My village can't be like this

Chapter 379 Good wine reappears
In the blink of an eye, March has arrived.

In the past two days, Zhang An checked the fermented wine grains he had made with his family.

Zhang An moved them into the space and kept them for two days, and after taking them out, they were kept for the same length of time.

Although it is not as good as the batch of fermented wine that Zhang An made in the space, which fermented for a full sixty days.

But it can be considered that the fermentation process has been completed and it has reached the point where wine can be distilled.

So Zhang An planned to tell his father during dinner that night to steam them all tomorrow.

Otherwise, he would wait until tomorrow morning and drive the sheep out as soon as he got up early. If he got too excited with the sheep, he didn't know when he would come back.

However, Zhang An discovered that because his father likes to herd sheep during the day, the sheep at home have gained a lot of weight.

It's spring now, and the grass is covered with green moss, which is loved by the sheep at home.

Especially the two little wild goats and the several lambs born later, they grew faster on spring grass than on goat milk, and they looked the same every day.

It's just that the grass has suffered a little. I thought that after a long cold winter, when spring came, it would finally be rejuvenated again.

Unexpectedly, just as he emerged, he was met with disaster and his skin was eaten away by a group of sheep.

Sheep are different from cows. Cows only eat tender green grass leaves on the ground.

The places that have been gnawed by them are like those cut by a sickle. They are very neat and easy to find.

Moreover, cows only like to eat their favorite grass, and will not even look at the grass they don't like.

But sheep are different. They like to eat all kinds of grass. They simply accept everyone who comes. It can be said that they have grown up eating all kinds of grass.

Moreover, the way they eat grass is different from that of cattle. Cows eat grass like cutting grass, while sheep eat grass like pulling weeds. The roots of every place they pass by will be gnawed clean by you.

But it is for this reason that goat milk is far more nutritious than cow milk.

After all, sheep eat all kinds of grass, even the roots. Goat milk contains more nutrients than cow's milk.

However, this will hurt the weeds, because after being eaten by the sheep, there are not many grass roots left under the ground.

I don’t know how long it will take for it to grow again and turn into lush green grass.

"Dad, let's steam the wine tomorrow. I think the fermentation is almost done."

The fermented grains are actually fermented grains used to make sweet wine, but in rural areas, most people call the fermented grains fermented grains.

Because people don’t make much roasted wine, but they make more sweet wine.

"It's not that fast. Our family has only been making this for a few days. We are not making sweet wine, so the time is definitely not enough."

Although Zhang Jianguo has never roasted wine himself, he also knows that fermentation of glutinous rice cannot only take such a short time.

"Dad, don't worry, the fermented glutinous rice must have fermented. I'm watching it every day. The smell of the wine is very strong. If you leave it any longer, it may turn into sweet and sour wine."

Whether the fermentation of fermented glutinous rice is complete or not, in addition to observing their fermentation status with your eyes, you can also smell it with your nose.

Generally, the fermented glutinous rice wine can already smell the aroma of wine.

"But it took Mr. Huang more than a month to ferment the fermented glutinous rice. Why did ours ferment in half of the time?"

Zhang Jianguo went out to herd sheep with Mr. Huang every day, and he had already learned everything about this kind of thing.

It's just that he doesn't understand why his own recipe fermented in such a short time with the same recipe.

"Maybe it's because the koji is different. Mr. Huang used the ones he bought on the street, but I used the ones I made myself. And we have a cellar at home, so it's normal for the fermentation to be faster."

Zhang An has long been proficient in telling lies with his eyes open, and he found a few excuses to deal with his father.

However, Zhang Jianguo was not able to deal with it so easily, so he went to the cellar to take a look himself.

Although he was not sure whether the mash had fermented at this time, he did smell the smell of wine.

"Then let's steam it tomorrow. I'll call Mr. Huang later."

The recipe was given by Mr. Huang. This is the first time I want to bake wine. This is the way rural people pay attention.

But it's actually nothing. Calling him over is just like having a meal and joining in the fun.

"Hmm, uncle Wang Qiyan, please shout too."

Zhang An still remembers Wang Xinhua's father, Mr. Wang Qiyan. He mentioned it to Zhang An the last time he was on the road.

Although he said that at the time, it was probably just a joke to test Zhang An's tone.

But no one can guarantee whether others will keep it in mind. If they don't yell, others will feel bad.

Moreover, Zhang An also wanted to dig another layer under his cellar to store wine in the future.

At that time, I will have to ask Mr. Wang Qiyan for help with this matter. I just want to ask him to come over for a meal, so there is no need to go to their house to invite him.

"Yeah, you're right. He's a master at roasting wine. It's just right for him to help keep an eye on it."

Zhang Jianguo only thought that Zhang An invited Wang Qiyan because it was his first time making wine.

Because there is actually no such close contact between the two families, that is, they are normal neighbors.

After dinner in the evening, Zhang An took out the wine pot and cleaned it, while Zhang Jianguo went out to invite people.

Early the next morning, when Zhang An got up, Zhang Jianguo had already started chopping firewood in the yard.

Today we will be steaming hundreds of kilograms of fermented grains of wine, and the gunpowder will be burning very vigorously, so we will definitely need a lot of firewood.

At around nine o'clock, Huang Erye and Wang Qiyan, two old men, had eaten noodles at home and came to Zhang An's house one after another.

"Uncle is here, please help me to see if my glutinous rice is ready."

Zhang Jianguo was still a little unsure, so he asked Wang Qiyan to help him take another look. After all, he was experienced.

If it is not fermented yet, seal it back and let it ferment for a while, otherwise it would be a waste to steam it directly.

"It's not hot anymore. It's ready to be steamed. This glutinous rice is fermented well."

After all, Wang Qiyan was a master craftsman. Instead of using Zhang An's method, he stretched his hand directly into the barrel and hung it.

The fermentation process is actually a heating process. When the fermentation is at its strongest, the fermentation barrel will be hot to the touch.

When the fermentation temperature of the fermented grains drops, the main fermentation period is basically over.
Now in the fermentation barrel of Zhang An's house, although you can feel a vague heat, there is not much temperature.

That's why Wang Qiyan concluded that the fermentation of Zhang An's fermented grains has been completed. This is the experience summed up by the old master himself.

There are also some veterans who are even better. Just by looking at the hops, they can tell how much alcohol the wine has and how it tastes.

"But Zhang An, I remember that the fermented fermented rice wine at your house has only been fermented for a short time. Why is it already fermented?"

As a master chef who has been baking wine for more than ten years, Wang Qiyan obviously feels that there is a secret in it.

The secret is how to complete the fermentation of the liquor and reduce the fermentation cycle.

Generally speaking, if you want to ferment quickly, you can just raise the temperature, but this is not considered natural fermentation, and steamed liquor will not work.

This is why the output of good liquor is always so small, because the fermentation cycle is relatively long, which is a waste of time.Wang Qiyan relied on his many years of experience to judge that Zhang An's fermented wine must not have been fermented at high temperatures.

So he felt that there was something else inside, and if he could get it from Zhang An, their winery would be able to do a lot.

"I'm not sure, maybe it's because of the koji. I made the koji myself this time."

How could Zhang An not know Wang Qiyan's wishful thinking, but there really is no shortcut to this thing.

But the facts were right in front of him, and he could only continue to tell lies with his eyes open.

"Oh, it turns out to be Jiuqu."

Wang Qiyan had lived for more than 60 years. How could he not know that Zhang An didn't want to tell him, so he didn't ask further questions.

After all, this thing is someone's secret, and it's the kind that can make money. It would be disrespectful for him to break the casserole and ask for the truth.

And even if what Zhang An said was true, it was because of the koji that the fermented grains fermented so quickly. He couldn't directly ask for the recipe for the koji.

After all, koji is the bone of wine, and the formula of koji is already the secret recipe of other people’s wine recipes.

Just like their Jiuqu, if someone asked him about it, he wouldn't be intimidated, so he consciously didn't look for embarrassment.

Mr. Huang next to him knew that what Zhang An was talking about was just a reason, because he had never used the distiller's yeast in the recipe before when making wine.

But I also made some later, and the fermentation speed was not much different from that of normal koji, or even a little longer, which is why the wine was so fragrant.

However, he did not tell the truth. After all, Zhang An had a close relationship with him, and he would not speak to Wang Qi.

Later, Zhang An's two grandfathers also came together. They must be indispensable for such things at home.

After Wang Qiyan arrived, he consciously started lighting the stove.

Although when others invite you, they say they are here to have tea and brag, but if you really want to throw your hands away and do nothing, no one will definitely invite you in the future.

Moreover, all the old men present here have close relations with Zhang An's family, and he is the only outsider.

He had been roasting wine for many years, and he had already become proficient in the art of making fire. He was very good at this job.

After all, when he was an apprentice, he was responsible for burning the stove for several years.

"Hey, this wine steamer is so big. It's obvious that it was made by old man Lin. It's made of toona wood. It's really amazing."

Seeing Zhang An lift the big wine pot onto the iron pot, Wang Qiyan next to him started to marvel.

He is not an ignorant person. Such a big steamer is all made of toon wood. What a big toon tree.

The wine steamers he used to use were all made of fir wood, not because he didn't want to use toon wood, but because the bigger the thing, the more expensive it was.

Even though they now have a stone steamer at home, he would not be willing to spend money to make a large toon wood wine steamer.

"It is indeed the craftsmanship of the carpenter uncle. No one else can do such work here."

This time there was no room for steaming, so Zhang An directly filled it with fermented wine, then placed a large sky pot and filled it with a pot of cold water.

"Xiao An, why don't you call your carpenter uncle? He is very fascinated by this."

Most people in the village knew that Carpenter Lin was Zhang An's half-master.

Seeing that Carpenter Lin was not here, Mr. Zhang thought it was because his grandson had not been invited, so he gave him a reminder.

After all, there is nothing to eat, nothing to drink, and if you invite people there, at least they will not feel uncomfortable.

"Grandpa, I've been there, but the carpenter uncle has been very busy these two days and can't come over."

The carpentry work of so many doors and windows in the village has been given to Carpenter Lin, who is currently working on it with his son Lin Dahai.

When Zhang An called him yesterday, he struggled for a long time.

In the end, in order to settle the contract as soon as possible, he rejected Zhang An with difficulty.

But when Zhang An was leaving, he didn't forget to ask Zhang An to keep it cool for him when he served the wine.

"Hey, it's out, it's out, the wine head is out."

The fire was burning very brightly, and after a while, the wine began to drip from the outlet.

"Just smelling the aroma, the wine dripping out is at least [-] degrees. This wine is indeed pure."

Although the head of the wine cannot be drunk, it does not affect the few of them from smelling it.

When the wine is almost dripping, it is still the old custom to use it to worship the stove.

Then Zhang An brought over the prepared wine jar, but was not in a hurry to use it.

Instead, put a small wine jug that can hold about a pound first, and then change it to a wine jar when it is full.

"The one just now doesn't count. This is our tipple. We must try it today."

A small square table had been set up in the yard, and Zhang An took out a set of small wine cups from home for the gentlemen.

After all, the alcohol content was too high, so Zhang An didn't dare to get a big cup. A cup of this kind of wine can hold up to three coins, which is much smaller than one or two cups.

Then Wang Fang also brought out several plates of food and drinks, both hot and cold.

A few old men just started drinking, with their eyes closed while drinking, looking like they were having endless aftertaste.

"This tastes right, but Huang Er, I feel like this wine tastes much purer than the one you made at the time."

The only person who can speak like this is Zhang An's second grandfather. He is the oldest here. Everyone else calls him Old Man Huang, and he is the only one who can call him by name.

Although Zhang An had brewed this recipe in space a long time ago, for them, it was a reappearance of the good wine from decades ago.

"It does have to be purer, but that's normal, because his blood rice last year was much better than what we grew before."

It is true that wine is the essence of food, but conversely, the better the food, the better the wine will be.

Moreover, the distiller's yeast used by Zhang An was specially made, and the water used for soaking the rice and steaming the wine was also space spring water, so it was naturally better.

Finally, Zhang An took a sip. Although the wine was not bad, it was still inferior to what was brewed in space.

And this difference still exists even after Zhang An blends the batch of original wine in the space.

Because this is a difference in food materials and taste, unless Zhang An blends it too much.

"Xiao An, it's time to change the water. The water in the sky pot is hot."

After Mr. Wang Qiyan shouted, Zhang An discovered that the water in the sky pot was already steaming.

In the past, he only needed to think about it in the space to change it, so he had already developed a habit.

Now that he is outside, this method won't work. Although he is a little uncomfortable, he still has to change the water honestly.

Moreover, he could only do the water changing job, because the wine steamer, stove, and sky pot were too high for anyone else to reach even with a stool.

(End of this chapter)