How many degrees of wine are used to soak bayberry wine, and how many degrees of wine are used to so

Generally speaking, it is more suitable to use 40 to 50 degrees of liquor for bayberry soaking, if you can't drink wine with a high degree, you can also choose a liquor with a lower degree to soak, but it is best to be lower than 35 degrees.

How to soak bayberry in wine:

1. Rinse the bayberry with water first, and then soak the bayberry in cool boiled water with salt.

2. Soak for about 20 minutes, take out the bayberry, and rinse it with cool boiled water.

3. Wipe the water on the surface of the bayberry and dry it in a ventilated place.

4. Prepare a clean, oil-free and water-free sealable glass container, pour the bayberry into the bottle, and then add rock sugar.

5. Finally, pour in the liquor, seal it well, put it in a cool and ventilated place, and drink it for more than 20 days.

When drinking bayberry wine, it is important not to drink too much. Bayberry wine is soaked in highly baijiu, which has strong stamina, and drinking too much can harm your health. And drinking too much can also cause stomach ulcers, which eventually leads to fire.

40-50 degrees, after soaking, because there is water in the bayberry, the alcohol content will become lower, about more than 30.

How to make bayberry wine:

After cleaning fresh bayberry, wait for water stains to dry naturally (if it can be stored longer with wine), 1 kg of bayberry 4 to 5 kg of liquor ratio, the best wine is high at 45 degrees or more, sealed and placed for about 20 days to eat, after opening should not be exchanged for wine.

How do you make bayberry wine? The staff of the distillery taught me the method, the fragrance is mellow, and the good way is to learn it quickly! Great life tips, home tips, I hope to help everyone, solve troubles, and learn!

You can use 30 55 degrees of liquor to soak bayberry wine, and the wine soaked in bayberry belongs to dew wine, and it is necessary to use distilled spirit, fragrant Fenjiu or edible alcohol with a higher concentration as the liquor base, and the liquor with a higher concentration is sterilized and disinfected, and the effective ingredients in the bayberry can be analyzed.

Bayberry, belonging to Magnolia, bayberry family, bayberry is a small tree or shrub plant, also known as Shengsheng plum, Baidi plum, tree plum has high medicinal and edible value, in East China and Hunan, Guangdong, Guangxi, Guizhou and other regions are distributed. Bayberry is native to Yuyao, Zhejiang, China, and in 1973, when excavating the Neolithic Hemudu site in Yuyao, bayberry pollen was found, indicating that bayberry grew in this area more than 7,000 years ago. There are more than 50 species in this genus, and the ones known in China are bayberry, white bayberry, bayberry tomentosa, green bayberry and dwarf bayberry, and the economic cultivation is mainly bayberry.

If it is a bayberry wine fermented with liquor, it generally needs to be completely sealed and soaked for about 3 months, if it is a bayberry wine that is fermented together without liquor, only bayberry and rock sugar are fermented together, it generally needs to be soaked for a short time, about 10 to 15 days can be completed.

It is best to control the soaking time of bayberry wine to about 2 to 3 months, and not more than 3 months at most. Because bayberry is easy to taste, the flavor of bayberry wine at this time is the best, and if the time is too long, it is easy to cause the mellow flavor of bayberry to be lost.

Bayberry wine is usually brewed with liquor, under normal circumstances, the shelf life is relatively long, the preservation process needs to be sealed and placed, no oxidation reaction occurs in contact with the air, if there is no white floating dust and deterioration and taste in the wine, then it can be kept for about a year can also continue to drink.

The soaking time of bayberry can be appropriately longer, and then drink it when the wine becomes darker and the bayberry has a strong aroma. However, the soaking time of bayberry soaking wine should not be too long, and the soaking time is about 15-25 days, not more than a month. Soaking for too long will make the bayberry color black, and the bayberry will lose the taste of the wine after absorbing too much alcohol, if it is left for a long time, the bayberry and the wine can be separated and preserved.

Whether you can drink the soaked bayberry wine for a long time is not the same thing as whether you can drink it for the length of time you have soaked the bayberry.

It is not difficult to store bayberry wine, and it is generally OK to put it in a cool place. When the bayberry is soaked for about 1 month, it can actually be drunk. At this time, you can store bayberry wine in the refrigerator and drink it when you want to.

After soaking bayberry wine, it can also be replaced in a clean container, and then sealed and preserved, generally at least 3 months.

Bayberry soaking wine, you can also add some rock sugar to soak, soak for about 15 days.

You can soak as long as you like.

How long can I drink bayberry wine? Should you wash the bayberry soaked in wine?

Bayberry wine is best brewed at a temperature between 30 and 50 degrees.

It should be noted that bayberry wine must be soaked at low temperatures. In addition, when choosing brewing materials, try to choose fresh, pollution-free bayberry, and make an appointment to soak bayberry wine, so as to make a more delicious and ominous bayberry wine.

If you prefer a wine with a higher alcohol content, you can increase the alcohol content, but if you have a low tolerance for alcohol, or if you want to enjoy the fragrance of the original bayberry Sagamoto, you can choose to lower the alcohol content. Although the alcohol content varies from person to person, in general, the alcohol content between 30 and 50 degrees can guarantee the taste and aroma of bayberry wine.

Tips for cleaning bayberry:

1. It is not recommended to clean with raw water. The surface of bayberry is relatively uneven and has many gaps, so you can choose to clean bayberry with cool white water or an appropriate amount of liquor, and it is not recommended to use tap water directly. After all, after a relatively long period of soaking, the microorganisms remaining in the raw water may continue to multiply during this time period, producing something that is not good for health.

2. Do not scrub. The cleaning of bayberry is mainly based on "soaking" and "bleaching", because the ripe bayberry is too "delicate", and it is easy to break once scrubbed, resulting in unnecessary loss of juice and nutrients inside the hood. A simple soak for 10 minutes and rinsing twice is sufficient.

The above content refers to Encyclopedia - bayberry.

It is better to use a light-flavored or rice-flavored liquor to soak bayberry wine.

It is best to choose liquor to soak bayberry wine, because liquor can accelerate the analysis of the nutritional composition in bayberry, so that the taste of bayberry will be more delicious, and the fragrance of fragrant and rice-flavored liquor is lighter.

Now there are two main varieties of bayberry on the market, one is water chestnut bayberry, the other is Dongkui bayberry, the bayberry used to make bayberry wine is best to choose water chestnut bayberry, water chestnut bayberry has more water, and the bayberry wine tastes sweet and sour, which is very delicious and imitative.

When soaking bayberry wine, if you just try to brew a small amount of bayberry wine, you can choose a glass jar for installation, and if you have a large amount, you can choose a ceramic jar for brewing.

Bayberry wine is generally only soaked once, the nutrients of bayberry have been precipitated when the altar is brewed, and the taste is also very sweet.

Have you ever drunk a fragrant Xiaolang wine? The thick sauce tail is very distinctive, and it is also known as the king of small wines, so you might as well try it.

It is best to use 40-50 degree liquor for bayberry soaking.

The ratio of bayberry soaked in liquor is usually 1:1, but this ratio can also be changed flexibly. If soaking bayberry also adds rock sugar, people who love to drink alcohol can put more wine as appropriate, so that the taste of bayberry wine will be stronger, and it will cater to their own taste, generally speaking, it is best to use 40-50 degrees of liquor for bayberry soaking wine.

For fruit wine, it may be generally required that the alcohol concentration is lower, so that it is not so spicy, and the stamina of the wine will not be so strong, you can take a pound of bayberry to brew 8 taels of liquor, but the amount of liquor can not be less than four-fifths of the bayberry, otherwise the bayberry wine will be stored for a short time. The color of the brewed bayberry wine is dark red, clear and transparent, no suspended matter, no impurities, and the fragrance is fresh and pure.

Buying skills of bayberry

1. Look at the color.

Generally, bayberry that is too red or black can not be selected, and a ripening agent may be used, so you should try to choose dry, bright red bayberry.

2. Feel the hardness.

Fresh bayberry fruits should have a certain firmness. Gently press it with your hand, if it is really simple and deformed, maybe the table key Yu Buming fruit is now ripe or not fresh. If it is very hard, it is not fully mature.

3. Look at the pulp.

The flesh of bayberry is generally plump and ruddy, with a sweeter taste, while those with a shriveled surface will be more sour.

4. Smell the fragrance.

Generally, fresh bayberry has a fragrant taste, and bayberry that has been stored for a long time has a wine smell. Because bayberry will ferment when it is stored in rock for a long time, this method of identifying bayberry can make us pick out fresh and delicious bayberry.

5. Fruit dispersion.

The high-quality bayberry fruits are evenly spread and are of moderate size. The oversized bayberry may be due to the rapid growth of the bayberry, the lack of sugar accumulation, and the poor taste. Bayberry that is too small may be due to poor growth, and the fruit is not full.

There are many ways to eat bayberry, most people eat the pulp directly, and some people use bayberry to make wine. Bayberry soaking wine is generally made of liquor, the degree of liquor is also a certain degree of exquisite, it is best to choose forty or fifty degrees of liquor, such a degree is not high or low, and the taste and texture are also very good.

When making bayberry red wine, it is generally advisable to use white wine of about 40-50 degrees, and the minimum temperature should not be lower than 35 degrees. Because the higher the concentration of liquor, the better the sterilization effect, and the active ingredients in bayberry can be separated, and the taste of bayberry wine is more mellow.

When making bayberry red wine, we usually choose a white wine with a temperature of around 40-50 degrees. Because bayberry contains a lot of water. If the alcohol concentration is too low, the alcohol concentration will be diluted, and so on. This is not conducive to the preservation of bayberry wine, which is prone to spoilage during the winemaking process.

If the liquor has a low proof, it will be lower after brewing and dilution, and the wine will lose its meaning. Its antiseptic effect is not good. After soaking, bayberry is easy to breed bacteria, which leads to wine deterioration, thereby shortening the drinking time of bayberry wine, which is not conducive to the long-term storage of bayberry wine.

Therefore, wines with a higher degree of immersion are conducive to the preservation of bayberry wine, which has a unique taste, rich flavor and mellow taste.

Ingredients: 500 grams of bayberry, 500 ml of liquor, 150 grams of rock sugar, 1 wide-mouth bottle.

Steps: 1. Select ripe, fresh and intact bayberry, remove the leaves and fruit stems, and clean the bayberry. Bayberry must be cleaned to remove dust, bacteria, and eggs that remain on the surface.

There are two ways to clean bayberry. One is to wash with clean water, but the water must be thoroughly dried, otherwise it is easy to cause the wine to lose its color; The second is to wash it with high-grade liquor, so that it can be brewed directly without having to be dried.

2. Clean the bayberry wine bottle and let it dry.

3. Put bayberry and rock sugar in layers, that is, put a layer of bayberry and a layer of rock sugar in the bottle. After putting all the bayberry and rock sugar in the bottle, pour the wine into the bottle, let the wine overflow the bayberry, cover tightly, and store at room temperature in the dark for 3 months. Shake occasionally in the middle to dissolve the rock sugar completely.

4. Separate the bayberry pulp from the wine for drinking.

It depends on the preservation environment.

Bayberry wine has a certain alcohol concentration, and alcohol has the effect of sterilization and disinfection. Therefore, the storage time of bayberry fruit wine is relatively long, and its specific storage time has a lot to do with the storage environment.

If stored at room temperature, it can generally be stored for about 1-3 months. If you want to store it for a longer period of time, you can also store bayberry wine in the refrigerator, which can be stored for about 1 year.