Ripe and fresh bayberry is selected, the leaves and fruit stalks are removed, and the bayberry is washed with high-grade liquor.
The winemaker used to soak bayberry wine is cleaned and dried thoroughly.
Pay attention to the hygiene of the utensils, and choose a tightly sealed glass container for soaking bayberry wine, which is not only easy to operate, but also can clearly observe the changes of the fruit.
Put the bayberry and rock sugar in a layer-by-layer way, that is, a layer of bayberry and a layer of rock sugar, put them in the bottle, and finally pour in all the wine, let the wine overflow the bayberry, cover the lid tightly and seal it for preservation, and leave it in the shade, away from light, and at room temperature for three months. Note that the liquor used here is based on a distilled liquor with no color and no special taste, and the degree is around 30 or 40 degrees.
After opening, the pulp and wine should be quickly separated. When drinking, you can pour a small cup and add ice cubes and honey to make it refreshing and sweet.
Bayberry wine can not only be drunk directly, but also can be used as a cooking wine, especially when cooking fishy dishes, such as chicken, duck, beef, etc., the use of bayberry wine can increase the flavor of the dish.
The above methods are for reference only, and the specific brewing method may be adjusted according to individual tastes.