Faced with Ye Feng's demonstration and explanation, Wan Ning may not feel much at all. After all, she doesn't understand the germination of rice seeds, so naturally she doesn't have any feelings. But Wan Qiu, Wan Ru and Wan Xiu were different. They had all farmed before. They knew very well that their master and teacher's practical ability and profound knowledge in this area surprised them and made them a little skeptical. The person in front of me is not a cultivator, not a superior dean, but a farmer who works in the fields all year round and is very good at farming. No, he is an agricultural expert.
Wanxiu couldn't help but ask: "Master, how do you know so much? Have you ever been a farmer?"
Wan Xiu shouted in a low voice: "Wan Xiu, don't be rude."
Ye Feng smiled and said, "I did. But it's not the situation you think."
After that, Ye Feng took out two strange large iron cans, and there was an iron pipe connecting the two. The four curious babies were full of questions again.
Ye Feng explained: "Wan Ning, didn't you say that we would start a brewing business in the future? This is the still that I brought from this world to make distilled liquor."
The four of them still don’t understand
Ye Feng thought for a while and said: "The brewing technology of the fermented wine in the prehistoric fairyland is good, but the alcohol content is generally low. Even the fairy wine has this problem. Moreover, the wine drunk by ordinary people in the mortal world also contains Many impurities greatly affect the taste of wine. Purification of distilled wine can solve this problem."
Xianjiu naturally does not have this problem. The taste and quality are excellent, but its price also makes people feel like, "It is very good, but it is not suitable for me."
Ye Feng not only learned wine appraisal from Butler Liu at Shiyaxuan, but also drank a lot of priceless fairy wine. He is naturally qualified to say this.
But the four girls still didn’t quite understand.
So Ye Feng took out a few more beakers, flasks, tubes and alcohol lamps to simulate the distillation process of inferior fermented wine in the world.
After Ye Feng quickly assembled it, he began to pour the ordinary low-quality fermented wine he just bought from Chaoyang Street into the distilling flask, and lit the alcohol lamp.
In fact, fermented wine is an alcoholic drink produced after the raw materials for wine making are fermented and stored in a certain container for a certain period of time. The alcohol content of this type of wine is generally not high, generally no more than ten percent.
Distilled wine is a wine obtained by distilling the fermented alcoholic solution using alcohol's boiling point (78.5°C) and water's boiling point (100°C). The alcohol obtained in this way will have a very high alcohol content, and can be blended and fine-tuned with flavoring wine and seasoning wine later to make the wine full and harmonious.
As the alcohol lamp burned, drops of crystal clear wine dripped down from the exit of the distillation tube. A strange and strong aroma of wine spread out, and it smelled very good. Of course, Wan Qiu, Wan Ru and Wan Xiu didn't like this smell, but Wan Ning had smelled the smell of alcohol. Although she hadn't drank much, she had gone to many occasions with her father and could smell it. Tastes like good wine
Wan Ning's eyes suddenly lit up, because although the "distilled wine" at this moment was not as good as the famous wine she had drunk in terms of smell, it was definitely not comparable to the original low-quality wine. If the low-quality wine just now could only be sold for three or four cents per liter, but now it is at least thirty or forty cents. This is a 9 times profit.
The businessman's sense of smell allowed Wan Ning to discover huge business opportunities. This was really a way to get rich. Maybe in the future, selling liquor will no longer be a cover, but a business that can truly support Yangming Academy.
Just when Wan Ning excitedly wanted to tell her master about this idea, she saw that her master shook his head and said: "The taste of this wine is not satisfactory. Even the base wine is not up to par."
Wan Ning asked strangely: "Master, what is the base wine?"
Ye Feng said: "The base wine is the basic wine and the main liquor used in liquor. Choosing a suitable base liquor as the skeleton of liquor is the first step in blending. Liquors of different quality, taste and style require different base liquors. Liquor. Under normal circumstances, after selecting the base liquor, you also need to use flavoring liquor and seasoning liquor for fine-tuning to make the liquor full and harmonious. The difference between high-quality liquor and inferior liquor is not only the blending technology, but also the difference in the base liquor, and it can It is said that the influence of base liquor on the finished liquor is decisive. But I don’t have any flavoring liquor here at the moment?”
The so-called flavored wine, to put it simply, for wineries, generally selects good wines produced in the best and oldest old cellars of the winery. This wine, by internal rule, will never be retailed individually. Generally, they are 65 degrees and are specially stored. Those that are more than 10 years old are flavored wines. This is like the MSG used by chefs for cooking. It is used to stabilize and adjust the style of our wine. Since each winery can stabilize the style of its own products with flavored wine, basically one factory has one style and one factory has one taste.
Although Ye Feng has a status as a gold medal bartender in this world, as the saying goes, "It's hard for a clever woman to make a meal without rice." It seems impossible to blend this wine with "flavored wine"
So Ye Feng held his chin with one hand, activated his ability to see through and looked at the liquor, thinking about how to deal with it.
After Ye Feng's special wine evaluation training at Shi Ya Xuan last night, he also met a wine master like Liu Guanjia, and Ye Feng himself learned and understood quickly, so it is not an exaggeration to say that Ye Feng is already a wine master at this moment. But after all, Ye Feng's contact time is limited. He has to master the theory of wine at his fingertips, and it is not yet ready.
Back at Shiyaxuan, the reason why Ye Feng was able to learn the art of wine so quickly was mainly because most people relied on memory and comparison for the characteristics of tasting mentioned by Butler Liu. But Ye Feng was different. What he saw was the overall movement pattern of the molecules and atoms in the wine. What kind of group movement patterns correspond to what kind of color, aroma, taste, and body characteristics?
This is also the reason why Ye Feng can grasp it so quickly and can draw inferences from one instance, because others only look at the appearance of wine, but Ye Feng sees the "essence" of wine. Naturally, the two cannot be compared with each other.
Suddenly Ye Feng's eyes lit up, and he took out some common ingredients, but none of them were wine. Some ingredients are crushed, while others are boiled to extract the essence. When Ye Feng finished processing these things, he put them in according to a special proportion.
Just after Ye Feng finally put in the three-petal osmanthus, an intoxicating aroma of wine came to his face. Even the three people in Wan Qiu who didn't like the smell of wine couldn't help but want to taste it, while Wan Ning was completely I was shocked, because the wine I was drinking at this moment was far from being comparable to the good wines I had tasted before.
If the distilled wine just now can be sold for thirty or forty taels of silver, then this wine is so good that you can't even buy it for 3 or 4 taels of silver. That's a thousand times profit!
