Due to technical limitations, the ancient method of making wine can only reach a maximum of 20 degrees.

Mu Tingxue's bottle of liquor is more than 40 degrees, which is quite popular in modern times. Of course, she didn't drink it herself. The reason why she took it out was to develop Yunhuang's brewing industry.

Ultimately, it is to increase national productivity and tax revenue.

Productivity is so important!

Because productivity has increased, the corresponding supporting social systems can be improved. If you are a purely agrarian society with very low productivity, you cannot carry out any major reform to liberate slaves equally for everyone. It will only cause the whole country to collapse and more people to die. A similar negative example is Wang Mang.

After the Industrial Revolution, the decadent system of the feudal dynasty slowly disappeared. It was because of the substantial increase in productivity that the upper class was no longer obsessed with the farming benefits brought by annexing land. They found that factory manufacturing was much more profitable than farming, and they suppressed their desire for farmers’ land. At this time, freedom and democracy have a place, and the people gradually enter the stage of history.

"Pinch off the head and tail, distill it a few more times, and it'll be ready."

"How to distill?"

Cui Jiangjiang's eyes were burning and he pointed at the porcelain condensation device, "Can we use this?"

Mu Tingxue put on a three-layer mask and said, "Bring a few jars of the wine you brought."

Because alcohol needs to be distilled and purified, and this body is allergic to alcohol, to prevent inhalation of volatile alcohol, it can only be physically isolated.

Cui's father and daughter each held a jar of wine in their left hands and opened the mud seal.

According to the eldest princess's request, these grain brews were poured into a large vat.

"What kind of grain is this wine made of?"

"Sorghum and corn," Cui Shining replied, "Both grains can be used to make wine, and the tastes are different. The two kinds of divine food that your highness brought, potatoes and sweet potatoes, can also be used. I tried to use sweet potatoes to make wine, and it really worked."

Mu Tingxue was a little surprised and praised: "My brother-in-law is also a master of brewing, and he developed sweet potato shochu by himself."

Sweet potato is another name for sweet potato.

Sweet potato roasting is a famous traditional coarse grain liquor in China.

"It's just a trail."

Cui Shining pursed his lips and smiled, and said with some embarrassment, "I brewed my own wine for two drinks and did not sell it in the wine shop. Sweet potatoes are still a rare food, and the cost of making wine is much higher than that of sorghum and corn."

Mu Tingxue poured the grain brew made from sorghum into a large flask, lit the fire to adjust the temperature, and started heating.

As the heating continued, the somewhat turbid grain brew in the flask began to tumble slightly. At the entrance of the fractionation, condensed droplets have appeared.

After about a quarter of an hour, the wine in the flask began to boil heavily.

At the condenser tube, you can see that a large amount of steam is liquefied, and flows along the porcelain tube, drop by drop, into the jade bottle collected at the end.

"Even if there are more and more sweet potatoes in the future and the price is similar to that of sorghum and corn, I don't recommend that your winery uses sweet potatoes to make wine."

"For what reason?"

"There are many types of grains to choose from for brewing, including staple foods such as rice, wheat, and sorghum. Sweet potatoes have a high pectin content. During the fermentation process with koji, the pectin will be converted into a poison called methanol."

Cui Jiangjiang's eyes widened and he was stunned for a while.

Pectin?

Methanol?

These unfamiliar words have made it difficult for her to keep up. Excluding those parts that she didn't understand, Cui Jiangjiang automatically understood it as - making white wine from sweet potatoes will produce more poison.

Cui Shining is the best winemaker at Cui's Youzhou Winery. In this regard, he has a higher level of understanding than his daughter: "In the winery, the head and tail of the wine are also cut off. The head and tail of the wine are poisonous. If you drink it, Is it the methanol that His Highness said is bad for your health?"

"Yes."

Mu Tingxue hummed, "Sorghum has the lowest pectin content among all grains. Using it to make wine also produces the least toxic substances. Your winery can make more sorghum wine."

The ancient brewing technology was backward. If you want to be formaldehyde-free, it is simply impossible to do it without the assistance of modern advanced machinery.

So the best way is to start with raw materials. If we brew less or even no sweet potato soju, we can drink less people to death.

She noticed that a lot of liquid droplets, the so-called "heads", had accumulated in the distillation flask behind the condenser tube. You don't need to be taught how to pinch the head of a wine. The Cui family's father and daughter will definitely know how to do it. Mu Tingxue just got rid of the head of the wine directly.

Connect the beaker to the condenser tube and continue to receive the required distilled wine to interrupt the wine body.

The head of the wine contains methanol, and the tail of the wine contains fusel alcohols, both of which are not good.

After an hour of multiple distillations, cutting off the ends, a total of four jars of grain were brewed, and finally it was condensed into half a jar of high-concentration liquor with a temperature of more than 40 degrees.

She tested it with an alcohol meter, compared it with the table, and determined it to be 46 degrees.

It was already very high for the ancients, but for modern Moutai, 52% and 53% are the most common.

Cui Shining and Cui Jiangjiang watched Mu Tingxue's actual operation while listening to her explain the distillation steps and the issues that required special attention in each link. This was not the first time that Cui Jiangjiang studied with the eldest princess. She very presciently took out a small notebook from her broad sleeves and took notes to record key knowledge.

Cui Shining is a wine-making genius.

He didn't need to take notes, he could just read it once.

Mu Tingxue didn't even need to demonstrate a second time. He took a few more jars of grain from the car and brewed it. Following their example, he distilled and purified half a jar of high-concentration liquor.

Mu Tingxue couldn't help but praise him as "a little expert in chemical experiments".

I recall the time when she entered the chemistry laboratory for the first time. When she started working on it, she broke two glasses and accidentally threw the crucible and tongs into the pool.

Sure enough, there is no waste in this world.

Only misplaced talents.

“Excellent sake!”

Cui Shining looked at the white and transparent fragrant wine distilled by his hand, and felt great satisfaction in his heart. "It's really made. Your Highness is so talented, Shining is deeply impressed by it!"

After saying this, he bowed deeply and made a discipleship salute to the eldest princess.

Mu Tingxue was excited and hurriedly helped him up: "No, brother-in-law, please get up quickly."

Damn it.

How could she be Yangyang’s brother-in-law’s teacher!

Isn’t the seniority messed up? We can't call each other each other at family banquets in the future and talk about our own affairs.

In this day and age, accepting a disciple is equivalent to adopting an adopted son. Su Zixiu was raised as half a son.

"Even the royal brew, the most precious sake, is far less clear than this white wine!" Cui Shining took a sip, with a look of intoxication on his face, and took another big sip, "compared to this, what I drank before was as bland and tasteless as water. ."

At this point, Yunhuang’s first great liquor was born!

"Pay attention to sealing. The essence of this relatively strong liquor can easily float out."

Commonly known as, alcohol evaporates.

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