Chapter 369 The First Cup of Wine in Primitive Society

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Mu Feng originally thought that it would take five or six days for the fermented koji to dry, but it was summer, and the drying was completed in less than four days.

This has nothing to do with summer temperatures.

Since the koji is made in advance, he can also make wine in advance.

Lihu was very excited to be able to make wine in advance. He couldn't wait to know what the wine looked like. It was as important as salt to be called by the Great Chief.

Sugarcane wine is divided into pure sugarcane winemaking and sugarcane grain mixed winemaking.

The difference is that the alcohol produced by pure sugarcane has a low alcohol content and a low alcohol yield.

After adding food, it will be much higher.

Mu Feng thought about it for two kinds of grains, corn and wheat, which were mixed with sugarcane and fermented, and then looked at the wine yield.

The specific method is to wash the wheat and corn separately and steam them in a pot.

Because it was the first time to make wine, Mu Feng was also afraid of wasting food, so he each took a hundred kilograms of food to try to make wine.

In the process of steaming the food, Lihu couldn't help but wonder: "Chief, aren't we making wine? Why do we still use corn and wheat?"

Mu Feng smiled and said, "What you need to make wine is wheat and corn."

Lihu was still puzzled, but he was embarrassed to ask again.

After the grain was cooked, he asked Lihu to use a knife to chop the sugar cane into pieces, then mixed it with corn and wheat, and stirred it evenly.

Then crush the previously made koji balls into powder, and evenly mix them into the two fermented materials.

All kinds of ratios are based on the "recipe" given by the system, and the wine yield can reach the highest level of self-brewing.

The stirred lees were placed in a large clay pot by the wood wind again, and sealed for secondary fermentation.

The system reminds Mufeng that mixed fermentation of sugar cane and grain will take the longest time in winter, about 20 days, and the shortest in summer, ranging from one week to 10 days.

When the time comes, he can gently open the sealed fur and smell the smell by himself.

Considering that the temperature in early summer is really high, Mufeng moved these pots to a ventilated and shady place to reduce the impact of high temperature and allow the lees to fully ferment.

Even so, on the eighth day, Mu Feng approached the pot and was able to inquire about the faint smell of "wine" escaping.

Mu Feng first opened the animal skin on a clay pot, and suddenly a strong "wine smell" hit his face, and the smell almost made him suffocate!

And Lihu, Bai Ya, and others who smelled this smell for the first time almost fell down, covering their noses and backing away.

Li Hu was shocked: "Great Chief, isn't this really poisonous?"

Mu Feng took a deep breath, calmed down and said, "Don't worry, it's definitely not poisonous!"

He was also surprised at the bottom of his heart. It turned out that the fermented wine lees tasted so great!

It seems that in summer, not only the koji ferments quickly, but also the distiller's lees.

Now that the lees were fermented, he naturally started to steam the wine.

Steaming wine requires at least two large pots, the lower pot is used to steam the lees, and the upper pot is used to hold cold water for "cool town" wine steam.

In the middle, there is also a wooden retort that is connected up and down and has a round hole in the middle. It is a bit like a wooden barrel, and the wooden retort is connected by a wine guide tube.

The specific method is to pour water into the big pot below, put on the steamer, put a layer of clean linen on the steamer, and then put the fermented sugar cane and grain lees on the linen.

Then fasten the wooden retort on the cauldron, and seal the surrounding wooden wind connected to the pot with animal skins, linen, etc. to ensure that no air leaks.

A small wooden stick is inserted in the middle of the wooden retort, and on the wooden stick is a split bamboo tube, which is connected to the wine guide tube and extends to the outside.

Of course, the connection between the wine guide tube and the wooden retort is also sealed.

Put a flat-bottomed cauldron on top, pour cold water into the cauldron in the open air, and seal the place where it connects with the wooden retort.

After all the preparations were done, Mu Feng instructed Lihu: "Fire!"

Li Hu was excited and set fire to fire.

Mu Feng then leisurely took a cleaned jar and placed it under the wine pipe, waiting for the result.

Because the pot is too big and contains a lot of water, it takes a long time to boil the pot.

Lihu spent almost half an hour on the fire, before the sound of "gudugudu" boiling water came from the big pottery pot.

Mu Feng shouted excitedly: "Come, come, come out!"

As he shouted like this, White Fang stared nervously at the drinking tube, expecting something to come out of it.

Others were even more afraid to let out the air, for fear that their heavy breathing would affect the Great Chief's winemaking.

Li Hu, who was smothering his head and burning fire, also raised his head at this time, wiped his face, and stared at the wine pipe.

After a long while, the wine pipe finally moved.

A transparent liquid, as thin as the rain from the thatched eaves of the spring, flowed out, dripping into the pot.

Almost at the same time, a special fragrant smell also drifted away.

Lihu couldn't help but twitched his nose, took two strong breaths, and then said, "Great Chief, is this wine? It's so fragrant!"

Mu Feng couldn't help but be excited and said with a smile, "Yes, this is wine!"

Instead, Chang Ning sniffed and frowned, "Is this wine? It doesn't smell very good. Besides the fragrance, there are other smells!"

Mu Feng laughed

: "This is the unique taste of wine made from grain. For people who are used to the taste of wine, it is full of fragrance, but if they are not used to it, they feel uncomfortable."

Li Hu said strangely: "But I've never smelled this before!"

Mu Feng said with a smile: "Some people are born with the ability to drink, and they are used to the taste of wine, but some people are not necessarily!"

Saying that, Mu Feng quickly stopped and motioned them to look at the guide's wine pipe.

At this time, the wine pipe is no longer dripping wine, but it is flowing into the pot as a water line!

Mu Feng watched the speed of the wine, smelled the taste, and his heart blossomed with joy: "It seems that this first winemaking was very successful!"

After a while, he couldn't help taking a small spoonful from the clay pot with a bamboo spoon, took a sip, did not rush to swallow it, and let the wine swirl in his mouth, the aroma of the wine filling his mouth.

Because it is distilled grain wine, this wine is still warm.

In addition, the lees are mixed with sugar cane, so there is a light sweet taste when you enter the mouth.

After the wine swirled around in his mouth, his eyes narrowed, and he closed his mouth to swallow all the wine, for the sake of a gentleman to go deep into his throat.

Then he lightly raised his brows, opened his mouth slightly, took a deep breath, and a mouthful of alcohol swelled from his abdomen like a dragon, and then passed up through his throat, rushing out from his mouth and his breath in a mighty manner.

"The smell of alcohol is surging, like a raging wave!" Mu Feng sighed softly, "Sweeping away a thousand autumns and a thousand worries!"

Mu Feng grinned and said, "Our tribe's first cup of wine, it's done!"

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