To be able to match the main material that contains the two great ways, the auxiliary materials must also contain the mysteries of the two great ways.
Zhao Fuyu had envisioned it from the beginning and chose the fruit of the four seasons, but it was an extremely special fruit of the four seasons!
Generally speaking, the fruits of the four seasons should be in season, but if they are to be paired with this kind of dew of creation, they cannot be harvested according to the seasons.
Because it contains the two principles of creation and time, in order for this special ingredient to bring out its excellent taste, the fruits of the four seasons must be selected, against the time and the season.
And it can't be against the time and season in a special small environment.
Only the fruits of the four seasons that grow in the environment of the big world and defy the seasons can truly respond to this special ingredient, which contains both creation and time, and are intimately related to each other.
Such fruits of the four seasons are due to the creation of heaven and earth, and it is impossible for any one of them to appear stably.
Therefore, the brewed wine will be unique and unique every time.
It is also suitable for almost rare and extremely fake god-level ingredients such as 'Creation Time Dew'.
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Green plums in spring, pears in summer, cherries in autumn, and grapes in winter. Almost all of the fruits of the four seasons chosen by Zhao Fuyu are related to winemaking. However, their growing seasons and fruiting times are completely different from normal fruits.
This also corresponds to the characteristics of the main ingredients.
However, it must be admitted that even with special creation reserves, these fruits produced against the seasons do not taste as perfect as the fruits that correspond to the weather.
It can even be said that except for some special medicinal values, these fruits that appear out of season have absolutely no redeeming qualities in terms of taste.
But this special and strange taste also happens to make them extremely suitable for brewing.
And because of this unusual taste, they can achieve indescribable flavors.
Fruit wine making itself is different from ordinary grain wine. They do not require any yeast, they only require appropriate and appropriate storage and cellaring, and the rest is to wait for time for the natural brewing to complete.
In the eyes of ordinary people, winemaking is full of complex changes, but it is not that difficult in fruit winemaking.
The main thing is fermentation, which requires time and process to complete.
Pears and grapes have similar wine-making methods, and green plums and cherries have similar wine-making methods, so they are actually two different types of wine-making methods.
Because of the different characteristics of the ingredients, green plums and cherries only need to be washed, and after removing the moisture from the skin, they are directly put into the clear spring diluted by the dew of creation, mixed with a little rock sugar, and then sealed.
After the two are sealed, they can be sent directly to the Zhuolong Pot. Through the special ability of the Zhuolong Pot, they can go through the two months of fermentation in a short time. When they are taken out, the flavor will be extremely natural. It seems like the 'base wine' that has gone through the rotation of the sun and the moon!
Yes, after brewing in this way, the green plum and cherry wine that seems to have been completed is already considered a very good wine for ordinary people.
Even in a multi-world restaurant, this kind of drink is considered good.
It can be praised by many diners, but how can a wine of this level be worthy of Zhao Fuyu's seriousness?
In fact, even this level of wine can only be regarded as the base wine, and only wine of this level can be regarded as the wonderful product of Zhao Fuyu himself!
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The method of making green plum and cherry wine is simple. You only need to figure out the proportions correctly and complete all the steps that should be done, such as washing and drying. Then the fruit wine brewed by ordinary people at home will not taste bad. .
What a person in this realm of Zhao Fuyu can achieve is to be flawless in details and grasp the proportions to the extreme.
Even the same fruits that are out of season have different levels of sourness, sweetness and astringency inside. The taste will be different if you put different fruits into it.
Overall, even Zhao Fuyu, who is in the Weishen realm, can't do much.
Strictly speaking, apart from the fact that the Wei Shen Realm adds a unique flavor to the wine, what he does is not much different from that of ordinary brewing experts.
On the other hand, making wine from pears and grapes requires more attention.
In addition to the three steps of material selection, cleaning, and washing, they also need two steps of crushing and pressing, and then fermentation.
There are also details of differences between pears and grapes.
When pears are broken in it, the diameter of the pieces must be controlled, preferably 0.15 to 0.2 cm. If it is too small, it will easily become a pulpy lake shape, which is not good for juicing.
After the pears are broken, the juice is extracted by pressing, and the remaining pomace can be naturally fermented, and 6.5% rice bran is added for distillation. The resulting fruit shochu can adjust the intensity of the fruit wine and prepare fruit wine.
The pear juice taken out must be fumigated with sulfur dioxide, and at the same time, the juice is poured into the vat to suppress the bacteria. After completing this step, it can be placed in the brewing vat. Fermented.
Generally speaking, after half a month to a month, when the sweetness of pear juice subsides and the alcoholic taste increases, it means that most of the sugar in it has been converted into alcohol.
At this time, the clarified new wine can be sucked out with a siphon, and the alcohol concentration can be adjusted with the previously distilled and fermented fruit shochu, and then sterilized again.
It’s time for cellaring, breeding and aging.
During the fermentation process of wine, a part of the grape stems will be slightly reserved to increase the astringency, because the grape stems are rich in tannins. This approach will also reduce the sourness of the wine.
The grapes are then squeezed to extract the grape juice, and the pulp and juice are fermented in the tank at the same time. This process takes about two to three weeks. Of course, with the help of the Zhuolong Pot, Zhao Fuyu can cooperate almost at the same time as squeezing. Complete the steps of extrusion before fermentation and extrusion after fermentation.
Because after the fermentation is almost complete, the pomace pulp will float and form a layer of fruit cap. In order to enhance the flavor of the wine, these things need to be squeezed into the newly fermented wine liquid.
This is why squeezing is also required after fermentation. Of course, with the assistance of the Zhuolong Kettle, this step is completed quickly.
After reaching this step, ferment for another ten minutes (in the case of Zhuanlong Pot, the actual time is ten days).
The sugar in the grapes breaks down into alcohol, and basically the wine pretreatment is almost complete.
Then, the pure wine liquid is separated to obtain the 'free-flow wine', and the remaining skin residue is pressed to obtain the 'pressed wine'. The wine liquid on both sides is filtered and sterilized, and a certain proportion is blended.
It has also entered the cellaring period when the wine is placed in wooden barrels.
It can be said that basically when it comes to this part, the wine only needs time to wait to be completed.
But compared to cherries and green plums, neither pear wine nor wine contains the dew of creation. This is certainly not something Zhao Fuyu has forgotten.
It's because this is just the 'base wine' that has just been completed!
The last step, the seemingly simple step, is the key to truly completing this special wine...
