After traveling to ancient times, I relied on my husband to win

Qin Yan went into the kitchen, took a rope from the stove, and tied it around his wide sleeves, which made the job very efficient.

Take the soaked glutinous rice back, wash it several times with water and set aside. Light the stove, steam it on high heat for a quarter of an hour, then add peach petals and steam for another half a quarter of an hour before turning off the fire. Steam the glutinous rice thoroughly but not rotten, then spread it out in a larger long wooden box, pour cold boiled water to cool it down, sprinkle the wine yeast evenly after the temperature of the rice drops, mix it well and put it in a larger basin. Press and ferment, use a rolling pin to make a dimple in the middle, and finally take a piece of clean cloth to wrap it tightly, and wait for two or three days to ferment.

I took the basin and put it on a shelf in the kitchen, and waited. I wiped the stove and the chopping board, put the things in order, and then wiped my hands and went out.

Jiang Zhi was still reading a storybook. I don’t know what she saw so funny, but she was smiling with her eyes curved.

He put it down only after seeing Qin Yan coming over, the smile on his face still lingering, "How did it come out? Are you done with it?"

Qin Yan looked at her smiling face and smiled too, "Well, of course you did it. Am I awesome?"

"Awesome, awesome! My husband is the best."

"Well, it's good to be here. What are you laughing about? Why are you so happy?"

Jiang Zhi wanted to laugh when talking about this, so she picked up the storybook and showed it to Qin Yan, "That's it, it's so funny. The hero in it is a scholar, but he is so miserable, hahahaha, he was lonely and poor since childhood, when he grew up he went to find a job to earn money, and he almost became a gigolo, he was almost ordered, and he was so scared that he ran away overnight. Hahahaha. You don't know, I almost died of laughter when I saw him become a gigolo."

Qin Yan supported Qin Jiangzhi and put one hand on her back to prevent her from laughing to death.

"Okay, okay, no matter how funny it is, you can't keep laughing. Come, drink some water and slow down."

Jiang Zhi calmed her breathing and drank a few sips of water from Qin Yan's hand before she recovered.

Only then did he remember the wine he brewed.

"Your wine is ready now? Is it that easy?"

"Yes, it's not difficult to make wine. It's almost ready now. We just need to wait three or four days for it to ferment. But the most troublesome thing is not the wine but the koji. Fortunately, I don't need to use rice to ferment it slowly. It's much faster. The koji contains filamentous fungi (molds) that saccharify starch and yeast that promotes alcoholization. Using koji to make wine is a winemaking technology that combines the saccharification and alcoholization steps of starch raw materials."

Jiang Zhi seemed to understand what he said, "Ah? I remember that all the wine here is rice wine. Aren't they all made from rice?"

Qin Yan held Jiang Zhi in his arms to prevent her from getting cold at night. Then he slowly began to talk about the origin of wine.

"Rice wine is actually a kind of turbid wine. There are two theories about turbid wine in ancient times. One is that turbid wine is unfiltered wine, because the winemaking technology in ancient times was not advanced, the purity was not high, and therefore it was not clear enough. There is also a saying that since the wine brewed in ancient times was all rice wine, most of it had a lot of sediment, so there was a saying of turbid wine. Du Fu also drank turbid wine. When he climbed a high place, he sighed while drinking, "I am suffering from hardships and hatred, and my hair is covered with frost. I have just stopped drinking turbid wine in my desolation." From this, we can know that turbid wine is not a very good quality wine, and it may even be a poor quality wine."

"There are other wines, such as sake: Compared with turbid wine, sake is much better in both quality and taste. Turbid wine is generally brewed by ancient people themselves, while sake is brewed by some professional wine shops. Sake is brewed with high-quality spring water and grains. The dregs are filtered and free of impurities. The brewing process is more complicated. In ancient times, ordinary people could not afford sake. Only the rich could afford it.

There is also Yuchangxiang wine, which is not common. "Yuchang" is a kind of wine brewed with fragrant herbs, with a fragrant smell. Chang wine was mainly popular in the Shang and Zhou dynasties, and often appeared on some important occasions. It is a high-level ceremonial wine. There are two types of Chang wine: Jiuchang and Yuchang. Jiuchang is a wine brewed from black millet, and Yuchang is a wine blended with turmeric. The Zhou people used Yuchangxiang wine to offer to the gods during sacrifices. The alcohol content is about the same as today's fruit wine and rice wine. This is one of the important reasons why the Zhou people did not get drunk after drinking it.

There is also fruit wine that you like. Fruit wine is made by fermenting the sugar in the fruit itself into alcohol. It has the flavor of fruit. Commonly used fruits include mulberry, grape, green plum, bayberry, citrus, grape, etc. It is a low-alcohol wine. When the fruits are ripe, I will brew one of each for you.

Finally, there is flower wine, which is also the wine I brewed just now. This is not the wine of Hualou. It is also a major feature of ancient wine to brew wine with flowers. Common ones include pine flower wine, chrysanthemum wine, osmanthus wine, lotus stamen wine, etc. Before drinking, you can smell the fragrance of flowers, which is like silk in the throat, and the aftertaste is sweet, and the aftertaste is wine. When flowers and wine are combined, the unique flavor is intoxicating. Compared with the sweet and sour fruit wine, flower wine has a more elegant taste.

The origin of wine can be traced back to prehistoric times. There are many varieties of wine. In terms of production methods, there are two types: brewed wine (fermented wine) and distilled wine. Brewed wine is a low-alcohol beverage that can be drunk after a little processing at the end of fermentation, such as wine, rice wine, sake, etc. Distilled wine is a high-alcohol beverage obtained by distillation at the end of fermentation, mainly including white wine, brandy, whiskey and vodka, etc., which appeared later. But distilled wine is also easy to make. If you want to drink it, I will make equipment for you someday. "

Jiang Zhi yawned after hearing this. She didn't quite understand what it was, but she knew that these were the origins and types of wine.

"Okay, I still want to try some fruit wine, such as lychee wine, green plum wine, bayberry wine, and wine. I have never tasted fruit wine brewed using traditional methods, so I don't know if it tastes good."

As he was talking, he seemed to be greedy and licked his lips with his tongue.

Qin Yan stretched out his finger and scratched her nose, "Little greedy cat, I've prepared everything for you, but you can't drink it now, you have to wait until next year. I will watch you, and I will reward you with an extra jar if you behave well. I will watch you. I will save it all for you, and let you drink as much as you want next year, okay."

Jiang Zhi also knew that she really couldn't be willful now, but she still bargained: "Well, then it's a deal, you have to save it for me, and make me a few more jars of wine, um, no, in addition to fruit wine, I also want the flower wine and distilled wine you just mentioned, tsk tsk, in ancient times I never thought I could drink brandy and whiskey. It has to be my husband~Trojan~"

Qin Yan smiled and hugged his young wife who was snuggling in his arms, "Now you know your husband's ability, I am also very capable."

"Yes, yes, my husband is the best. I love him the most."

"Hmph~" Qin Yan turned his head away proudly, with a smile that he couldn't help showing on his face.