Bubble method and making method video of Myrica rubra wine

Myrica rubra fruit wine is an alcoholic beverage made from Myrica rubra by fermentation. The following are the making methods and soaking methods of Yangmei wine:

1. Myrica rubra brewing raw materials:

Fresh bayberry, sugar, kaoliang spirit

2. Production method:

(1) Wash the fresh Myrica rubra, select the flawless fruit and put it in a container;

(2) Add a proper amount of white sugar, and it is recommended to mix it between 5%- 10% of the weight of bayberry;

(3) Pour enough sorghum liquor, soak Myrica rubra in the liquor, and evenly mix with other raw materials;

(4) Cover, put in the shade 1-2 months, and shake once every 1 week to promote full fermentation.

3. Myrica rubra wine bubble method:

Pour the prepared Myrica rubra wine into a cup, add ice cubes and appropriate amount of sugar, stir well and serve. If you need a more mellow taste, you can choose Chen Fang Yangmei wine to drink for a long time.

It should be pointed out that:

If the waxberry is found to be rotten or smelly in the production process, it should be discarded immediately to avoid affecting the taste and quality of the wine. At the same time, ventilation and moisture-proof should also be maintained during transportation and storage to prevent waxberry wine from being polluted or deteriorated.

In order to make Yangmei wine have a good sense of export, we need to pay attention to the following points:

1. First of all, Myrica rubra fruit must be cleaned to avoid the adverse effects of impurities and pollution on the fermentation process, and at the same time, mature fruits with smooth, solid and bright colors should be selected to ensure the taste and fragrance of Myrica rubra wine.

2. Secondly, when sugar and sorghum are mixed, it is also important to accurately grasp the proportion. Generally speaking, 5% to 10% of bayberry weight is an appropriate amount of white sugar, and the quality of sorghum wine will directly affect the quality of the final wine.

3. Finally, during storage and aging, proper humidity, ventilation and temperature should be maintained to promote fermentation and aging effects and improve the taste and quality of wine.

In a word, the production of Yangmei wine needs to strictly follow the standardized operation procedures and control methods, so as to ensure the quality and taste of the wine and better meet the needs of consumers.