The Pretty Eldest Daughter of a Scholar's Family

Chapter 381 Wine Shop (XIV)
"Girl, is that all it is?" Before Zhang Ping'an could ask, Zi Su curiously pointed at the wine jar and asked.

Su Yunduo shook his head: "It's still early!"

But she didn't explain much, and just let Zisu and Zhang Pingan watch.

Su Yunduo tried the sourness and sweetness of the grape juice in the wine tank, supported the wine tank with one hand and supported his chin with the other hand, frowned and thought carefully in his heart, and took a long time to take action, pointing to the grape juice in the wine tank with a nervous expression on his face Zhang Ping'an and Zisu looked at themselves anxiously and said, "You two also come and try this grape juice."

Zi Su only tasted the first vat and frowned: "Girl, this...seems to be much sour than the grapes I ate yesterday."

Zhang Ping'an tasted all five wine jars, since Su Yunduo asked him to take charge of the winery, and only brought him and Zisu, who was his personal attendant, to the cellar today, he must have a big intention, so he started to do something Come to be a little more attentive.

After tasting them one by one, Zhang Pingan nodded: "Miss Zisu's feeling is correct, it is indeed more sour than peeled grapes."

Zhang Pingan directly pointed out the grape skins, which showed that he really used his heart, and Su Yunduo was very satisfied with Zhang Pingan's hard work.

Anyone who has eaten grapes knows that grapes with skins are more sour in taste.

Red wine is made from the skins, and the skins have to be removed to make white wine.

As far as Su Yunduo knows, people in this era seem to have never seen white wine, so Su Yunduo is not planning to brew white wine for the time being, and even if he wants to try, he will only try a small amount.

"It is indeed more acidic, so that the wine directly brewed will be more sour and difficult to drink. It is necessary to add some snowflake sugar to it, which can not only speed up the fermentation, but also calm the acidity. The amount of sugar added depends on the acidity of the grape juice. increase or decrease.

The grasp of this quantity requires careful exploration and mastery.

We are making wine for the first time, in order to prevent the brewed wine from being sour and affecting the taste, we can add more.

Of course, there must be a limit to how much it is. If there is too much sugar, it will be too sweet, and it is not considered a wine. As Su Yunduo spoke, he directed Zhang Pingan and Zisu to add different amounts of snowflake sugar to the five wine jars according to her request.

The several sacks of snowflake candies that Lu Jinkang sent were piled up on the wooden shelves in the cellar, and the dustpan and scales that Su Yunduo asked Zisu to prepare earlier were also in place, which is very convenient to use now.

Su Yunduo only has a basic idea about the proportion of sugar that needs to be added in the grape wine making process, so it really doesn't count that she is playing tricks in front of Zhang Ping'an and Zisu.

Sugar is not only used to adjust the sweetness of wine, but also an essential ingredient in the fermentation process.

The fermentation process is the process in which sugar is converted into alcohol, carbon dioxide and heat under the action of yeast.

Su Yunduo didn't find a suitable yeast, so he could only rely on the grape's own, that is, the layer of white film on the surface of the grape. Naturally, this kind of fermentation speed is not as fast as adding yeast.

However, natural fermentation also has the advantages of natural fermentation. As long as the fermentation is perfect enough, the quality of the brewed wine should be higher than that of the wine brewed by adding yeast.

Since the amount of sugar added is different, it is natural to make a mark and record it. When Zhang Pingan followed Su Yunduo to the cellar, he brought the Four Treasures of the Study.

"Add sugar and the ratio and don't disclose it. In addition, you have to work hard during this time. You have to come down every two hours to check and touch the surface of the wine tank. If you feel that the temperature is high, you have to stir it in one direction like this. To dissipate heat, the temperature in the wine tank must not be too high, the temperature should be slightly warm in the palm of your hand. Do you remember?" Su Yunduo looked at Zhang Ping'an and confessed solemnly.

"Girl, please don't worry, I will definitely keep this secret. I will do my best to follow the girl's orders." Zhang Ping'an nodded again and again. This should be the core technology of the winery. Su Yunduo values ​​himself so much, so it is naturally impossible for him to reveal it to others. For others, no matter how high the price is, even if someone wants his life, he must keep this secret.

Su Yunduo thought for a while and then said: "You ask those three people with tinea manuum to monitor the temperature of the wine vat with you. They can't do the work of directly touching the grapes. Stirring with a bamboo pole should be no problem. It's just you Keep an eye on them and never touch the contents of the tank."

If there were only these five wine vats, it wouldn't be too hard for Zhang Pingan to do it alone.

But seeing that the grapes in the field are ripening on a large scale, in the next few days, I am afraid that there will be more and more wines. According to the amount of grapes in the field, there will eventually be at least forty or fifty tanks, and only Zhang Pingan is the one. It is absolutely impossible to do it, and he cannot be allowed to rotate continuously for twelve hours.

"I don't need them, I can do it by myself." Zhang Pingan shook his head quickly.

Su Yunduo smiled and shook his head: "This is not a matter of a day or two. It is estimated that it will not stop for the first five days. Besides, more wine will be brewed every day in the future. How can you be busy alone?!"

Zhang Ping'an thought about it, and touched his head in embarrassment. He really wanted to do this well, and he really wanted to control this method of brewing wine in the hands of the fewest people, so he wished that no one else could do it except himself. Others have the opportunity to go into the cellar to learn about this winemaking technology, which is indeed impossible.

No wonder Su Yunduo has repeatedly stated that adding sugar and the ratio of adding sugar to the wine tank must be kept secret. As long as no one knows this, he is not afraid to leak the wine making recipe.

In the following days, Su Yunduo went to the cellar to observe the fermentation of the wine almost every day, and instructed Zhang Pingan and others to stir the grapes in the wine tank, let them cool down and mix them thoroughly.

When the grapes, including the wild grapes in the valley, were completely picked, broken into tanks and moved into the cellar, it took a full ten days.

When the last batch of grapes is crushed and sent to the cellar, the first batch of grapes has already exuded a strong wine aroma.

Since then, Mrs. Lu and Su Yunduo have lived in Zhuangzi for nearly half a month.

Originally, Su Yunduo didn't intend to start separating the dregs so early, but Mrs. Lu had already decided on the date of returning to the city, and she had to go home early tomorrow morning.

Except for Mrs. Lu who needs to go back to the city, in fact Ning and Su Yunduo should also go back to the city, because Su Zexuan and Su Zechen have already received the admission letter from Baiming Academy, and the school will start in a few days. It's not good to stay in Zhuangzi anymore.

Everyone has returned to the city, so it is naturally impossible for Su Yunduo to stay in the Zhuangzi any longer, so they can only go back to the city together.

Once back to the city, it will not be so easy to run to Zhuangzi.

In desperation, Su Yunduo had no choice but to choose a relatively well-fermented vat of wine from the first batch of wines to demonstrate the separation of skin and dregs.

The one selected by Su Yunduo was the one with the largest amount of sugar added out of the five vats, and the fermentation was not bad. At this time, it can be said that the wine has been born.

You only need to separate the wine from the skins, and you can drink delicious wine. Of course, the taste cannot be compared with that of fully fermented wine that has been stored in a kiln.

The wine funnel woven according to the requirements and the filter bag sewn with gauze have already been put in place, and even the oak has been made into oak barrels and sent to the cellar one after another.

The first batch of oak barrels delivered had to be water-tested, but none of them leaked, which made Su Yunduo extremely satisfied.

Today, the winery has both jars from pottery kilns and special oak barrels, which can be stored in different containers by grade.

(End of this chapter)