I was excited to hold the candle I had just made, and curiosity drove me to the cellar, and I thought it was necessary to try it inside.

The cave was pitch black without any light, two worlds completely different from the light outside, but the candle in his hand was changing it......

A candle brings a glimmer of light to the pitch-black space, and the further down you go, the more obvious the light becomes, and the reaction becomes more pronounced.

Compared with the previous kiriko, the burning effect of the candle is more stable, and the taste is better, and it does not make a "sizzling" sound, and burns more invisibly.

The disadvantage is still that shortcoming, it is no different from Kiriko, the brightness of a candle is not enough, the light is brought, and it is only a limited light.

To see the space in the cellar at a glance, I am afraid that a tungsten lamp similar to more than ten watts is required, and to achieve this effect, it will take at least three candles to ensure similar brightness.

In that case, I am quite satisfied, even if the lighting problem in the cellar is basically solved, but unfortunately the amount of mutton fat is still too small!

Although candles are stronger than Kiriko in various attributes, especially in terms of convenience, there are many benefits.

But Tongzi is not nothing, and there is still no problem with the lighting used to solve his own at night, so I will still collect Tongzi this year, who makes mutton fat still a luxury.

After all, I've been poor all the way, and this kind of material that is very useful to me is not at all to the point where I can dislike it!

After verifying the effect of the candle, the following days were really idle, except for occasionally changing some saltpeter and pumping a day to transport saltpeter, most of the time was lazy.

......

The most violent weather is coming again, and as the weather gets hotter, the days are getting harder and harder.

I am reluctant to go out and be sunburned and peeled every day, except for being lazy, I am making clothes out of linen, because this year's linen has been harvested again.

Fully mature flax and last year's seven or eight mature flax are simply two different concepts, and they both regret that they should have been raised again for a few more days last year.

Not only is the linen thread stronger, but it is also much easier to tear off the skin from the linen stalk, and it feels smooth when the melon is ripe.

This life lasted until the mangoes ripen in August, and two sets of summer clothes were successfully woven in nearly 20 days, and the trouble of insufficient summer clothes was solved at one time!

This year is destined to be a bumper year in terms of fruits, and it is also the first year that fruit production has exploded, and the output may be more than this year every year.

And this year's production is much higher than every previous year, and the fruit trees planted by yourself are almost starting to work, and most of the transplanted fruit trees are five or six years old.

First of all, the first mango trees have finally begun to bear fruit in the first season, although there are only a dozen or so in total, and only six or seven of them bear fruit, and each tree has an average of only twenty or thirty trees.

But one or two hundred of the larger mangoes was a big surprise for me, and it started to have some fun on this boring summer day.

When people are bored to a certain extent, it is actually really simple to be satisfied, and you can do it with a few mangoes as a snack!

In addition to being able to eat it every day, most of the remaining mangoes are made into dried mangoes, and this snack has been developed by me again after a few years of interruption due to the scarcity of mangoes, and the amount should increase every year in the future.

The ripening of mangoes is a pleasure, but it is not the main event, after all, more than 100 mangoes have been seen two years before they came to the island.

Not to mention the ripening of corn and peanuts, even if they are a good harvest, it will not be a surprise, and the amount of grain produced after a certain amount of food is abundant is just a number!

The most gratifying thing is that the grapes are ripe, which is one of the main focuses of my attention in the last two years.

Grapes have always been my focus and my focus, putting much more effort into it than fruits like mangoes, more than many crops.

I have always been looking forward to the grapes, and of course they are happy to ripen......

The round and lustrous red grapes hang on the vine one by one, and one or two are tempting enough, and there are hundreds of them in this area!

The only regret is that all the plants produce grapes in the first year, and there are not too many of them, most of them only have two or three bunches, which is not the same as many first-year fruit trees.

If you can produce as many plants as the first two in the woods, it would be even more visually impressive.

......

In the past two years, I have been able to eat more or less twenty or thirty catties of grapes at this time of year, and I have nothing to say about its taste, but I have never seen so many.

Now that I think about it, it is very correct to make oak barrels in advance, and each of the hundreds of plants has at least three catties, and it should be easy to harvest all three hundred catties of grapes.

If you hadn't thought of making wine in advance, so many grapes would have been wasted, even if you eat two catties a day, you will destroy up to fifty catties in half a month!

Fortunately, the ripening time of the grapes is also divided into early and late, and even if the first batch is the largest, only about 100 catties are picked, and the pressure is acceptable.

It is even more troublesome if all a few hundred catties are ripe and harvested at the same time, after all, grapes are the most difficult to preserve, and they will deteriorate almost overnight at room temperature.

Fruits grown naturally and without fertilisers and pesticides have always had an indescribable magic, and these grapes are among the best.

Although these grapes may not be as big as those that have been professionally grown, and they are not as good as those that have been selected for many generations, it does not detract from their charm in the slightest!

Whether it is the taste or sweetness, it is irresistible, but in a few minutes, there are at least two catties of grapes in the stomach, if it is not for the mouth to discuss with the stomach, it may not be a problem to eat all the grapes in this basket, because it is so delicious!

After picking the first batch of hundreds of pounds of grapes, there was no longer any delay for gluttony, and they were transported home in two trips to prepare for the next step.

August is the most unreasonable time of the year, and it only takes half a day for some of the grapes to spoil and rot, and it can even be said that there are subtle changes in the interior all the time.

Even if there are no major changes in half a day, if there are a lot of leftovers that cannot be processed, there will be no way to make sake until tomorrow morning......

If the fresh grapes are freshly plucked from the vine and the taste of the wine is affected by a delay of several hours, or even the winemaking fails, it is not worth the price, and it will definitely hurt so much that you can't breathe!

......

When I got home, I didn't care about sweating profusely, so I began to soak and wash the grapes one by one in various containers.

This step is very easy, the only caveat is that you can't pick the grapes one by one, or keep the whole bunch in their state.

The hoarfrost on the skin of the grape cannot be removed, because it is the fermentation --- tannins that come with it.

Enzymes are an extremely important biological catalyst, but I can't do it myself, I don't even know much about the principle, and all I can do is use the layer of hoarfrost that comes with grapes.

It is the best and most natural enzyme for fermenting grapes, which plays a vital role in better fermentation, and is simply one of the keys to success or failure!

The soaking time is about two hours, and not only can I not be idle, but I am also quite busy, and it should be said that I don't have much time until all the processes are completed.

The first step is to wash the barrels and other containers that have been prepared in advance, and to dry the barrels upside down.

The oak barrels made nearly two months ago have finally been air-dried, and the weight has been greatly reduced, originally one was nearly 20 catties, and now one is not even half of the original one, which is a lot less labor-saving in operation.

After soaking, the grapes also need to be dried until there is no longer much water left on each grape, which can be very troublesome to achieve in normal times, and there may still be water left after the grapes are deflated.

But now in August, it's hard to see water droplets on the grapes for less than an hour, and it's hard to see them when they turn them over.

This step has the same effect as kimchi without oil, although the result may not be so serious, but the impact on the taste is certain!

My technology and other materials are not as good as those of professional breweries, and the taste will definitely be worse, and if I am one level worse at each step, the cumulative consequences will be immeasurable, and it is difficult to say whether the final product can be eaten or not.

Of course, it's not lucky to think about failure before it starts, so let's honestly complete the next tasks first, and make things happen in people, and success in heaven!

......

After a little drying, the grapes do not turn into a paste like minced meat, but only need to be gently crushed, and the kernels and skins are all thrown in.

There are thousands of roads to Rome, I can only choose the simplest ones, it is too difficult to make wine professionally, I can only choose the home-style method, and I do not seek to achieve the taste of professional red wine, I am satisfied with the taste of a drink and a little wine!

Once again, lowering expectations to a staggering level is really in line with my usual style......

When the crushed grapes fill two-thirds of the barrel, they cannot be increased, as the fermentation process unfolds and there is a certain amount of expansion inside.

If it is too full, the peel soaked in the juice will come out of the surface after a while, and if the lid of the barrel is opened and the air leaks, the final wine will not be very good!

You can't add water at all, it's basically a penny, and if it can be successful, every drop of wine you drink in your mouth in the future is genuine, without a trace of adulteration.

At this point, I don't have anything to do, I just put the lid on the bucket and it's just an accumulation of time, so I don't have to worry about it anymore.

It seems to be very simple, no other materials have been added, and no special techniques are used, in fact, I also want to, but I don't have the same auxiliary materials, and the home version of the process does not require special operations.