Half of the vats are empty, and the other half is covered with lids, which contain glutinous rice that has been fermented in the early stages.

At this time, the rice has become soft and sweet, and when you stir it with chopsticks, you can see that there is sake oozing. At this time, the temperature in the tank was about 23 degrees Celsius. When this temperature is reached, the pre-fermentation process has been successfully completed.

The next step is to start pressing. The method of pure craftsmanship is to put the glutinous rice that has been fermented in the early stage into a clean cloth bag, and press a heavy object on it to squeeze out the liquor.

In this workshop, the food hunters of the Dark Pavilion have installed wine-making equipment for the sake chef.

As long as the fermented glutinous rice in the vat is put into the machine, the wine can be squeezed out hydraulicly.

After pressing, the next step is to fry the sake. Put the pressed liquor into the pot and steam. When the temperature in the pot rises to 85 degrees, the heating can be stopped.

Next is filtering. The steamed liquor is poured into the machine and filtered, and the filtrate is stored.

Put the filtrate into a clean jar, wrap the mouth of the jar with kraft paper for purification, and then use straw or rice husk to add the soil of the bamboo forest and make mud, seal the mouth of the wine jar tightly, and then put the jar in a suitable place, and the jar can be opened and drunk after more than two months, or the distilled puree wine can be added to the young bamboo shoots to make bamboo wine, waiting for the harvest in the future.

After learning the whole process of winemaking with the wine father, Cai Youyou, Mo Xun and Wang Fatzi all felt that they had benefited a lot.

The three of them deliberated and decided to set off early the next morning to continue their quest to find food.

In the afternoon of the same day, they told Jiugong and Zhuqing about their decision to leave.

Although the wine lord felt a little reluctant in his heart, he also knew that it was impossible for these children to stay here for a long time to accompany him.

"That'...... I'll cook wine and stuff dumplings for you tonight! The wine man said.

As he spoke, he instructed Zhu Qing, "Son, go and see if the traps we made in the forest have any catches." ”

After Zhu Qing left, Mo Xun looked at the wine and asked, "Wine man, you deliberately split Zhu Qing, do you have anything to say to us alone?" ”

The wine lord glanced at Mo Xun deeply, sighed and said, "You're right. The old man has one thing to ask for, and I ask you to be sure to agree. ”

Seeing that Mo Xun and the three of them glanced at each other and didn't speak, the wine lord continued: "I know that if Zhu Qing continues to follow me, he will only spend his life in Cui Weixing, and he will only become a tool for making fine wine for those people in the Dark Pavilion, and it will be difficult to achieve anything." So, I want you to take him away and make him part of the food hunters. ”

"Old man, I can tell you don't seem to have a good opinion of those people in the Dark Chamber. In that case, why would you want to stay here and help them make wine? Cai Youyou asked puzzled.

This also made Mo Xun and Wang Fatzi feel very puzzled.

After a short encounter in the past two days, they felt that the wine lord was a cheerful old man, completely different from those guys in the Dark Pavilion who did things without compromise.

But why would such a wise and optimistic old man do things for the Dark Chamber? Read the latest chapter of "Otherworldly Restaurant: Xueba's Private Caipaw Book House" for free for the first time.

w。 4m.