Li Xianglong's distillery has also been almost repaired, and when the kind of fragrant liquor like the Luzhou Laojiao in later generations comes out, it will definitely be another money-making project. Pen ~ fun ~ pavilion www.biquge.info for this reason, Li Xiang also named this wine Rongzhou cellar wine.

Although he made a lot of money, Li Xiang felt that although the money was not enough, because now he was still preparing to open a salt mine, a coal mine and an iron factory, which would cost a lot of money. However, now that I have a lot of income, I don't have a sense of crisis about running out of food for the time being, so my nerves can be temporarily relieved!

In the past few days, I have to train a few women, and I have to teach them some gun skills, and the women all have a miniature pistol printed out by Li Xiang, saying that they are all big beauties, maybe they will be remembered by some beasts in the future, and it is always good to have a self-defense.

However, this Yuya is obviously not interested in this, but Xue'er is very serious about learning. However, when it comes to issues of principle, Li Xiang will not give in, the more unwilling she is, the more she forces her to learn, and she always feels that Yuya will be in danger. So now the girl is pouting aggrievedly, tears are still hanging on the corners of her mouth, and she refuses to eat because of her petty temperament.

The newly accepted domestic servant Wang Qi finally came back after a few days of leaving, and came back with several truckloads of tea, it seems that this errand is still well done, and the young man has a future! Wang Qi was followed by several farmers. Wang Qi explained that these tea farmers looked pitiful, thinking that the old man was opening a winery again, and he needed to hire people to open a tea factory, so he picked some innocent and clever ones.

This time Wang Qi brought four back, Li Xiang asked roughly, and it felt very good, it seemed that Wang Qi still had a little bit of eyes. It just so happened that the new tea was delivered, and the production of jasmine tea was also put on the agenda, and Li Xiang was still very worried about the loyalty of these people, but after testing it for a few days, these four people did not disappoint him. It's just that there are a lot of people in this family, and Li Xiang is also an informal person, but he can't remember the name clearly, and every time he calls the wrong name, he is quite embarrassed, he followed Yuya's suggestion, and today he recruited the four of them and gave the name, Li Feng, Li Hua, Li Xue, Li Yue, Fenghua Xueyue are all together, how does it sound like a woman's name? Whatever, Li Xiang thinks it's not bad.

Li Feng is a man in his thirties, who is honest and honest, and is said to have a talent for tea.

Li Hua is still under the age of sixteen, and he is still a minor boy in this era, but this guy is very clever, and he immediately started to do it after seeing Li Xiang's kung fu of making tea.

As for Li Xue, a seventeen or eighteen-year-old young man, he is powerful and powerful, but he is a good coolie!

The rest of Li Yuechang was white and pure, more like a childe than Gongzi, who looked sixteen or seventeen years old, but was actually twenty-five or sixteen. He is also a scholar, either he is not smart enough, or he is not suitable for the exam, in short, he didn't even get into the exam at this age, and he gave up after failing so many times. At present, Li Xiang is the only one left to use, but as the so-called useless scholar is a scholar, this guy is powerless at all, so he will be responsible for making tea in the future......

Of course, what we have to do now is to brew distilled liquor for future generations, and everything is in accordance with the methods of Luzhou Laojiao.

Luzhou Laojiao Aging Cellar is to carefully select the high-quality puree wine, put it into a ceramic container or other suitable for cellaring containers, put it into a ceramic container or other suitable for cellaring containers, and store it in underground, caves, and semi-underground wine cellars, and the temperature of the wine cellar requires that the temperature difference between the four seasons should not be too large, that is, warm in winter and cool in summer, and good ventilation.

Since the original puree liquor does not add any substances other than liquor, its liquor molecules still maintain good stability, and in the process of cellaring, the liquor in the container breathes the air with suitable dry humidity in the cellar through the container at a suitable temperature, and changes occur.

Freshly steamed liquor usually contains volatile sulfides such as hydrogen sulfide and mercaptans, as well as irritating volatile substances such as aldehydes. These substances are able to volatilize naturally during cellaring. Generally, after half a year of cellaring, the presence of sulfide in the liquor is almost undetectable, which greatly reduces the irritation of the liquor.

Alcohol and water are both polar molecules, after cellaring, the arrangement of ethanol molecules and water molecules is gradually straightened out, thereby strengthening the binding force of ethanol molecules, reducing the activity of ethanol molecules, and making the taste of liquor softer. When the number of associated macromolecules in the wine increases, the more polar molecules are bound, the softer and softer the wine will be.

Slow chemical changes can occur during cellaring. It is the formation of new esters in the process of alkyd ylation of ethanol. The longer the cellaring, the more esters are formed, and the greater the aroma of the wine. That is to say, it is commonly said to remove impurities and increase fragrance. Therefore, cellaring is also the process of storage.

The traditional process produces pure grain puree liquor, and the degree of liquor reception when distilling liquor in factories is generally between 55 degrees and 65 degrees. The wine just produced is the original liquor, these liquor must be stored for old maturity, generally more than 6 months, before the storage of the expired liquor leaves the factory, it is necessary to first inspect and evaluate it, and after passing the qualification, it is blended according to the technical requirements, in addition to blending with different quality and different degrees of liquor, it is more important to reduce the degree with water to make it reach the degree of commercial wine.

Therefore, Li Xiang plans to sell some of the original puree wine first, and then store part of the wine and sell it as high-end wine in the future.

First of all, of course, it's going to be brewed.

The main raw material of liquor is high-quality glutinous sorghum, which is made of wheat koji, Daqu has special quality standards, and the brewing water is well water and Tuojiang water, and the brewing process is the traditional mixed steaming continuous fermentation method. Distilled to obtain liquor.

Of course, the later Luzhou Laojiaotou Qujiu has a unique style, and the key is that the fermentation cellar age is long, and it is a real old cellar. The characteristics of the old cellar are that there are special structural requirements when building the cellar, after long-term use, the mud pond appears red and green color, the mud becomes soft, and produces a strange aroma, at this time, the fermented fermented fermented wine and the cellar mud contact, the distilled wine also has a strong aroma, such a cellar can be called the old cellar. As the cellar ages, so does the quality of the wine. Wine made from a century-old cellar is considered to be an ideal wine.

Of course, Li Xiang knew that the new wine cellar at this time would definitely not be able to achieve that effect, but compared to the wine at this time, it could definitely be steadily overwhelmed.

Therefore, according to the method of later generations, the first step is to crush the raw materials.

Li Xiang used the stone mill at this time, although the efficiency was lower, but the original handmade things were definitely better than the machine's.

A few donkeys were also bought in the distillery and crushed with animal power. Next up are the ingredients. Li Xiang personally supervised the workers to mix new ingredients, distiller's grains, auxiliary materials and water to lay the foundation for saccharification and fermentation. (To be continued.) )