The next day, the two brothers took their second uncle and aunt to play in Tianhai City, visited museums, parks, and shopping malls, took pictures, bought a few more clothes, and did not return to the bun shop until about 4 o'clock in the afternoon.

The second elder's physical condition was really good, and he was only a little tired when he came back from the journey.

Li Youran asked Li Fangcheng to accompany his uncle and aunt to rest, and came to the office by himself.

At this time, Xia Minghai from the logistics department came to him and said that he had found a small courtyard for rent in Nancheng, a place called Baifang Road, in Nancheng, with a bungalow of more than 300 square meters, complete with water, electricity, steam and heating.

This location is located at the junction of urban and rural areas, and is surrounded by small garment factories, express delivery companies, small car repair shops, warehouses, and stations, as well as some covered peasant houses for renting out to migrant workers and businessmen doing small business. Although the environment is relatively dirty, the polluting factory that does not discharge waste water and exhaust gas should meet the conditions of being a small brewery.

I just took Chef Liu to see it in the morning, and I got the other party's approval.

"Then rent it immediately, by the way, you go back and tell the big cow to get all the chickens and ducks stored in the warehouse on the east side to the small yard, the small brewery will not need so much space." Li Youran only thinks about starting to make wine as soon as possible, and he can't worry about the rent at that time.

Natsu agreed, turned and left the office.

Li Youran thought about it for a while, picked up the mobile phone on the desktop again, called Chef Liu, and asked others how they were looking.

After the phone was connected, Liu Senjiang told him that he had asked someone to inquire and had found a master of wine, who had previously worked in a well-known private winery in the eastern suburbs of the city. But we haven't talked about it in detail yet, and we need to wait another two days.

Li Youran said that the salary can be generous, but the person must be honest and reliable, and he must have rich experience in making liquor. If the conditions are met, after recruitment, two more guys will be selected from the bun shop kitchen, so that a small team can be formed, and work can be started. After all, this self-brewing will be based on self-digestion in private restaurants and steamed bun shops in the future, and the quality is the first, and it does not need a large scale.

Moreover, the new wine will be shipped away soon after it is produced, and there is no pressure on the inventory.

In addition, since Chef Liu has already gone to see the courtyard of the winery, let's see what needs to be purchased, pull out a list as soon as possible, and hand it over to the logistics department for procurement. In particular, the quality of the pottery wine jar is very important for the cellaring effect, and the specific quality of the goods must be strictly controlled.

Chef Liu said that he would definitely consider these factors seriously, so that Li Youran did not have to worry about it. As for the purchase list, it will be out tomorrow.

The two talked again -- for a while, since it will take time for the winery to start, then at present, Chef Liu and his men will brew a small amount first-batch, according to the method last time.

At the end of the call, Li Youran went online to check some relevant information about the current liquor industry and farmhouse brewing.

The world is interesting, and many things happen over and over again. In the early days, the sake was either made in small quantities by private households or in relatively large breweries.

After entering the modern ping-pong society, large-scale distilleries appeared, and industrial large-scale production began. As the scale increases, the cost naturally decreases, and the quality of the product is easy to monitor, which makes it impossible for the folk breweries to survive and close down one after another.

Who knows that in recent years, driven by economic interests, blended wine has risen rapidly, and it has become popular, and the wine produced in the old cellar pond is mixed with new cellar pool wine, or mixed with new wine in the cellar aging, and even edible alcohol, as well as artificial flavors-plasticizers, etc., and there are many kinds of patterns, and so on.

After these things were exposed by the media, the relevant people continued to quarrel and make a fuss, causing social shock and trust crisis, and many liquor consumers began to wonder whether the products produced by the distillery were harmful to their health after long-term drinking. …,

In this context, the long-dormant folk distillery has reappeared, and the big distillery has gone head-to-head, playing the banner of adhering to the traditional handicraft technology, pure grain brewing, and not containing any additives -- natural health, strongly participating in market competition, and even triggering a trend of returning to nature.

Nowadays, the original taste - rich wine aroma - sweet taste - relatively low price of farmhouse brewing has become the new favorite of many urban residents, during the New Year's holidays, many people drive to the suburbs and rural wineries to buy, for their own use or give away are very popular.

However, the level of folk wineries is high and low, uneven, and there are many more, and the competition between them is naturally becoming more and more intense.

In this industry, the most critical factor affecting the quality of liquor is the brewing master, since the trend has been formed, a good brewing master will naturally follow the popularity, and the value has doubled.

Of course, since the current farmhouse brewing is still in the emerging stage as a whole, mainly targeting the middle and low-end consumer groups, its price and profit can naturally not be compared with those national famous liquor manufacturers, after all, the old liquor cellar pond - cellar aged old wine These elements cannot be squid.

Seeing this, Li Youran felt very conflicted in his heart, I don't know if the emergence of this phenomenon is social progress, or is it just the opposite?

After thinking about it for a while, he didn't seem to be able to figure it out, he shook his head, he didn't bother to drill the horns, just do his own thing well.

The area of the No. 4 plot is about 1/2 acres, and the cultivation of edible fungi only accounts for a small part, and there are still many places that can be used.

The terrain of No. 4 is not very irregular, and the south side is a steep slope, which is obviously not good for crop cultivation, but it brings considerable convenience to the excavation of the wine cellar.

There are many places, which means that you can dig out a lot of wine cellars, make your own wine, store more goods, and slowly take them out when you have enough time.

By the way, the rice wine is a bit monotonous, and the brewery can also experiment with other grains to make wine, such as sorghum, corn, wheat, barley, etc., well, after the fruit trees of Mingcui Villa bear a lot of fruit, maybe you can also make some fruit wine, the degree is lower, and it is said that it has a beauty effect, which should be loved by the ladies.

When the time comes, the space wine cellar is divided into different types, and all kinds of new wine are stored in different categories, and then marked with different cellar times, -- after a period of time, take out the old wine, store the new wine, and so on, then the fourth place has almost become a large-scale cellar processing factory.

At the beginning, the construction of the wine cellar was a little bigger, but this was a kind of work, and after it was completed, it was relatively easy, and only the wine jar was left to move in and out, which was actually very worry-free. That's a good idea, and I hope it will work out.

(To be continued.) [