Fermented bayberry wine-You Are Foodie

By Walker
36

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.

Main Ingredients

Myrica rubra 1500g

Auxiliary Ingredients

White sugar 500g

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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