(There are always obstacles on the way to the change, and today's obstacle is overtime, Saorui, I'm too Saorui!) ）

After saccharification, fermentation is ready, and the cooled grain mixture is fed into the fermentation tank, where the Albert PAIN yeast is added to start fermentation, which takes two to three days.

In the large wooden open fermentation tanks, the yeast functions to break down the sugars in the malt paste.

It is then distilled in a column still.

The column still was invented by the Scots in 1826 and its columnar shape made continuous distillation possible.

The sleek and towering copper pillar still has a total of 13 copper shelves, and the shelves have many small holes, and the fermentation broth is poured from the top layer, and while flowing downward, it reacts with the vapor raised by the heating of the bottom layer, and the alcohol volatilized by heating rises into the collector. Eight Chinese Net

It is cooled to become a primary distillate, and after a distillation, a distillate with a high alcohol concentration is obtained.

The alcohol vapour is then introduced into a condenser and turned back into a liquid, which is known as colorless whisky in the mouth of the ugly country.

After two stages of distillation, the impurities are removed. Increasing the alcohol concentration makes the taste better.

After the fermentation broth is distilled, the remaining residue becomes cattle feed.

Don't worry, the alcohol in the residue has been separated, and the cow won't drink it.

At this time, the liquor could only be called corn whiskey, and once it was put into the barrel, it became an authentic whisky.

Because it has been matured in oak barrels for many years, it absorbs the natural aroma of oak and the caramel produced during grilling, resulting in a beautiful amber color, while gradually reducing the strong irritation caused by its high concentration of alcohol.

The unique flavour of the whisky comes from new oak casks that have been grilled.

The barrels are first roasted over a low flame to caramelize the xylose on the inside of the barrel.

Then use a larger flame to burn inside for 6~12 seconds to create a charcoal layer.

If it's the malt, water and stills that give life to whisky, it's the oak barrel that gives whisky its soul.

Before the distilled spirit is loaded into the barrels, water is added to dilute the concentration of the liquor to about 64%, which is the optimal percentage for maturation.

Next, the liquor is theoretically matured in casks for three years, and the material of the cask, the surrounding climate and environment will all have an impact on the flavor of the final whisky.

Rising temperatures during the day put pressure on the inside of the cask, pushing the whisky towards the cask.

At night, when the temperature gets cooler and contractions, a vacuum is created that sucks air in and out.

It's like having life, and if you put it for ten years, it will breathe for ten years.

The breath of the barrel allows the alcohol to enter and exit the cracks in the wood.

In the process, it transforms bit by bit, and eventually grows into a buffalo whisky with a captivating aroma in people's glasses.

The whole process is similar to making 'Wild Boar' whisky, but the ingredients and proportions are different, and this secret is only known to Albert himself.

However, they did not have time for three years of ageing, so they had to use special methods to speed up the fermentation and shorten the aging period so that they could be brought to market as soon as possible to make money.

Of course, 30%-50% of each batch will be fully aged, and the rest will be accelerated for aging.

There are many ways to speed up, but Albert uses the method of aging in second-hand oak barrels and increasing the storage temperature, which not only accelerates the aging, but also makes the taste infinitely close to full ageing, which the average person simply can't drink.

Fat Dun'er watched the whole production process from the side, and went back to report to Li Yaoyang:

"Brother Yang, Albert's new wine is ready, ready to start aging at an accelerated pace."

"Okay, you cooperate with him over there, and you must pay attention to safety, moving to a new place is not stable, and you can't let your guard down."

"Don't worry. I'm staring here, doesn't Philadelphia need me to go back? ”

"No, Xiao Er is back, with him, Lonnie and Roskoff, it's enough."

"Understood."

————————————

Xiao Er is back, Salvatore is back for the sake of his dozen injured brothers or someone else, how similar is this to the scene in Atlantic City?

But this time, Roy will not be easily defeated, and capturing people is just one of his plans.

After failing to make a plan, he implemented a rewarded whistleblowing policy in Philadelphia, where anyone could become a Prohibition Commissioner.

This is to incarnate the rhythm of the arrest of the whole people, no one should stay at home, go to the street to arrest people, catch a drunkard and give 50 knives, catch the crowd drinking scene and give 100 knives, and help crack the sale of alcohol to 200 knives!

For a while, Philadelphia was boiling, and most of the people were living a miserable life, and it was common for them to earn a monthly salary of seventy or eighty dollars, and now they can earn 50 dollars by catching one person, no more, four a month, so wouldn't they be able to live a gold-collar life?

Lao Ma is right, capital comes into the world, from head to toe, every pore is dripping with blood and filth.

If there is a 10% profit, it is guaranteed to be used everywhere;

With a 20% profit, it becomes active; With a 50% profit, it takes risks;

For the sake of 100% profit, it dares to trample on all human laws;

With a 300% profit, it dares to commit any crime, even risking hanging its head.

If unrest and strife are profitable, it encourages them and strife. Smuggling and the slave trade are proof of that!

For the common people, this is enough motivation for them to rush to the streets and launch a struggle!

What hey gangs, what hey hand parties, what moonshiners, nothing is as important as they make money.

In the next few days, Philadelphia was completely lively, and there were literally crowds of citizens taking to the streets 24 hours a day.

If you make the slightest noise on the street, they will stop you and check if you have any bottles on you.

Even if you walk down the street with ordinary glass, you will be opened and smelled to make sure that it is not alcohol that will let you go.

Of course, the effect is good, Li Yaoyang's wine can't come in, and no customers dare to come to the door, the bar's business has plummeted, the dancers can't hold on, and several quit every day.

If this continues, everyone will have to drink the northwest wind.

Li Yaoyang is very anxious but there is really no good way, Roy's move is too ruthless, it is equivalent to creating a way for ordinary people in the entire Philadelphia to make a fortune, if anyone blocks their way to wealth, it is not God blocking and killing God and Buddha and killing Buddha?

No matter how strong the power is, can it be as strong as the power of the common people?

If one or two are okay, it's a big deal to force them to get out of the way with a gun.

But this is a whole city, you can't slaughter it, can you?

No way, this time Li Yaoyang is really out of line, he is worried about several cigars a day, and he has consumed a lot of wine, but he still can't think of a way.

"Brother Yang, don't smoke, pay attention to your body."

Xiao Er entered the study and opened the window for him to change the air.

Li Yaoyang sighed:

"I don't want to, but isn't that sad!"

"Brother Shen!"

"Hmm!"

Shen Changqing walked on the road, and when he met someone he knew well, he would say hello to each other or nod his head.

But it doesn't matter who it is.

There was no superfluous expression on everyone's face, as if they were very indifferent to everything.

on this.

Shen Changqing is used to it.

Because this is the Demon Suppression Division, it is an institution that maintains the stability of Great Qin, and its main responsibility is to kill demons and monsters, and of course there are some other side jobs.

Arguably.

In the Demon Suppression Division, everyone has a lot of blood on their hands.

When a person is accustomed to seeing life and death, then he will become indifferent to many things.

When he first came to this world, Shen Changqing was a little uncomfortable, but over time he got used to it.

The Demon Suppression Division is huge.

The people who can stay in the Demon Suppression Division are all powerful masters, or people who have the potential to become masters.

Shen Changqing belongs to the latter.

Among them, the Demon Suppression Division is divided into two professions, one is the town guard and the other is the demon exterminator.

Anyone who enters the Demon Suppression Division starts with the lowest level of demon slayer.

Then step by step, he is expected to become a town guard.

Shen Changqing's predecessor was a trainee demon slayer in the Demon Suppression Division, and he was also the lowest level of the demon slayer envoys.

Have memories of the predecessor.

He is also very familiar with the environment of the Demon Suppression Division.

It didn't take long for Shen Changqing to stop in front of an attic.

Unlike other places full of slaughter, the attic here seems to stand out from the crowd, and in the bloody Demon Suppression Division, it presents a different tranquility.

At this time, the attic door is open, and there are occasional people entering and exiting.

Shen Changqing only hesitated for a moment, and then stepped in.

Access to the attic.

The environment has changed in vain.

A burst of ink fragrance mixed with the faint smell of blood came to his face, making his brow furrow instinctively, but quickly stretched.

The smell of blood on everyone's body in the Demon Suppression Division is almost impossible to clean.