Albert is definitely a hard-mouthed and soft-hearted representative.

Say no, the body is honest.

The front foot said on the phone that he would not do it, and when Li Yaoyang looked for it, he had already asked people to prepare the materials.

But when I saw Li Yaoyang, I was still not angry:

"You're just messing with me, do you know that our production has reached its limit? If you continue to expand production, you have to recruit people, which will have a negative impact on safety. ”

It's all uncle, and now anyone can criticize him.

Ignoring him, he went straight into the cave, looked at the huge still in front of him, hugged his shoulders and said:

"Where did this come from?"

"In the hands of an Eastern European businessman, second-hand, but very clean, I asked people to clean it up and use it, I have to try it first, I'm not sure."

"Well, you know the principle, and you have to slowly explore the details."

"That's right, because vodka is usually distilled in a tower reflux, which is difficult to find, I think it is okay to use tank distillation, try it first, and then change to a tower."

"I don't understand, you decide!" Li Yaoyang is not suspicious of employing people, and leaving professional things to professional people, and don't mix them up if they don't know it.

"Theoretically, tower distillation results in purer liquors because they are essentially redistilled all at once, so there is no need for further purification with an activated carbon filter (activated carbon).

Tank distillation, on the other hand, results in a crude product containing taste and aromatic substances that need to be removed with an activated carbon filter and/or additional re-distillation treatment. ”

Li Yaoyang suddenly:

"So tower stills are more complex and advanced than pot stills?"

"Yes, if I have enough time, I can make my own with ready-made materials.

While tower stills and pot stills have a relatively similar way of working.

However, it is important to understand that cooling water is usually circulated through a closed chamber in the distillation column, allowing the volatile alcohol and other substances in the distillation column to condense down. This means that the stills need to be connected directly to the tap or to the mechanical pump used to bring the water to the still.

If you only supply a single water supply without recycling, it will cost thousands of gallons of water to brew a small batch of vodka.

If a pump is used for water recirculation from the central reservoir, about 190 litres of water will be used, but the cooling effect will not be as good when the water gets hot. ”

Under Albert's guidance, Lai Yaoyang looked further and found that a simple pot still was similar to a pressure cooker with pipes attached.

It's easy and inexpensive to assemble.

Tank stills differ from tower stills, which are basically vertical distillation columns, while tank stills utilize elbowed or spiral tubes that can be immersed in a cooling water container.

Then come to the warehouse:

"Vodka is usually brewed from wheat, rye, barley, corn, and potatoes.

Sugar and syrup can also be used alone or added with other ingredients to make vodka.

Rogge Distillation also brewed a new type of vodka from Pinot Noir.

Whatever is chosen, it must be fermented by yeast to eventually produce alcohol.

When vodka is made from grains or potatoes, these are first made into a pulp containing active enzymes that break down the starch in the grain or potatoes into fermentable sugars.

The juice is already sugary, so it doesn't need amylolysis enzymes.

Vodka made from ready-made sugar and fruit juice only needs to be fermented, and the ingredients are not pulped.

When using fermented media such as wine, it can be steamed directly into vodka. ”

Li Yaoyang looked at the raw materials in a warehouse:

"What are you going to use?"

"I'm going to have to try it out and figure out what I think is the best option."

"Hmm~ when will it start?"

"In a moment, I'll have to familiarize myself with the theoretical plan.

When grains or other starchy materials such as potatoes are used, they are pulped to convert the starch into fermentable sugars.

There are some things to be aware of – for example, grains and potatoes are sources of starch, which needs to be broken down into sugar before it can be fermented by yeast and converted into alcohol;

Sprouted whole grains, such as sprouted barley and sprouted wheat, are rich in natural starch-decomposition enzymes that convert starch into fermentable sugars.

When the sprouted whole grain is milled and then added to a certain amount of hot water at a specific temperature for a period of time, the enzymes can act on the starch.

Milled sprouted grain can be used on its own because it contains starch itself, or added to a pulp that contains starch but lacks enzymes.

Enzymes in grains break down starch into sugar.

Also, it is important to choose sprouted foods that are high in enzymes, so that more starch can be broken down.

Wheat malt contains more enzymes than barley malt, and light-colored barley malt contains more enzymes than dark-colored barley malt (which is very dry).

In fact, dried barley malt may not contain enzymes at all.

In addition, different varieties of barley contain different amounts of enzymes, such as hexagonal barley contains more enzymes than two-sided barley.

Of course, we can also buy food-grade amylase and add it to the pulp to convert starch into fermentable sugar.

Use the recommended amount of amylase depending on the amount of starch to be decomposed. When amylase is used, there is no need to use enzyme-rich sprouted grains such as sprouted barley or wheat.

For enzymes to break down starch, the starch must first be gelatinized, even sprouted grains rich in enzymes.

Flakes of grain are usually gelatinized.

Ungelatinized materials such as potatoes and unrolled or sprouted grains are gelatinized in hot water at a temperature of the gelatinization temperature of a particular starch.

Potatoes are usually boiled to gelatinize starch before adding mashed sprouted grain or enzymes from other sources.

The gelatinization temperature of potatoes is actually about 66°C, and the gelatinization temperature of barley and wheat is about the same, so the pulped potatoes only need to be heated at 66°C.

However, if a lower temperature is used, the potatoes should be chopped more carefully before pouring them into the water.

In addition, starch-decomposition enzymes can only work at certain temperatures and are destroyed at high temperatures.

The temperature is usually 66°C, and above 70°C will destroy the enzymes.

The absolute maximum temperature is 74°C, at which the enzymes can function for a period of time, and most enzymes are quickly destroyed.

Then it's time to pulp! ”

Although Li Yaoyang didn't understand much, he probably knew who knew the process, Roscoff was a veteran vodka enthusiast, and he didn't talk a lot.

"There are many recipes for pulping, such as the wheat syrup recipe – 23 litres of tap water in a 38-litre metal pot with a lid and heated to about 74°C.

Add 8 liters of dried flaked wheat and stir. Check the temperature to make sure it is between 66°C and 68°C.

Stir and add 4 liters of crushed malt.

The temperature is controlled at 65°C. Cover and let sit for 90 minutes to two hours, stirring occasionally.

During this time, the starch should be converted into fermentable sugars and the mixture should become more viscous.

After 90 minutes to two hours, cool the mixture to 27°C to 29°C.

For quick cooling, an immersion cooling unit can be used or left overnight, not below 27°C.

Another example is the potato pulp recipe - wash 9 kg of potatoes first. Without peeling, cook these potatoes in a large pot until gelatinized, which takes about an hour.

Discard the water and mash the potatoes thoroughly by hand or in a food processor.

Pour the mashed potatoes into the large pot again and add 19 to 23 liters of tap water.

Mix well and heat the mixture to just above 66°C.

Add 0.9 kg of crushed barley malt or malt and stir to combine.

Stir the lid every two hours and cool overnight to 27°C to 29°C, of course, extending the cooling time will also give the barley enzyme more time to break down the potato starch.

There is also the corn syrup recipe, which I won't go into details. ”

After a pause, he pointed to a container and said:

"Fermentation takes place in clean, sterile, open or air-insulated containers and lasts three to five days.

It is also possible to ferment in uncleaned or sterilized containers to obtain drinkable liquor, but this fermentation may produce some undesirable substances and more alcohol due to unwanted mold and bacteria.

The five-gallon 19-litre slurry can be fermented in a 28-litre food-grade vat or in a 23-litre jar.

The lid should be closed on the barrel and the rubber plug with a hole should be inserted on the jar, but be careful not to completely cover or plug the bucket or jar when using the lid and stopper, otherwise the pressure generated by the carbon dioxide will cause an explosion.

Therefore, an airlock can be attached to the lid or to the drilled plug.

The airlock allows the carbon dioxide produced to be expelled without allowing air to enter.

When using an open container for fermentation, place a cheesecloth on top of the container to prevent bugs or other unwanted things from falling in.

When the pulp is ready, the liquid is filtered from the pulp through a finely sieved filter into a clean and sterilized fermentation vessel.

Try splashing the liquid over it from a distance, so that it is fully exposed to the air.

Yeast needs oxygen when it first grows to start a good fermentation.

This is because yeast makes the fermented material porous in the form of lipids through aerobic fermentation.

But after the initial growth phase, oxygen is not needed because the yeast ferments in the absence of oxygen to produce alcohol.

There is also a way to ferment the pulp without filtration.

However, the fermented pulp still needs to be oxygenated in some form, which can be oxygenated with a fish tank air pump and an aeration stone.

The fermented pulp must be filtered before it is added to the still, and the fermentation volume should be less than the filtered pulp, which is more convenient because the fermented pulp may overflow the container.

If a sugar solution is used, the desired solution is made from ordinary sucrose in the same way as for making alcohol.

The solution is also poured into the fermentation vessel from a distance to fully expose it to the air.

If fermentation is done with fruit juice, the juice is poured into the fermentation vessel from a certain height through a sieve or strainer so that it is fully exposed to the air.

Yeast is then added to the fermentation medium.

Moisten the appropriate amount of dried sake lees or other desired yeast and add to the liquid.

Use a clean, sterile spoon to stir the yeast to combine.

We use an airlock, where bubbles come out during active fermentation, and after the liquid is completely fermented, the bubbles come out drastically or no bubbles come out.

In order to achieve high-quality, effective fermentation, the temperature of the fermentation liquid room needs to be maintained at about 27°C to 29°C, and heating belts can be used in colder areas.

Saccharomyces cerevisiae ferments cleanly, producing large amounts of alcohol and relatively small amounts of unwanted compounds such as non-ethanolic alcohols.

The amount of yeast used depends on the specific brand or type of yeast.

Yeast packaging may contain nutrients.

Yeast nutrients, such as sugar solutions, are required for fermentation of less nutrient-rich media, such as cereals, but they can also improve fermentation for fermentation of nutrient-rich media, such as cereals.

The fermented mash is collected and sucked into a clean, sterile container or distillation unit.

Leave the yeast sediment in the fermentation vessel, as the yeast will be burned to death when the still is heated.

The sucked morome can also be further cleared by filtration or other means before distillation.

And then it's time for distillation..."

About the distillers Li Yaoyang is very familiar, they are used to heat the fermented mash to a temperature above the boiling point of alcohol and below the boiling point of water.

In this way, the alcohol is separated from the large amount of water, but a certain amount of water and other substances are still steamed out with the alcohol.

The evaporated alcohol, together with the evaporated water and other substances, is condensed in a distillation column or pipe connected to a vessel containing the fermentation medium.

Distillation columns and pipes are cooled externally with cold water to allow the evaporated alcohol and other substances to cool and condense before returning to the liquid.

Collect this alcoholic liquid, and it's vodka.

“… The distillation process begins by heating the mash in the still.

The ideal distillation temperature at sea level is about 78°C, and the temperature must be kept below the boiling point of water.

When the mash is heated, the alcohol and other substances begin to evaporate and then condense in the water cooling area of the still.

The liquid that begins to evaporate from the still, called 'head wine', is rich in harmful methanol.

For 19 liters of mash, discard at least 57g of the initial fraction.

After this part is discarded, the collected fraction is the required alcohol and water and some other compounds, which are called 'medium liquor'.

If a distillation column with cooling water is used, the yield and purity of the fraction can be controlled by the water flow during this period, and two or three teaspoons of fraction can be collected per minute, increasing the yield of the fraction will reduce its purity.

In the final stages of the distillation process, the 'tails' are collected, which may not be very good and can be discarded.

The alcohol content and fraction purity are then checked.

The fraction sample is cooled to 20°C and the alcohol content of the fraction is measured with an alcohol tester.

The fraction may be too thin to be a qualified vodka, with an alcohol content of less than 40%, or more concentrated than the desired concentration, and the alcohol content may be higher than 50%.

Vodka is usually diluted before bottling, so the alcohol content of the original fraction will be very high.

The fraction may also be too flavorful and aromatic and require further distillation or activated carbon filtration.

If necessary, the fraction can be redistilled.

This increases its alcohol content and further purifies the fraction.

High-purity vodka typically requires more than three redistillations of the fractions..."

"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.