The young man, an outsider, naturally doesn't understand the money houses of Taiyuan Businessmen Alliance at this moment, and are far from the common money houses they have.

But his words made Li Yuanba very interested. In his opinion, although the young man knew nothing, this was public opinion!

"Water can carry a boat or cover it"

Although it is difficult to judge right or wrong if Li Shimin said something without knowing the background, in this scene, it is a famous saying.

But it's still long, Li Yuanba signaled the guy to pause, and he said to Song Jingang:

"Kingang, hurry up and invite the carpenter, and say I have something to do to him." Li Yuanba called Song Jingang and gave a few instructions.

Although Song Jingang didn't know what Li Yuanba was trying to do, he saw that he looked serious and knew that the matter was serious, he responded and turned around and ran away.

The wine seeped out from the wine mash more and more. The guys added a few buckets of water and the jar of wine came to an end. The rest was to wait for it to ferment naturally. This process was very long and took three or two days.

The young man took someone to press the wine. He wrapped the wine mash in a cloth, placed it on a rack, and placed a bluestone slab on it. Like to press tofu, the wine juice flowed out and flowed into the tank, making a rustling sound.

There are more than a dozen wine jars in a large pot next to it, and the outside of the wine jar is soaked in water. Firewood is added under the kettle. The temperature rises, and water vapor cannot be emitted. This step is a step that must be carried out to maintain quality when cooking wine. Without this step, the wine cannot be stored for a long time, and there will be no famous wine like "Daughter Red".

There was no better heating equipment in the Sui Dynasty, which was a very primitive method. But it had to be done.

Just keep two people watching by pressing and boiling. The guy arranged for two guys to stay and take the others to make wine chorus.

Li Yuanba is not unfamiliar with winemaking. However, the winemaking process in the Sui Dynasty is not clear, so naturally I have to read it clearly.

The music room was just behind the winery and arrived soon. The guy pushed open the door and everyone entered in a row. A strong smell of mold came over his face, which made Li Yuanba unable to stop thrusting his nose.

The jing room is a large and compact house with broken soil. The walls are opened and the windows are covered tightly, and the light is very dark. The reason for covering the windows is to prevent the air from flowing away heat, because the jingle will have to ferment for a long time after it is done. If the temperature is high, it can greatly shorten the time and improve efficiency.

If the temperature is too high, open the windows and let the air flow away, and take away some heat energy. This is the most primitive method of temperature regulation.

There are more than 100,000 curved molds in the room, rectangular shape. Next to it is a large wooden barrel full of rice flour, filled with steamed rice flour. Without waiting for the guy to ask, the guy sprinkle the koji on the rice flour, sprinkle a little spice after sprinkling the koji, and mix well.

Sprinkle spices to increase the aroma of wine, and it is an ancient method that is still being used today.

Then sprinkle the rice flour evenly into the mold and press it tightly. Sprinkle it in, press it tightly, and repeat this way until the mold is full and cover the lid. The young man said, "I'm stepping on the lid." He stood on the lid, lifted his feet and put it down, put it down, and lifted it down, as if he was dancing a tap dance, stepping on the mold.

While stepping, counting the times, after ten steps, the young man stood down. Another guy was about to go up, but Li Yuanba stopped him and said, "I'll do it." He stood on the curved mold, his feet kept rising and falling, and after stepping ten times, he stood on the ground.

As a guy thinks, Li Yuanba has a way of doing chemical engineering, so this winemaking is no match for him, let alone making koji is the core technology of winemaking. The quality of the wine is mainly determined by the music. Li Yuanba should have no idea. Unexpectedly, Li Yuanba is like an old man who is extremely skilled in koji, and is even better than himself.

After a moment of silence, the young man praised: "Shopkeeper, have you ever brewed wine before? He is so skillful."

The reason for stomping is to tighten the song and speed up the fermentation speed. There is only one trick, which is to make the force even. In ancient times, stomping was very important. A box of stomping required nearly two hundred strokes to be considered completed. When encountering a large winery, this stomping alone requires dozens of people to complete, and each person steps on a fixed number of times, such as five strokes per person.

Modern brewing companies use machines to operate, no longer use people to play music, and their efficiency has been greatly improved. Li Yuanba has been in a brewing company and has some understanding of the current brewing. As long as the power of this stomp is even, it is a personal ability. Li Yuanba maintains his usual modesty style and smiles: "Learn a little."

It was obvious that Li Yuanba knew very well about brewing wine. The young man had to put away his contempt and praised: "Shopkeeper, you are so humble!" Several guys took turns to work and kept moving. After one round, the second round was held, Li Yuanba and his guy took 170 or 80 steps before they finished the box of songs and moved them aside.

The emergence of cube qu is a major event in the history of winemaking and can be called a milestone. The earliest use of winemaking was Sanqu. The so-called Sanqu is to mix the qu, sprinkle it on the ground, and ferment it naturally. The defects of this method are very obvious. First, the heat energy is lost, the temperature cannot rise, and the fermentation time is particularly long. It is impossible to be good without ten days and half a month. Second, there are not many effective ingredients, the efficiency of grain land utilization is not high, and it is a waste of food.

There were cake choruses in the Western Han Dynasty. Pinch the chorus into a ball with your hands and put them into a pile of fermentation. This method has improved a little compared to Sanqu, and its effect is still not good. In the Southern and Northern Dynasties, there was a chorus mold, called "fan". Put the mixed chorus into the chorus mold and stack them together, not only greatly improve the efficiency of chorus making. Also, because this method produces a lot of effective ingredients, the utilization rate of grain land is greatly improved and the quality of the wine is better.

Block chorizo ​​has been used until modern times, but modern brewing companies have higher automation.

Jiujiu is a great invention of our ancestors. Some people believe that it can be compared with the "Four Great Inventions". This is the earliest microbial technology. Jiujiu contains a large number of microorganisms and enzymes for microorganisms, which are the catalysts for brewing wine. It can well promote the decomposition of grain starch, proteins into sugars and amino acids, and then decompose into ethanol, that is, alcohol under the action of yeast.

Li Yuanba is familiar with the principle of making wine, but he just won’t tell the guys and the others that they have been busy for a long time before they made about ten boxes.

"Prince, you are here!" Song Jingang's head reached in and reported to Li Yuanba: "The carpenters are here."

Li Yuanba said he knew, jumped off the curved model and asked the guys to continue doing it. He followed Song Jingang.
Chapter completed!