How to make fruit wine?

6 kg of bayberry and 2.3 kg of sugar.

Accessories:

Salt 1 teaspoon.

1 and water chestnut, it is better to choose a basket of bayberry with higher maturity and faster fermentation.

2. Pick out the rotten fruit of Myrica rubra, soak it in clear water for about ten minutes, and add a spoonful of salt. The main purpose is to let the small carnivorous insects in Yang Meili crawl out.

3. Gently take out the bayberry, put it in a basket that can drain water, cover it with clean gauze, and put it in a cool place overnight to drain water. This step is very important. The water should be dry, and don't be stung by insects, otherwise the process of fermentation in the bottle is likely to grow insects.

4. A sealed jar, washed and dried in advance, with a layer of bayberry inside.

5, sprinkle a layer of sugar, you can cover most of the bayberry.

6. Repeat steps 4 and 5, sprinkle a layer of white sugar on each layer of bayberry and fill the bottle for 7 or 8 minutes.

7. The bottle mouth is wrapped with plastic wrap, because the sweetness of bayberry will attract insects, so the sealing work is very important.

8. Finally, cover the bottle cap and let it stand in the shade for a month or two. During this period, open the bottle cap once or twice to release the gas. Slowly, all the sugar will melt and then mix with bayberry. Finally, bayberry will shrink, overflow bayberry juice and react with white sugar. A few days before brewing, if you find bugs in the bottle, you must clean it up in time.

9. done.