Rebirth of Jiuyouyan

As the season enters late autumn, ordinary wine rice ordered from other farms has also been moved into the wine storage, and piled up in the rice storage of the wine storage.

The farmers on the outskirts of the city all finished their farm work and finally had a good rest.The Bai family collected the rent. Although this year less land was rented out than in previous years, and the income from the rent was not as high as in previous years, the Yun family received a generous price for wine and rice, and the total income was much higher than in previous years.

Ten days before the day of entering Tibet, the wine store invited workers to inspect and repair various wine making utensils.For several days in a row, passing by the wine store will hear the sound of hammers and planing wood.

Soon after the renovation was completed, Tibetans returned to the wine cellar one after another.

Xia Yue and Master Yun went to the city gate to welcome Master Du. Most of the Tibetans in Tibet were from Master Du's hometown, and they came to Yincheng together to make wine to make money.Only a small number of Tibetans and some apprentices are from the villages and towns around Yincheng.

Master Du and his party rushed here, and before they rested, they went to see the wine and rice that will be used this year.Xia Yue opened one of the buckets of Baijia wine rice, Master Du stretched out his hand to hold a handful, and looked at it carefully with a serious face.

"Master Du, what do you think?"

After all, Xia Yue almost participated in the whole process of planting rice, and at this time, he felt that the rice he planted was judged by others.Although he thought the wine and rice were very good, he still felt a little nervous in front of the experienced Master Du.

Master Du flicked the rice in his palm, smiled slightly, and handed it to Xia Yue.Xia Yue hurriedly reached out and took the small handful of rice.

"Young master, when looking at wine rice, look for rice grains with flaws or cracks on the surface," Master Du said with a smile. It's very good, if it exceeds ten grains, you have to be careful. Take a look, how many grains are there in this handful?"

Xia Yue lowered his head to look at the full grains of snow-white wine rice in his hand, and pushed them apart one by one with his hands. There were no flaws, and there were exactly three grains of cracked rice.He looked up at Master Du in surprise, and saw Master Du smiling and nodding: "These rice are quite good."

The Tibetans were very excited when they heard this sentence.Rice is very important for sake brewing, the better the rice, the more promising the brewed sake will be.

"However, the production has increased so much this year. The officials of the Bai family are all underage. It's really hard work for them." Master Du looked around the rice warehouse and sighed at the piles of wine and rice.

Master Yun patted Xia Yue's shoulder with a smile, and said to Master Du: "The teenage Langguans of the Bai family have all gone to the fields to help, and Shi Yan has also gone back to help. This one has also been working all day since May. I ran to the fields and helped until the harvest and threshing.”

Xia Yue smiled embarrassedly.

Hearing that Xia Yue went to the fields to plant wine and rice, Master Du and other Tibetans were very surprised.In their impression, Young Master Yun has always been a relatively noble person, and part of the reason for his dislike of wine is that he thinks that the contents of the glass will make people degenerate.Such young master Yun would go to the fields to plant rice, Master Du thought, that young lady who has a very high talent for wine must be the main influence.

When Tibetans return to their hometown, they all want to farm. They have to deal with rice all year round. They have always believed that only by knowing rice can they make good wine, but they never thought that the young Tibetan master would also go to the fields. Do farm work.Although Master Yun also brewed wine with the Tibetans in Tibet when he took over the wine store, which is considered a tradition of the Yun family, none of the Tibetan masters of any generation has ever gone to the fields to plant rice.

"Why did Master Shao go to the fields? Is it because the Bai family doesn't have enough hands?" Master Du asked tentatively.

He originally thought that maybe it was because he felt sorry for Fulang, and everyone knew that the young master loved Fulang.But if you just don't want your husband to be tired, you can hire someone to do the work, why should a young master do the work by himself.

Xia Yue smiled frankly: "The manpower is indeed not enough... I think I am a novice in wine making, and I can't compare with Master Du and everyone. I haven't even touched the rice. I know that Tibetans have wine making needs." Knowing rice, I thought about planting rice, but fortunately my father-in-law didn't think I didn't know anything, so he asked me to go to the fields to make trouble."

Some Tibetans laughed and teased him: "Young Tibetan master actually loves her husband when he goes to work in the fields, and wants to accompany him?"

Xia Yue raised his eyebrows, and said openly: "Of course I feel distressed, probably the whole Yincheng knows that I love Fulang."

Everyone laughed when they heard this.

Master Du watched Xia Yue's skin tone darken after a summer, and felt very gratified in his heart. It's a blessing for the Yun Family Wine Store to have such a young master who takes wine making seriously.

Afterwards, Master Du wanted to look at the brewing equipment again, but was stopped by Xia Yue and Master Yun, telling him not to be too impatient, he just arrived, so go and take a rest first, and it won't be too late to check again tomorrow.

After all the Tibetans and apprentices had arrived, the wine store invited the abbot of the temple, gathered all the workers in the store, and held a very formal ceremony to worship the god of wine.The ceremony lasted for nearly an hour, and only after the worship was over could we really enter Tibet.

Before starting winemaking, Zangli must first carry out autumn cleaning, that is, to clean up the wine storage that has not been used for half a year.The autumn washing lasts for several days to clean the dust in the wine storage and clean all the utensils with hot water or boil them for disinfection.

The sake store that started the autumn washing has changed from the desertedness of the past six months, and has become very lively.The Tibetans sang wine-making songs while cleaning and sweeping. Even Shiyan who stayed in the east courtyard could hear the singing.

Xia Yue is also helping Qiuxi in Tibet.The Tibetans all knew about the young lady's happiness. After some congratulations, they originally wanted the young master to go back to accompany the young lady, but Xia Yue refused.It's not that he doesn't want to be with Fulang all the time, but he has already made up his mind to do something, so he decided to stick to it.Shiyan is not in a state where he must be by his side. Now he only regards himself as a Tibetan, or just an apprentice, and he is not qualified to ask for leave and leave casually.

Shiyan understands her husband very well.In fact, his physical condition is very good. He is a healthy child. After Xu arrived at Yun's house, he ate and drank well.Now, apart from the increase in appetite, there is no discomfort. He feels that he has no reason to ask his husband to stay by his side.

Qiuxi is not a hard job, and you can go home after the sun goes down.There is no need to get up too early in the morning, Xia Yue can slowly accompany her husband to have breakfast, and then take a walk to the wine store.

The ice in Xijiuzui's ice cellar was also used up during this period.The autumn menu has been launched, and the winter menu is about to start.Shi Yan couldn't drink alcohol when she was pregnant, she could only drink it in her mouth and then spit it out.Although he couldn't drink it down, Shiyan's tongue still played a big role.It's just that after trying out the new menu, in the carriage home, Xia Yue was pleasantly surprised to see Fu Lang acting like a baby to himself, saying that he couldn't swallow the wine, which made him even more greedy.

Seeing Shiyan frowning and flattening her mouth, repeatedly saying that she wanted to drink and want to drink, Xia Yue felt that her claws were scratching her heart, that Fu Lang was really cute, and he really wanted to eat it.But Shiyan is only two months old now, unable to have intercourse, Xia Yue held back depressedly, and could only bite Fulang's lips.

Xia Yue has been holding back ever since she knew Shiyan was pregnant.Shi Yan wanted to serve him with his mouth, but Xia Yue refused to let him go, at most, the two would comfort each other every few days.Xia Yue felt distressed to let Shi Yan get it out with his mouth. This child will always go deep throat. The illusion of people crying.He also told Fu Lang several times that he didn't need to hold back too deeply, but Shiyan was still like that, so he felt that it would be better not to let him use his mouth.

He didn't want to feel that he made Fu Lang cry when Fu Lang was pregnant.

In the evening, after the two of them did it to each other with their hands, Xia Yue stroked her husband's abdomen, repeating in her heart, baby, you should grow up quickly, to the point where your father can touch your father.

On the last day of the autumn washing, all the cleaned utensils were moved to the yard and arranged neatly. The warm day in late autumn lazily shone on the earth. From time to time, there was a cool autumn wind blowing past. The washed utensils were in the sunshine. Let it dry naturally in the cool breeze.

Winemaking did not start immediately after the autumn wash.

This year's late autumn is still a bit warm, Master Du waited for a few more days, and on the day when Yincheng finally cooled down, he announced that he would start washing rice.

Fifteen kilograms of rice is washed on the first day. This is the most important koji in the brewing process, which is used in the first barrel of wine.

It's not the first time Xia Yue has washed rice. Even after half a year, he still keeps in mind the method of washing rice.Don't use force, but use water flow and rub gently.Cold water is used to wash the rice. Fill a huge half-cut bucket with water, wrap the inside of the bamboo basket with a white cloth, fill it with rice, put it in the water, and let the water enter the basket through the bamboo basket and the white cloth.After kneading, rinse with water to remove a little remaining rice bran.The rice is then temporarily soaked in water.

Soaking will make the rice absorb water, and the temperature and soaking time determine the water absorption of the rice. Tibetans stand by the half-cut barrels, waiting for Master Du's order.Whether you can accurately control the soaking time, you can see the level of Master Du.

When the time was right, Master Du gave an order, and the Tibetans immediately picked up the bamboo basket soaked in water, drained the water, and covered it with a cloth to prevent it from drying out.These rice should be steamed in the morning of the next day.

After washing the rice and cleaning up the utensils, there is no other work to do this day.The rice steaming started at Yin time on the second day, and after Xia Yue went home to take a bath and eat, he lay down early to rest.

Steaming rice for the first time is also called Shangzheng, which means the official start of a year's brewing work.The huge steamer was erected high, and at just the right time, a kettle house responsible for steaming rice started to light a fire.

Xia Yue and other Tibetans weighed the washed rice. After soaking, [-] kg of rice weighed [-] kg, and the water absorption rate was about [-]%.After recording the water absorption rate, the Tibetans pour the rice into the retort bucket, flatten the surface, cover it with a white cloth, and start steaming the first bucket of rice.

Half an hour later, Master Du also came to the side of the retort, looked at the retort together with Kewu, and waited for the opportunity to lift the white cloth.

The most important thing in winemaking is steamed rice, and good steamed rice is the first step to successful winemaking.Du Shi and Kewu relied on the smell of steamed rice to judge the timing, while the Tibetans waited nervously.

After a while, the cauldron, which had been staring at the steamer, suddenly turned to look at Master Du, and Master Du nodded: "It's ok, let's open it."

As soon as the white cloth was lifted, Xia Yue stepped on the ladder with a wooden shovel and stirred the steamed rice with another Tibetan.The steam surrounded Xia Yue tightly, and the aroma of rice came to the nostrils. It was a moisture-free smell, a bit like hay, and a very refreshing aroma.

After the steamed rice was stirred several times, a Tibetan with a wooden bucket on his shoulder came under the steamer and lifted the wooden bucket up. Xia Yue shoveled the steamed rice into the wooden bucket with a wooden shovel.The rice that had just been steamed was very hot, but none of the Tibetans yelled that it was hot. They carried the wooden bucket full of steamed rice on their shoulders and transported it to the drying field without saying a word.The Tibetans in the drying yard were all shirtless, silently and quickly spread the steamed rice to dissipate heat.

After the steamed rice cools down, it is moved to the koji room.The koji room has been burned to warm the room, and people will sweat as soon as they enter.The steamed rice is sprinkled with koji bacteria in the koji room, rubbed repeatedly, and then wrapped in several layers of cloth, waiting for the koji rice to break down.

At the end of this series of intense procedures, Xia Yue felt suddenly relaxed, and his whole body was a little out of strength.Last year, he was only helping in a certain process, and did not participate in it continuously. Today, for the first time following the whole process, he was very nervous.

At this moment, he was leaning against the wall of the koji room, staring blankly at the bulging bags of koji rice on the koko making table.For some reason, he thought of the child in Shiyan's womb.

Thinking of the koji bacteria spreading in the layers of packaging and becoming the first step in the birth of wine, he has a feeling of conceiving life.

Xia Yue looked at Qu Mi's eyes suddenly softened.

Shiyan's womb is gestating their child, and he is here to use the wine rice they planted together in summer to gestate their fine wine.Thinking of this, Xia Yue felt that it was really beautiful.