On the sofa in the side hall, An Liang was lying on his back, looking like he was closing his eyes and recuperating, but in fact, An Liang's mind was immersed in the small space.

An Liang's experiment yesterday has already yielded results today.

A small space doesn't have a time acceleration function!

The effect of the small space is the same as that of the space spring, which only increases the growth rate of some plants, rather than changing the flow of time.

For this result, An Liang is not surprised. If a small space can change the rules of time flow, An Liang will be strange!

Time, what a mysterious existence it is!

It's just that after verifying that the small space does not have the time acceleration function, An Liang has more doubts in his heart. For example, what plants can space springs do to them, and what plants can't?

How to judge the distinguishing node between effective and invalid?

So far, Anliang has verified a variety of crops. Including spinach, bok choy, tomatoes, sorghum, and potatoes, all of them have been amplified by the accelerated growth of small spaces and spatial springs.

But the pear tree in the small yard is another exception!

The pear tree seems to be immune to the space spring, or is the space spring not enough to irrigate? What is the reason, An Liang is not clear for the time being.

However, in the next time, An Liang will uncover the answers to these puzzles one by one. In the following experiments, Anliang will not only limit himself to crops, but also expand the scope to introduce flowers and plants, miniaturized ornamental trees and fruit trees, and even traditional Chinese medicinal materials.

It's just that from that strange dream, An Liang seems to have a vague feeling that these experiments may all fail. As for the reason, An Liang didn't know, he just had a feeling.

However, even if he feels this way, An Liang will still carry out the experiment. Only the results obtained by oneself are the most real results.

Time flies by again, and in a blink of an eye, February has come to an end, and it is Wednesday, March 3rd. Another Saturday weekend passed, and the funds in An Liang's hands reached a height of 200,000!

In addition to having less than 3,000 yuan in cash, there are 200,000 yuan in the bank card!

If there is no small space, if you want to get a deposit of 200,000 yuan, even if An Liang is very conceited, he also thinks that it will take at least two or three years.

At half past five in the afternoon, An Liang returned home from school, ready to conduct the second round of experiments. Because, today is the tenth day when the fermentation tank is placed in a small space, and according to the regular fermentation time, the sorghum rice in the fermentation tank should also be completely fermented!

In the side hall on the first floor, An Liang fell on the couch, and did not immediately prepare to cook, but entered the small space with his mind to check the situation of the fermenter.

As An Liang guessed, the sorghum rice in the fermentation tank was indeed fermented!

After the fermentation is completed, it is distilled to obtain sorghum liquor. An Liang originally tried to separate the liquor directly through his mind inside the small space.

But this time, a year that was originally omnipotent, it was impossible to separate. Such a situation made An Liang frown a little. He began to analyze the reasons for the failure of the mind operation, the biggest possibility of which may be that the level of the small space is too low, and through the mind operation, it is impossible to distinguish the difference between alcohol and water.

After a little entanglement, An Liang transferred the fermented sorghum rice to the still through the method of mind operation, and then moved the still out of the small space to carry out the process of heating and distilling.

The distillation process is very smooth, although it is a local method of brewing, but it is not completely without the participation of modern equipment, the distiller is modern equipment, but it is not as advanced as the large liquor industry.

As the distillation is complete, the remaining sorghum rice is transferred to the space again to cool, the koji powder is added, and then placed in the fermentation tank to wait for the second fermentation, which takes twelve days!

After An Liang was ready for the second fermentation, his mind left the small space and returned to the real world, he looked at the clear and transparent wine, and there was a thoughtful look in his eyes.

One of the reasons why local winemaking is criticized is the purity of the wine. Due to the restrictions of hygienic conditions and technological conditions, the purity of the liquor is usually not good, and it cannot reach the same level as the liquor made by modern large-scale liquor industry, which is as transparent and clear as pure water.

An Liang's grandfather, An Zili has been brewing wine for decades, and it is only in the next ten years that the wine is clear and transparent.

Judging by the purity of the wine, it seems to have succeeded! An conscience made a preliminary assessment.

Passing the test with purity does not mean success, as well as the smell and taste!

The liquor that is distilled for the first time is called 'first sake'. Because of the obvious sorghum flavor, the first wine usually needs to be remixed to meet the taste of ordinary people.

The 'first wine' that An Liang obtained this time was about half a catty, and it was temporarily contained in a shrink-top glass jar.

He adjusted the angle of his body, leaned his upper body forward slightly, pointed his nose at the mouth of the bottle, took a deep breath, and then immediately frowned.

It's not because the taste of the first wine is bad!

On the contrary, it is the taste of the first wine, which is not at all like the first wine, without any taste of sorghum, just like the second wine obtained by secondary fermentation and distillation!

'This can't be! Anliang's winemaking skills are indeed not very good, but with the assistance of a small space, even compared to An Zili, it is not bad at all. At the same time, An Liang has a lot of theoretical knowledge of winemaking, but it lacks practical verification.

'How is it possible for the first wine to get rid of the taste of sorghum?' An conscience once again exclaimed.

That's right!

The first sake brewed by Anliang does not have the taste of the brew that the first sake should have. For An Liang, who is familiar with the theory of winemaking, this is quite a shocking thing for him!

Is it the role of sorghum that grows in a small space, or is it the role of fermenting in a small space and maintaining a constant temperature throughout the whole process? An conscience guessed.

However, such speculation is obviously meaningless. Anliang can only hope for the results of another winemaking. While waiting for the first sake fermentation to be completed, the sorghum inside the small space matured again, and Anra made the second sake brewing. But this time, the fermentation location was chosen in the real world, in a small room on a rooftop farm.

The real-world fermentation and maturity time is March 8, and it is also the birthday of An Liang's wonderful mentor, Jin Guangyao.

By smelling the smell, he once again affirmed the quality of the liquor, and Anliang decided to drink a little and taste it himself. An Liang doesn't like to drink, it doesn't mean that An Liang can't drink and can't taste the quality of wine.

On the contrary, Anliang has a very good amount of wine and a high tasting ability.

An Liang took out a five-coin cup, carefully poured out a small cup from the neck-necked glass jar, and then carefully put down the neck-necked glass jar, before holding the five-coin cup and putting it to his mouth and taking a small sip.

"Huh?" The pure liquor enters the mouth, and a refreshing taste explodes, without the taste of sorghum!

An Liang closed his eyes and savored it carefully, in addition to the spicy and dry taste of the slightest hint of fireworks, there was also a little bit of residual taste of the fermentation tank, and there were almost no defects!

This level of liquor has reached the level of An Zili's own brewing!

If it can be stored in the cellar to wait for aging, whether it is the spicy and dry smell of the smoke and fireworks, or the residual smell of the fermentation tank, it can be slowly faded in the process of aging. If it takes more than half a year, the two flavors that affect the texture can be completely eliminated.

It's just that An Liang doesn't have time!

An Liang originally thought that using the sorghum cultivated by the space spring water to make wine might be able to shield these flavors, and even brew some superhuman flavor liquor puree.

But the results of the experiment told An Liang that he was thinking too much! Really, thinking too much!

As a result of the precipitation of time, the small space cannot be reversed, at least to this extent!

For this result, if An Liang is not disappointed, it is definitely a lie.

An Liang was disappointed!

Anliang's expectations for sake brewing even exceed the expectations of private dishes. Because, winemaking is really a skill inherited by An Zili, and many people in Shulin Village know that An Zili has winemaking skills.

If Yasura had 'learned' the art of sake brewing, no one would have speculated too much at all. After all, Xia Kingdom is a country where sons inherit their father's business, and An Liang inherited An Zili's winemaking skills, which is a matter of course, do you need to guess and doubt?

It's just a pity that both the small space and the space spring have disappointed An Liang, and it has not reached the expected level at all.

Although it is only discussed in terms of taste, it is not inferior to Moutai or the top branch of Wuliangye, but what about the output? There is time for sake brewing, and the income from private restaurants far exceeds that of sake brewing!

An Liang, full of regrets, is ready to make a last stand!

That is, to add space spring water to the finished liquor. Anliang has a solid knowledge of winemaking theory, and he is very aware of the consequences of adding pure water to the finished wine.

However, the small space and the space spring water are beyond the conventional cognition, who knows that the addition of space spring water into the finished wine will definitely cause a bad impact?

At best, the biggest and biggest consequence is nothing more than diluting the alcohol concentration!

Anyway, judging from the current results, An Liang will also give up the development of winemaking, it is better to use the waste, in case there is any miracle effect, wouldn't it be crooked?

After making his decision, An Liang transferred the necked glass jar into a small space. The reason why I chose to mix water inside the small space is because it is more convenient in the small space and can be operated with your mind!

However, in the small space, when An Liang poured 0.5 liters of space spring water into the shrinking glass jar through the operation of his mind, an abnormal change suddenly occurred in the small space...

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Book Shortage recommends "Hackers" 6.1 million words, a high-quality work.

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【Thanks】

Ekoml, tipping 1888; The king general, the reward is 1176; Mingchen is drunk with the moon, all of them are happy, Zhuang Sifei, no jokes, and a reward of 100;

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