The two brothers and sisters had dinner together at the restaurant

"Xiaoying, didn't you say that rabbits are pitiful? Then you can bear to eat it" During the banquet, Li leisurely made fun of the little girl

"It's pitiful, but it's already like this, it's a waste if you don't eat it, but it's quite fragrant" Sun Xiaoying's reason is naturally very sufficient

"Hehe, I'm really going to find a way to say it, such a good game, you should drink two sips" Li Youran said, got up and took a bottle of puree wine brought by Old Man Qu, opened it, and found another wine cup to pour a glass

Smell the smell, the aroma of this so-called puree liquor seems to be not as strong as the common liquor on the market, taste it, and find that the taste is soft, mellow and long, and there is a bit of luscious feeling, well, at least it is better than the more than 100 pieces of Tianhai Daqu in a bottle

"Xiaoying, this wine is very good, you can have a glass too" Li Youran said to the little girl

"I don't want it, Brother Youran, you should drink less" Sun Xiaoying shook her head again and again, she usually can drink some low-alcohol wine such as wine at most

"Okay, I'll just drink two small glasses" Li Youran said, thinking about it, this wine is estimated to be more than fifty degrees, and the little girl may really can't stand it, so forget it

However, he himself does not have the habit of greedy cups, but sometimes the mood comes, and he just drinks a little to help him

After the meal, Li leisurely put the leftover wine on the bottle cap and put it in the wine cabinet with another bottle

Sun Xiaoying washed the dishes, turned on the TV in the living room, and flipped to her favorite TV channel with the remote control

Li Youran was about to go to the study to surf the Internet, but was stopped by Sun Xiaoying

"Brother Youran, is there still that big peach?"

It turned out that the little girl was hungry for fruit, Li Youran smiled and shook her head, walked to the kitchen, reached out and took out a one-pound peach from the bamboo basket next to the space shelf, put it under the faucet to rinse, and then cut it into small pieces with a knife and put it on a plate

The fruit plate was served on the coffee table, sweet and fragrant, Sun Xiaoying grinned, tied a piece with a toothpick and put it in her mouth

"It's so sweet, Brother Youran, you can eat it too"

"Okay," Li leisurely agreed, and simply sat on the sofa and watched TV for a while while eating fruit

On the TV screen, a scene of a restaurant appeared, and several young people at the wine table persuaded each other to clink glasses frequently, and the atmosphere was very lively

Seeing this, Li Youran couldn't help but think of his private restaurant, after such a long period of hard work, a relatively complete set of dishes has been formed, and the banquet is also divided into three grades: A, B and C to meet the needs of different guests

However, there is a big drawback in this, that is, the private restaurant has not sold alcohol, and the guests bring their own food when they eat

The reason for this, at the beginning, mainly considering the current market flood of fake wine, especially high-end liquor, red wine, is the hardest hit area of counterfeiting and counterfeiting, the major media have reported, and the management department has also seized a number of related cases, but it has been repeatedly banned in addition to the main focus on the supply of vegetables and fish, the production of dishes, and there is no mind to find the most reliable wine purchase channels

You know, fake wine is much more harmful than other food and beverages, and the most vicious methanol mixed with water can even blind and disabled, although this extreme case is rare, but in case of winning the lottery to catch up once, the brand can be smashed

The private restaurant focuses on the high-end boutique route, so there must be no trouble on it, and the banquet itself is very profitable, in order to save worry, it simply does not provide alcohol, as for the guests to bring their own has nothing to do with the restaurant

But no matter what, this is a pity after all, from ancient times to the present, the banquet, no wine is not a banquet, wine and food are a pair made in heaven, missing a link, always incomplete

Later, the space stream water played an increasingly important role in the production of various foods, and he also considered whether it could be used to make homemade wine, in small batches, just like the farmhouse brew that many families in the countryside have...,

However, wine is different from other things such as beef soup and soy milk, which take time to accumulate, and after the wine comes out, it must be cellared for at least three or five years to be slightly higher-grade, even if it is not worthy of the high-end banquets in private restaurants at that time

Li Youran once learned about the relevant information, knew the principle of liquor cellaring, the microorganisms in the cellar and alcohol have a chemical reaction to produce the aroma components of lipids, and the balance of alcohol, aldehydes, acids and other components in the wine, so that the wine has a mellow feeling, can be called a finished product

However, the catalytic effect of space cannot be borrowed from this, and the outstanding vegetable preservation effect has proved that there are very few microorganisms in the space, and it is impossible to use it for the cellaring of liquor

In view of this, this aspect has not been considered since then

Wait, no, there is still No. 4 Li Youran's mind suddenly burst out like lightning, and a thought suddenly popped up

Yes, the fourth plot is completely different from the previous three plots, which is suitable for the growth and reproduction of microorganisms and fungi, which is also a key factor in the success of mushroom cultivation

So, is it a good cellar for alcohol? At the thought of this, his emotions suddenly became excited, and he closed his eyes and leaned his head back on the sofa

Ever since the appearance of the fourth place, his intuition has felt that this place will not be as simple as just growing edible mushrooms, is this the main function?

Experimentation requires experimentation and speculation alone will not solve any problems

Well, after going to the steamed bun shop tomorrow, I will discuss with the two chefs to see if I can make some home-brewed wine, and the cellaring effect of the wine is the most intuitive

The combination of space stream water winemaking, plus the cellar of No. 4 land, will the combination of these two factors become a golden pair?

Thinking of this, the corners of his mouth couldn't help but smile

"Brother Youran, what are you doing? A person squinted his eyes and smirked, "Sun Xiaoying's questioning voice came from the side."

"Hehe, it's nothing, I'm thinking about how to make delicious food again," Li leisurely explained half-truthfully

"Delicious? You've just eaten, and you're still saying I'm greedy, I see you're much more hungry than I am," the little girl muttered, picking up a piece of peach flesh from the fruit bowl with a toothpick

Li Youran didn't have the heart to watch TV anymore, he and Sun Xiaoying said a few words casually, then got up and went to the study on the second floor to surf the Internet and inquire about relevant information

First of all, blending commercial liquor has no cellar value, because it contains flavors and other chemicals, and it is easy to deteriorate over time

Secondly, even if it is made from grain, it has to be higher than 50 degrees, and low-alcohol wine is easy to react with the surrounding environment during storage, and the alcohol is lost, and almost half a bottle of water is left after a long time

In addition, the wine container is also very particular, it is best to use a clay pot, because although the wine is sealed in the wine jar, the molecular structure of the pottery is not tight, it belongs to the microporous structure, the liquor will "breathe" through the tiny pores on the jar, this respiration will make the alcohol and oxygen undergo a lipid reaction, generating more lipid substances, and it is the lipid substances that create the different flavor types of liquor

The effect of porcelain wine is not as good as that of pottery, but it can also be used as for glass bottles, which is completely impossible because the molecular structure of glass is very tight, and the wine inside is almost completely isolated from the outside world, so there is not much change in storage for a long time

It just so happened that the two bottles of puree wine sent by Mr. Qu were very in line with the test requirements in all aspects

Then look at the requirements of the wine cellar, the wine cellar is divided into two types: the wine cellar, that is, the cellar pool, and the cellar wine cellar, the former is too troublesome, not considered, mainly storage-based

The data shows that the cellaring of baijiu requires a constant temperature and humidity environment in the cellar or natural cave, which is conducive to the aging process of baijiu....

In addition, there is a common misconception on the market, that it is better to be buried in the soil, in fact, the soil itself can not create a good aging environment for liquor, and the moisture in the soil and even some harmful substances are easy to enter the jar, destroying the quality of the liquor, and the oxygen from the outside world cannot enter the jar, which will also affect the lipidation reaction of the liquor

Therefore, baijiu is generally cellared and rarely buried directly in the soil

After reading the information, Li Youran decided to start immediately, because cellaring takes time, and there is no need to wait

He turned off the computer, went downstairs to the wine cabinet and took out the two bottles of raw wine, took them back to the master bedroom, locked the door and entered the space

Pat the head of the dragon that greeted Ang Ang, let it hold the shovel, and follow him to Lot 4

The soil of Lot 4 is yellow-brown, harder than the first three plots, but there are very few stones and sand in it, which is very suitable for the construction of a wine cellar

In addition, the topography of No. 4 extends to the south, and the slope is large, so it is also convenient to dig a hole or something

Li Youran found the steepest place and dug a small hole with a shovel, since it was a test, there was no need to make it too formal, just enough for a wine bottle

After digging the cave, he picked up the unopened bottle of puree wine, put it in and tried it, the space was quite abundant, okay, this is it

Putting down the shovel, he felt that there was something wrong, there were fewer microorganisms in the wine cellar, and it took a long time to cultivate, and a netizen on the Internet provided a soil method, which was to mix the liquor into the soil and use it as cellar mud to promote the growth of microorganisms

This is a good way, but it costs a little Li Youran thought of this, picked up the other bottle of puree wine that he had drunk, poured some on the palm of his hand, and then sprinkled it evenly on the surface of the four walls of the wine cellar

The rest of the wine can't be wasted, stuff the cap of the bottle tightly, find a plastic bag and wrap it again, it is estimated that the seal is fine, and put the bottle into the hole

After doing all this work, he asked Aung Ang to find a plank to block the hole, and then shoveled a few shovels of earth to close the edge

All we have to do now is wait for the results, and of course, tomorrow we will discuss the brewing with the two chefs at the same time, after all, it will take a lot of time (to be continued)