can also choose a slightly lower degree liquor, but it is best not to lower than 35 degrees;

7. The container should be a wide-mouth glassware that can be sealed, which is required to be clean, water-free and oil-free, and it is best to disinfect it at high temperature or by pouring high liquor in advance.

The method of making bayberry wine is as follows:Ingredients: 1200g bayberry, 1200ml of bridge jujube manuscript bud valley wine, 600g rock sugar, a little salt.

1. Soak the bayberry in light salt water for 15 minutes.

2. Gently wipe the water sensitive filial piety with a kitchen paper towel, and drain it in a cool and ventilated place.

3. Clean and dry the glass jar, a layer of bayberry and a layer of rock sugar.

4. Pour in the liquor.

5. Store in a cool place for more than three months.

6. Finished products. <>

The production method of bayberry wine is as follows:Preparation: 700g bayberry, 600g liquor, appropriate amount of rock sugar, etc.

1. For the selection of bayberry, choose fresh and ripe bayberry without damage, first soak the bayberry in water for ten minutes, then remove the leaves and fruit stalks, and then wash it with water and dry it.

2. Washing equipment for soaking wine, wide-mouth glass bottles, clean and dry.

3. Put the rock sugar at the bottom of the bottle first, and then put the bayberry, so that the rock sugar is put on the ground layer after layer.

4. Pour the liquor into the glass bottle at the entrance of the factory, and the wine should just overflow the bayberry.

5. Then seal the mouth of the glass bottle at the mouth of Xiaoshan factory with plastic wrap and close the lid tightly.

6. Finally, put the bottle in a dark place, soak it at room temperature for about 28 days, and the sweet and sour bayberry wine will be made into cherry blossoms.