Bayberry wine production method and steps

I wonder if everyone is clear about the question of how to make bayberry wine? Let's learn about it together.

Bayberry wine

It is the season for bayberry to be on the market again. Bayberry is a specialty fruit of China. According to the Compendium of Materia Medica, it has the effects of "promoting body fluid, quenching thirst, regulating the five internal organs, cleaning the stomach and intestines, and removing irritability and bad breath". Therefore, many families make a jar of good bayberry wine during the bayberry season to satisfy their appetite and entertain guests.

The production process of bayberry wine is relatively simple, but there are still many things to pay attention to in order to make good bayberry wine. From raw materials to production methods, carelessness in every link will make the wine unsatisfactory. The following is a brief introduction to the skills and methods of soaking bayberry wine.

Bayberry wine production

1. First, you need to choose a good variety of bayberry. Ruian Gaolou Black Charcoal Bayberry and Chashan Bayberry are the best. These two types of bayberry have high sugar content, moderate acidity, dark color, rich aroma, and soft taste. Please choose fresh, mature, and undamaged bayberries, and remove the leaves and stems (the stems contain a lot of inferior tannins that make the wine taste bitter).

2. Choosing the right liquor is also key. In order to make the unique fruity aroma of bayberry in bayberry wine stand out and effectively retain the nutrients, the liquor selected should not be quxiang, luzhouxiang, zaoshu and other types of liquor. These types of liquor have a strong odor and will dilute and suppress the bayberry fruity aroma. Rice-flavored liquors such as rice-flavored liquors and wine-flavored liquors are also acceptable, but the most ideal is the light-flavored barley liquor, which is distilled under negative pressure, frozen, purified and odor-removed, making the wine mellow and pure with a special fruity aroma, which can best blend with the bayberry fruity aroma.

3. Use 45-50% liquor, with a ratio of 55% liquor to 45% bayberry. Add rock sugar and honey according to personal preference, dissolve them in the liquor first. The container for making bayberry wine should be filled to reduce contact with air, and stored away from light. Do not let it come into contact with iron utensils during the brewing process to avoid damaging its color.

4. The soaking time should not be too long, generally within one month. If the soaking time is too long, the bitter taste in the bayberry core will be leached out, affecting the taste. After soaking for one month, it is best to separate the bayberry from the wine. Eat the bayberry first. The wine can be stored for at least one year and savored slowly.

5. People who cannot drink can dilute the wine with mineral water, and then add honey and rice vinegar to get a low-alcohol sweet wine with good taste and good health and beauty.

Bayberry wine not only tastes good, but is also good for your health. Drinking it regularly can clear away heat, replenish qi, nourish yin, remove dampness, and open up your mind.

If you want to make good bayberry wine, you need to pay attention to it. First, prepare containers: choose ceramics, earthenware jars, glass containers and food-grade plastic products. Second, choose bayberry: the varieties of Ruian Gaolou Black Charcoal Plum and Chashan Bayberry are the best. The fruit is fresh and ripe, with the unique fragrance of bayberry, and it feels hard when you pinch it with your fingers, and the flesh sac is not damaged. Then, pick out leaves, fruit stems and other debris, rinse with clean water, flatten and air dry. Third, purchase liquor: the liquor should be about 50 degrees of fragrance and rice fragrance. Chugong brand barley shochu is fermented with pure bacteria, and the wine koji comes from natural pollen. The wine is pure and clean, which complements each other when used to soak bayberry wine. Fourth, the soaking ratio of liquor and bayberry is 11:9, and the wine usually overflows the bayberry by about 2 cm. Fifth, soaking time and taste: Some people like to eat bayberry wine, and some people like to drink it. If you like to eat bayberry, you only need to soak it for 7 days before you can eat it; if you like to drink bayberry wine, you need to wait for 15 days. If you soak a large amount at one time and plan to eat it for a long time, you should separate the bayberry from the wine. If conditions permit, store it at low temperature, seal it, and avoid light. In this way, the color, aroma, and taste of the bayberry and bayberry wine can be maintained for a long time.