Every June, it is the season of ripe bayberry. Devil's little friends will drive to Suzhou Xishan Cai Yangmei. From a young age, I will make Yangmei wine, saying that when I have a stomachache, I can relieve it by drinking 2 mouthfuls. I have never had a drink, so I don't know how it works.
Bayberry is rinsed with running water for a few minutes
Soak in salt water, salt should be opened with boiling water, put more salt. Then pour the salt water into cold water and immerse the bayberry for about 30 minutes.
Yangmei picked up and drained from the salt water. Then soak in cold water for 5 minutes, then drain and drain, put it in a clean container, and let it dry.
The rock sugar is heated in a microwave oven for 10 seconds and chopped. In fact, there is no fixed ratio of rock sugar and red bayberry. It is also possible for my mother to make red bayberry wine without putting rock sugar. I am free to put some, the more I put, the sweeter the wine.
Prepare a clean container, boil it twice with boiling water and drain. Put some bayberry and put a little rock sugar. Do this in a loop, do not fill the container, less than 3cm from the mouth of the container, because during the fermentation, gas will be generated in the sealed tank, causing overflow
Pour high-concentration liquor, of course, vodka. At this time, the liquor will be immersed in bayberry, at least 1cm.
The bottle mouth should be sealed. Then put it in a cool and dark place, waiting for the Yangmei wine to slowly ferment... At least one month before you can open the bottle.
1. Yangmei has fruit fly cockroaches, so it must be soaked for enough time, and some fruit fly cockroaches will not even come out if they are soaked. But it doesn't matter, high protein ~ ~ ~ 2. After washing the tap water, use cold water and then soak, do not have raw water into the bottle. 3. Liquor is best above 52°.