1. soaking method, the most typical is bayberry wine, with 40-60% white wine, 1 kg bayberry wine 3 kg, crystal sugar 2-5 Liang, sealed and stored away from light 10 day. It is suggested to soak in 60 liquor, then add 1 kg purified water to cool down and shake well for reference. All fruits can use this method. Fruit juice mainly plays the role of fragrance.
2. Fermentation method, both sugar and koji can be fermented. Sugar produces a lot of heat to accelerate fermentation, and also participates in the fermentation process from sugar to wine. The addition of distiller's yeast not only restricted the participation of miscellaneous bacteria in the air, but also catalyzed the fermentation process, and brought the inherent unique flavor. Rice wine koji can also be used as a general koji, but it may change the flavor of the fruit itself.
The fermentation method should pay attention to the following points: 1. A large amount of carbon dioxide produced in the process of exhaust and fermentation is likely to lead to the explosion of sealed cans. 2. Fruits and containers should be washed and dried. 3. When fermenting, the container should be kept away from light.