A detailed guide to making bayberry wine and its drinking benefits

I. How to make it

1. Preparation: Before making bayberry wine, you need to get everything ready. Select the bayberries; the amount depends on how much you want to make. You also need to prepare baijiu (Chinese liquor), rock sugar, and the container used for brewing. Once everything is ready, you can start making it.

2. Wash and air-dry: Wash the bayberries clean in salt water; this can make the small bugs inside crawl out. After washing them clean, drain off the water, then arrange them on a drying rack to air-dry one by one. Once they have air-dried naturally, you can gather them up.

3. Start making: Wash the container clean, place the bayberries into it one by one, then spread a layer of rock sugar on top. After that, layer them in the order of one layer of bayberries and one layer of rock sugar, pour in the baijiu, and make sure the baijiu covers the bayberries by 1-2 cm. Once done, screw the lid on tightly and place it in a cool, ventilated spot. After about 15-25 days, it is ready to drink.

II. Benefits of drinking it

There are many benefits to drinking bayberry wine. It can relieve summer heat, promote saliva production, and quench thirst. Its sour taste can aid digestion and increase appetite, and it can also have a weight-loss effect, making it suitable for drinking chilled in summer. It helps the body's metabolism and has a beauty and skin-nourishing effect, making the skin better. It can also benefit the kidneys and promote urination, acting on the kidneys.