Myrica rubra is a very common fruit, which tastes sweet and sour and is very appetizing. Myrica rubra also has a very good effect when used to make wine, because it contains more vitamins, dietary fiber and other nutrients. It is good for making fruit wine, and it can prevent heatstroke and help digestion. It is also very simple to make, just pay attention to a few simple steps.

First of all, everyone must choose fresh bayberry. The quality of bayberry will definitely affect the taste of bayberry wine. Making bayberry wine requires white wine, white sugar or rock sugar, plus bayberry. When choosing, choose some relatively complete and undamaged bayberry. After simple cleaning, it must be dried. Then you just need to add the right amount of sugar to the wine according to your personal preference. This ratio is determined according to your personal taste. The longer the Yangmei wine is soaked, the more fragrant it will taste.

Generally, the bayberry wine brewed by ourselves can be preserved for one year, which can induce diuresis and reduce swelling and relieve fatigue. However, it must be noted that before cleaning Yangmei, it must not be kept fresh in the refrigerator, otherwise the insects inside will not come out when cleaning, because they are all frozen to death. It is best to start cleaning and making when you buy it home. Usually, you choose white wine above 45 degrees, sealed glassware, no water and no oil.

When making red bayberry wine, the method is to put a layer of red bayberry and a layer of sugar into the bottle in this overlapping way. The last step is to pour the white wine. When pouring white wine, it is best to pour it along the edge and then store it in a cool and ventilated place. Although Myrica rubra wine is good for your health, you should not drink too much. It is necessary to drink it in moderation.