How long will it take to take out the Yangmei wine?

Let's inherit the brewing method of bayberry wine for thousands of years and choose fresh bayberry, preferably fresh bayberry. The fresher the better. It is best to have a high degree of liquor above 56 degrees. The ratio of waxberry to wine depends on personal preference. My family basically chooses a bottle, then fills it with bayberry, and then pours white wine. Just fill the gap between bayberry with white wine. If you pour it out, it will be fine in three months. I'm not saying that I couldn't drink it three months ago, but that it didn't taste good three months ago. It's ok to drink it. You don't need to take the bayberry out of the wine. Generally, it has been soaked for a long time, and the wine that I just started drinking is not fierce, but it has great stamina. Yangmei has more stamina than wine. Remember this is the truth. Yangmei has more stamina. The biggest function of Yangmei wine is to strengthen the stomach and digestion, as well as to relieve summer heat and boredom. Of course, I said that not many people believe me. I recommend you to practice. Some put sugar and other things. I have no right to speak, because our Yangmei wine in Xianju doesn't contain sugar. Only when brewing. . . Speaking of fermented bayberry, it is also very simple. 10 Jin of bayberry and 3 Jin of sugar is also very simple. . . Ferment for more than half a year, then distill the wine with burnt rice wine and drink the original pulp. Never mix anything else. . . Then the point is, whether you brew or soak fresh bayberry, don't wash it or drown it. Myrica rubra is soaked in water and contains moisture, which affects the quality of wine. . . . .

There's no need to take it out.

Myrica rubra soaking in wine has many functions and is a very nourishing fruit wine.

1. Wash bayberry with clear water first, and then soak bayberry in cold boiled water with salt.

2, soak for about 20 minutes, take out the bayberry, and then rinse with cold water.

3. Dry the water on the surface of Myrica rubra and put it in a ventilated place to dry.

4. Prepare a clean, oil-free and water-free sealable glass container, pour bayberry into the bottle, and then add rock sugar.

5. Finally, pour the white wine, seal it and put it in a cool and ventilated place. You can drink it for more than 20 days.

Some people like to eat bayberry in wine, so the soaking time of bayberry should not be too long, otherwise it will be tasteless. Under normal circumstances, Yangmei can be tasted in a week. Some people like to drink bayberry wine, and the soaking time of bayberry can be longer, and then they can drink it when the wine color becomes darker and the bayberry flavor is rich.

Myrica rubra is sour and sweet, and now is the season to start listing. Every year I brew some bayberry wine at home, and I prefer to drink this berry wine. Because the strength of the wine after soaking is softer, it tastes with the unique fruity aroma of Myrica rubra, and the alcohol content is not so high. It is a very good fruit wine.

How long will it take to take out the Yangmei wine? 1. Brewing method of Yangmei wine.

Ingredients: 3 Jin of fresh waxberry, 50% pure grain wine, 3 Liang of white sugar or rock sugar.

working methods

I've seen people who don't take out bayberry wine. I think this will affect the taste of Yangmei wine. After all, bayberry is brewed to drink. If Myrica rubra is not taken out, some Myrica rubra will be exposed after pouring, which will definitely affect the storage time and taste of Myrica rubra wine. So it's best to take out the bayberry in less than two months. There's no need to take it out.

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). After 15 minutes, impurities such as protein can solidify and precipitate.

5. Fermentation: after the juice is cooled, the supernatant is sucked out by a siphon, and transferred to a fermentation tank (all utensils need to be disinfected and sterilized before fermentation, that is, sulfur is burned and smoked for 8- 10 hour), 2-3 kilograms of distiller's yeast is added to every 100 kilogram of juice, and the mixture is evenly stirred, and the cylinder head is covered, and the alcohol content is maintained at room temperature for 25-28 days, 3-4 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: Store in 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 minute.

My home is in the countryside. Let me talk about my opinion. First of all, I can tell you clearly that it is not necessary to take out the red bayberry soaked in wine, because if you take out the red bayberry soaked in wine, it will affect the continued aroma enhancement of red bayberry wine. Second, once the red bayberry is taken out, the stored red bayberry wine will no longer be stored.

After all, as long as the stored bayberry wine is opened, the gas will enter, and once the gas enters, it will not take long for the bayberry wine to deteriorate. Therefore, in order to store the red bayberry wine for a long time, it is not necessary to take out the red bayberry, but when storing the red bayberry wine,

Don't take too long, because the longer the bayberry is soaked, the less sweet the wine will be. I remember that my family had a bottle of Yangmei wine that had been soaked for about a year, but I couldn't feel any sweetness when I drank it, only a sour feeling, so when we were soaking Yangmei wine,

The best thing is to soak the bayberry wine for 2-6 months, and you must not wash the bayberry when soaking the bayberry wine, because as long as the bayberry is washed, it will contain water, and once there is water in the bayberry, the bayberry wine will not be soaked well.

Moreover, when buying liquor, you should also buy real high-purity grain liquor, preferably liquor with a temperature of more than 50 degrees, because if Yangmei liquor is soaked with low-alcohol liquor, the quality is not good, and the taste of Yangmei liquor will overwhelm the taste of liquor.

However, Myrica rubra wine is medium-flavored, not a single Myrica rubra flavor, so when making Myrica rubra wine, it must be made with high-alcohol liquor. As for the ratio of red bayberry and white wine, this is relatively simple, because when I make red bayberry wine, I usually fill half a bottle of red bayberry first, and then white wine.

Finally, conclusion: When we buy bayberry, we must buy the best bayberry, that is, the fully mature bayberry without much dirt. After all, there are many dirty things on Yangmei, so it is troublesome to deal with them. Second, there are two kinds of Yangmei wine in Jiangnan that are easy to damage Yangmei. One is to take Myrica rubra out of the wine in about two months, and the other is to soak it directly. The former smells fresh, tastes smooth and tastes good.

The latter is turbid, with a bad face value but a strong aftereffect. Moreover, the wine has a slight astringency, which should be tannic acid from Myrica rubra. The local old people like to use this red bayberry wine with yellow snails. A cup of bayberry wine and a plate of yellow snail can be eaten all afternoon, which is a special enjoyment.

The curing of Yangmei wine is actually very simple. First, choose nine mature bayberries. There is a special variety of Myrica rubra, which is not sweet, but full of fragrance, and is the best variety for soaking wine. The red bayberry wine brewed with it has crisp taste and low sugar content. The effect of promoting fluid production to quench thirst and promote digestion.

The specific method is to soak Myrica rubra 15 minutes in high-alcohol liquor to kill all the eggs and larvae inside. Then pour it into the jar and seal it according to the proportion of one catty of wine, one catty of bayberry and one or two crystal sugar. Of course, this ratio can also be based on your own. For example, if you don't like the sweetness, you can reduce the amount of bayberry.

Myrica rubra can be drunk after soaking for about 20 days, but the best drinking time is two months. After more than two months, Yangmei will be soaked and the wine will become turbid. At this time, bayberry can be taken out.

It is best to use grain wine with a temperature above 50 degrees, which can not only sterilize, but also soak the nutrients of bayberry to a greater extent. Moreover, bayberry is delicious at this time. It's very comfortable to stew a little rice wine and add an egg for breakfast.

Homemade bayberry wine can generally be preserved for one year. If you want to preserve Myrica rubra wine for a long time, it is recommended to soak it for about 20 days, take it out and seal it. The bayberry soaked for a long time will release the bitter taste in the bayberry kernel, so it tastes bad.

I didn't write as much as others, so I answered according to my own knowledge: our family has been soaking for more than half a year or a year, and Yangmei has completely inhaled white wine. This kind of waxberry is very spicy, but it has a good effect and can treat colds. A waxberry is drunk. Ha ha!

In fact, I like to soak bayberry in wine, so I can't soak it for too long, otherwise the bayberry will be tasteless. Generally, bayberry can be taken out and tasted in a week.

The soaking time of Yangmei wine should not be too long, just one month. The longer the time, the darker the wine color. The soaking time of bayberry in wine should not be too long. Soak for too long, the taste of bayberry will fade, soak for too long, and the bitter taste of bayberry will bubble out, affecting the taste!

15_25 days