If one asks you, "Hey, buddy, what's the essence of food?" ”

Then I think whether you are a man or a woman, the first word that will pop up in your mind, that is-wine, there is such an old saying in ancient China, called: "Wine is the essence of food, the more you drink, the younger you are." The 'wine' mentioned in this sentence and the 'wine' that appears first in your consciousness are actually the same thing, that is, pure liquor.

Pure grain liquor adopts a completely traditional liquor making process, using grain as raw material, after crushing and adding koji medicine to ferment naturally for a certain period of time, the liquor obtained after high temperature distillation, this liquor does not add any edible alcohol, it smells a faint natural fragrance, and it does not have the feeling of spicy throat of blending wine, and drinking too much will not make people unconscious, it will also be intoxicating, but it is not a human head, but a human leg, if one day you drink too much and do not vomit and dizzy, On the contrary, I feel that my mind is very clear, but my feet don't obey the call, so don't be afraid, don't be nervous, congratulations, what you drank is definitely pure grain wine.

Speaking of wine-making, it is said that it has a history of at least 5,000 years, as early as the emperor's period, before the Xia Yu Dynasty has existed, according to legend, wine-making is the invention of Yi Di in the Xia Yu period, the second century BC history book "Lü's Spring and Autumn Period" cloud: "Yi Di makes wine", the Han Dynasty Liu Xiang edited the "Warring States Policy" further explained: "In the past, the emperor made Yi Di make wine and beautiful, enter Yu, Yu drink and be willing, saying: 'There will be people who drink and go to the country in the future.'" 'Then Shu Yi Di and the absolute wine (Yu Nai Xia Dynasty Emperor)".

Speaking of wine, another well-known person related to wine has to be mentioned, this person is called Du Kang, and he is also called the originator of winemaking by some.

The saying about Du Kang's sake making is this, the legend is that Du Kang "has an inexhaustible meal, an empty mulberry, a slump into a flavor, a long time to store the aroma, the original generation, not by the strange recipe." After a long time, these leftovers began to ferment naturally in the cave, and after fermentation, there will be an aromatic smell coming out of the mulberry hole, so Du Kang discovered the practice of wine, and then improved it, and gradually had the ancient wine production method.

This is Du Kang's ability to invent wine, and there is no strange way, but it is just an opportunity from a chance in life to inspire the inspiration to create inventions, which is very in line with some laws of invention and creation, this record has been passed down in later generations, and Du Kang has become an inventor who can pay attention to the little things around him and start the creative inspiration in time.

Historically, Du Kang did have a person. In ancient books such as "Shiben", "Lü's Spring and Autumn Period", "Warring States Policy", "Shuowen Jiezi", and "Baishui County Chronicles" rebuilt in the 19th year of Qianlong in the Qing Dynasty, Du Kang has been recorded in more detail.

And our little farmer Zhao Yao asked Bai Guangwei to help him get this set of distillation equipment, not for anything else, but for winemaking.

That day, when Zhao Yao was thinking about how to improve his body's qi and blood to replenish the internal force in his body, he was repeatedly thinking about how to absorb the essence of food, and when it comes to food essence, there is no more direct and fast than using grain wine to extract the essence, and it is also convenient to carry and drink.

After assembling this set of distillation equipment according to the drawings, Zhao Yao began another great job, that is, harvesting grain.

After these few days of waiting, the time in the Lingtian has passed more than three months, in the Lingtian space, due to the particularity of the space and the assistance of the Lingzhi decision, it is basically a day and a half of realistic time to be able to mature once, now Zhao Yao's Lingtian in addition to a row of watermelons and two rows of wheat, all other places have been planted by Zhao Yao on sorghum, now sorghum, one by one ears full of grains, one sorghum ears are about to hang to the ground, some of the earlier mature sorghum has begun to automatically thresh, According to Zhao Yao's preliminary estimate, the minimum output of this spiritual field of less than one acre can reach 10,000 catties.

This harvest can be said to be much easier than the last time I harvested my own wheat, first, I don't have to run back and forth at home and in the field, there is a lot of time left, and secondly, this time the crops are ripe very well, grab the sorghum ears and shake them in the pocket a few times, all the sorghum grains will fall off, and only the bare sorghum stalks are still standing on the spiritual field.

It took almost half a day for Zhao Yao to put away all the sorghum in the spiritual field, it was really the same as Zhao Yao thought, 100 catties of woven bags filled with more than 90 bags, although less than 10,000 catties, but it is also a very terrifying number, don't forget, in this acre of field, there are also less than 3,000 catties of wheat, seventy or eighty forty or fifty catties of big watermelons.

After collecting all the grain, Zhao Yao began to use the manual flour grinder given to him by Bai Guangwei to grind more than 2,000 catties of sorghum into powder in a day, and after loading it in a sack, he grinded all the wheat into flour, packed it in bags, and then took some water to start the experimental fermentation stage.

At the beginning, Zhao Yao configured the fermentable koji according to the information that Bai Guangwei downloaded on the Internet, probably because Zhao Yao had never made wine, he didn't succeed once, and all the ingredients were made into food residues that could no longer be rancid, and then Zhao Yao spent more than ten days experimenting with several methods, and found that the things written on the Internet were all unreliable, and the core things were not told to you at all, and what you were told were some peripherals, and they made wine according to their methods. It's not going to work.

"Damn, it seems that you can't just trust other people, well, let's try the local method that Li Er Mazi told me, maybe it can be done."

Just do it when you think of it, this time Zhao Yao did not choose flour for the early fermentation, but directly set up a cauldron, poured dozens of catties of sorghum into it, filled the pot with water, and used the sorghum stalks in the spiritual field as fuel, and began to burn the sorghum.

After the sorghum is fully cooked, all the water in the pot is poured out, Zhao Yao holds a big shovel, and stirs it in the pot, from time to time Zhao Yao will crush a watermelon on a whim, take out the red soil inside, remove the watermelon seeds, and throw the red soil into the pot, fully integrating it with the cooked sorghum.

Seeing that the stirring was almost, Zhao Yao took this pot of sorghum watermelon out of the Lingtian space, put it on the windowsill and let the sunlight shine for almost two hours, according to Zhao Yao's understanding, there may be a lack of microorganisms in the Lingtian space to ferment the food, so he wants to take these things to cool off outside, so that some microorganisms can enter the food.

After that, Zhao Yao poured all these things into the distillation kettle, added an appropriate amount of water, and began the steaming process, time passed minute by minute, the fire under the distillation kettle has not been broken, and when the sorghum stalk almost burned more than 100 catties, Zhao Yao suddenly smelled a trace of fragrance wafting out of the distillation kettle.

"Ah, it's so fragrant, did it succeed this time? It seems that Li Er Mazi didn't lie to me, he is really a winemaker, but I don't know how his skills are. ”

Around the aroma of the distillation kettle, Zhao Yao's heart was full of joy, and he really couldn't wait to taste what the wine he brewed tasted like.

After about two or three hours, drops of pale yellow liquid began to flow out of the water outlet of the condenser, and dripped directly into the glass that had been placed there a long time ago.

When the liquid in the cup looked like about three or four dollars, Zhao Yao, who had been waiting for a long time, copied the glass in his hand, replaced it with a plastic cup of about one liter, and continued there, and poured the liquid with a rich fragrance in the cup into his mouth when he raised his head.

When the liquid entered the throat, there was no such spicy feeling as other liquors, but only a warm and cool contradictory feeling appeared in Zhao Yao's mind at the same time, as the liquid entered the body's internal organs, this liquid was absorbed into the body by the internal organs in the blink of an eye, at this time, Zhao Yao obviously felt that the originally hungry stomach was no longer so hungry after this small glass of liquid, and at the same time Zhao Yao also felt, These fluid-absorbing viscera are even more vivid and powerful than before, and they look a year or two younger.

"Holy, that's so cool! It seems that my wine not only has the effect of filling hunger and replenishing qi and blood, but also has the effect of prolonging life, if according to my estimate just now, as long as five dollars a day, drink for a month, it can really achieve the effect of strengthening the body and prolonging life, no, I have to give you a name, what is it called? Well, since you are the wine brewed by my Zhao Yao, then you have to use my name, it is called Yaojiu, as for you, the wine that I successfully brewed for the first time, then I will call you Yaojiu No. 1. ”

In the next hour, more and more liquor flowed out from the outlet of the condenser, and soon a full three liters of liquor had been received, when the outlet of the condenser no longer had liquor flowing out, Zhao Yao preliminarily calculated, this time the wine, a total of about three and a half liters were brewed, which was almost seven or eight catties, but the grain used was a full hundred catties, and it was really not one in ten.