Red bayberry brandy preparation method

The present invention discloses a red bayberry brandy preparation method, which comprises: (1) juicing the sorted and washed red bayberry fruits; (2) adopting 0.5% edible gelatin to prepare a 10% gelatin solution, slowly adding to the red bayberry juice under complete stirring, and carrying out pasteurization; (3) inoculating (calculated as the weight of the red bayberry juice) 0.1-0.5% of activated grape wine active dry yeast and 0.05-0.15% of activated aroma-producing yeast into the red bayberry juice, carrying out sealing fermentation at a temperature of 22-26 DEG C for 7 days, and uniformly stirring; (4) distilling, wherein crude distillation is directly performed, the end liquor is cut when the alcohol content of the obtained solution is 1.5-2.5% to obtain the crude distillation red bayberry wine having the alcohol content of 26-29%, the head liquor of the obtained red bayberry wine is cut, distillation is slowly performed, and the end liquor is cut until the concentration of the distilled wine decreases to 38-44 DEG; and (5) storing, blending, filtering, and loading the wine. The red bayberry brandy preparation method is characterized in that the two distillation method is adopted, aldehydes, esters, higher alcohols and other aroma components are collected, and the red bayberry brandy processed by using the method has characteristics of clear and transparent solution, rich loquat aroma, coordinated wine aroma, unique flavor, refreshing and pleasant property.