Can raw bayberry be soaked in wine? It is not recommended to soak raw bayberry in wine.
It is best to choose big, black and sweet red bayberry for making red bayberry wine. Immature green bayberry will have bitter taste when making wine. Plum, also known as green bayberry, is a kind of green fruit, which contains citric acid, tannic acid, tartaric acid and other acids. Raw food can quench thirst, stimulate appetite and relieve depression, and is also suitable for processing into various candied fruits and preserves. However, green plums are generally not used to brew bayberry wine.
In fact, green bayberry and bayberry are not mature bayberry. Immature red bayberry wine may have bitter taste, which will make red bayberry wine worse. But if you like some sour red bayberry wine, you can choose bright red bayberry, because the bright red bayberry is not ripe yet, and the taste is still a little sour.
Method of soaking Myrica rubra in wine Ingredients list:
Fresh red bayberry1000g, 50% fen-flavor liquor1000g, lump rock sugar 200g, and a little salt.
Cooking steps:
1. Pick fresh Myrica rubra, soak it in salt water, wash it many times, and dry it for later use.
2. Prepare appropriate amount of rock sugar, 45-degree Erguotou, and seal the container.
3. At the bottom of the rock sugar, lay rock sugar and red bayberry layer by layer. Sweetness varies from person to person and should not be too sweet.
4. Add white wine, which is higher than Myrica rubra 1-2cm.
5. Seal the jar mouth with plastic wrap, tighten the bottle cap and store it. Shake the bottle once every 3-5 days and you can drink it for about 20 days. In order to ensure the taste, the bayberry was drained and chilled after 20 days.
Tips:
The rock sugar should be broken evenly, the Yangmei should be drained before it can be put into the bottle, and there should not be too many Erguotou.
What wine should Yangmei make? Liquor is generally recommended. Myrica rubra soaked in white wine will make you feel refreshed in midsummer and relieve the heat and boredom. Drinking it when you have diarrhea can stop diarrhea and has a astringent effect. It also has the medical functions of promoting digestion, removing dampness, relieving summer heat, promoting fluid production and relieving cough, helping digestion, keeping out cold, stopping diarrhea, diuresis and preventing cholera.
However, it is best to choose Luzhou-flavor or rice-flavor liquor instead of Luzhou-flavor or Maotai-flavor liquor when brewing Yangmei wine. Because the liquor with too strong fragrance will cover up the fragrance of bayberry instead.
As for the specific choice of liquor, in addition to China liquor, Japanese and Korean sake, or brandy, gin, rum, whisky can be.