Methods Wash Myrica rubra, add sugar, put it in a porcelain jar, mash it, cover it (without sealing or leaving gaps), and naturally ferment it into wine for about 7- 10 day. Squeeze the juice with gauze, that is, make red bayberry sweet wine with the temperature of about 12, then pour it into a pot to boil, then refrigerate and bottle it, and seal it as long as possible. Selection of raw materials → cleaning → squeezing juice → heating → fermentation → feeding → storage → bottling → sterilization.
1. Selection of raw materials: select fresh and mature Myrica rubra with small juice core, and remove fruit stalks, weeds and litter.
2. Cleaning: rinse 10 ~ 15 minutes with flowing clean water, wash away impurities such as silt and drain water.
3. Juicing: Mash the raw materials in barrels or cans, and then wring the juice with clean gauze. Every 100 kg of bayberry can wring out about 70 kg of juice.
4. Heating: Pour the fruit juice into aluminum pot and heat it to 70 ~ 75℃ (iron pot is not allowed)15min.
Protein and other impurities are solidified and precipitated.
5. Fermentation: after the juice is cooled, the supernatant is sucked out by siphon and transferred to the fermentor (all utensils need to be disinfected and sterilized before fermentation, that is, sulfur is smoked for 8- 10 hour). Add 2-3 kilograms of distiller's yeast to every 100 kilograms of fruit juice, cover the cylinder head after stirring evenly, keep the room temperature at 25-28℃, and the alcohol content will reach after 5-4 days.
6. Feeding: Siphon the fermented wine into another jar or barrel, add 60-65% white wine according to the alcohol content after fermentation to make the alcohol content reach 20%, then add 10- 12% sucrose, stir evenly and cover.
7. Storage: 10~ 15℃ for two months, and then change barrels.
8. Bottle: Filter the wine with gauze and put it in a bottle.
9. Sterilization: The bottle can be eaten after being sterilized in hot water above 70℃ 10 minutes. Ingredients: Myrica rubra, Erguotou and rock sugar.
Accessories: salt
1. Remove the pedicels of Myrica rubra and wash them for later use.
2. Myrica rubra was soaked in light salt water for 65438 0 hours.
3. Drain the soaked bayberry, spread it out and dry it thoroughly until it cracks.
4. find a container for soaking wine and put it in a steamer for disinfection.
The container is wrapped with a layer of red bayberry and a layer of rock sugar.
6. Add the fragrant Erguotou, and the wine surface should be at least 10cm higher than that of Yangmei.
7. Seal the container and put it in a cool place.
8. Shake the container every two days and brew for more than 20 days before drinking.