Can waxberry be drunk? Do you want to leave some room for bayberry wine?

Myrica rubra soaking in wine is a common method of making fruit wine. Its operation is relatively simple, and many people will brew bayberry wine at home. There will also be a lot of attention and skills in brewing Myrica rubra wine, especially the weight of Myrica rubra and liquor, and the selection of containers. So can bayberry be filled with wine? Let's take a closer look!

Can Myrica rubra be filled? Don't pour, you need to leave some space, because some gas will be produced during fermentation, so be sure to leave some space.

Self-brewed wine should be left blank, because gas will be produced during fermentation, and bayberry will also expand due to fermentation, so about one-third or one-quarter of self-brewed wine must be left blank, brewed in glass bottles, and must be sealed!

Some microorganisms inevitably exist on the surface of Myrica rubra. It is said that microorganisms are not easy to survive in alcohol, but you can't guarantee a completely sterile state. Therefore, in order to prevent microbial aerobic respiration and prevent wine from deteriorating, it should be sealed and preserved.

How to make Myrica rubra wine Materials: Myrica rubra, rock sugar and white wine.

Method:

1. Soak fresh bayberry in salt water for about fifteen minutes, wash it with clear water and drain it for later use. ?

2. Prepare100g rock sugar. ?

3. Prepare 40 liquors. ?

4. Put dried bayberry in a clean glass bottle and sprinkle a layer of sugar on bayberry. ?

5. Pour the white wine, and the position of the white wine should be more than three centimeters of Yangmei. ?

6. Tighten the bottle cap seal.

Pay attention to what container to choose when making bayberry wine. The container should be sealed with wide-mouth glassware, which is convenient for taking and placing bayberry. Moreover, the material of glass will not affect the taste of wine, and you can also see bright and moving wine color through glass day after day; Before use, the container should be washed with some highly alcoholic liquid for disinfection. The finished Myrica rubra wine should be kept in a cool and ventilated place. If it is a small vessel, shake the bottle every three days to make the taste more uniform.

Myrica rubra with big head, deep red color and dry hand feel is ripe and sweet Myrica rubra fruit; If you like some sour bayberry wine, you should choose bright bayberry, because the bright bayberry is not ripe yet, and its taste is still a little sour, which will lead to the sour taste of bayberry wine that many people don't like, so it is best to choose dark bayberry, which has more benefits in soaking wine. ?

Myrica rubra, white wine and rock sugar have no fixed ratio (beginners can make them according to the ratio of 4: 5: 1), but white wine must not exceed 1-2 cm of Myrica rubra, so that Myrica rubra will not go bad. If you like a sweeter taste, you can add more rock sugar to the wine, so that the taste of Yangmei wine can be better. This is what we all need to pay attention to when cooking.

Pay attention to brewing time. The soaking time of Yangmei wine should not be too long, and it should be within one month. The longer the time, the darker the wine color. But the storage time is not necessarily, and it can be decided according to personal taste. 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 Myrica rubra wine, and the soaking time of Myrica rubra wine can be a little longer, and then they can drink it when the wine becomes darker and the aroma of Myrica rubra wine is rich. At this time, the taste of Yangmei wine is undoubtedly very mellow, which is more beneficial to us. Everyone needs to pay attention. ?