How to make your own bayberry wine? How to make bayberry wine

Preparation of bayberry wine.

Ingredients: fresh bayberry, high liquor, rock sugar (the ratio of bayberry to liquor and rock sugar is 9:11:2, and the liquor is about 2 cm above bayberry, and it doesn't matter if there is more wine.) Rock sugar can be added according to taste, and it is delicious without sugar).

Method: 1. Remove the stems and leaves of bayberry (the stems contain tannins, which will affect the taste of the wine after being soaked in wine), clean them with water, and it is best to soak them in light salt water for a while, drain them and dry them.

2. Put the bayberry into a sealable container (glass, ceramic, plastic, etc., do not use iron), sprinkle rock sugar, pour in liquor, seal, and store in a cool place.

3. If you eat bayberry, it will take about 7 days, and if you drink wine, you can drink it for 15 days, at this time, the bayberry juice will be leached out by the wine, and the color of the wine will be gorgeous pink, which is very beautiful.

For the liquor brewed with bayberry wine, it is best to choose a light-flavored or rice-flavored liquor, and do not choose a strong or sauce-flavored liquor, because a liquor with too strong fragrance will cover up the fragrance of bayberry. In addition to Chinese liquor, you can choose Japanese and Korean sake, brandy, gin, rum, and whiskey.

Bayberry can be drunk after soaking for about half a month, a longer soaking will make the color of bayberry black, bayberry will absorb too much alcohol will make the wine taste lighter, if it is placed for a long time, you can separate bayberry and wine and store it.

The brewed bayberry wine can be drunk directly, and it is more refreshing to drink after being chilled on a hot day, or it is also good to drink with ice cubes and soda.

Efficacy: Bayberry soaked in white wine, eating it in the middle of summer will suddenly feel refreshed, cool off and relieve greasy. When you have diarrhea, you can stop diarrhea by drinking it, which has an astringent effect.

Homemade bayberry wine at home, the process is simple.

500 grams of fresh bayberry, 80 grams of sugar.

Method] Wash the bayberry, add sugar, mash it and put it in a porcelain vat, cover it well (do not seal it, leave a little space), and naturally ferment it into wine for about 7-10 days. Then the juice is wrenched with gauze, that is, it is made into bayberry dew wine of about 12 degrees. Then pour into the pot and bring to a boil.

When it is cold, bottle it and seal it for storage. The longer the better. Peel back [5].

Formula 2: Part of the ingredients for making bayberry wine.

Process raw material selection: cleaning, squeezing, heating, fermentation, feeding, storage, bottling, sterilization.

1.Raw material selection: Choose fresh and ripe bayberry with small juice, and remove fruit stalks, weeds, and dead leaves.

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

3.Juicing: The ingredients are mashed in a bucket or vat and the juice is wrung with clean gauze. For every 100 kilograms of bayberry, about 70 kilograms of juice can be squeezed.

4.Heating: Pour the juice into an aluminum pot and heat it to 70 75 (no iron pan). After 15 minutes, proteins and other impurities can solidify and isolate out.

5.Fermentation: After the juice is cooled, the above clarified liquid is sucked out with a siphon and transferred to the fermentation tank (all utensils need to be 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 well, cover the cylinder head, keep the room temperature at 25-28, and the alcohol content can reach 5-6 after 3-4 days.

6.Dosing: Use a siphon to suck the fermented liquor into another tank or barrel, add 60-65% liquor according to the fermentation alcohol content until the alcohol content reaches 20%, then add 10-12% sucrose, stir well, and cover.

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

8.Bottle: Strain the wine with gauze and put it into the bottle limb search. [1]

9.Sterilization: Even the bottle is sterilized in hot water above 70 for 10 minutes, and then it can be eaten.

The method of making bayberry wine is as follows:Main letter wax material: 10 grams of bayberry, 10 grams of liquor, 10 grams of rock sugar.

Excipients: 1 jar with more than 1 hand, appropriate amount of water.

1. Remove the leaves and stems of bayberry and wash it with water.

2. Crush the rock sugar and set aside.

3. Put the rock sugar and bayberry into a jar, then pour in the liquor.

4. Cover tightly and put it in a cool and dry place, shake the bottle after 3 days to help dissolve the rock sugar, and transfer the bottle to the refrigerator for storage in hot weather.

5. After two weeks, the color of the liquor turns dark red, the rock sugar has melted, and you can pour it out in a cup and taste it.

The whole process of self-brewing bayberry wine is as follows:Material Tools: 1 pound of bayberry dust, 60 grams of sugar, glass jar.

1. Wash the bayberry and drip off the water.

2. Put the bayberry in a glass jar and add sugar.

3. Add bayberry.

4. Add sugar, a layer of bayberry and a layer of sugar, until full.

5. Add more sugar on top.

6. Seal well, wait for 3 months to drink a sip, the longer the wine pie accompanies the more mellow the fragrance.

The method of making bayberry wine is as follows:1. Soak the bayberry in salt water for 15 minutes and wash it with water.

2. Weigh 150 grams of rock sugar for later use.

3. Choose liquor brewed from fragrant pure grains at about 45°.

4. Place the washed bayberry on the drying rack to dry naturally.

5. Put the dried bayberry into a glass container in turn.

6. Put it in the order of a layer of bayberry and a layer of rock sugar.

7. Pour white sprinkles into the glass container where the bayberry and water sugar are stacked, and the white sprinkle should be 1-2 cm below the bayberry.

8. Then tighten the lid and seal it tightly and put it in a cool and ventilated place.

9. Shake the bottle every three days, and you can drink it when it is brewed for 15-25 days.

10. You can chill the bayberry wine before drinking, and the taste will be better when drinking.

1) How to make bayberry wine.

1. Remove the stems and leaves of bayberry, rinse them twice, soak them in light salt water for 20-30 minutes, and then use cool boiled water again.

2. After draining, place in a cool and ventilated place until it is completely dry.

3. Bayberry is easy to attract small insects, and it is best to put a thin gauze on the vegetable washing basket when drying.

4. Put the bayberry with dried surface moisture into a glass bottle, a layer of bayberry and a layer of rock sugar, and finally pour in the liquor.

5. Pour in the liquor, and the liquor should be submerged with bayberry to form a seal. Cover and store in a cool place. It can be drunk after two or three months.

2) Techniques for making bayberry wine.

1. It is best to choose large and dark red bayberry to make bayberry wine, the ripe bayberry is sweet, and the wine color is more gorgeous and the wine taste is more mellow;

2. There are two ways to clean bayberry wine, one is to rinse the bayberry with clean water and dry the surface moisture of the bayberry, and the other is to rinse the bayberry and disinfect the surface of the bayberry with liquor. Connie's two bottles have tried both methods, and they can be successful, the large bottle of bayberry is completely dried and watered, and the small bottle of bayberry is sterilized with liquor;

3. The glass bottle of bayberry wine must be oil-free and water-free, thoroughly disinfected, and it is best to use a wide-mouth glass bottle to facilitate taking it out and drinking! Connie first washed the bottle with clean water, then rinsed it twice with hot water, wiped it dry, and finally rinsed it with a small amount of white wine;

4. There is no fixed ratio of bayberry, liquor and rock sugar, which can be adjusted according to your own preferences. But the liquor must not be over the bayberry, otherwise the bayberry will deteriorate;

5. Drink bayberry wine on ice or chilled, refreshing.

There are several ways to make homemade bayberry wine:Tools Ingredients: bayberry, rock sugar, liquor, bowls, bottles.

1. Put the bayberry in a bowl, add water until it is submerged, and soak for 30 minutes.

2. Fill the bottle with bayberry.

3. According to personal taste, add an appropriate amount of Songjiji Ice Skin Loose Sugar.

4. Add high liquor to cover bayberry.

5. Storage in a cool place will be completed in January. Nozo.

<> "It is the season when bayberry is ripe, at this time, use freshly picked bayberry to make a jar of fruit wine, which is sweet and delicious, so suitable for girls."

Ingredients: 450g bayberry grain wine, 150g rock sugar Method:

1. Wash the bayberry several times, put it in clean water, put in a spoonful of salt ruler potatoes and stir evenly and soak for 10 minutes, soak the old side and then clean it with water to control the moisture.

2. Take an oil-free glass bottle, put in bayberry, sprinkle with rock sugar, then pour in grain wine, cover with a lid, seal it and let it stand in a cool place for a month to drink.

By the way, you need to use special grain wine to make fruit wine, and the fruit wine will be more mellow and delicious!