Myrica rubra wine is made of Myrica rubra, white wine and rock sugar in a certain proportion. It tastes sweet and contains glucose, fructose, citric acid, malic acid and various vitamins. As early as the end of the Yuan Dynasty, the ancients knew to prepare Yangmei wine. According to Compendium of Materia Medica, Myrica rubra has the effects of "promoting fluid production to quench thirst, regulating five internal organs, cleaning the stomach and intestines, and eliminating annoyance and evil spirits", which is really a good product for all ages.

Myrica rubra wine has unique taste, rich aroma and mellow taste. Mainly to prevent heatstroke and relieve mild summer heat, not suitable for symptoms such as summer heat attacking heart camp and liver wind moving. Myrica rubra wine can balance acid and alkali and keep healthy harmoniously. Myrica rubra fruit wine is a kind of strongly alkaline food, and the final products of human metabolism are high in cations such as potassium, calcium, magnesium and sodium, which can effectively balance the acidic substances such as nitrogen, chlorine, sulfur and phosphorus contained in staple foods such as meat, rice and bread, achieve acid-base balance, and help to inhibit the growth and development of cancer cells in the human body and improve health.

Selection of raw materials → cleaning → squeezing juice → heating → fermentation → feeding → storage → bottling → sterilization.

1. Selection of raw materials: select fresh and mature Myrica rubra with small juice core, and remove fruit stalks, weeds and litter.

2. Cleaning: rinse 10 ~ 15 minutes with flowing clean water, wash away impurities such as silt and drain water.

3. Juicing: Mash the raw materials in barrels or cans, and then wring the juice with clean gauze. Every 100 kg of bayberry can wring out about 70 kg of juice.

4. Heating: pour the fruit juice into aluminum pot and heat it to 70 ~ 75℃ (iron pot is not allowed) 15 minutes to solidify it and separate out impurities such as protein.

5. Fermentation: after the juice is cooled, the supernatant is sucked out by siphon and transferred to the fermentor (all utensils need to be disinfected and sterilized before fermentation, that is, sulfur is smoked for 8- 10 hour). Add 2-3 kilograms of distiller's yeast to every 100 kilograms of fruit juice, cover the cylinder head after stirring evenly, keep the room temperature at 25-28℃, and the alcohol content will reach after 5-4 days.

6. Feeding: Siphon the fermented wine into another jar or barrel, add 60-65% white wine according to the alcohol content after fermentation to make the alcohol content reach 20%, then add 10- 12% sucrose, stir evenly and cover.

7. Storage: 10~ 15℃ for two months, and then change barrels.

8. Bottle: Filter the wine with gauze and put it in a bottle.

9. Sterilization: The bottle can be eaten after being sterilized in hot water above 70℃ 10 minutes.