After drinking the wine, I can finally be sure that the modern wine is really different from the future wine, and the degree of modern wine may not be as good as the beer of the previous life, not to mention those high-degree Erguotou, Red Star Erguotou, and authentic Beijing Erguotou. Modern liquor tastes the same as the draught beer mixed with water from the roadside stalls of the previous life, and the taste is worse than draught beer. So after drinking the wine in the glass, I didn't pour the wine, but thought about how to make the high-strength wine, and who I would have to ask for help. And Qin Huaiyu and the others saw that I didn't drink anymore, and thought that I couldn't drink it, after all, I was still a child, so I didn't think much about it.

"Your Highness, brother, what are you thinking?" I was thinking about how to earn wealth, and I was pulled back to my senses by Li Yu, and saw Dugu Feng's big eyes looking at him.

"Hehe... Nothing, come, everyone keep eating. "After that, I don't think much about it, I eat with everyone, and I have to wait until I am full. As the saying goes: the world is not as big as the belly.

"King of the county, I come to pay tribute to you." Li Jingye has watched the wine for three rounds, it should be time to toast.

"Okay, let's drink" I didn't say much, and immediately drank a glass of wine as if nothing happened.

"The king of the county, the amount of wine, the little brother admires," he gave a thumbs up after speaking, because he really couldn't understand why the king of the county didn't pour the wine after drinking just now, isn't it the amount of wine, but just now a casual glass of wine went down through the intestines, thinking of this, Li Jingye can only understand, it turns out that the king is the king, and the drinking must be thinking about others pouring wine, of course don't worry about him.

When Li Jingye was still touched by whether I was pouring wine, I sighed in my heart: "The amount of wine is good, my brother even drank Erguotou in his previous life, Erguotou is a god, do you know, what did the Chinese Internet name say that wine is considered national wine, Erguotou can be compared to Shangtai, what is Erguotou, the degree of that wine is probably higher than all the Tang Dynasty wines combined, "It seems that we have found a career, isn't it wine, I was an expert in my previous life." ：

1.

Raw material crushing. The purpose of raw material crushing is to facilitate cooking and make full use of starch. According to the characteristics of raw materials, the fineness requirements of crushing are also different, and more than 60% of raw materials such as dried potatoes and corn pass through 20-hole sieves.

2.

Ingredient. The combination of new ingredients, sake lees, trimmings and water lays the foundation for mashing and fermentation. The ingredients should be determined according to the size of the retort barrel and cellar, the amount of starch of the raw materials, the temperature, the production process and the fermentation time, etc., and the specific performance of the ingredients is appropriate or not, depending on whether the starch concentration in the pool, the acidity and porosity of the mash are appropriate, generally the starch concentration is 14~16%, the acidity is 0.6~0.8, and the moisturizing moisture is 48~50%.

3.

Cooking gelatinization. Starch gelatinization is made by steaming. It is beneficial to the action of amylase, and at the same time can also kill miscellaneous bacteria. The temperature and time of cooking depends on the type of raw material, the degree of crushing, etc. Generally, atmospheric pressure steaming for 20~30 minutes. The requirements for steaming are that the appearance is steamed thoroughly, cooked but not sticky, and there is no raw heart inside. The raw materials are mixed with the fermented fermented pasture, and the steaming wine and steaming materials are carried out at the same time, which is called "mixed steaming and mixed firing", and the early stage is mainly steamed wine, and the temperature in the retort is required to be 85~90 °C, and after steaming, it should be maintained for a period of gelatinization time. If the steamed sake is steamed separately, it is called "steaming and burning".

4.

Cooling. If the temperature is 510 °C, the product temperature should be reduced to 30~32 °C, if the temperature is 10~15 °C, the product temperature should be reduced to 25~28 °C, and the temperature should be reduced to 25~28 °C in summer. At the same time, it can also play a role in volatile odors and oxygen absorption.

5.

Mix with paste. Solid-state fermented bran koji liquor is a double-sided fermentation process that uses saccharification and fermentation, and after the residue is raised, the koji and the liquor mother are added at the same time. The dosage of koji depends on the level of its chemical power, generally 8~10% of the main ingredient of winemaking, and the dosage of the mother of sake is generally 4~6% of the total amount of material (that is, 4~6% of the main ingredient is used for cultivating the mother of wine). In order to facilitate the normal progress of the enzymatic reaction, water should be added when mixing the fermented paste (the factory is called adding slurry), and the moisture content of the fermented grain should be controlled to be 58~62% when entering the pool.

6.

Fermentation in the cellar. When entering the cellar, the temperature of the fermented material should be 18~20 °C (not more than 2 °C in summer), and the fermented material in the cellar can neither be pressed tightly nor too loose, and it is generally appropriate to fill the fermented material with about 630~640 kg per cubic meter volume. After loading, cover the sauce with a layer of bran, seal it with pit mud, and add a layer of bran. The fermentation process is mainly to grasp the temperature and analyze the changes in the moisture, acidity, wine amount and starch residue of the mash at any time. The length of fermentation time varies from 3 days to ~5 days depending on various factors. Generally, when the temperature in the cellar rises to 36~37 °C, the fermentation can be ended.

7. Steamed wine. The fermented and matured sauce is called fragrant paste, and it contains extremely complex ingredients. By steaming liquor, the active ingredients such as alcohol, water, advanced alcohols, and acids in the fermented ferment are evaporated into steam, and then cooled to obtain liquor. During distillation, alcohol, aromatic substances, and mellow sweet substances should be extracted as much as possible, and impurities should be removed as much as possible by pinching the head and tail.

In fact, this is just a recipe when I helped my father make distilled liquor in my previous life, but who called himself to have the ability to never forget, he will be familiar with it after watching it a few times, and he has also participated, I am afraid that as long as I find the material or something, I can make a dignified liquor in Datang!

Just when I was thinking about it, a noisy voice sounded, "Five horses, six, six, six"

"Drink, drink"

"Third brother, third brother, third brother"

"Huh? What's wrong," I looked at it, and it turned out to be Chai Zhewei.

"Third brother, what are you thinking, it's been the first time you've been there today, are you afraid that your cousin Chengdao will come to us for trouble." Chai Zhewei opened his big eyes and had an innocent expression!

After finishing speaking, all the people in the audience fell silent, they were all silent, because they all knew that there was a big problem in front of them, the monks who escaped could not escape the temple, they could escape today, they could not escape tomorrow, today was right, it was Li Ge who saved them, so what about tomorrow, the day after tomorrow, next month, half a year later, and a year later

"Dare to ask the king of the county what happened, is that Chengdao the king of Anlu Li Chengdao?"

The work is in the process of signing, I hope you can support Lao Hei, hehe, ask for a flower here, VIP, stamp, bump next month is coming, everyone leave some for Lao Hei, let Lao Hei go on the historical bump list, hehe! Let's do it together!