When grandpa Cui Guosheng’s generation was in turmoil, he hid in Yulong Village. Later, he wanted to return to his ancestral business, but the environment did not allow individuals to do business, so he could give up his craft and give it to Cui Guosheng’s father.
Later, it was given to Cui Guosheng.
Growing up in the countryside and family environment, Cui Guosheng is no longer like his grandfather, who has returned to his ancestral career to regain his glory. He feels that he can’t let this ancestor’s craftsmanship be lost in his own generation.
It’s a pity that Cui Xiaocui has a daughter and she has no interest in brewing since she was a child …
Chapter two hundred and sixteen Such as wine making
Cui Guosheng originally planned to give Cui Xiaocui her skills to her children when she got married.
Chief Cui Guosheng said that if we can’t let this ancestor’s craftsmanship be lost here.
Eye Qing Liu suddenly came and invited himself to be a technician. To be honest, Cui Guosheng really has some feelings-he also knows that after so many years, I’m afraid I have my own ancestral craftsmanship.
The class in Qing Liu is well treated. Cui Guosheng heard Cui Xiaocui talk about it.
Qing Liu directly invited himself to work in his brewery or as a technician in the past-this made Cui Guosheng’s first reaction that he saw his ancestral craftsmanship.
Cui Guosheng directly flatly refused.
It is not filial to carry forward the skills given by our ancestors. If we sell our ancestors’ skills for money, Cui Guosheng is worried that he will be poked by his ancestors after he dies in the future!
However, Qing Liu’s later sentence that when technicians make distillers’ yeast, they don’t let people in just let Cui Guosheng work in one person and let Cui Guosheng be tempted instantly.
"Liu, what you just said is true?"
Hesitated for a moment Cui Guosheng looked up at Qing Liu awkwardly.
"Of course it’s true."
Qing Liu said seriously with emphasis, "When uncle wants you to be a technician to make koji, you have the final say. You won’t let others in. I promise that no one will go in, including me. Do you think this is ok?"
"If that’s the case, then I’ll agree."
Cui Guosheng coughed a face a little red and explained, "Liu Zongshi, I’m not afraid of you learning … but my craft is stipulated by my ancestors, that is, male or female …"
"Hehe, I understand."
Qing Liu smiled and nodded and thought for a moment. He euphemistically said, "Uncle, I have to make it clear to you in advance that I intend to invest in a relatively large-scale brewery. I think you will be too busy to make koji by yourself. I’m afraid you will have to give those unimportant skills to the workers in the factory and master the key points by yourself. What do you think?"
"This is no problem!"
Cui Guosheng nodded happily. One hundred people may make this wine koji with a hundred flavors, or it depends on the mixing ratio, fermentation time and so on. If no one teaches the tricks by hand, it may not be possible to experiment for decades by slowly groping.
So Cui Guosheng doesn’t mind letting people help.
However, Cui Guosheng, who made the key of distiller’s yeast, made up his mind never to let others steal it.
After solving this matter, the guests will talk happily.
Cui Xiaocui had a lunch at home. Before leaving, Liu Qing had to leave a piece of distiller’s yeast. After returning to Xifeng Mountain Yard, he would hold the courtyard door. He planned to experiment first.
The smell of distiller’s yeast is really flattering. Rhubarb and Erhuang turned around and ran away when they smelled the smell-the most naughty Erhuang didn’t want to rub against Liu Qing.
Xiong Da is not in the courtyard, so I guess I wandered into the mountains alone again.
Bears, an animal, will try their best to fill their bellies with fat before winter comes, and then sleep soundly without eating or drinking all winter.
However, Xiong Da doesn’t lack food to eat and doesn’t need hibernation to reduce his energy consumption, but the habit of staying in his genes makes him feel listless and lazy in winter and hide in the house and sleep soundly.
But Erhuang, a naughty guy, doesn’t want him to sleep peacefully. Whenever he sees a bear sleeping, Erhuang will go crazy. From time to time, he will run to Xiong Da’s ear and suddenly shout a few words, and then he will run away and hide to spy on Xiong Da.
I’m not tired of making bear big.
But Erhuang is very addicted to it. If rhubarb doesn’t stop it, this guy can play like this all day.
"This distiller’s yeast is very interesting …"
After watching it for a while, Qing Liu broke off a small piece and threw it into the water containing the divine power of the earth to soak it.
The next day, the taste of distiller’s yeast seemed to be slightly lighter.
Qing Liu dipped his finger a little into his mouth and sucked it up. It was a bit weird.
Qing Liu doesn’t understand indigenous wineries. Before he plans to invest in wineries, he decides to look at Cui Guosheng first.
Li Jian drove to Cui Guosheng’s home in Shencun.
Qing Liu will tell Cui Guosheng in the future.
"Liu, this wine fermentation needs a certain process."
Cui Guosheng was glad to know Qing Liu’s orders and cried. He told him carefully.
Generally speaking, the higher the degree of fermented wine, the less wine there is. The wine brewed from waste grain and real pure grain is usually 25:1, otherwise the higher the degree of 3:1, the better the taste, and the more food is needed.
Maotai, the national wine, is often about 5:1.
That is to say, five catties of grain brew one catty of wine.
However, compared with its high price, the completion can be negligible.
While telling Qing Liu about Cui Guosheng, he led him to the side of the fermenting wine jar and said, "Brewing is divided into several processes. The first step is to select materials, that is, to make koji. My father and I said that grain, wine and meat must be new and full to make koji. In addition, water is also a very important raw material. As the saying goes, water, wine and blood are good, and water is very important for making good wine!"
"water?"
Qing Liu thought it was a good place to make koji and wine if it contained the divine water of the earth.
The divine power of the earth has a magical effect on agricultural products.
"Well, water is very important."
Cui Guosheng walked over and said, "The second step is to make koji. Good koji is very important and mysterious for wine making …"
Mystery, my ass
Qing Liu’s heart was secretly happy. In the past, when people didn’t make liquor koji, they described it as very mysterious. It was an understandable enzyme preparation. It was to saccharify and ferment grain into alcohol koji, and microorganisms in it converted starch into glucose.
Of course, Qing Liu naturally won’t expose Cui Guosheng’s description of wine songs by his side is very mysterious.
After finished the distiller’s yeast, Cui Guosheng pointed to the wine jar and said, "The third step is for us to watch the fermentation now …"
Chapter two hundred and seventeen Fan Qingyu was drunk
The alcohol content from fermentation is very low, and then distillation is needed to improve the alcohol content further.
"… we used to be old people who didn’t understand that the alcohol content in the distillation station was low."
Cui Guosheng said without feeling, "This distillation was added later. After distillation, it was put into the jar to volatilize for a while to get rid of the spicy taste, so that it was mellow and thick. When the brewery was built, it had to build a wine cellar to bring new wine. This new wine can only be said to be aged and tasted after a while."
Qing Liu nodding laughed "today this trip is not white to Cui Shu this winery construction in the future have to ask you to give directions in the past."
"It’s very kind to give directions."
Cui Guosheng chuckled, "There must be a reason why some things are real or the old method is easy to flow for hundreds of years."
This sentence is true, and Qing Liu quite agrees.
They chatted for a while, and Cui Guosheng agreed to work as a technician in a brewery. He told Qing Liu everything except a few vague words about koji making-anyway, the most important thing in brewing is the experience of koji temperature.
It’s no secret that you can steal the teacher’s success just by looking around.
Cui Guosheng wanted to stay in Qing Liu for dinner but Qing Liu refused with a smile.
Back to Yulong Village Road, Qing Liu called Su Qianmo and learned that she had found a place to build a factory, so she talked to her about a brewery smoothly.
As a result, Su Qianmo suddenly came to the spirit "Qing Liu, are you going to invest in the brewery?"
"Well, what do you think of this project?" Qing Liu asked with a smile.
"This project is good"
Su Qianmo thought for a moment and said seriously, "But liquor is different from your canned sugar and orange and drinks. It is too difficult to stand out from the fierce competition in the liquor industry … Of course, if the liquor industry can occupy a place, the profits will be high!"