Yang mei is called "red bayberry". i see,i pick this word  from the dictionary,it said "waxberry" now .i know ,thanks.

last year,i made a bottle of yang mei liquor.

3 years ago (my first time in Ningbo) i went together with the companyu to pick up a HUGE quantity of Yuyao yang mei.

it was June (infact now is too early)..but i hope the company will organize again this.

this time i'll also made some liquor to bring back to my father in italy..

(and also for me during the cold winter evening in Ningbo next winter..) 

To be pedantic, the red bayberry is a type of waxberry. All red bayberries are waxberries, but not all waxberries are red bayberries. Anyway, nobody calls it that in English, we just call it "yang mei"! It's the same as how nobody in Ningbo says "Old Bund" but rather says "Lao Waitan".

How do you make yang mai liquor?  I know it's easy: just immerse clean fruit in bai jiu and let it steep for 6-12 months.  But which bai jiu?  There are many types.

Whatever kind your budget will allow.  My mother-in-law said any type of baijiu will do.  She usually makes a couple vats of it, using a different kind in each. 

Sometimes when I'm having stomach virus problems, I munch a few yangmei's from the wine and (supposedly) it helps kill off the intruders (I think it really just makes you pass out drunk and not worry about your stomach anymore).