Recipe: Bayberry wine (fruit wine without wine)

Home Cooking Recipe: Bayberry wine (fruit wine without wine)

Notes:

Let the fruit ferment naturally and produce pure fruit wine! The efficacy and effect of Yangmei Liquor: In the midsummer, the food will feel refreshing and refreshing. When you have a diarrhea, you can stop it when you drink it, which has astringent effect. There are also food functions such as digestion, dehumidification, relieving heat, relieving cough, helping digestion, keeping cold, stopping diarrhea, diuresis, and preventing cholera.

Ingredients:

Steps:

  1. Home Cooking Recipe: Prepare a glass bottle. I am a 2L~4L glass bottle with its own exhaust function. It can make 3~4 pounds of fruit. This wine bottle is suitable for all kinds of fruit wine. Ps: It has its own exhaust function, as long as it is fully covered, no need to manually exhaust. Sealed bottles without venting function, open the exhaust every day for the first 1-2 weeks (no venting without seeing bubbles).

    Prepare a glass bottle. I am a 2L~4L glass bottle with its own exhaust function. It can make 3~4 pounds of fruit. This wine bottle is suitable for all kinds of fruit wine. Ps: It has its own exhaust function, as long as it is fully covered, no need to manually exhaust. Sealed bottles without venting function, open the exhaust every day for the first 1-2 weeks (no venting without seeing bubbles).

  2. Home Cooking Recipe: Wash with water, soak it in light salt water for 5~10 minutes, then rinse off the salt water and take out the dry water. (ps: You can use a mesh screen or basin, drain the water, drain it with a fan, or use a clean kitchen paper to help dry the water)

    Wash with water, soak it in light salt water for 5~10 minutes, then rinse off the salt water and take out the dry water. (ps: You can use a mesh screen or basin, drain the water, drain it with a fan, or use a clean kitchen paper to help dry the water)

  3. Home Cooking Recipe: Dip each bayberry with a spirit of 50 degrees or more for a while, then put it directly into the bottle. The purpose of this is to sterilize and prevent long hair during the process of making wine. It is not necessary to soak the wine of bayberry. (In order to avoid wasting, I poured a little spirit in the bowl, Yangmei put a small amount into the dip and took another part of the bayberry dip. If the amount is large, put more wine, or after soaking 3~4 batches of bayberry, pour it over. The wine is re-introduced into the spirits and then soaked in batches. Because the degree of repeated soaking of the bayberry is lightened, it is necessary to use the new one.)

    Dip each bayberry with a spirit of 50 degrees or more for a while, then put it directly into the bottle. The purpose of this is to sterilize and prevent long hair during the process of making wine. It is not necessary to soak the wine of bayberry. (In order to avoid wasting, I poured a little spirit in the bowl, Yangmei put a small amount into the dip and took another part of the bayberry dip. If the amount is large, put more wine, or after soaking 3~4 batches of bayberry, pour it over. The wine is re-introduced into the spirits and then soaked in batches. Because the degree of repeated soaking of the bayberry is lightened, it is necessary to use the new one.)

  4. Home Cooking Recipe: Wash the glass enzyme barrel, disinfect and dry the water. Put a layer of rock sugar on a layer of bayberry, and repeat the above operation to add all the layers layer by layer (the bottleneck should not be too full, leave some space to vent). Then cover the cover and keep it in a cool water.

    Wash the glass enzyme barrel, disinfect and dry the water. Put a layer of rock sugar on a layer of bayberry, and repeat the above operation to add all the layers layer by layer (the bottleneck should not be too full, leave some space to vent). Then cover the cover and keep it in a cool water.

  5. Home Cooking Recipe: first day!

    first day!

  6. Home Cooking Recipe: the next day

    the next day

  7. Home Cooking Recipe: On the fifth day, the fermentation will start with bubbles.

    On the fifth day, the fermentation will start with bubbles.

  8. Home Cooking Recipe: Once it is placed in a cool place for two months, the wine is filtered out. I usually immerse it in the harvest season from May to June until 11~12 months.

    Once it is placed in a cool place for two months, the wine is filtered out. I usually immerse it in the harvest season from May to June until 11~12 months.

Tips:

Dip each bayberry with a spirit of 50 degrees or more for a while, then put it directly into the bottle. The purpose of this is to sterilize and prevent long hair during the process of making wine. It is not necessary to soak the wine of bayberry. (In order to avoid wasting, I poured a little spirit in the bowl, Yangmei put a small amount into the dip and took another part of the bayberry dip. If the amount is large, put more wine, or after soaking 3~4 batches of bayberry, pour it over. The wine is re-introduced into the spirits and then soaked in batches. Because the degree of repeated soaking of the bayberry is lightened, it is necessary to use the new one.) Another: use a special bottle with automatic exhaust sputum, sealed It should be placed in a cool place, without manual exhaust. The sealed bottle without such design should be manually vented.


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