technical type

[Main task: Brewer. 】

[Current task: professional knowledge learning - (31/100)]

At the end of the year, Ji Mo experienced ice brewing, and Du Kun took him to see this unique way of brewing wine.

Generally speaking, the process of grain cooking is indispensable for wine making, and the steps of koji making are proposed separately. If the grain cooking needs to be subdivided, there will also be a step such as shelling and crushing, and there is also a fineness requirement. Each is different. It needs to pass through a [-]-hole sieve or a multi-hole sieve before proceeding to the next step. There is also a problem with ingredients. Not all wines use a single rice grain as the raw material, and it may be a variety of mixtures and mixing ratios. Each is different.

The ingredients can also be counted as a separate step. According to the size of the retort or cellar, the raw materials, distiller's grains, auxiliary materials and water are mixed together and mixed evenly. The time is also different.

Ji Mo analyzed that this may be due to the full consideration of the natural temperature. After all, you can consider using a stove to raise the temperature, and you just need to spend some firewood. , as far as the degree of trouble in this matter is concerned, it is obvious that it can only be caused by asking for trouble, rather than simply attributed to the fineness required for wine making.

All kinds of skills in ancient times basically have one characteristic, that is, "moving at any time", what kind of things to do in what season, especially when there are requirements for temperature and the like, when it can be followed, it is impossible to be strict. To go against the grain, winemakers also pay attention to a solar term corresponding to the wine's aroma when brewing wine.

This is also one of the reasons why Dumei doesn't like ice brewing. It's not that he doesn't like the technique of ice brewing, but he doesn't like to make it against the season. It's better to brew this kind of wine when it's cold in winter, so he has to let it go Wouldn't it be asking for trouble if you brew it in summer and drink it in summer?

There is little snow here in winter, and there is even less ice. Except for the specially hauled ice, the natural ice must be found in the mountains when the weather is coldest.

In order to complete the out-of-season ice brewing, the ice cellar was built on the mountain, from brewing to fermentation to complete the wine, all carried out on the mountain.

In those few days, Du Kun ran up the mountain all day long, and people carried the ground on their shoulders to get the grain to the mountain. There was also a set of smaller brewing equipment on the mountain. He would lead the people to finish the processing of the grain on the mountain, saying yes Cold brew actually needs to cook and gelatinize the grain, which is also the step after the ingredients.

Most winemaking requires such a step. Ji Mo speculates that this is for the convenience of the subsequent fermentation process, and the subsequent cooling process is to create a suitable temperature environment for the growth of microorganisms. Wine can be collectively referred to as miscellaneous wine, which means impure. After filtering, it depends on the situation whether it needs to be steamed or not.

The process of cold brewing lacks a process of steaming wine, and does not require filtration. Its fermentation environment is different, and it is carried out at a low temperature. It may be because of the difference in distiller's yeast that the microorganisms that actually work are different. Active microorganisms do not need more oxygen to function. It seems that there are fewer steps and it is easier. In fact, it is more difficult to control the temperature in it.

There are no thermometers nowadays, and it is not easy to digitally measure the temperature. If you do it often, such as when making koji, use your own body temperature as a reference, and the higher and lower can roughly estimate the feeling, but the temperature required for ice brewing is relatively low. Low and low temperature ranges are all lower than body temperature, but it's hard to describe how low it is.

In order to better determine the appropriateness of the temperature, Du Kun will use a small fish that lives in the cool lake water as a reference, put a few small fish in a deep porcelain basin, and put them in the ice cellar. According to the state of the little fish, alive, lazy, dead, draw three lines, the distance from the ice storage is different, and then the wine jars will be placed in these three intervals in a targeted manner.

Compared with other wine-making techniques, this ice-brewing technique is obviously much more lively and interesting because of the addition of a pot of small fish.

Ji Mo is inevitably more interested. In modern times, there should be no such wine-making skills. Is it lost, or is there a lack of corresponding strains?

Du Kun saw that he was interested, so he talked about another aspect of this ice brew that made Du Mei taboo.

At the beginning, there was no ice brewing in the normal wine-making techniques, but it was later that people discovered the wine in the tomb that was destroyed by nature, and used it as the wine mother to make wine, but the wine was difficult to swallow, and it was later discovered that this wine mother It is suitable for brewing wine in a low temperature environment, so there is ice brewing.

Because the wine mother was excavated from the tomb of the dead, some winemakers are jealous of the yin on it, thinking that drinking ice in summer is very reasonable, and they are not willing to brew this kind of wine.

Du Mei is one of these people, and his cunning point is that even if he doesn't like it, he can brew it when the boss asks for it, but after teaching Du Kun, he never touched it again. Not knowing about this, he said that he still refused.

"How does this cold brew taste? Is it better?"

Ji Mo couldn't help being curious. He had never heard of ice brew, and he gave five knowledge points of ice brew all at once. This is because he didn't make it himself. If he brewed it himself, I'm afraid he would have to give two more knowledge points.

A kind of wine can give Ji Mo five knowledge points, which is really amazing.

Du Kun laughed when he heard the words: "Drink it in summer, it's naturally refreshing."

It is impossible for those who make wine to drink the wine they handle. No matter how precious it is, they will always be able to taste one or two sips when it comes out of their hands. The aftertaste when Du Kun said it is obvious that he likes it. Unfortunately, the quantity is small and the supply The above is not enough, let alone what they can drink freely.

Back to Du Mei, Ji Mo will have a job to do. He has already begun to be in charge of distilling the wine. Du Mei entrusts him with this last link, and it is also convenient for him to taste it. Through tasting, he can tell the difference. Whether it has been steamed once or twice, the first steaming is called 饙, and the second steaming is called distilling. In addition to the number of distillations, different types of wine have different requirements.

Looking back from the end, it seems that you can see whether the overall process is as expected. If there are incomplete parts, it is the problem, and you can check for omissions and fill in the gaps.

Ji Mo doesn't know if Du Kun also studied in this way back then. This method has advantages and disadvantages, that is, Ji Mo doesn't drink well, and he tasted too much wine. Not to mention that he passed out immediately, he would feel a little dizzy Yes, I feel my mind is not so clear.

Du Mei often laughs at him because of this, but he also has an extra hobby. He has to let him drink when they meet, saying that it is necessary for him to correct such problems.

Are you still human if you are not drunk?The problem of drinking capacity is sometimes inborn. Ji Mo is full of dissatisfaction, but there is nothing to argue about. At this time, people's attention is a little different. Understand why your own chickens have to build chicken sheds behind the fence, aren't you afraid of being stolen?Then there is the fact that there are no dogs in the village.

It is said that the Zhu Wen when the koji was made in July also has the effect of protecting the whole year from pests. The so-called "insects are extinct, and worms hide in the hole" is because of the blessing of the colorful and majestic Tugong.

Ji Mo is more willing to believe that the insect repellent grass under the corner of the wall is well planted, and it has become part of the steps of building a house in every family. In addition, there may be the effect of some customary insect repellent herbs, for example, in summer where there are most mosquitoes At that time, every family loved to hang wormwood under the eaves, and there was also the custom of burning wormwood.

In addition, I am afraid it is the bactericidal effect of alcohol. It is not so luxurious that every family will spill wine everywhere, but there is a custom in May every year to dry wine. This is the way for winemakers to distinguish the quality of wine. In the middle of May, take a bowl of wine from each wine jar and put it in the sun to dry. The good wine will not change color, but the bad wine will change color. The bad wine that has changed color can be drunk first, while the good wine can continue. Stored or even continued with the wine brewed in autumn, the taste of the wine will be stronger.

This is the case in the winery, and the nearby villages are attached to the winery, turning this step into a custom. On this day, every household will also take out the wine to dry the wine. The difference is that they drink the good wine. The bad wine directly wipes the furniture and other objects, and can also be spilled on the ground, leaving a room full of wine fragrance, adding to the festive atmosphere.

Before Ji Mo knew what happened, he didn't know why. After entering the winery, he was able to understand the evolution of the tradition in response to the customs.

For example, Zhu Wen's tone, people with no education like Father Ji, don't know what it is, but it doesn't prevent him from remembering that the tone is long and pleasant, humming it in his spare time, everyone who hears it will feel familiar, if someone enters it again The wine shop, such as Ji Mo, who watched the ceremony in person, will remember the tune more deeply. Such a tradition has become a part of a culture, an inseparable heritage, no matter whether it is reasonable or not. Mystery, also will be handed down.

It seems to be a bit interesting to study this traditional evolution carefully. From then on, Ji Mo thinks about the other, and thinks about the wine-making skills. In the process of spreading, what is added, what is missing, and what has been transformed?

For example, the out-of-the-ordinary Zhu Wen melody lost its original solemnity when it was sung from Ji Fu's mouth. Instead, it has more rustic charm, and the traditions in wine making have gone out of tune?

Eager to know some history, Jim Mo once again thought of one or two books in a certain room. One day, Ji Mo went around to look, and was disappointed. They were not books related to wine making, but just pretending Literacy books, the most basic kind.

"Is there no book on wine making?" Ji Mo blurted out in disappointment.

It happened that Dong Chao was nearby, and he snorted coldly: "What book do you need for wine making? Can wine be produced directly from the book? You're hiding here again, go do something quickly, and don't let me catch you being lazy again."

He raised his hand threateningly, as if he was about to hit someone. Ever since Guo Yuan left, Dong Chao didn’t like Ji Mo. Ji Mo didn’t quarrel with him, just glanced at him, and left silently, angrily in his heart. No need for books?Word of mouth, how many traditional skills have been passed down like this, and I feel sad when I think of "no", and I think, is the meaning of learning these by myself lies in inheritance?