Fermented bayberry wine
Most fruit wines are soaked in high-grade Baijiu, with high alcohol content and strong taste of Baijiu.I like the fruit wine fermented by the fruit itself. It has a unique taste and mellow taste. It is especially suitable for female friends who are unable to drink.There are too many fruits to eat at home. I used them to make wine.Last month, I went to the countryside to pick a lot of red bayberry. It was OK to eat a few of them. I felt sour when I ate more, so I used them to make wine.1. Myrica rubra must be cool and dry2. shake the bottle every day to ensure even fermentation3. the fermentation speed will change with the temperature
Step 1 . Clean the red bayberry, remove the fruit stalk, and put it on a cool net to dry the water. I use an electric fan to blow it
Step 2 . Put the bayberry into a jar, add sugar, pick up the jar and shake it a few times to make the Bayberry and sugar mix well, put on a fresh-keeping bag and fix it with beef tendon
Step 3 . Juice gradually precipitates
Step 4 . Shake the bottle every day. On the third day, you can find that the fresh-keeping bag is bulging, indicating that fermentation has begun. You can pull the beef tendon slightly to exhaust gas
Step 5 . A few days later, you can see the waxberry gradually rising
Step 6 . When all the red bayberry sinks, it means that the fermentation is good
Step 7 . Filter the bayberry wine. I bought a small dehydrator to filter the bayberry wine, which can better squeeze the residual wine in the bayberry
Step 8 . Finished product drawing
Step 9 . Finished product drawing
Step 10 . Finished product drawing
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