How to make bayberry wine

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  1.Soaking rice: Soak white glutinous rice for 4-8 hours

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  2.Wash the rice: Rinse the soaked glutinous rice with water until the water is clear

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  3.Steamed rice: steam the glutinous rice until cooked

• 4. Bayberry: Take the bayberry with strong bayberry flavor, wash it, dry it and set aside

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  5.Spread to cool: Spread the glutinous rice and let it cool naturally to about 35 degrees, then sprinkle in a small amount of water and rub the sticky rice grains to break up

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  6. Mixing koji: When the rice is about 30 degrees Celsius, sprinkle a certain proportion of koji and mix evenly

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  7. Drop the vat: Sprinkle the mixed rice and bayberry evenly into the container according to one layer of rice and one layer of bayberry.Place it in a more comfortable environment and cover it with gauze.The environment must be breathable.

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  8. Fermentation: Violent fermentation can be seen in about 24 hours, and fermentation continues for eight to ten days., turn the glutinous rice up and down

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  9.Wine fermentation: Pour into pure water or cold boiled water and leave it at room temperature Fermentation takes about 5 days.Then put it in the refrigerator for deep fermentation for one to two months

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  10. Take the wine: Cover the wine with gauze Strain out and let it settle in the refrigerator

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  11.Cut the bottom: take the supernatant and discard the turbidity at the bottom

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  12. Burning wine: Use pottery jars to hold wine, place flammable straw around it, and ignite it until the wine liquid Slightly boiling can extinguish the fire, seal immediately and store