How to make bayberry wine? Things to note when making bayberry wine

How to make bayberry wine? Precautions when making bayberry wine

Select ripe, fresh and undamaged bayberries, remove the leaves and fruit stems, and wash the bayberries with high-strength white wine.

Rinse the jar for soaking bayberry wine and dry it thoroughly.

Put the bayberry and rock sugar into the bottle in a layer-by-layer manner, that is, one layer of bayberry and one layer of rock sugar. Finally, pour in all the wine, let the wine cover the bayberry, and close the lid tightly. Store airtight in a cool, dark place at room temperature for three months.

After unsealing, the pulp and wine should be separated quickly. When drinking, you can pour a small glass and add ice cubes and honey to make it refreshing and sweet.

The brewed bayberry wine can not only be drunk, but can also be used as a cooking wine. It tastes especially good when cooking fishy dishes such as chickens, ducks, and beef.

What to pay attention to when making bayberry wine

When making fruit wine, there are a few things to pay attention to:

1. It is best to use fresh fruits that are ripe naturally in the season. After the fruit is cleaned, the water on the surface should be completely dried to avoid residual moisture that would cause the fruit wine to deteriorate and lose flavor. If the weather is bad or you are in a hurry, you can also use white wine to clean the fruit, so you don’t have to wait for it to dry. It can be brewed after drying;

2. Choice of wine. It is best to choose distilled liquor that is colorless and has no special taste. Do not choose liquor with a strong taste, otherwise it will suppress the flavor of the fruit;

3. Container for soaking wine. It is best to use glass bottles, metal and plastic materials are not suitable. Moreover, the glass bottle is transparent, so you can observe the changes of the fruit wine during the brewing process at any time; before brewing the fruit wine, the glass bottle must be thoroughly washed and dried, and must not be stained with oil to avoid deterioration of the fruit wine;

4. Sugar. Sugar can catalyze alcoholic fermentation, promote the maturation of fruit wine, and make the wine taste better. It is best to use rock sugar. 5. Pay attention to keep it sealed during the brewing process. Through the glass bottle, you can well observe the changes of the fruit when it is brewed in the wine, so don’t be too curious to open the lid to check. Because opening the lid will increase the chance of mold entry and increase the risk of failure in making fruit wine.

Now that the bayberries have come down, I want to make some bayberry wine. Please tell me about the correct brewing (such as wine selection, bayberry selection, preparation ratio, etc.), precautions and purchasing methods. (

First of all, it is best to choose a good bayberry for making bayberry wine and remove the stems (the stems contain a lot of inferior tannins, which makes the wine taste bitter).

Wash the bayberries with clean water Drain the water, and then find a sealed jar or bottle with a large diameter to facilitate the removal of the bayberry. Put the bayberry into the jar and add white wine to soak it in the bayberry wine. Add rock sugar and store it for a long time. After a long time, the bayberry wine becomes a little sweet, but the bayberry has no flavor.

Ingredients to prepare: bayberry, shochu (white wine) and rock sugar. There is a certain emphasis on the selection of bayberry. We should try to choose the largest ones. , the bayberry is dark red in color, and it is best not to taste sour. Do not use overripe bayberry, otherwise it will make the bayberry wine sour. Try to choose high-quality liquor, such as 56-degree Erguotou; for rock sugar, we can choose single crystal. Rock sugar, large pieces of rock sugar can also be used. If there is no rock sugar, you can barely use white sugar instead, but the effect will not be as good as rock sugar.

Preparation ratio and specific steps:

The appropriate ratio of wine: bayberry: rock sugar is 5:5:1. For example, the ratio of 500 ml of white wine, 500g of bayberry, and 100g of rock sugar is not very strict. The white wine can soak all the bayberries. Steps:

Wash the bayberries with cold boiled water, then leave them for a period of time to dry. Put the bayberries into a bottle, add rock sugar and white wine, and seal. Storage:

About three times. After about a month, the color of the wine turns deep red and you can drink it. The longer it is, the better the effect will be. However, the storage time is not necessarily determined. Some people like to eat bayberry in the wine. The soaking time of bayberry should not be too long, otherwise the bayberry will have no flavor. Generally, you can taste bayberry in one week. Some people like to drink bayberry wine. The soaking time of bayberry can be longer until the wine becomes darker and has the aroma of bayberry. Drink it when it is strong. Efficacy:

Bayberry wine can activate blood circulation, clear away heat and relieve heat, can cure diarrhea, eliminate fatigue, and increase appetite. Tips:

Bayberry can absorb alcohol in the wine. Alcohol, so if the bayberry has been soaked for a long time, the alcohol content of the bayberry may be higher than that in the wine. This is why eating bayberry may make you easier to get drunk than drinking bayberry.

Requirements for making bayberry wine. What to pay attention to

1. There is no fixed ratio of bayberry, white wine and rock sugar (beginners can make it in the ratio of 4:5:1), but the white wine must cover the bayberry by 1-2 cm, so that the bayberry can It will not deteriorate. If you like a sweeter taste, you can add more rock sugar to the wine.

2. The ones that are large, dark red in color and dry to the touch are ripe and sweet bayberries; If you like bayberry wine with a sour taste, you should choose bright red bayberry, because the bright red bayberry is not fully ripe and the taste is still a bit sour.

3. It is best to choose the light-flavored wine at about 45°. Liquor brewed from pure grains.

You can also use liquor with a lower alcohol content, but it is best to be higher than 35°

4. The container should be a wide-mouth glass vessel that can be sealed, so that it is convenient to take and place the bayberry. Moreover, the material of the glass will not affect the taste of the wine. You can also see the color of the wine getting brighter and brighter day by day through the glass. Before use, the container should be rinsed with some high-strength liquor to disinfect it.

5. The completed bayberry wine should be placed in a cool and ventilated place. If it is a small container, shake the bottle every three days to make the taste more even.

6. Bayberry wine Some people like to eat the bayberry in the wine, and some people like to drink it. If you like to eat bayberry, you only need to brew it for 7 days before you can eat it; if you like to drink bayberry wine, you need to brew it for 15-25 days (try not to exceed one month, otherwise the bitter taste of the bayberry core will be soaked out).

How to brew bayberry wine to make it taste better?

Bayberry wine not only tastes good, but also has the functions of clearing heat, replenishing qi, nourishing yin, dehumidifying, and resuscitating. Making good bayberry wine is quite particular. Let me introduce how to make good bayberry wine. Container: Do not use metal containers. Bayberry contains acidic substances, so metal containers cannot be used. Instead, choose ceramics, earthen jars, glass containers and food-grade plastic products. Wash and dry in the sun until water dries. Bayberry: Select fresh and ripe bayberry fruits, which have the unique fragrance of bayberry, are firm when pinched with your fingers, and have no damaged fleshy sacs. Never choose fruits that are rotten and spoiled. Then, remove leaves, fruit stems (fruit stems contain tannins, which will affect the taste if leached by wine), rinse with water, flatten and air-dry. Liquor: Light-flavored and rice-flavored types with an alcohol content of about 50 degrees are suitable. Liquor should be purchased from branded and good-quality products. Light-flavored and rice-flavored types with an alcohol content of about 50 degrees are suitable. The aroma of Maotai-flavor and Luzhou-flavor liquors will suppress the original flavor of bayberry and affect the taste. Currently, alcoholic brands such as Chugong Brand barley shochu on the market are more suitable for soaking bayberry wine. Chugong brand barley shochu is fermented with pure bacterial strains, and the koji is derived from natural pollen. The wine is pure and clean, and it can be used to soak bayberry wine. Ratio: The soaking ratio of white wine and bayberry is 11:9. Usually the wine liquid should cover the bayberry by about 2 cm. You can add some rock sugar as appropriate according to your personal taste. Time: Eat bayberry and soak it for 7 days, drink bayberry wine and soak it for 15 days. Some people like to eat bayberry in bayberry wine, and some people like to drink alcohol. The former only needs to be soaked for 7 days before it can be eaten; the latter needs to wait until 15 days later, when the bayberry juice has been leached out by the wine. The wine is bright red in color and has a rich fruity aroma. When you inhale it, your mouth will be full of fragrance, fresh and mellow. If you soak a large amount at one time and plan to consume it for a long time, you should separate the bayberry from the wine. Because the soaking time is too long, the bayberry will turn black and the wine will become darker. The alcohol molecules in the wine will be absorbed by the bayberry, and the bayberry will become dark. The taste of alcohol increases and the taste of alcohol becomes lighter. If possible, store it at low temperature, sealed and away from light, so that the color, aroma and taste of bayberry and bayberry wine can be maintained for a long time.

Please accept it, thank you!

How to soak bayberry wine?

How to make bayberry wine (1)

? First, let’s talk about the ingredients to prepare bayberry wine: bayberry, shochu (white wine) and rock sugar. There is a certain emphasis on the selection of bayberries. Try to choose those bayberries with relatively high sugar content, moderate acidity, dark red color, full aroma and soft taste. Try not to choose overripe bayberries, otherwise your bayberry wine will become sour. Choosing the right liquor is also one of the keys. How to choose the liquor for soaking bayberry? There is also some knowledge here. When choosing liquor, it is not recommended to use Luzhou, Quxiang, Zaoshao and other types of liquor, because these liquors are too strong and will overwhelm the fruity aroma of bayberry. Try to choose high-quality liquor, preferably liquor with 45 to 50 degrees, such as 50-degree Erguotou. The ratio of liquor to bayberry is 55% to %; for rock sugar, we can choose single crystal rock sugar, and large pieces of rock sugar can also be used. If there is no rock sugar, you can barely use soft white sugar as a substitute, but the effect will not be as good as rock sugar.

How to make bayberry wine (2)

It’s the bayberry harvest season again. Question: What should I do if I buy too many bayberries and can’t eat them? As long as you are from Wenzhou, the answer must be: of course, make bayberry wine. Bayberry wine not only tastes good, but also has the functions of clearing heat, replenishing qi, nourishing yin, dehumidifying, and resuscitating. Almost every household in Wenzhou makes some bayberry wine, both for personal use and to entertain guests.

Making good bayberry wine is quite particular. Today we invite Zhu Zhengjun, a professional winemaker from Zhejiang Chugong Brewing, to teach you how to make good bayberry wine. Lin Yi

Container: Do not use metal containers

Bayberry contains acidic substances, so metal containers cannot be used. Choose ceramics, earthen pots, glass containers and food-grade plastic products. Wash and dry in the sun until water dries.

Bayberry: Gaolou and Chashan bayberry are the best varieties

Ruian Gaolou black charcoal plum and Chashan bayberry are the best varieties. The reporter learned from the city's agricultural department yesterday: Ruian Gaolou black charcoal plum is 6 yuan to 16 yuan per kilogram. The recommended purchase location is: Ruian Gaolou; Chashan bayberry is 20 yuan to 40 yuan per kilogram. The recommended purchase location is: Ouhai Chashan.

Select fresh and ripe bayberry fruits, which have the unique fragrance of bayberry, are firm when pinched with fingers, and have no damaged fleshy sacs. Never choose fruits that are rotten and spoiled. Then, remove leaves, fruit stems (fruit stems contain tannins, which will affect the taste if leached by wine), rinse with water, flatten and air-dry.

Liquor: light-flavored and rice-flavored types with an alcohol content of about 50 degrees are suitable

Liquor should be purchased from branded, good-quality products, and light-flavored and rice-flavored types with an alcohol content of about 50 degrees are recommended. The type is appropriate. The aroma of Maotai-flavor and Luzhou-flavor liquors will suppress the original flavor of bayberry and affect the taste. Currently, alcoholic brands such as Chugong Brand barley shochu on the market are more suitable for soaking bayberry wine. Chugong brand barley shochu is fermented with pure bacterial strains, and the koji is derived from natural pollen. The wine is pure and clean, and it can be used to soak bayberry wine.

Ratio: The soaking ratio of liquor and bayberry is 11:9

Usually the wine liquid can cover the bayberry by about 2 cm. You can add some rock sugar as appropriate according to your personal taste.

Time: Eat bayberry and soak it for 7 days, drink bayberry wine and soak it for 15 days.

Some people like to eat bayberry in bayberry wine, and some people like to drink alcohol. The former only needs to be soaked for 7 days before it can be eaten; the latter needs to wait until 15 days later, when the bayberry juice has been leached out by the wine. The wine is bright red in color and has a rich fruity aroma. When you inhale it, your mouth will be full of fragrance, fresh and mellow.

If you soak a large amount at one time and plan to consume it for a long time, you should separate the bayberry from the wine. Because the soaking time is too long, the bayberry will turn black and the color of the wine will darken. The alcohol molecules are absorbed by the bayberry, and the bayberry wine taste becomes lighter. If possible, store it at low temperature, sealed and away from light, so that the color, aroma and taste of bayberry and bayberry wine can be maintained for a long time.

How long does bayberry wine need to be soaked before drinking?

Are you talking about soaked bayberry wine or fermented bayberry wine? I guess it is the former?

Generally soaked The bayberry wine is brewed with a certain proportion of grain wine, bayberry and rock sugar according to personal taste. My brother makes this wine in his hometown and sells it in the county. It will taste better after it is soaked for at least 3 months and completely sealed. The longer you drink it, the mellower it becomes. Not long ago, I went back to my hometown and drank last year's bayberry wine. It tasted great, stimulated the body and stimulated the appetite. It was really delicious. Search Xiang'ebao to try it, there is bayberry wine in it.

How should you make bayberry wine? Are there any benefits to drinking it?

Ten pounds of white wine and one pound of bayberry can strengthen yang and nourish the kidneys

How to make bayberry wine?

It’s the time when bayberries are on the market again. Bayberry is a specialty fruit in China. According to the "Compendium of Materia Medica", it has the effects of "producing body fluids, quenching thirst, regulating the five internal organs, cleansing the stomach and intestines, and removing restlessness and bad odor". Therefore, many families make a jar of fine bayberry wine during the ripe bayberry season to satisfy their appetites and entertain guests. The production process of bayberry wine is relatively simple, but there are still many things to pay attention to in making good bayberry wine. From raw materials to production methods, carelessness in every link will make the brewed wine unsatisfactory. Let’s briefly talk about the techniques and methods of soaking bayberry wine. 1. First, choose the bayberry variety. Ruian Gaolou black charcoal plum and Chashan bayberry are better. These two bayberries have high sugar content, moderate acidity, darker color, full aroma and soft taste. Please select fresh, highly mature, and undamaged bayberries, and remove the leaves and stems (the stems contain a large amount of inferior tannins, which makes the wine taste bitter). 2. Choosing the right liquor is also key. In order to highlight the unique fruity aroma of bayberry in the bayberry wine and effectively retain the nutrients, the selected liquor should not use Quxiang, Luzhou, Zaoshao and other types of liquor. This type of wine has a strong off-flavor and will dilute and suppress the fruity aroma of bayberry. Rice-flavored liquors such as rice shochu and jiukhan are okay, but the most ideal is the light-flavored barley shochu. This liquor is distilled under negative pressure, frozen, and purified to remove odors, making the liquor pure and mellow with a special fruity aroma that matches the bayberry. Fruity aroma blends best. 3. Use 45% to 50% liquor, the proportion is 55% liquor and 45% bayberry. According to personal preference, rock sugar and honey can be added and dissolved in white wine first. The container for brewing bayberry wine should be filled fully to reduce contact with air and stored away from light. Do not come into contact with iron utensils during the brewing process to avoid damage. color. 4. The soaking time should not be too long, usually within one month. If the soaking time is too long, the bitterness in the core of the bayberry will be leached out, which will affect the taste. After soaking for one month, it is best to separate the bayberry from the wine. Eat the bayberry first, and the wine can be used. Store for at least a year and taste slowly. 5. People who don’t know how to drink can dilute the wine with mineral water and add honey and rice vinegar to get a low-alcohol sweet wine with good taste, health and beauty. nw988ip61 Let me teach you, we all do this, because this is the place where bayberry is produced. First of all, it is best to choose a good bayberry for making bayberry wine. Wash the bayberry with clean water and drain the water. Then you find a Sealed jars or bottles should be of large diameter to facilitate the removal of bayberries later. Put the bayberry into a jar and add white wine to soak it in the bayberry wine. Don't add sugar or the like, just add white wine. After soaking, it can be stored for a long time. Over time, the bayberry wine will be a bit sweet, but the bayberry will have no taste. . Haha, when I was a kid, I secretly ate some bayberry shochu every day at noon, and I got drunk not long after eating. Haha, I happened to take a nap. First, let’s talk about the ingredients to prepare: bayberry, shochu (white wine) and rock sugar. There is a certain emphasis on the selection of bayberries. We should try to choose bayberries that are large in size and dark red in color. It is best not to taste sour. Do not use bayberries that are too ripe, otherwise the bayberry wine will become sour. Try to choose high-quality liquor, such as 56-degree Erguotou; for rock sugar, we can choose single crystal rock sugar, and large pieces of rock sugar can also be used. If there is no rock sugar, you can barely use soft white sugar as a substitute, but the effect will not be as good as rock sugar.

Next, Tiger will talk about the preparation ratio and specific steps. Ratio: The appropriate ratio of wine: bayberry: rock sugar is 5:5:1, such as 500 ml of liquor, 500g of bayberry, and 100g of rock sugar. PS: The ratio is not very strict, as long as the white wine can soak all the bayberries. Steps: Wash the bayberries with cold boiled water, then leave them for a period of time to dry. Put the bayberries into a bottle, add rock sugar and white wine, and seal. Storage: After about three months, the color of the wine turns deep red and you can drink it. The longer the time, the better the effect. But the storage time is not necessarily certain and can be determined according to personal taste. Some people like to eat bayberry in wine, but the soaking time of bayberry should not be too long, otherwise the bayberry will have no flavor. Generally, you can taste bayberry in one week. Some people like to drink bayberry wine. The soaking time of bayberry can be appropriately longer. Wait until the color of the wine becomes darker and the bayberry aroma is rich before drinking. Efficacy: Bayberry wine can ventilate and activate blood circulation, clear away heat and relieve summer heat. It can cure diarrhea, eliminate fatigue and increase appetite. Tips: Bayberry can absorb the alcohol in wine, so if the bayberry is soaked for a long time, the alcohol content of the bayberry may be higher than that in the wine. This means eating bayberry may make you more likely to get drunk than drinking alcohol.

How long can you soak bayberry wine to drink and how to soak bayberry wine

The taste of bayberry wine is somewhat similar to red wine, but it has a bit more unique bayberry fruit aroma. It not only has a fragrant taste Fragrant and very beneficial to health. Bayberry has many effects such as "quenching thirst, harmonizing the five internal organs, cleansing the stomach and intestines, and removing irritability and bad odor". The bayberry wine brewed from the fresh bayberry fruit can effectively prevent heat stroke in summer and is good for long-term stay in summer. Diarrhea caused by cold in an air-conditioned room is also very effective in curing it

How long does it take to soak homemade bayberry wine before you can drink it? The soaking time of bayberry wine should not be too long, preferably within one month. The longer the time, the better. The darker the wine. But the storage time is not necessarily certain and can be determined according to personal taste. Some people like to eat bayberry in wine, but the soaking time of bayberry should not be too long, otherwise the bayberry will have no flavor. Generally, you can taste bayberry in one week. Some people like to drink bayberry wine. The soaking time of bayberry can be appropriately longer. Wait until the color of the wine becomes darker and the bayberry aroma is rich before drinking.

How long does it take to brew homemade bayberry wine before you can drink it? Generally speaking, the brewing time of bayberry wine is about half a month to one month. If it is soaked for too long, too short or too long, the taste of bayberry wine will be bad. Half a month to a month is relatively long

Steps

1. Soak the bayberry in salt water for 15 minutes, then rinse with clean water

2 .Weigh 100 grams of rock sugar and set aside

3. Use pure-flavor liquor brewed at about 45°C

4. Place the washed bayberries on a drying rack to dry naturally

5. Place the dried bayberries gently into the glass container one by one

6. Arrange them in the order of one layer of bayberries and one layer of rock sugar

7. Pour white wine into the glass container where the bayberries and rock sugar are stacked. The white wine should cover the bayberries by 1-2 cm

8. Then tighten the lid and seal it tightly, and place it in a cool and ventilated place

9 . Shake the bottle every three days and drink it after 15-25 days of brewing

Tips

1. There is no fixed ratio of bayberry, white wine and rock sugar (Initially Scholars can make it according to the ratio of 4:5:1), but the liquor must cover the bayberry by 1-2 centimeters, so that

the bayberry will not deteriorate. If you like a sweeter taste, you can add more rock sugar to the wine.

2. The ones that are large, dark red in color and dry to the touch are ripe and sweet bayberries; if you like bayberry wine with a sour taste, you should choose fresh bayberries

Red bayberry, because the bright red bayberry is not ripe yet, the taste is still a bit sour.

3. It is best to use pure grain liquor brewed with a light aroma of about 45°. You can also use liquor with a lower alcohol content, but it is best to be higher than 35°

4. The container should be a wide-mouth glass vessel that can be sealed, so that it is convenient to take and place the bayberry. Moreover, the material of the glass will not affect the taste of the wine. You can also see through the glass that the color of the wine is getting brighter and brighter day by day. Before using the container, pour some high-quality white wine into it to rinse it. Play a disinfecting role.

5. The completed bayberry wine should be placed in a cool and ventilated place. If it is a small container, shake the bottle every three days to make the taste more even.

6. Bayberry wine Some people like to eat the bayberry in the wine, and some people like to drink it. If you like to eat bayberry, it only needs to be brewed for 7 days before you can eat it; if you like to drink bayberry wine, it needs to be brewed for 15-25 days (try not to exceed one month, otherwise the bitter taste of the bayberry core will be soaked out).