Chapter 211 Journey

"Mr. Sun, you don't have to deal with these small matters in person, just let the younger ones come. It will be fine in a while." The minor official sent by the Yunzhou Danyang Office to handle the affairs along the way for Sun Jin and Chang Huaiyin and his party said respectfully.

"It's okay, this Luqiaoshi is really interesting. The road tax payment certificate is really beautiful." Sun Jin looked at the payment certificate of the woodcut print and exclaimed.

"Mr. Sun, if you need it, I'll help you get a set of rewards." Although it is a bit contrary to the rules, it has actually become an extremely cheap and effective public relations method for various departments of Yunzhou Jingluo Prefecture. Naturally, such violations do not happen often, but for people with status like Sun Jin and Chang Huaiyin, it is normal to open such a back door. The little official said casually: "The wedding of Ye Jingluo and Governor Dai is about to be used. Then, it will be a special edition for about half a month. Unfortunately, these vouchers should still be printed now."

Sun Jin laughed and asked, "It's just noon now. After leaving Dongjiaji, where will you stay in the evening?"

The little official said hesitantly: "Sir, your carriage performance is better than that of ordinary business travelers or officials from the court. If you set out at this time, you will mostly settle in Hanzhuang at dusk. However, if you walk an extra hour and a half, you can stay in Bonan Town with your journey. There is Home Inn, where you can take a hot bath for all your subordinates. Hanzhuang is a bit cold... Hanzhuang has made a lot of money by traveling through the past, but Han Tuzi is reluctant to throw the money to improve it."

The little official's statement made Sun Jin laugh, and Sun Jin also agreed readily: "Okay, let's settle in Bonan Town."

Sun Jin would not regret his decision. There was another group of people who settled in Bonan Town that day. It was the place where Ye Family Workshop set out from a villa about three days away from Bonan Town, and was preparing to return to a small convoy in Danyang. The information about Ye Tao's current location brought by the convoy happened to be what Sun Jin and Chang Huaiyin and his wife who were preparing to visit Ye Tao. Otherwise, they would only find out that Ye Tao was actually in southern Yunzhou when they arrived at Thunder Cliff or Ningyuan. It would be a waste of time to go around in a circle.

Ye Tao and Tan Weixin came to the farm in southern Yunzhou not for vacation and leisure. Both of them were very good at entrusting their work to the right subordinates to make themselves as relaxed as possible. Their most arduous job was not to deal with various practices, but to constantly explore potential in their brains, imagine and recall all kinds of things. This time they came to southern Yunzhou and lived in farms. On the way to Yunzhou, they had imagined to get some specialty alcohol from Yunzhou. The mild climate, vast grasslands and winding hills all reminded them of Scotland. Naturally, they naturally reminded them of those very well-known whiskey brands. The brand they chose was Bailingtan, which seemed to be very auspicious after being translated into Chinese.

Now, Ye Tao and Tan Weixin are racking their brains in the farm, trying their best to get whiskey out. When it comes to brewing technology, they can describe it purely from the text. How can they say it? In modern society, a little more bourgeoisie, or a higher level, is called middle class, and there will be various opportunities to actively or passively accept some wine culture. In social occasions where strangers are everywhere, this kind of topic that everyone knows and does not involve their own backgrounds is the safest. When they first arrived in Yunzhou, they wrote down the craft they knew. They handed it over to the senior brewers they collected to conduct experiments in some farms they bought in southern Yunzhou. Now, the experiment has entered a critical moment.

The production process of whiskey can be mainly divided into seven steps: germination, grinding, fermentation, distillation, aging, mixing and bottling.

Germination refers to the first soaking of wheat or cereal after removing impurities in hot water to germinate. The time required during the germination varies depending on the species of wheat or cereal. Generally speaking, it takes about one to two weeks to germinate. After it germinates, it will be dried or smoked with peat, and then stored for about one month after cooling. The germination process is calculated. Only the whiskey produced in Scotland uses peat to smoke the germinated wheat or cereal, so it is given to Su

Gran whiskey has a unique flavor, that is, the smoky flavor of peat. The overall exploration of Yunzhou has not been completed, and similar peat resources have not been found in southern Yunzhou. They use peat transported from Liyang for experiments. There are also various other materials, which are all different. At the moment, there are only a few types of malt in southern Yunzhou, and the drying materials are also a bit hasty. However, Ye Tao and Tan Weixin are trying the feasibility of the process. Whiskey cannot produce a perfect flavor in one or two years.

Generally speaking, grinding must be carried out in a special stainless steel tank. The germinated wheat or cereals stored after one month are mashed and cooked into juice. The time required is about 8 to 12 hours. Usually during the grinding process, the control of temperature and time can be said to be a very important link. Too high temperature or too long time will affect the quality of the wort. There is nothing to say about this. Ye Tao and Tan Weixin don’t know what the temperature is suitable. They can only let the masters master it themselves and let their apprentices record detailed data. Anyway, the pointer-type thermometer technology of Ye’s workshop is quite mature.

I also don’t know what yeast should be used. This very confidential link can only be explored by myself. At this link, nearly a hundred samples of different types of samples have been accumulated in the farm.

Ye Tao and Tan Weixin came to the farm this time mainly to carry out the fourth stage: distillation. Generally speaking, distillation has a concentration effect. At this time, the alcohol concentration of whiskey is about 60% to 70%, which is called "new wine". The distillation method used for wheat and cereal raw materials is different. Malt whiskey made from wheat adopts a single distillation method, that is, a second distillation process is carried out in a single distillation container. After the second distillation, the condensed wine is removed from the head and tail, and only the "wine heart" part in the middle is taken to become a new whiskey wine. In addition, whiskey made from cereal adopts a continuous distillation method, using two distillation containers

The distillation process is carried out in two stages in a series. Basically, each distillery does not have a fixed and unified proportional standard for screening the amount of "wine hearts". It is entirely determined by the wine requirements of each distillery. Generally, the proportion of "wine hearts" in each distillery is between 60% and 70%. Some distillery uses the most purity part to make high-quality whiskey. The distillation utensils designed by Ye Tao are mainly brass, and a small part uses steel. From a technical point of view, the distillation utensils designed by Ye Tao are very useful and have initially possessed the potential of semi-industrialization of the distillation process, and are completely different from an experimental instrument.

However, they didn't know how to use the wine heart, how to combine it with the aging and mixing process to achieve good results. Fortunately, although the masters were not familiar with this wine, they were all old ways to deal with the wine for almost a lifetime. When they saw the brewing method of this special wine, these masters began to explore the role of the series of crafts and their connections. Especially after a large number of oak barrels were transported to the farm, the masters did their best to get all kinds of wines to experiment, and tried every means to figure out what the oak barrels might have in the aging process.

In Dongping, since grain has always been a serious problem, even though there has been no shortage of food in recent years, there are still few grains used for winemaking. Dongping's existing famous wines are mainly mixed grain wines, and they are still quite far from the famous wines produced by famous wineries in Chunnan, which are backed by sufficient grain production. Correspondingly, the knowledge and experience of Dongping's brewing masters are relatively limited. Like Ye Tao and Tan Weixin, it can be said that they are developing a wine locally without considering the work, and it is also an opportunity for these brewing masters. In order to make the best wine, these people who are bound to be addicted to alcohol have completely relaxed their opinions, constantly researching and trying, and the various requirements they put forward have almost been met. As for some things that cannot be met this year, such as more types of malt and more types of yeast, they will be gradually implemented in the next few years.

Ye Tao and Tan Weixin sighed that it would take many years to have twelve-year whiskey. Moreover, with the current continuous improvement of the formula, the first batches of twelve-year whiskeys may have a very bad taste. But this depression did not reach the craftsmen or the sergeants under their command.

On the contrary, new wines with an alcohol content of more than 60% after distillation, especially the highest purity wine heart, are the favorite things of the craftsmen and Ye Tao and Tan Weixin's close guards. Even Liu Yong, the chief guard of Tan Weixin, who has always been serious, went to the winemaking workshop to fill a small pot of wine heart with the best taste before the aging process, and secretly hid it in his own salute, let alone others who cut the head and tail from the craftsmen to drink, which has become the most common behavior. Fortunately, these trusted guards are very self-controlled guys, and they only drink a little when they are not on duty. They also have no choice. Now the only thing they use for experiments is that little wine. God knows when they can drink this wine without restrictions.
Chapter completed!