Chapter 75 Corn Wine
Even though she had a new fanboy, Tang Jia's life focus did not shift. She was still rooted in the planting business.
At present, her new favorite must be Polygonum multiflorum!
Since the seeds became available, the progress of growing Polygonum multiflorum has been greatly improved.
Although they didn't know what Tang Jia was going to do with this thing, Caleb Ryan and Sun Wei still provided their maximum support.
With the joint efforts of the three people, the first batch of Polygonum multiflorum in the alliance grew vigorously.
The first batch of Polygonum hydropiper entered the harvest season. Except for a small portion used for seeds, the rest were all dried and sent to Tang Jia.
Looking at the handfuls of dried Polygonum hydropiper in his hands, Tang Jia finally put the matter of making koji on the agenda.
The production of koji seems simple, but it is still quite difficult to do well. If you are not careful, the activity of the koji will not be good, and the quality of the brewed wine will be greatly reduced.
The main ingredients of koji are peach leaves, orange tree leaves, bamboo leaves, hot pepper leaves and rice.
One hundred pounds of rice, add 10 pounds of dried Polygonum multiflorum, half a pound of dried peach leaves, half a pound of dried orange leaves, and half a pound of dried bamboo leaves, and crush them into powder.
Mix these powders together evenly, pour in an appropriate amount of warm water, and keep stirring until they can be held in your hands into a ball without falling apart. Then you can pinch them into egg-sized balls one by one and put them into a basket with straw, adding a layer of straw for each layer.
Wait until these small balls ferment and grow mycelium, then pick them out from the basket one by one, and put them in a cool corner until all the mycelium are attached to the koji, forming a layer of white fine hairs, then cool and dry them, and the koji is ready!
This was the first time Tang Jia was making koji, and he didn't have any old koji to use as a starter, so he didn't know how it would turn out. He had to try a few more times.
Fortunately, the principle of brewing wine and brewing vinegar is the same. If it is brewed well, it is wine, and if it is brewed sour, it is vinegar. It is not a waste, so Tang Jia is not afraid.
Among the many ingredients used in brewing, grains like sorghum, corn, rice, and wheat are essential. Tang Jia didn't have much else, but he had a handful of corn, making it perfect for brewing. He soaked the corn in unpolluted water for about 24 hours, then rinsed it thoroughly and cooked it in the brewing equipment. Cooking until the corn cracked was ideal, to avoid overcooking and acidification.
The cooked corn is cooled to about 25 to 30 degrees, divided into ten portions, and different proportions of koji are added and stirred evenly. After ensuring that each grain of corn is evenly coated with koji, it is placed in a fermentation jar and placed in a fermentation room with a constant temperature of 35 degrees for ten days of fermentation.
After fermentation is completed, the brewing equipment is cleaned and the fermented mash is poured into the equipment for distillation.
Control the heat well, use high heat to pour the wine, medium heat to receive the wine, and high heat to blow away the tail of the wine.
Finally, place the collected wine into a ceramic jar and seal it for storage, ready for drinking at any time.
The wines produced by ten different proportions of koji have different qualities, yields and alcohol content.
Tang Jia selected three optimal ratios, recorded the data, and mass-produced a batch.
Half of this batch of corn wine was delivered to Caleb Ryan, and the other half was placed in ceramic jars and buried in the large flower pots that Tang Jia had made at the beginning.
The silicon element in the ceramic jar will cause the wine to accumulate more trace elements during long-term storage, making the wine more delicate, smooth and mellow.
After all, this is the first batch of corn wine produced by Tang Jia, so we have to keep it in our minds, right?
Caleb Ryan received this batch of corn wine from Tang Jia through the fat boy George Patton, and he opened the jar and smelled it right away.
The sweet aroma of tender corn wafted out, bringing back memories of eating tender corn cobs and making him ignore the smell of alcohol.
Caleb Ryan couldn't wait to take a big bite. It was sweet, without any taste of alcohol, only the fragrance of tender corn.
Until the wine flowed down Caleb Ryan's throat and reached his stomach, it was like a suppressed volcano was ignited, and the raging flames and air waves rose from his stomach all the way to the top of his head.
It was so violent, as if a strange strong man suddenly hit me in the stomach with an iron sand palm, which gave me a sense of death and made me unable to bear it.
Caleb Ryan felt like a lit torch, with the first taste being fire and the last taste also being fire.
What is this?
Caleb Ryan was very confused and at one point suspected that Tang Jia was trying to trick him.
He was just about to make a video call to ask Tang Jia what was going on when his old father Kyle Ryan happened to push the door open and walked in. He smelled the smell of alcohol mixed with the aroma of corn and immediately perked up.
"Where did you get that wine, you little bastard?"
liquor?
That thing that makes him feel like he's on fire from head to toe is called alcohol?
but,……
"What does wine do?"
Kyle Ryan glanced at him and said unhappily, "What can I do with the wine?
Of course I drank it!
When I was on the border and had to patrol even though it was freezing to the bone, I relied on this thing to keep me energized!
However, according to those Blue Yao people, this thing is more useful than gold in a war.
Not only does it keep you warm, it also relieves stress and fatigue and boosts morale.
It is said that this thing can also be used to produce ammunition and synthetic rubber, as a gasoline substitute, and after purification, it can be used for sterilization and disinfection, and even used to make surgical anesthetics to relieve the pain of soldiers...
In short, when the rear supplies can't keep up, this thing is the most valuable thing on the entire border line, and people fight over it. "
As he spoke, Kyle Ryan had already picked up the wine jar and took a sip, sighing, "Who made this?
It tastes sweet, and it's much better than that crap the Blue Yao people made!"
Is this... delicious?
Caleb Ryan began to doubt his life.
But thinking about what his father had said, Caleb Ryan answered honestly, "This is brewed by Tang Jia using corn!"
"oh!"
Kyle Ryan showed an expression of "getting it instantly" and patted Caleb Ryan on the shoulder, encouraging him, "Get the production process done as soon as possible.
With this thing, it won't be long before we can defeat the Blue Yao people."
Although Caleb Ryan didn't quite understand, he nodded and took on the task.
However, it is hard to say when it will be completed.
Winemaking requires both hard work and talent.
Some people have been taught step by step for their entire lives and have brewed it thousands of times, but they still cannot make corn wine that tastes good.
For example, Caleb Ryan.
The first time I brewed wine, it was a failure.
Looking at the acidified semi-finished product, Caleb Ryan felt like crying.
Instead, Tang Jia accepted this batch of semi-finished products without hesitation and carried out secondary processing.
Adding clean water lowers the alcohol concentration of the wine, allowing acetic acid bacteria in the air to enter and multiply and grow, naturally turning it into vinegar.
When there is a thin layer of acetic acid bacteria film on the surface of the vinegar and it has a pungent sour smell, the vinegar has become sour and mature.
The upper layer of the vinegar liquid is clear orange-yellow, while the middle and lower layers are milky white and slightly turbid. Mixing the two together makes white vinegar.
Add five-spice seasoning, sugar color, etc. to white vinegar, and filter it after precipitation to make fragrant vinegar.
By storing and fermenting the balsamic vinegar for one or two years, you can get aged vinegar.
This brewed vinegar not only contains more trace ingredients and nutrients than the artificial synthetic vinegar used by the alliance, but also has a unique and rich aroma and mellow taste with rich flavor layers.
Tang Jia was very satisfied with this. He not only gave Caleb Ryan a bottle of vinegar he brewed himself, but also specially brewed a batch of corn wine to thank him.
In this regard, Caleb Ryan was in a dilemma whether to accept or not.
Just... very angry!
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