After dinner, Li Xiao called several elders of the family to a meeting.

The big kang was very warm, there were a few nuts and pastries on the kang table, and Li Xiao took off his shoes and sat on the kang with Dr. Zhao, Mr. Yang and Da Biao, who came back from the street. Wan Niang and Li Zhen didn't avoid everyone, they did it on the side of the kang.

Ten taels of gold, bright yellow and clear gold were placed on the kang table.

This gold bar is more convincing than anything else, since this gold was given by Lu Guogong, and the generals of the dynasty believed in Li Xiao's medicinal wine, it means that this thing is really good.

Although Li Xiao has already explained that the medicinal wine is really made, it is impossible to sell it so expensive, one or two gold and a bottle of medicinal wine, Li Xiao does not dare to sell it like this. But the future of medicinal liquor is immeasurable, and the addition of soju to medicine is not a simple one-plus-one, it is a transaction that is more than doubled.

Since there is no problem with technology and no problem with sales, then the problem of production is what we need to consider now.

"You have to build a soju workshop to brew soju first, and then rent a store in Lanxi to open a medical center." Li Xiao said while peeling walnuts.

"How many people do we have to invite?"

Yang Dayan believes that you should buy grain, koji and medicinal materials first, and you also have to consider what kind of medicinal wine should be used, whether it should be packed in a gourd or a clay pot or porcelain bottle? These must be booked in advance by the workshop, otherwise, it will be difficult for the Qiao woman to cook without rice.

"Actually, we don't have to buy rice for now." Li Xiao said that normal winemaking is generally rice wine, there are also ale wine, and there are also millet wine. But in any case, it's all grain wine.

"If you don't buy rice, what kind of sake will you make?" Yang asked with big eyes.

To brew shochu, you can indeed brew it without rice, for example, with sweet potatoes, and the brewed is sweet potato roast. It is also made from sorghum, and most of the liquor in later generations is mainly made of sorghum, and even many fruits are used.

Of course, there is also a relatively easy way to use sake lees to make shochu.

When Li Xiao was in his later years, his grandfather's family had to make wine every year, making both rice wine and soju. Rice wine is generally made from glutinous rice, which is the best way to make wine, and glutinous rice is more expensive. However, my grandfather's soju does not use glutinous rice or ordinary rice, but uses the lees left over from brewing rice wine to steam shochu.

This method is more common in the southern rice wine producing areas, most people brew rice wine more, and the pressed distiller's grains are generally useless, and they are used to feed pigs and cattle. Some people who love to drink baijiu use these lees to steam soju.

The soju steamed by this method is also known as the dregs of the liquor, also known as the sweat of the wine.

This wine has an elegant aroma and is highly acclaimed. However, this wine also has a disadvantage, that is, it has a long cycle and a low yield. After all, they are all the products of the reprocessing of distiller's grains after rice wine brewing.

But now for Li Xiao, this is a good idea. Because today's sake is basically rice wine, the sake lees left after brewing are of little use, and no one knows how to take the lees for secondary fermentation and then steam the liquor.

Li Xiao could go to those wineries, buy their lees for a small price, and then ferment and steam the wine himself.

Several people here are the core of the Li family, and Li Xiao didn't hide it from everyone.

When everyone heard this, they could still steam soju like this, and they all looked incredulous.

"Is this true?"

"What a lie to everyone, it is true that soju can be steamed from sake lees, but the yield is lower than steaming shochu directly from grain."

Yang Dayan directly asked Li Xiao about the output of steamed wine in two ways, Li Xiao said the approximate figure, and he immediately calculated that if he could really use sake lees to steam soju, then the cost would be much less expensive than buying grain and steamed wine.

"It's a good deal, it's a good deal, so if we use the same amount of soju, if we use sake lees, then the cost is less than 30% of the cost of buying grain, which is too cost-effective."

The lees in the winery can only be sold to people to feed pigs and mules and horses, and the price is naturally not high.

"There are a lot of wineries in Chang'an and the surrounding areas, there are a lot of them, they must have a lot of sake lees, we just need to find them, we can buy these sake lees at the normal price, and at that time, it will be enough for us to steam soju, and we don't need to buy grain at all." Yang Dayan is worthy of being the Li family's accountant, and this account is calculated very quickly.

Li Xiao said, "That's exactly what I think, let's find those wineries to buy sake lees, the price is cheap, and they can also have them delivered directly to your door." ”

"How many times can this?" Yang asked again with big eyes.

"You can only steam it once." Li Xiao said truthfully, he had already made rice wine once, and steamed soju again, this wine lees was basically useless, and it was useless to feed the pigs, so he took it directly to the fertile field.

Yang Dayan was a little disappointed, if he could steam it twice or three times, he would save more costs.

In fact, ninety percent of the mess and one percent of the chaff are steamed, this method is better, but these are the details of steaming wine, and Li Xiao doesn't need to tell everyone one by one.

After hearing this, Da Biao felt that he could contact the wine shop to buy the bads.

"Your focus now is to prepare the restaurant and prepare it for opening, and you don't have to be distracted by other things."

"It's okay, but I think it's okay, since our family is going to open a wine shop, there are so many wine lees in the future, it would be a pity to really take it to the fertile field, it's better for us to buy more piglets, let's use wine lees to raise pigs, you see, after our restaurant opens, we must need a lot of meat, and our own pigs can also save some costs, and the restaurant can't be used up, and it can be sold, and it can make a profit."

Even if it is said that after the sake lees are steamed twice, there is no nutrition, but no matter how you say it, it is still grain sake lees, which is better than ordinary grain bran and wild vegetables.

Li Xiao gave a thumbs up and praised Da Biao.

"This is a good idea, rational use is not wasted, I think you can raise pigs in a block area, just around the edge of the fish pond, and then the pig manure can also raise fish."

Everyone was very excited, and felt that it was another profitable deal.

Next, let's talk about the division of labor.

Li Xiao is specially responsible for the formulation of medicinal wines, the development of several medicinal wines, and the medicinal materials needed, which are mastered by Li Xiao. The winery, Li Xiao handed over to Wan Niang to be responsible for the management, this is a virtuous helper, it is right to let her help manage it.

As for the medical hall, it is naturally handed over to Dr. Zhao, who will personally sit in the medical hall, and be responsible for purchasing various medicinal materials according to the list given by Li Xiao, and processing them according to the prescription in advance.

In order to appease everyone's hearts, Li Xiao decided to steam a pot of soju with sake lees tomorrow, and then brew a few bottles of Shiquan Great Tonic Wine for Cheng Yanjin, and then brew a few bottles of Jinchuang Medicinal Wine for Li Ji.

Whether it's useful or not, just take out the real thing and try it when the time comes.

Especially this Jinchuang medicinal wine, in fact, high-grade liquor has a strong disinfection and debridement effect, if you add some medicinal materials such as notoginseng to it, it will definitely be able to meet the needs of the battlefield.

Now he is not worried about the efficacy of his medicinal wine, only worried that his production capacity will not be able to keep up with the order.