Summer soaked bayberry wine, 6 years of experience to teach you, simple and easy to do and delicious, put two or three years is not bad.
In early summer, the fruit is fragrant, all kinds of fruits are mouth-watering, and every time I go to the market, the most mouth-watering thing for me is bayberry, the flesh of the fruit is red and colorful, light bite, incomparably tight and delicate, the sour taste is full of fresh sweetness, the small fruit has a different flavor, and it is processed into dried bayberry, sour plum soup, bayberry sauce, preserves, bayberry wine, etc., which can always bring people a full sense of happiness, worthy of the reputation of "the first doubt is worth a thousand gold".
Bayberry was born in the south, for the editor a few years ago can only fantasize about its taste through the description in the book, and now the bayberry planting is expanding, the supply chain is developed, and the summer vegetable farms in the north can often see its fresh and plump figure, but in any case, after all, the bayberry production period is short, it is more difficult to preserve freshness, so in addition to tasting, I will use it every summer to brew some bayberry wine, even in the autumn and winter cold can still taste the return of the bayberry.
The "Compendium of Materia Medica" records that Yangmei "gives birth to jin, quenches thirst, regulates the five internal organs, cleanses the stomach and intestines, and removes annoyance and anger." Brewing wine with bayberry helps to relieve the heat of the summer heat and can also balance the pH of the human body.
Bayberry bubble wine has never been heard before, but the uncle who has worked in the Jiangnan area since learning to brew bayberry wine, every year when the bayberry comes down, he will buy a large number of bayberry, back to make several bottles of red tongtong, mention his bayberry wine is like a baby knot, only relatives and friends are willing to take it out to drink, one or two Xiaobian also began to learn to soak bayberry wine with him, counting down has been soaking for 6 years, in fact, the bubble bayberry wine is simple, more importantly, the taste is less of the strong liquor, more fruity aftertaste, The following Xiaobian will share the experience of these years of practice to everyone, soaked well and put it for two or three years will not be bad.
<h1 class="pgc-h-arrow-right" data-track="29" > method of making bayberry wine</h1>
All ingredients: 300 grams of bayberry, 750 ml of 45 degrees white wine, 200 grams of yellow rock sugar, dry starch to taste, a little baking soda, sealed glass jar.
In the first step, remove the leaves and stems of the bayberry, put it into the basin, pour in the water that has not passed the bayberry, add 3 teaspoons of dry starch to the water, stir well with half a teaspoon of baking soda, and gently shake the pot with your hands for 3 to 5 minutes to sift out the impurities and eggs.
In the second step, soak the bayberry in water for 5 minutes, rinse it with running water, remove it and put the bayberry in a dry place to dry the water completely.
In the third step, boil water in the pot, put in the sealed container jar and blanch for 1 minute, take out without wiping, directly buckle the sealed can upside down, put it in the sun to dry, in order to sterilize.
In the fourth step, half of the dried bayberry is first taken into a sealed jar, half of the yellow rock sugar is added, and then the remaining bayberry is loaded, and then the remaining yellow rock sugar is put into the can.
The fifth step, the liquor into the jar, when pouring, pay attention to the bottle mouth needs to reserve a gap of 1 to 2 cm, the jar lid on the lid sealed, placed in a cool and ventilated place for 1 month.
<h1 class="pgc-h-arrow-right" data-track="51" > nagging about:</h1>
Bubble bayberry wine to withstand the test of time, the market to buy fresh bayberry, picking, cleaning, into the glass bottle fermentation, fresh sweet and clear bayberry is soaked in wine, after a month or two of fermentation precipitation, reddish-brown bayberry wine has a rich wine aroma, as well as the fruit aroma of bayberry, even people who do not drink can also have a drink, heart-warming, the gospel of wine lovers.
It is best to choose a similar head, red color, relatively hard fruit grains, soft rotten bayberry is not suitable for winemaking.
The higher the degree of liquor, the stronger the flavor of the arbutus wine brewed, but it is not suitable for the degree to be too high, I also used 45 liquor last year, the taste is softer, the taste is also very good.
After canning, be sure to seal the bottle mouth tightly, so that it can be stored for a long time, even after opening it halfway, then save it to remember to seal the bottle mouth to avoid running the taste.
Bayberry wine will automatically produce gas during the brewing process, so the bottle mouth must leave some gaps out, and after half a month of placement, some gas can be opened to make the wine stable and avoid bursting.
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