Yes, but the second soaking is not recommended. Myrica rubra is rich in nutrients such as organic acids and sugars. Organic acids and sugars can increase the flavor of bayberry and have nutritional value. When Myrica rubra is brewed with Myrica rubra wine, the nutritional components are completely separated out, and the secondary brewing has basically no nutritional value.
Myrica rubra wine: 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 improve health.