After coming out of the Forest of Words, Chang Zhaowen walked directly into the bluestone house called the "Writing Workshop", and when he was in the forest just now, he had a new plan. Pen? Interesting? Pavilion wWw. ｂiquge。 ｉｎfo

That's right, he was going to make mead.

Mead (also known as honey-wine) is very unpopular in China, but it is quite popular in Europe and the United States, and is a common liqueur, that is, dessert wine after a meal.

The most primitive mead brewing method does not need to add any additives, as long as a certain proportion of pure water is added to the natural honey and diluted slightly, then nothing needs to be done, just wait for the honey and the natural yeast in the air to take effect, and carry out natural fermentation.

However, the failure rate of this brewing method, which is completely dependent on the weather, is extremely high, and the quality of the finished product is difficult to control. Although there is a certain probability of getting pure natural mead, more often than not, it will fail to ferment and waste raw materials.

Later, the mainstream practice was to add brewer's yeast to the diluted honey, and adjust the temperature and humidity of the environment to stimulate the yeast to react and ferment, so as to obtain a stable mead in the finished product.

The original process of making mead requires extremely high raw materials, must use raw honey from the apiary, and also requires a very high degree of Baumé (honey concentration), because the taste of the finished mead is completely determined by the quality of the original honey.

However, this also leads to the high cost of natural mead made by traditional methods, because the honey produced by the best nectar sources is inherently expensive, and the ratio of honey to mead is not high.

With the intervention of modern technology, some wineries have found a different way, the nectar source itself is not optimal, but it can be enhanced by adding flavor at a later stage. In order to obtain the finished product more efficiently and reduce the fermentation cycle, the factory often heats the honey during the production process, but the nutrients of the honey will be greatly reduced when exposed to high temperatures.

Therefore, in Europe and the United States, many people who can obtain high-quality nectar prefer DIY, or have their own brewing according to traditional techniques by small breweries.

Chang Zhaowen was full of confidence in the giant bee honey produced in the Text Forest, although he was not sure what kind of flower source these giant bees collected honey, but after tasting it with his own mouth, this honey was fragrant, sweet and delicious, stronger than any honey he had ever eaten, and it would naturally be no problem to use them to make mead.

Since the raw materials are so good, he wanted to try the original mead making process, without adding yeast, relying on its natural fermentation.

And with the blessing of the super fermenter, it should not fail.

Opening the small metal door, Chang Zhaowen first put in a beehive, this time he didn't choose the fully automatic fool mode, and in the long list of controls, he manually selected a few options-

According to the sweetness, mead, like other dessert wines, is divided into four styles: sweet, semi-sweet, semi-dry, and dry

The same honey has different styles, and the final yield will be different. Generally speaking, the sweeter the wine, the more honey is needed. A beehive, a dry wine-style mead may end up with a whole bottle, but a dessert wine-style mead may end up with only six percent of the dry wine.

There is also the brewing period, which is also a key factor in determining the flavor of the mead, which usually takes 1-6 months to make the mead using the traditional process, but of course it can be longer.

As with sweet rice wine made in Huaxia, the longer the fermentation cycle, the higher the sweetness of the wine and the higher the alcohol content.

But this is only the difference in taste, some people prefer a sweet and mellow style, while others prefer a sweet and refreshing feeling.

In addition, you can choose whether or not you want to infuse the wine with carbonic acid to form bubbles.

The addition of bubbles to liqueurs is a traditional European winemaking technique that gives liqueurs a special taste, and the most famous sparkling wine is probably the famous French champagne.

Since the Super Fermenter allows the operator to manually select the style, he may wish to make a few more meads and taste them later.

For the first hive, Chang Zhaowen decisively chose sweet style mead, and the fermentation cycle was also long, and he chose to generate bubbles.

This choice means that the natural fermentation period takes more than half a year, and I wonder if it takes a long time to use a super fermenter?

Listening to the familiar clicking sound made by the machine, Chang Zhaowen couldn't help but be a little in a trance, and felt a little annoyed in his heart, he should have chosen the dry wine style with a short fermentation cycle just now, the sweet wine style has such a long fermentation cycle, in case the machine runs for ten days and half a month, he can't just do it and wait, right?

No, he's so confused, how can he make mead first? Isn't it imperative to ferment the cocoa beans first? If the fermenter was occupied like this, he would definitely not have time to catch up with the Midsummer Night's Dream that Henggao Group would use for its anniversary celebration.

"Ding!" A crisp bell interrupted his ramblings.

No way? It's good so soon?! Sweet wine that needs to be fermented for more than half a year, but it only takes half a minute?

Chang Zhaowen couldn't wait to open the small silver door of the super fermenter, and inside was indeed a glass bottle containing a crystal clear golden liquid.

The color of the wine is usually from the color of the raw honey, usually in the middle from gold to brown, the giant bee honey produced in the text forest is golden in color, in the process of brewing, Chang Zhaowen chose the traditional process, without adding any other elements, so that the mead is naturally golden.

The wine is brewed, and now it's just a matter of taste.

Picking up the glass bottle, Chang Zhaowen took a sip gently.

This is? His pupils suddenly contracted violently, and his facial muscles were completely out of his conscious control......

With just a small sip, refreshing bubbles churned and swelled up and jumped in his mouth, with an elegant and sultry hissing sound, accompanied by a refreshing honey fragrance...... The sweetness of honey under the blessing of alcohol made his nerves tense for a while, and then completely relaxed, like a roller coaster, which was extremely stimulating.

"Gollum—" His throat moved, and he swallowed the mead. The golden liquid ran down his esophagus at a rapid pace, setting off a new wave in his stomach. Although it was only a low-alcohol wine, Chang Zhaowen felt that his body was slightly hot, and his face was a little hot, but this feeling was unexpectedly comfortable.

There was still a long aftertaste of wine in his mouth, like a gentle wind, and like a mother's hand, gently caressing his body, making the skin of his whole body involuntarily have a layer of goosebumps.

When you close your eyes, you feel like you're surrounded by aromas, and it's a layered olfactory treat...... Intense floral aromas begin with slightly acidic and refreshing notes of tropical fruits, accompanied by a hint of earthiness......

This is really a wonderful feeling, Chang Zhaowen suddenly had an impulse in his heart, he wanted to dry this bottle of mead in one go!

However, when he came back to his senses, he actually found that his hands were empty, where was the wine?!

"Uh......h Wine! A cheer suddenly sounded at his feet, and Chang Zhaowen looked down and found that the dwarf was sitting on the ground with a red face at the moment, holding the wine bottle in both hands and pouring mead into his mouth.