The people of the Yu clan came over early in the morning to bid farewell to the patriarch, and couldn't help but want to go down the mountain as soon as possible to experience. Pen, fun, and www.biquge.info

Finally, when you are an adult, you can go out to practice, and when you listen to the brothers who have come back from the experience, you can't bear that curious heart for a long time!

Yu Yun looked at this group of immature children, gave them instructions in detail, and let them go down the mountain to practice. Children have their own path, and no one knows what the future holds, so they can only experience it themselves.

Watching the children turn around and leave, picking up the teacup and taking a sip of tea, Yu Yun suddenly thought that there was not much fruit wine in the cellar.

Last night, Yu Luo's kid looted a lot, and he sent it back to the clan to taste it for the elders in the name of it, who knows how much that kid is going to honor them. The fruits of the back mountain have also been picked back, and you can start making sake.

Yu Yun smiled, got up and handed the teacup to the attendant Yu Ming, "There are hundreds of fruits picked in the back mountain, you ask someone to wash them, I want to make wine today." ”

"Yes, my subordinates will go." Yu Ming saluted, put the teacup lightly on the table, and turned to leave.

This year, there was plenty of rain and a good harvest. Yu Yun decided to make more fruit wine, otherwise when the master came out of the customs and feasted everyone, he would have used up his inventory. The ancestors of those various factions usually look like they are masters of the Tao to the juniors. When a few old guys got together, they didn't care about anything, and their image was put aside a long time ago. At that time, this Baiguo wine will definitely be looted again, and Yu Yun will feel distressed when he thinks about it.

After the people in the house finished washing the fruits, Yu Yun had already taken out hundreds of half-sized wine jars from the storage ring, and ordered people to wash and dry them and put them in the storage ring.

Yu Yun instructed them to peel the washed pomegranates, remove the membrane, and separate the pomegranate seeds from the septum as much as possible, then crush the seeds and put the pomegranate juice into the wine jar along with the pomace.

The other fruits are also processed accordingly, the core that should be pitted, the peeled peeled, the mashed pounded, and the cut pieces, one by one, everyone is busy.

Yu Yun was busy with the work in his hands, and at the same time watched the three maids crush the pomegranate seeds, and advised: "Don't crush the core of the pomegranate seeds, otherwise, the bitter substances in the core will enter the pomegranate mash, which will affect the flavor and quality of the wine." ”

Carefully instructed the details of winemaking, Yu Yun is very particular about these small details. He believes that when it comes to making a good wine, it's often the details that make the difference between success and failure. From the beginning of cleaning the fruit to the end of the tree burial, it is a process that needs to be done with care, and each step is important.

Baiguo wine is not made from exactly 100 kinds of fruits, but hundreds of kinds of fruits from the back mountains. This 100 fruit wine is not made by mixing 100 kinds of fruits together, but each fruit is brewed separately.

After the fruit is made into wine, the impurities in the wine are cleaned one by one, mixed with 100 kinds of wine according to a certain proportion, and then sealed and buried under the tree.

While Yu Yun removes impurities, he can preserve the liquor in the wine, and the aura will not be damaged in the slightest, which is his secret that is not passed on. The mixing ratio of Baiguo wine is very important, which is also his secret.

The brewing time of each fruit wine is different, and there are different methods and utensils. The water used for brewing is also very important, and in order to increase the aura, the spiritual spring water from Lingquan Mountain is used.

For Yuyun, brewing is the same as cooking, it is about the quality of the ingredients, and at the same time, it is also something that needs to be done with care.

In addition to Baiguo wine, Yuyun also makes Baihua wine and Sanhua wine. The brewing of Baihua wine is not as troublesome as Baiguo wine, but it is very troublesome to collect Baihua, and when brewing, Baihua is put into the jar together according to a certain proportion, and then put in the special koji.

The difficulty of baihua wine is that it is difficult to make the flowers that are needed, and it is very laborious to collect the flowers, and the flowers that bloom are different throughout the year, and the flowers that bloom in various places are also different.

The water used to make Baihua wine is very particular, and it needs spiritual spring water, and the snow water on the flowers is mixed with the morning dew, so that the wine brewed can be regarded as a fairy wine.

In the cultivation realm, female cultivators are very fond of drinking Baihua wine. Not to mention the beauty and beauty of this wine, long-term drinking can also increase cultivation, and the most important thing is that it can also make the body have its own floral fragrance.

The body naturally exudes a fragrance, and this fragrance varies from person to person, and the fragrance is different for everyone after drinking. A special aroma, unique, and never the same.

Although there will be a slight inconvenience when fighting, a small spell "Isolation Technique" can isolate the smell, and this little trouble is not a matter at all in the eyes of the beauty-loving nuns.

Although the method of making this wine is not difficult, it is not a secret, most winemakers do, but this raw material is not easy to obtain, so the quantity of Baihua wine on the market is very small, and the price remains high.

The recipe of Sanhua wine has been handed down from ancient times, and this wine is somewhat unusual, and it can be drunk by mortals who have not cultivated.

Sanhua wine has a history of more than 200 years, and it is necessary to steam and boil three times to brew Sanhua wine, which is called "three boiled wine".

As for why it is called "Sanhua", there are different opinions. One theory is that because it is steamed and boiled three times during brewing, it can be shaken to produce countless bubbles, and it can be seen that the hops piled up in layers are not dispersed for a long time, and it is commonly known as three boiled pile of flower wine, referred to as three flower wine.

Another theory is that when the bottle is shaken, only Guilin Sanhua will glow with crystal hops on the surface of the liquor. This kind of wine is piled up in the altar, and the flowers are piled up in the bottle, and the flowers are piled up in the cup, so it is called Sanhua wine.

The reason why Sanhua liquor is of high quality is not only related to the use of clear and clear Lingquan water, high-quality rice, and selected koji, but also because there is a cave on Siguo Peak that is warm in winter and cool in summer, which constitutes a unique storage condition, so that the quality of the wine is more mellow and aromatic.

Sanhua wine is colorless and transparent, the honey fragrance is elegant, the entrance is soft, the mouth is refreshing, the aftertaste is sweet, and the fragrance remains after drinking. Sanhua wine is clear and transparent, mellow and fragrant, sweet after drinking, and unique.

Ordinary mortals drink it in moderation, which can refresh the mind, invigorate the blood, and be beneficial to health. Because Sanhua liquor is brewed with spiritual spring water, if you drink it for a long time, it can achieve the effect of prolonging life.

The flowers bloom differently in the four seasons, and different sake can be made. Every season, when the fruit trees in the back mountains bloom, the feathers are harvested to make sake unique to each season.

In spring, there is peach blossom wine, collect peach blossoms that have not long bloomed on the branches in the southeast direction, seal the container, and leave it for a month. In ancient times, there was peach blossom wine, "the peach blossoms are in full bloom and sprinkled with fragrance, and the strong fragrance is sweet and mellow in the heart." The only tree of beauty and beauty, praise the talented son and praise the hometown".

In summer, lotus wine is made from lotus flowers, and lotus flowers can be used for ornamental consumption as well as sake brewing. When the ancients made wine, they mashed the lotus flowers and immersed them in the wine, and the clear and bright wine had the fragrance of the lotus flowers, and it also got a name called Bifang wine.

In autumn, chrysanthemums are in full bloom, and chrysanthemums are picked to make wine. Half-opened chrysanthemums are picked in autumn and mashed and fermented in only steamed mash grains, and they are ready to be brewed in the autumn of the following year.

In winter, plum blossom plum fruit is made into fine wine, there is a good story of "green plum boiled wine on heroes" in ancient times, the plum blossom wine is fresh and elegant, the color is slightly yellow, crystal clear, and the wine taste is elegant and mellow, refreshing and heartfelt.