How to make bayberry wine and what are the precautions?

Home-brewed bayberry wine, which is often drunk in summer, is effective in preventing heat stroke, and is also very effective in diarrhea caused by staying in an air-conditioned room for a long time in summer. What should I pay attention to in the process of making bayberry wine?

One. There is no fixed ratio of bayberry, liquor and rock sugar (beginners can make it in a ratio of 4:5:1), but the liquor must not be 1-2 cm below the bayberry, so that the bayberry will not spoil. If you prefer a sweeter taste, add more rock sugar to the wine.

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

Three. It is best to choose liquor brewed from pure grains with a fragrance of about 45°. You can also use a lower degree liquor, but it is best to be higher than 35°

Four. The container should be a wide-mouth glassware that can be sealed, so as to facilitate the access and placement of bayberry. Moreover, the material of the glass will not affect the taste of the wine, and you can also see through the glass that the wine color is brighter and more beautiful day by day; Before use, the container should be poured with some high-grade liquor to disinfect it.

Five. The finished bayberry wine should be placed in a cool and ventilated place. For small vessels, shake the bottle every three days to make the flavor more even.

Six. Bayberry wineSome people like to eat bayberry in wine, and some people like to drink alcohol. If you like to eat bayberry, you only need to brew it for 7 days before you can eat it; If you like to drink bayberry wine, you need to brew it for 15-25 days (try not to drink it for more than a month, otherwise it will soak out the bitterness of the bayberry pit).

Ripe and fresh bayberry is selected, the leaves and fruit stalks are removed, and the bayberry is washed with high-grade liquor. The jar of bayberry wine is cleaned and dried thoroughly.

There is a certain way to make bayberry wine, and it is necessary to pay attention to its freshness.

I think the most important thing in making bayberry wine is to wash the bayberry, because after all, there will be a lot of bacteria and insects on it that we can't see.

You can wash it with fresh bayberry and wine, and then soak it in the wine.

I think bayberry wine is just soaked in fresh bayberry and left for it to ferment.

I think it should be used bayberry and then soaked in a bar, and then it becomes bayberry wine.

In fact, he didn't have anything special to pay attention to, mainly because he didn't want to be fresh.

I think there are still a lot of precautions, so let's ask a professional.

Ingredients: 750 grams of bayberry, 1,000 grams of high liquor (two bottles), 200 grams of rock sugar, and a clean waterless and oil-free sealed jar.

Production process: 1. Soak the bayberry in light salt water for a while, drain the water, and dry; 2. Put the bayberry in a bottle and sprinkle with rock sugar; 3. Pour in the liquor, the liquor should be slightly over the bayberry, seal the bottle, shake it slightly and put it in a cool place to store it After a few days, you can open the bottle and drink, and the bayberry is not suitable for eating potatoes. 5. When drinking, it can be combined with soft drinks, ice cubes, etc., to increase the flavor, or drink directly.

Operation tips: 1. The liquor used to make bayberry wine is recommended to be a highly fragrant liquor, and you can also use brandy and rum instead of liquor to make bayberry wine. 2. The amount of rock sugar is more arbitrary, but not too much.

If you don't like sweetness, you can also leave it unsweet. 3. The bayberry must be dried for water, and the bottle must also be dried, and the bottle cannot be mixed with raw water, otherwise the bayberry wine is easy to deteriorate, and the bayberry soaked in it is also easy to rot.

The anti-cancer substances such as vitamin C and vitamin B12 contained in bayberry and cyanogenic glycosides and fatty oils in nuts have a certain positive effect on the prevention and treatment of cancer.

How to make bayberry wine:

Materials. Fresh bayberry 500

1 bottle of liquor 45 proof.

100g of caster sugar

2 750ml sealed jars.

Steps. 1. 500g of washed bayberry may not be used completely, so it doesn't matter if you wash it and drain it for later use.

2. Take the prepared sealed jar, a layer of bayberry, a layer of rock sugar, note: the sealed jar should not be too full, because it must be covered.

3. Pour liquor into the sealed jar of bayberry and rock sugar, and the liquor must be submerged in bayberry

Tips: Put the finished bayberry wine in the refrigerator and keep it, take it out every two or three days and shake it, you can drink it in about 15 days, if you can't drink it within 1 month, remember to take the bayberry out and only keep the wine so that you can store it for two or three months and drink it slowly.

Nutritional value: 1Bayberry contains a variety of organic acids, and the content of vitamin C is also very rich, which can not only directly participate in the metabolism and redox process of sugar in the body, enhance the permeability of capillaries, but also have the effect of lowering blood lipids;

2.The fruit acids contained in bayberry can not only be appetizing, eliminate food and relieve heat, but also have the function of preventing the conversion of sugar and fat in the body, which is helpful to **;

3.Bayberry has an inhibitory effect on Escherichia coli, dysentery bacilli and other bacteria, and can treat dysentery and abdominal pain;

4.Bayberry contains vitamin C and B group, which have a positive effect on cancer prevention and anti-cancer; Cyanamide and fatty oils contained in bayberry kernels also have the effect of inhibiting cancer cells.

5.The sugar content of high-quality bayberry pulp is 12% 13%, and the acid content is rich in cellulose, mineral elements, vitamins and a certain amount of protein, fat, pectin and 8 kinds of amino acids that are beneficial to the human body, and the calcium, phosphorus and iron content in the fruit is more than 10 times higher than that of other fruits.

Summary. Prepare the ripe and fresh bayberry without damage, remove the leaves and pits, and wash the bayberry with high-grade liquor.

The jar of soaked bayberry is cleaned and dried thoroughly.

Layer the bayberry rock sugar on top of each other, and finally pour in the white wine, and put it in a cool place to seal.

How to make bayberry wine:

1.Prepare the ripe and fresh bayberry without damage, remove the leaves and pits, and wash the bayberry with high-grade liquor. 2.The jar of soaked bayberry is cleaned and dried thoroughly. 3.Layer the bayberry rock sugar on top of each other, and finally pour in the white wine, and put it in a cool place to seal.

1.Prepare the ripe and fresh bayberry without damage, remove the leaves and pits, and wash the bayberry with high-grade liquor. 2.The jar of soaked bayberry is cleaned and dried thoroughly. 3.Layer the bayberry rock sugar on top of each other, and finally pour in the white wine, and put it in a cool place to seal.

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1. The first step in making bayberry wine is to clean the bayberry, and to make bayberry wine, you must choose fresh and good bayberry, so that the brewed taste will have a good taste, soak the bayberry in salt water for half an hour, take it out and rinse it with water. 2. Pay attention to the hygiene of the utensils, clean the jar of bayberry wine and dry it thoroughly, and the other is to choose a glass container with strong sealing, which is not only convenient to operate, but also can clearly observe the changes of the fruit. 3. Then put bayberry and rock sugar (sugar is the catalyst, rock sugar must be used) in a layer-by-layer way, that is, a layer of bayberry and a layer of rock sugar, put them in the bottle, and finally pour in all the wine, you need to let the wine overflow the bayberry, close the lid tightly, and keep it away from light at room temperature for three months.

4. After unsealing, the pulp and wine should be quickly separated. When drinking, you can pour a small cup and add ice cubes and honey to make it refreshing and sweet.

Hello, dear. Soak the bayberry in salt water for 10 minutes (the purpose of soaking is that the bayberry will have small insects, and the salt water will come out as soon as it is soaked), wash and drain the water. The sealed jar is washed and dried in advance, and the bayberry drained is packed into the jar, with a layer of bayberry and a layer of old rock sugar.

The last layer puts all the old rock sugar into the jar. After putting bayberry and old rock candy, pour the prepared liquor. There are two points to pay attention to when choosing liquor:

1. The degree of wine for soaking bayberry wine should not be too high, 45 or 50 degrees is more appropriate. 2. Choose pure grain liquor, such as rice wine and wheat wine. The wine should soak the bayberry and old rock sugar to submerge the practice of homemade bayberry wine.

The sealed jar should be tightened and placed in a cool place without strong light, and the wine will be drunk after waiting for 20 days.

Summary. 1. Raw material selection: select juicy multi-core small, fresh and ripe bayberry, remove fruit stalks, remove weeds and dead branches and leaves, etc.

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

3. Grinding juice: Put the raw materials into a bucket or jar and mash them, and then use clean gauze to grind the juice. For every 100 kilograms of bayberry, about 70 kilograms of juice can be wrenched.

4. Heating: Pour the juice into the aluminum pot and heat it to 70 75 (no iron pot) after 15 minutes to coagulate and precipitate the protein 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 head, 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 wine into another tank or barrel with a siphon, add 60 65 degrees of liquor according to the fermented alcohol degree, so that the alcohol degree reaches 20 degrees, and then add 10 12% sucrose, stir well and cover well.

How to make bayberry wine:

1. Raw material selection: select juicy multi-core small, fresh and ripe bayberry, remove fruit stalks, remove weeds and dead branches and leaves, etc. 2. Cleaning:

Rinse with running water for 10 to 15 minutes to wash away impurities such as sediment and drain. 3. Grinding juice: Put the raw materials into a bucket or jar and mash them, and then use clean gauze to grind the juice.

For every 100 kilograms of bayberry, about 70 kilograms of juice can be wrenched. 4. Heating: Pour the juice into the aluminum pot and heat it to 70 75 (no iron pot) after 15 minutes to coagulate and precipitate the protein 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 head, keep the room temperature at 25 28, and the alcohol degree can reach 5 6 degrees after 3 4 days. 6. Feeding:

The fermented liquor is sucked into another vat or barrel with a siphon, and according to the fermented liquor, add 60 to 65 degrees of liquor to make the liquor reach 20 degrees, and then add 10 12% sucrose, stir well and cover.

7. Storage: After two months of storage at a temperature of 10 to 15, change the barrel again. 8. Bottling: Filter the wine with gauze and put it into the bottle. 9. Sterilization: After the bottle is sterilized in hot water above 70 for 10 minutes, it can be eaten.