Rebirth of Jiuyouyan

On the day before the decoction, the steamed rice, dry koji rice, and clear spring water that have been placed for half a day in Tibet are poured into the half-cut barrels according to the proportion. Then leave it overnight.

The unzipping is divided into three stages, the first one is carried out in the morning, and the Tibetans responsible for the unzipping, including Xia Yue, all have serious faces, as if they are facing a big enemy.

After a year, he performed the fold again. Speaking of which, it was only his second fold, but Xia Yue felt very nostalgic.He still firmly remembers what he was taught at the beginning of the school, not to use too much force. What he pays attention to is the rhythm. Instead of crushing the koji rice with a stick, he let the koko rice melt by itself.Using a fixed rhythm, repeating a simple movement all the time is what Lu Zhe needs to do.No matter who the Tibetans were asked, they would get a very boring answer, but none of the Tibetans were bored with this process. On the contrary, everyone was very attentive.

In the cooking hall, only the monotonous sound of the wooden pole stirring the cooking pot back and forth can be heard.

The first one is very important, Master Du held a stick of fine incense in his hand and looked at it, Master Lu looked almost there, so he asked Master Du first: "Father, is it alright?"

Master Du looked at the incense in his hand and nodded.

The Tibetans all stopped folding, and some apprentices came up to take the wooden poles and washed them.

Xia Yue squatted down and used a triangular wooden pusher to push the scorpion flat. The scorpion that had been folded by the first shovel was temporarily placed in the shovel field, and the half-cut barrel was covered with a wooden cover. After an hour and a half, the second shovel was carried out and placed again. An hour and a half later, the third stroke is performed, and the folding is completed.

On the second day of the sale, the collection will be held.

Put the three half-cut barrels that have been folded into a large wooden barrel and stir them gently with a wooden stick. At this time, the contents in the barrel are no longer called glutinous rice, but have become mash. This wooden barrel It is the mash barrel.The mash should be left to stand temporarily, waiting for the battlefield of various microorganisms to form in the barrel, until the lactic acid dominates the world and eliminates all the miscellaneous bacteria, and the natural yeast in the wine storage will come, swallow the sugar produced by the koji, and continue to multiply and increase.

While waiting for the mash to ferment, the brewery begins brewing a second barrel of sake.

At this time, the winter wind has quietly blown all over Yincheng.

Xia Yue asked the bedroom to start heating up the greenhouse early, fearing that it would freeze her husband, but this year it should not be too hot, Dr. Shen said that too high a temperature is not good for a pregnant woman.

Shiyan no longer dozes off in broad daylight. When winter comes, he will follow his father-in-law to start all kinds of internal affairs of the Yun family. In addition to preparing for the New Year, he also needs to settle the family accounts. The Yun family is not just a wine store and a tavern. , there are still several shops rented out in the east of the city, and at the end of the year, they will go to collect the rent, and take a look at what needs to be repaired.

Taking advantage of the fact that she has not yet shown her pregnancy and is still very comfortable in her activities, Shi Yan followed Daddy Yun for a few walks.Xia Yue and Daddy Yun didn't stop them, this was also to let the tenants recognize this young lady, and in the future these housework will be handed over to the young lady.

Daddy Yun originally planned to let Shiyan take over some affairs gradually, but Shiyan is pregnant at this time, so it is not easy to let him touch too much all at once, but he is still very comfortable with things that don't need to be too tiring. Having taught Shikien actively.

Now that Shiyan has one in her stomach, and her face is becoming more and more flexible, her food intake is naturally increasing. Not to mention four or five meals a day, the amount of dinner has already caught up with Xia Yue.Xia Yue spoils Fu Lang unconditionally when it comes to eating, as long as it does not exceed the doctor's limit, he will eat it casually.Occasionally going to Xijiuzui, Xia Yue would go around to the street market to buy some snacks for Shiyan.

Xi Jiuzui released hot wine when the north wind just blew.Now there is no need for Shao Dianjia to come and see it frequently. People who love wine in Yincheng seem to be looking forward to cooling down. As soon as the hot wine is released, Xijiuzui is full of customers every day.

Because Shiyan learned to read accounts from Daddy Yun, Xia Yue also showed him Xi Jiuzui's previous account books, and after he was familiar with them, he told Steward Fang that if he couldn't get away from the wine store, the things on the accounts would be fine. You can find the young lady.

In Yuejing, it was very common for Fulang to help her husband manage the accounts.There are many merchants there, compared to the political center, the image of the Yuejing commercial center is more profound in Xia Yue's heart.Although he only stayed in Beijing for a few days, Xia Yue felt that he had been affected a lot. In addition, he himself had traveled through time, so he didn't have many thoughts about who is in charge of the inside and who is in charge of the outside.Since Shiyan is capable, Xia Yue is willing to let him participate in his career.

He didn't want to make a clear distinction with Fu Lang.

It's just that the vibe of Yuejing has not yet spread to Yincheng, and Shiyan itself is relatively traditional, so he is a little flattered by her husband's move of delegating power.He felt in his heart that spreading this matter would cause gossip, but at the same time he made up his mind to do well and live up to his husband's trust and expectations.

Xia Yue likes him like this, no matter what he does is contrary to the custom, Shiyan will not raise objections, not only obeying himself, but also working hard to support himself, and actively doing everything for himself.

Therefore, Xia Yue focused on the wine store with peace of mind.

He spent 12 yuan on the first barrel of wine brewed in Tibet, because the first barrel of wine was Yunqi.

Xia Yue has a special affection for Yun Qi, not only because it is this year's tribute wine, which has brought great honor to the Yun family, but also because Xia Yue almost participated in the whole process of brewing Yun Qi, and Yun Qi was the first wine in his two lives. A wine that participates in the brewing at one time.It was Yun Qi who taught him how to steam rice and fold.This year's brewing season, he will follow Yunqi's entire brewing process. Shiyan likes Yunqi very much, and Xia Yue hopes to tell Fu Lang that he brewed Yunqi this year.

On the fourth day after harvesting, the mash of the first barrel of wine was heated for the first time.

The warming bottle is made of Luoyue's unique stone, and its shape looks very similar to the thermos bottle Xia Yue used in his previous life.This bottle conducts heat very well. Pour hot water into the bottle, lift the warming bottle and put it into the bucket to stir, increasing the temperature of the mash and creating an environment that makes the lactic acid bacteria more active.

After the first warming, the mash must be warmed every day.After the fifth warming, the mash started to smell.It was a sour smell, mixed with another unexplainable strange smell, and became a special smell, wafting in the mash field.

When Xia Yue smelled the smell for the first time, the only word in his mind was nausea, but he didn't express anything, because he knew that the sour smell was the proof that lactic acid bacteria were actively producing lactic acid.

In the following days, Xia Yue and other Tibetans continued to warm and stir the mash with a calm face, as if they could not smell the strong sour smell.

Seven days later, small bubbles appeared and the mash began to expand.

Master Du and the Tibetans gathered around the vat, watching the lively foam in the vat, with relaxed smiles on their faces.The yeast in the storage has descended into the mash and started to be active in the mash without bacteria.

After the mash expands, the reaction will be very violent. After the initial small bubbles become giant bubbles, there must be Tibetans guarding the mash barrel in shifts. After a period of time, the foam must be flattened with a long wooden pusher to prevent the mash foam from overflowing. vat.Today’s master master in Tibet used to be lazy when he was on duty in the Tibetan era, and fell asleep leaning on a bucket, but was doused by the overflowing foam, making his whole body sticky and greasy. Make drunken jokes.

After Yunqi's mash swelled, Xia Yue felt a little more relaxed. Apart from steaming rice in the morning, making koji, and shift duty, he had some free time.Sometimes after the rice is steamed in the morning, he can leave the wine storage. At this time, he will bring home the twisted cakes he made with the newly steamed rice, and use a seven-inch charcoal oven to bake the twisted cakes until the surface is slightly yellow. Then give Shiyan to eat.

After a few days, the mash field was shrouded in a serious atmosphere as if facing an enemy.

On this day, Yunqi's mash must be warmed.

The so-called warming is also to use a warming bottle filled with hot water to increase the temperature of the mash. The difference is that the temperature of the hot water in the bottle is extremely high during warming. Kill the yeast in the mash.When the mash is heated to a certain level, the yeast will burst out and then die.

In the previous life, Xia Yue was very puzzled by Wen Qu when listening to the mixed blood partner talk about the brewing process.Why is it necessary to kill the yeast that has finally landed in the mash and multiplied?How to make wine without yeast?

After listening to his friend's careful explanation, Xia Yue realized that Wenqu didn't want to kill all the yeasts, but only some weaker yeasts and the remaining miscellaneous bacteria. In this way, the ones that survived in the mash were the strong ones. yeast.It should be said that only strong yeast can survive the high temperature brought by warming and survive tenaciously.

Although this will reduce the number of yeast in the mash, the remaining ones are elite troops. Most of these excellent yeasts are resistant to alcohol and acid, and can brew very delicious wine.

Warming is the most dangerous link in the brewing process. If the time is too long and the temperature of the mash is too high, if there is a mistake, all the yeast may be accidentally killed.Yunqi's warming lasted for about half an hour, during which the water bottles were constantly replaced.The mash, which had calmed down, was bubbling again, looking very much like the yeast dying.

After warming, the mash needs to be cooled down, after which it enters the dry period.

The dry period is the resting period of the yeasts heated to a lukewarm temperature. During this period, the yeasts will go dormant, and the mash, which was once bubbling with a lot of foam, is calm at this time, as if it has never been moved.But the Tibetans must not relax. They must regularly stir the mash with a wooden stick every day to keep the temperature low so that the yeast that has survived the warming can move silently in peace.

At this point, the most difficult stage of winemaking is over.

It was at this time that Shiyan began to experience nausea.

Daddy Yun and Daddy Bai both had morning sickness in varying degrees when they were pregnant, but Shiyan did not have this phenomenon, but he began to lose his energy from the previous two months and became very easily tired.Whether staying at home or going out, whether idle or busy, as long as she is awake for an hour, Shiyan will start to feel sleepy and sleepy.But when he really went to bed, he couldn't fall asleep.

Xia Yue tried to accompany him as much as possible, talking to Fu Lang in a low voice, and occasionally coaxing Shiyan to sleep.

However, even if she fell asleep, Shiyan didn't sleep for long.He has already begun to show his pregnancy, it seems that the fetus in the abdomen is pressing on the bladder, Shi Yan's biggest nausea reaction is frequent urination.

Even if she sleeps at night, Shiyan will wake up several times at night.Shiyan couldn't bear it because she had to wake her husband up at night. At first, she suppressed the urge to urinate. After being discovered by Xia Yue, she scolded her with a straight face and told Shiyan to wake up immediately if she felt unwell. Own.

When Shiyan's abdomen was obviously swollen, Yunqi began to enter the three-stage feeding stage.