Chapter 66 Fetch the Wine

Early the next morning, as soon as the city gate opened, a small figure ran out again: "What about today, and today?" ”

Today is Zhang Sheng's shift: "Hehehe, so that the young master can know that today's breakfast is sold out again......"

Su You couldn't help but wonder: "What's going on?" So many people coming into town? ”

Zhang Sheng said: "That's not it, it's that the casserole bean soup rice is well kept warm and tastes good, so some guests asked us to send it to their relatives on the ship." ”

Su You took out a few eggs from his schoolbag: "Fortunately, young master, I have prepared it for a long time, bring the leftovers, and we will eat egg fried rice today!" ”

Two veterans came over to help: "Thank you Young Master Su for still thinking about us, there were some affairs yesterday, and I couldn't get by for a while." ”

Su You said with a smile: "The two elder brothers must not be so polite in the future, now that our chicken feather shop is open, there will be two more pairs of chopsticks." ”

The big oil fried a fragrant egg fried rice in the pot, and one person served a bowl and ate it with small pickles.

Su Xiaomei said: "Brother, this is more fragrant than yesterday's." ”

Only then did Su You react: "Why do you come every day?" Isn't it a shift? ”

Su Xiaomei said in a heartfelt voice: "Yesterday was the first day to familiarize myself with the situation, and today is the official shift as a cashier, and the situation is different." ”

Su You smiled: "You are smart. ”

Several people laughed for a while, and Chen Tian said, "Little master, there is a news, I don't know if it will be useful to you." ”

Su You said: "Brother Chen, no matter what the news is, whether it is useful or not, I will just say it in the future." Don't worry, we won't spread the word, just listen to the fun. ”

Chen Tian said heavily: "Little Young Master, I know about it. In this way, the imperial court ordered Yu Jing, the governor of Guizhou, to control Guangnan, and changed Sun Wei, the governor of Qinzhou, to the pacification envoy of Jinghu South Road and Jiangnan West Road. And Sun Gongcai went to Dingzhou, and there was a pacification envoy on the east and west roads of Guangnan. It seems that the battle ahead is not good. ”

Guo Long said: "Yesterday, the county lieutenant summoned us and told us to be idle on the outside and be prepared on the inside. The city gate is tight, and you have to be careful, it seems that something is indeed not good. ”

Zhang Zao couldn't help but worry, this good day hadn't been two days away: "Little master, does it have any impact on us?" ”

Su You thought about it for a long time and didn't remember that Qin Zhigao had been to Meishan, and said: "The traitor is far away in Guangxi, and the imperial court will send capable people to suppress it, so it should be no big problem." The state and county are worried, I am afraid that we should take precautions, be vigilant against our southwest side, and don't be robbed by others. ”

Guo Long gave Su You a thumbs up, and then changed the subject: "This fried rice tastes really good." ”

After breakfast, Su You went into the city, the facilities at the wine shop have been prepared, and there is still a big mess.

Different types of liquor require different koji to be brewed, and the preparation method is also different.

Rice wine, cooking wine, rice wine, and small koji liquor need to use rice koji, that is, small koji;

A special variety of rice wine, red yeast wine, needs to use a special variety of rice koji, red yeast rice.

Distilled liquor, on the other hand, is made from Daqu or Bran Koji.

As far as Xiaoqu is concerned, you can mix different Chinese medicine formulas, less one flavor, more seventy or eighty flavors, and you can get different flavor types of liquor. The famous Zhuye Qingjiu and Shaoxing Rice Wine in later generations are two styles that are very far apart.

In distilled liquor, the cultivation method of bran koji is simple and the yield is high, but the taste is thin and dry, and it needs to be blended after becoming a liquor.

Then, in the process of making koji, the ratio of high-temperature bacteria to low-temperature bacteria is different depending on the temperature, so the taste of the sake is different.

Generally speaking, the higher the koji making temperature, the denser and more complex the taste of the wine, and the stronger the aroma, but it is not absolutely that the more complicated it is, the more people like it, but each has its own famous wine as a representative.

The medium-temperature koji liquor is mainly fragrant, which is represented by Fenjiu, and the maximum temperature of the koji used is below 50 degrees.

The high-temperature koji liquor is mainly strong aromatic liquor, which is represented by Luzhou Laojiao, with a temperature of 50 degrees to 60 degrees.

Ultra-high temperature koji is the big koji used in sauce-flavored liquor, and its representative is Moutai, which focuses on the accumulation of koji when making koji, covering tightly, mainly keeping warm and moisture, and whenever the temperature of koji rises to more than 60 degrees, it begins to turn over.

Taking into account all the considerations, Su You prepared to start with two kinds of koji, one is the small koji used in the ordinary rice wine mash, and the other is the high-temperature koji used in the strong aroma liquor commonly produced in Sichuan in later generations.

The taste of the sake steamed from the lees of the brewery is not bad, indicating that although the sake making process is not good, the protobacteria of the koji are still acceptable.

What is needed is to carefully cultivate the koji mother, and then strictly operate according to the koji-making process.

As for the full-fledged sake brewing, that's after the koji is made.

However, ready-made sake lees can be used, and through distillation and cellaring, a batch of sake can be produced first to cope with this year and next year, and there is no problem at all.

With the current means, it is impossible to extract an absolutely single pure strain, but the growth of different bacteria, the appropriate temperature, humidity, and oxygen content range are different.

It's a long-term job, but now is the time to get started.

The method he uses is very simple, a divided sink, boiling water in the middle, the temperature is in the nineties, and then the temperature gradually decreases towards the periphery, which gets a different temperature.

The honeycomb coal stove can do this well without manual waiting.

Humidity can be controlled with timed water jets.

The oxygen content is determined by different degrees of container sealing and material compaction.

Then there is a complicated table for the records under various combinations.

The experimental materials were all selected from the cellar mud at the bottom of the old cellar pond.

As for the rice koji, it is simple, the quality of the rice koji in Cheng's private workshop is excellent, and Su You can find Cheng Wen to take it and cultivate it directly.

That's all I'm going to do today, plus distilling distiller's grains.

After drinking a glass of Yongchun dew that Cheng Wenying gave him, the foreman of Cheng's private wine rushed into the wine shop without saying a word.

The condenser is designed by Su oil and built by Shitong.

The structure is very simple, that is, a thick copper pipe is connected, and before entering the condensation tank, it is divided into several thin copper pipes, and after the copper pipe passes through the condensation tank, it will be merged into a thick pipe for drinking.

The condensate tank can be added with running cold water to cool the tubes.

The use of copper pipes is due to good thermal conductivity, and copper pipes can be obtained by heating and forging with copper skin and iron rods, but welding technology is required for the joints.

For this reason, Su You had to invent a blowtorch.

The blowtorch is actually a small coke stove, about the size of a wine glass, with a copper pipe attached to the bottom to blow air in.

There is also a figure-7 copper pipe next to it, which is also blown together.

The coke in the cup reacts with the oxygen that is blown in, and the violent combustion will produce an extremely high temperature, spewing out a blue flame, and then a flame is blown out by the copper pipe next to it, which can use rosin as a flux to melt the copper wire for metal welding.

It's such a stupid, stupid and wasteful thing of energy, so shocked that Shi Da's eyes almost fell out, shouting that Master is Ou Yezi's reincarnation of Luban, that is!

As for the distillation equipment, it is a big iron pot and a big retort, but it couldn't be simpler.

The only difference is that the lid is copper, and it seems that the lid is reversed, becoming an inverted flat cone, which is also filled with cold water, and the wine vapor condenses on the top of the pot, and then collects to the tip of the cone, drips into the collector, introduces the copper pipe, passes through the barrel wall, and passes through the condenser to form wine.

In the past, the sake lees were mentioned once, but now it is different, and the taste of the wine proposed is even better.

Su You patiently instructed the foreman, the first jar of wine, called "wine head", the fragrance is too strong, not good to drink and easy to intoxicate, after cellaring, can be used for blending.

The next large amount of sake is the primary product.