How is bayberry wine made? What are the benefits of drinking?

1. Prepare raw materials: 1000g bayberry, 2500g of high wine, 500g of rock sugar 2, add a small amount of salt to soak bayberry for 10 minutes, rinse repeatedly to control drying, and then add rock sugar and wine; 3. The bottle of whisky was not enough, so I added a large bottle of sake, then covered it with a sealed lid and put it in a cool place; 4. For almost 30 days, the color of bayberry naturally penetrates into the wine and becomes a red bayberry wine; 5. Clear and fragrant, I can't help but take a sip, but I still add ice cubes and honey to drink, which is more refreshing; Bayberry wine not only tastes good, but also helps health, and regular drinking can clear heat, invigorate qi, nourish yin, dehumidify, and open the body. If you want to make good bayberry wine, you are very particular.

First, prepare containers: choose ceramics, crockpots, glass containers and food-grade plastic products. Second, buy bayberry:

The varieties are Ruian high-rise black charcoal plum and Chashan bayberry. The fruit is fresh and ripe, with the unique fresh fragrance of bayberry, the fingers are lightly pinched and hard, and the meat sac is not damaged. Then, remove leaves, fruit stalks and other debris, rinse with water, flatten and air dry.

Third, the purchase of liquor: liquor should be about 50 degrees of light fragrance and rice flavor type. Chugong brand barley soju is fermented with pure bacteria, and the koji is derived from natural pollen, and the body is pure and clean, which is used to soak bayberry wine to complement each other.

Fourth, the soaking ratio of liquor and bayberry is 11:9, and the liquor usually spreads about 2 cm over the bayberry. Fifth, soaking time and taste:

Bayberry wineSome people like to eat bayberry, and some people like to drink alcohol. If you like to eat bayberry, you only need to soak it for 7 days before you can eat it; If you like to drink bayberry wine, you need to wait for 15 days. If you soak a large amount at one time and are going to eat it for a long time, you should separate the bayberry from the wine.

If conditions permit, store at low temperature, sealed, and away from light, so that the color, aroma and taste of bayberry and bayberry wine can be maintained for a long time.

Process flow: raw material selection, cleaning, grinding juice, heating, fermentation, feeding, storage, bottling, sterilization production method: 1

Raw 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 curative effect and formula as a medicinal wine: bayberry wine - (heat stroke) Heat stroke is a disease that is a disease with symptoms such as fever, polydipsia, sweating, chest tightness, dizziness, heaviness, heaviness, vomiting, and dizziness. 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 bayberry wine should not be soaked for too long, 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.

Made of bayberry, you can get dizzy when you drink it.

1. Preparation: Before making bayberry wine, you need to make preparations, choose a good bayberry, how much you want to decide according to the amount you want to make, and also prepare liquor, rock sugar and a container for brewing. Once you're ready, it's time to start making.

2. Cleaning and drying: Wash the bayberry in salt water, which can make the small insects inside crawl out, and after washing, you can drain the water, and then put it on the drying rack in turn to dry, and you can collect it after it is naturally dried.

3. Start making: wash the container, put the bayberry in turn, then spread a layer of rock sugar on it, and then place it in the order of a layer of bayberry and a layer of rock sugar, pour the liquor into it, and ensure that the liquor is not 1-2 cm of the bayberry. Once processed, the lid can be tightened and placed in a cool, ventilated place, and it will be ready to drink in about 15-25 days.

There are many benefits of drinking bayberry wine, it can dispel the heat and quench thirst, the sour taste can promote digestion, increase appetite, and can also play a leading role, suitable for drinking cold in summer. Help the body's metabolism, play a role in beauty and beauty, and make the best better. It can also benefit the kidneys and diuresis and act on the kidneys.

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

It also has the functions of digestion, dehumidification, heat relief, cough relief, digestion, cold protection, diarrhea, diuretic, cholera prevention, health care, anti-cancer and other medical functions.

Preparation of bayberry wine:

1. Fresh bayberry is picked.

2. Soak in warm boiled water.

3. Then drain the bayberry.

4. Wash the jar of soaked wine and wipe it dry.

5. Pour the bayberry into the jar.

6. Then add crushed rock sugar.

7. Pour in the liquor, or cover the bayberry.

8. Then close the inside of the jar.

9. Seal the outer cover tightly.

10. Store it in a cool place, and you can enjoy bayberry wine for about a month.