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Around the summer solstice, the bayberry is in season. When making wine, select fresh and undamaged fruit. Deep red and purple are both excellent varieties. Fruit should be plump with the right texture. If it smells like weak wine, cracks, or leaks water. It is no longer fresh and cannot be used to make wine. If the bayberry flesh is damaged, red juice will flow out. The scent will attract fruit flies to lay eggs. Fruit flies do not carry pathogenic bacteria
Bayberry wine is sweet and sour, which is very appetizing to my taste. Eating too much can make your tongue sore, so the remaining mulberries can be soaked in alcohol. The method is similar to making plum wine, and it can be naturally fermented, or soaked in white wine for a simpler version. Naturally fermented bayberry wine has a rich fruit flavor. I chose Dark Muscovado, a caramel-flavored African brown sugar, which produces a mellow and flavorful dark wine with a low alcohol content of about 10-12 degrees, which is much more delicious than soaking in white wine. The brewing time is also shorter than that of green plum wine, taking only a little over a month to enjoy the rich and unique flavor of the fruit wine. Mulberry wine is especially suitable for drinking in summer. If you feel thirsty, have stomach discomfort, or loss of appetite, drinking a little mulberry wine can relieve thirst, heat, and revitalize your appetite. If the wine taste is too strong, you can chill the serving size and dilute with soda or mineral water, and add honey and mint leaves for a refreshing drink.
Around the summer solstice, mulberries are in season, and fresh, unspoiled fruits must be selected for wine-making. Deep red and purple colors are excellent varieties, with plump flesh and a moderate softness. If there is a faint wine smell, cracking or water leakage, it is not fresh and cannot be used for wine-making. If the flesh is damaged, red juice will flow out, which will attract fruit flies to lay eggs. Fruit flies do not carry pathogens, and they can be removed before consumption.
There are many types of raw cane sugar, and Dark Muscovado is one of them. It is dark brown, with fine, moist grains and a strong caramel flavor, suitable for baking and making mulberry wine.
Preparation:
Put the bottle and distilled water into a pot, boil and sterilize for about 10 minutes, take them out and put them into an oven at 100°C or below to dry, or use a hair dryer to dry thoroughly
◤Ingredients
- 1 Kg Chinese Bayberries
- 200g Dark Muscovado
-
2 公升 Bormioli Rocco Fido Jar
◤Instructions
1. Soak in a 5% saltwater solution for 5-10 minutes. This can wash away insects and preserve the flavor. Rinse with room temperature drinking water.
2. Be sure to remove the stems and leaves. Otherwise, the wine will have a bitter taste.
3.Spray with 35% or higher alcohol or white liquor. Dry in a well-ventilated and cool place. Wait until the surface is dry and there is no moisture.
4. Use sterilized glass bottles. Layer the bayberries with sugar. Use glass bottles with plastic liners for easy ventilation. Store in a dark place where direct sunlight cannot reach. Ferment at 28°C to 30°C anaerobic conditions 30 days.
5. After about 4-6 hours later, the sugar will begin to dissolve. Roll and invert the bottle. This will allow the sugar to evenly coat each bayberry. Try not to open the bottle and shake it daily. Press the plastic liner daily to release gas or quickly open & close the cap to hear the gas escape.
Day 9
6. The bayberry juice is released. Measure the °Brix reading with a refractometer. Brix value doesn’t represent the actual sugar content. It reflect the trend of sugar consumption by yeast. The lower the °Brix value, the more sugar is consumed. The stronger the wine flavor and the less sweet it is.
7. Wild fermentation lacks consistency. Even if bottled at the same time & temperatures, there are differences in juice yield and sugar reduction rate. The fermentation rate of the bottle on the right is faster. I usually test on the 8th day and the 3rd week. Then I decide on the brewing time and process
Day 18
8. After ripening, bayberries are susceptible to rot. Don’t crush the berries to reduce the risk of contamination. But the low juice yield does not cause the pulp to float
Day 25
9. There are obvious bubbles after opening the lid. Smelling the aroma of the wine is a flavor I enjoy. Brix drops to 10, most of the sugar has been converted. I decide to stop the fermentation.
10. Do not shake the bottle before pouring. Use a mesh strainer with cheesecloth. Pour in the fruit wine and bayberries. Since the berries were not crushed first, the liquid has a strong wine flavor but no fruit flavor. The fragrance is all hidden in the berries. Hand-squeezing the juice is not easy. Put the bayberries in a sterilized measuring cup. Use a handheld blender to crush the berries. This is where the essence of the bayberry wine lies.
11. Wrap it in cheesecloth and filter it again. Squeeze out more fruit wine. Hands that have squeezed out the fruit wine, carry the rich aroma of bayberry wine all day long.
12. There are dead yeast cells, pigments and sediments such as tannins at the bottom not edible. Pour the wine into a sterilized glass bottle to reduce contact between the wine and air
13. Use the Pasteurization method, add room temperature water to the pot. Using a electronic thermometer is more accurate. Heat the fruit wine in a water bath to 70°C for about 20 minutes. Reduce the heat to maintain the temperature. Allow the wine & water to reach the same temperature. Turn off the heat and tighten the bottle cap. Let it sit in hot water for 10 minutes. Remove it and let it cool
14. Let the wine settle and sediment at the bottom. After 1 to 2 weeks, the wine will become clear. The fruit aroma can be preserved for about 3 months.
15. Refrigeration can preserve the fruit aroma. Brewing without water reduces the risk of contamination. Strong flavor wine tastes great when mixed with ice water. Adding fresh mint leaves makes it even more refreshing
