Can bayberry be fermented directly with white sugar

Cleaning bayberry This step is very time-consuming, and the key to success depends on whether it is cleaned here. You can't keep any of them, because there will be a lot of bacteria left on it. Don't be small, don't be too ripe, don't be long, don't be soft, don't have insects Here I divided the 5 kilograms of bayberry into three parts, and the overripe and small ones can be washed and eaten Don't be careful, otherwise it is likely that a bad bayberry will affect the taste of the whole can.

Step 2! Bubble up with salt water! It doesn't matter if you put more salt, you can wash it off later, there may be small worms in the bayberry Add more salt to taste the salty taste of water. It takes about 1 to 2 hours to soak.

Next, keep soaking in tap water until you can't see any floating debris. Then wash twice with cool white. Because there will be bacteria and disinfectants in the tap water.

Then pour the water as clean as possible and dry the water on the surface of the bayberry. It's best to use a dustpan The conditions are limited, and the electric fan has been blowing here for a long time.

Jars! Find a clean jar, wash it, scald it with boiling water, and then dry it A layer of bayberry and a layer of sugar, 5 catties of bayberry put 1 catty of sugar, and if you like sweet, you can put more. The volume of 2 to 3 cans should not be too full to leave some space.

Don't seal the lid tightly, there will be gas during the fermentation process. Finally, don't forget to put yeast, here I use the previously fermented wine as a yeast yeast, there is a certain treasure, called Saccharomyces cerevisiae. There are bubbles in the brew before, which means that the fungus is still alive!

You can drink it in about 10 days, and you can smell the intoxicating aroma when you open it!

Homemade fermented bayberry wine As long as the bayberry is added with sugar, there is no need to add white wine at all.

At room temperature: rock sugar bayberry is mainly made of bayberry and rock sugar, which contains a large amount of protein, vitamins, cellulose and calcium, iron, phosphorus and other components, at room temperature is easy to breed bacteria and other microorganisms, resulting in deterioration, eating is not conducive to human health, generally at room temperature it is recommended to put about 2-3 days, if the temperature is relatively high, then only put about 1 day.

Under the refrigerator: under the low temperature conditions of the refrigerator, it can help to inhibit the growth of bayberry bacteria and microorganisms, thereby prolonging its shelf life and umami, and can be stored for a long time, generally it can be put in the refrigerator for about 2-5 days.

Extended information: Bayberry, also known as Shengsheng Plum and Baiti Plum, belongs to the bayberry family Bayberry small tree or shrub plant, the genus has more than 50 species, native to Yuyao, Zhejiang, China, and is distributed in East China and Hunan, Guangdong, Guangxi, Guizhou and other regions. The bayberry branches are luxuriant, the crown is round, and the red fruits are abundant in early summer, which is an excellent tree species for the combination of shouting eggplant landscaping.

Its fruity taste is moderately sweet and sour, and it can be eaten directly, and can be processed into dried bayberry, sauce, candied fruit, etc., and can also make wine.

At room temperature: rock sugar bayberry contains a lot of protein, vitamins, cellulose, calcium, iron, phosphorus and other substances, and it is easy to breed bacteria and microorganisms under the mold pants at room temperature. Therefore, it is recommended to put it for 2-3 days at room temperature, and if the temperature is high, it can only be stored for about 1 day.

Refrigerator Changma Qinzhong: Under the low temperature conditions of the refrigerator, it can inhibit the growth of most bacteria and microorganisms, thereby prolonging it.

No, after the fermentation of bayberry and rock sugar, it will not produce a wine taste, only a sour taste, and these sour tastes will only increase over time, otherwise it will be almost inaudible. If you want to make bayberry wine, you generally have to add some white wine to it, so that the bayberry rock candy will have a wine taste.

Is bayberry and rock sugar fated to turn into wine?

When the bayberry rock sugar is soaked and fermented together, it takes a certain amount of time to blend and ferment, in order to make the bayberry and rock sugar blend well into the flavor, it is recommended to soak it together for 2-3 hours before eating.

Rock sugar bayberry is mainly made from bayberry and rock sugar, of which Qikai contains a lot of protein, vitamins, cellulose, calcium, iron, phosphorus and other components.

Generally speaking, it is recommended to put rock sugar bayberry at room temperature for about 2-3 days, if the temperature is relatively high, then it can only be put for about 1 day. At high temperatures, bacteria and other microorganisms can easily grow, which can lead to deterioration.

The taste of bayberry is sweet and sour, the flesh is tender and juicy, and the nutrition is relatively rich, and moderate consumption has certain benefits to the body, and many people will often eat bayberry. Bayberry is generally cleaned before eating, and some people will soak it in water. So is it better to put salt or sugar in soaking bayberry?

Let's take a closer look!

In general, bayberry is soaked in salt water, not sugar water.

Bayberry has no peel, the flesh is directly exposed to the outside, and the bayberry is very nutritious, and the sweetness and fruitiness of bayberry will attract many insects to "set up camp". Unlike loquat and other fruits, bayberry can be protected by bagging, and it is very difficult to keep bayberry from insect bites if it does not rely on pesticides. And the bigger the bayberry because of its high sweetness, the easier it is to become the target of the "bayberry worm".

Generally, it is impossible to distinguish between socks with the naked eye, and after soaking in salt water for a period of time, it is to force out the small insects in the gaps of bayberry. Summer is the season of high incidence of gastrointestinal diseases, and when eating fruits, it is necessary to clean them, and fruits with insects must not be touched, and we must ensure that the insects are completely cleaned out.

The bayberry can be soaked in salt water for 10-20 minutes.

The flesh of bayberry is not protected by the peel, so fruit fly larvae like to live inside. When soaking bayberry with a certain concentration of salt water, you can drive out the fruit fly larvae in the bayberry, and it is generally good to soak it in salt water for 10 to 20 minutes. It should not be soaked for too long, so as not to lose the flavor of bayberry.

Since bayberry has no peel to protect it, insects can easily enter the fruit to lay eggs. Moreover, it is also because bayberry has no peel to peel, and pesticides cannot be sprayed directly on the fruit during planting. The bayberry you just bought can be soaked in cold boiled water and salt, and the small white worms can be soaked out in 10-20 minutes.

1. The concentration of salt water should not be too high When soaking cherries in salt water, it should be noted that the concentration of salt water should not be too high, if the concentration is too high, it is easy to damage the cell wall of bayberry, so that its cell fluid flows out, resulting in the loss of nutrients and reducing the nutritional value of bayberry, it is generally recommended to put 5 grams of salt in a basin of water.

2. Immediately soak the bayberry in salt water Don't put it in the refrigerator immediately, you should put it directly at room temperature or immediately soak it in salt water, because the temperature in the refrigerator is too low, it may make the bayberry insects freeze to death in the bayberry pulp, which will cause the insects to fail to surface when cleaning and soaking.

3. Wash again After soaking the bayberry in salt water, it is not suitable to eat it immediately, it is recommended to rinse it with water again, because there may be insect eggs or other impurities on the surface of the bayberry, and it will be safer and more secure to rinse again.

Summary. The natural fermentation of bayberry with white sugar can be made into bayberry dessert wine. Efficacy and indications: Relieve summer heat, remove dampness and stop diarrhea. It can be used to prevent heat stroke and diarrhea.

The natural fermentation of bayberry with white sugar can be made into bayberry dessert wine. Efficacy and indications: Relieve summer heat, remove dampness and stop diarrhea. It can be used to prevent heat stroke and diarrhea.

Recipe: 500 grams of fresh bayberry, 50 grams of sugar. How to make a chant:

After the bayberry is washed, add sugar, pound and put it in a porcelain jar, ferment it naturally for 1 week to become wine, filter the juice with gauze (if the sweetness is not enough, add an appropriate amount of sugar), then put it in a pot to boil, stop the fire and cool it, and then bottle it and seal it for preservation. The older the better. Dosage:

Drink as much as you want. Bayberry contains grams of water, proteins, fats, bank carbohydrates, calories per 100 grams, grams of crude fiber, grams of ash, calcium 11 milligrams, phosphorus 36 milligrams, iron milligrams, and potassium 176 milligrams, sodium milligrams, magnesium milligrams. It also contains vitamin C, wax, glucose, fructose, citric acid, oxalic acid, lactic acid, etc.

Hello dear, I'm glad to be able to answer this question for you Bayberry with white sugar natural fermentation can make bayberry wine. Here's how to make it:1

Prepare 500 grams of fresh bayberry and 200 grams of sugar, wash the bayberry, add salt water and soak for half an hour. 2.Put the dried orange bayberry and sugar into a sealed jar, and shake the sealed jar every day.

3.Half a month later, the seal was opened, the bayberry was filtered out, and the jiu was bottled for storage. 4.

The strained bayberry is edible. The jiu essence content of bayberry wine is about 12 degrees, and it can be drunk when fermented for 15-25 days, and the longer the time, the better the taste. ❤️

1 It depends on the actual situation.

Rock sugar bayberry is mainly made of bayberry and loose stools, which contains a large amount of protein, vitamins, cellulose and calcium, iron, phosphorus and other components, at room temperature is easy to breed bacteria and other microorganisms, resulting in deterioration, eating is not conducive to human health, generally at room temperature it is recommended to put about 2-3 days and punch, if the temperature is relatively high, then only put about 1 day.

Under the low temperature conditions of the refrigerator, it can help to inhibit the growth of bayberry bacteria and microorganisms, thereby prolonging its shelf life and umami, and can be stored for a long time, generally it can be put in the refrigerator for about 2-5 days.

2. It is not recommended to eat.

Under normal circumstances, bayberry will not appear fermentation, if there is a fermentation phenomenon, then it means that bayberry breeds bacteria and other microorganisms, at this time bayberry is generally not recommended to eat, easy to pose a threat to human health, so bayberry is not recommended to eat after fermentation.

3. You can eat it when it is ready.

Rock sugar bayberry is a common food, mainly made of bayberry and rock sugar, when making it, it will generally be soaked in salt water for a period of time, and then the rock sugar and bayberry will be heated and dissolved in a pot, the two foods themselves can be eaten raw, and they can be eaten after they are generally done, but it is generally recommended to refrigerate the rock sugar bayberry for a period of time to taste better.

4. Rock sugar bayberry generally does not appear to have a wine taste, unless liquor is added to it, to make it into bayberry wine, it is possible that the rock sugar bayberry has deteriorated, fermented out of the alcohol taste, at this time the rock sugar bayberry is not recommended to eat, easy to cause harm to human health.

Secondly, it is necessary to remember that rock sugar bayberry should not be stored for too long, it is easy to deteriorate, affecting its taste and human health, once it is sour and smelly, do not eat it again.

5 Ingredients: bayberry, rock sugar, salt, water.

Method: 1. Wash the bayberry first.

2. Then prepare a basin of salt water and put the bayberry into it for soaking.

3. After that, take a pot and put rock sugar and water, and boil the ice to dismantle the sugar.

4. Pour the cleaned bayberry into the pot, boil over medium heat, and boil until the bayberry shrinks.

5. Boil until the pot is dry, and the bayberry impure burning dates can be precipitated with water.

6. Finally, put the bayberry out and put it on a plate to cool naturally.

Summary. Hello dear! Bayberry fermentation generally uses red yeast rice, rock sugar or white sugar as excipients for fermentation, and these excipients are common raw materials for bayberry fermentation.

Among them, red yeast rice can be used as one of the main adjuncts for bayberry fermentation, which can increase the aroma and taste of bayberry, and also make the color of bayberry wine more gorgeous. White sugar, on the other hand, can play a role in sweetening, but its effect on bayberry fermentation is relatively small. So, if you wish to use red yeast rice and white sugar in the bayberry fermentation process, this is perfectly doable.

However, the exact amount and proportion to be used needs to be adjusted according to individual tastes and recipes. 

Hello dear! Bayberry fermentation generally uses red yeast rice, rock sugar or white sugar as auxiliary materials for quiet fermentation, and these auxiliary materials are common raw materials for bayberry fermentation. Among them, red yeast rice can be used as one of the main adjuncts for bayberry fermentation, which can increase the aroma and taste of bayberry, and also make the color of bayberry wine more gorgeous.

White sugar can play a role in sweetening, but its effect on the fermentation of bayberry is relatively small. So, if you wish to use red yeast rice and white sugar in the bayberry fermentation process, this is perfectly doable. However, the exact amount and proportion to be used needs to be adjusted according to individual tastes and recipes.

Hello dear! Fermentation is a biochemical paraphyristic reaction process, usually under anaerobic or anoxic conditions. In the fermentation process, microorganisms (such as bacteria, yeasts, etc.) decompose organic matter into simpler substances through metabolism, and at the same time produce some new substances.

This process can be used to prepare a variety of substances such as food, medicines, fuel, etc. 

Hello dear! Common fermentation processes include:1

Dough fermentation: By adding brewer's yeast and other fungi, the starch and protein in the flour are biodecomposed to make the dough expand in volume and the taste more soft. 2.

Yogurt fermentation: By adding bacteria such as lactobacilli to milk, lactose is converted into lactic acid, which in turn reduces the pH of milk and forms acidic yogurt products. Microorganisms are a very important factor in the fermentation process.

The right microorganisms can facilitate the fermentation process and improve the quality and taste of the fermentation. In addition, environmental factors such as temperature, humidity, and air pressure can also affect the fermentation process. 