I Am a Chief in a Primitive Tribe

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

This has nothing to do with the temperature in summer.

Since the distiller's koji is made ahead of time, he can also make wine in advance.

Lihu is very excited to be able to make wine in advance. He can't wait to know what wine is like, and it can be called by the chieftain as important as salt.

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

The difference is that the wine made from pure sugarcane has a low degree and a low yield.

After adding food, it will be much higher.

Mu Feng thought about it, divided into corn and wheat, mixed with sugar cane and fermented separately, and then looked at the wine yield rate.

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

Because it was the first time to make wine, Mufeng was afraid of wasting food, and each took a hundred kilograms of food to try to make wine.

In the process of steaming grain, Lihu will inevitably be puzzled: "Warchief, aren't we making wine? Why do we still use corn and wheat?"

Mu Feng smiled and said, "All you need to make wine are wheat and corn."

Lihu is still puzzled, but I am embarrassed to ask again.

After the grain was steamed, he asked Lihu to use a knife to chop the sugarcane into minced pieces, then mix them with the corn and wheat separately and mix them evenly.

Then crush the previously made distiller's yeast **** into powder, and mix them evenly into the two fermented materials.

Various proportions are based on the "recipe" given by the system, and the wine yield can reach the highest degree of self-brewing.

After stirring, the distiller's grains are again placed in a large clay pot by Mufeng, and sealed for secondary fermentation.

The system reminds Mufeng that the mixed fermentation of sugarcane and grain takes the longest time in winter, about 20 days, and the shortest in summer, ranging from a week to 10 days.

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

Considering that the temperature in early summer was really a bit high, Mufeng moved these clay pots to a ventilated and cool place to reduce the impact of high temperature and allow the distiller’s grains to fully ferment.

Even so, on the eighth day, Mu Feng approached the clay pot and was able to ask about the faintly escaping "wine" smell.

Mu Feng first opened the animal skin on a clay pot, and suddenly a strong "wine gas" rushed over his face. The smell was so high that he almost suffocated him!

The Lihu, Baifang and others who smelled this smell for the first time almost fell down, holding their noses and backing away one by one.

Lihu was shocked: "Warchief, isn't this really poisonous?"

Mu Feng took a deep breath and calmly said: "Don't worry, it's definitely not poison!"

He himself was surprised that the fermented lees tasted so great!

It seems that in summer here, not only the koji fermenting fast, but also the fermenting of distiller’s grains.

Now that the lees fermented well, he naturally started steaming the wine.

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

In the middle, a wooden zengzi connected up and down, with a round hole in the middle, is a bit like a wooden barrel, and the wooden zengzi is connected by a wine guiding tube.

The specific method is to pour water in the large pot below, put on the steamer, pour a layer of clean linen on the steamer, and put the fermented sugarcane and grain lees on the linen.

Then buckle the wooden retort on the top of the large pot, and seal the wooden wind surrounding the pot with animal skins, linen cloth, etc., to ensure that no air leaks.

A small wooden stick is inserted in the middle of the wooden zengzi, and a split bamboo tube is placed on the wooden stick. The bamboo tube is connected to the wine guide tube and extends out.

Of course, the junction between the wine guide tube and the wooden zengzi is also sealed.

A large flat-bottomed pot is buckled on the top, and cold water is poured into the large pot in the open air, and the place where it connects with the wooden zengzi is completely sealed.

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

Lihu was excited and ignited.

Mu Feng took a clean jar and placed it under the wine tube, waiting for the results.

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

It took about half an hour from the tiger's head to burn before the sound of boiling water came from the big pottery pot.

Mu Feng yelled in excitement: "Come, come, come out!"

As he shouted, the white teeth on the side stared at the wine tube nervously, expecting something to come out of it.

Others even dare not come out of the atmosphere, for fear that their heavy breathing will affect the Warchief's brewing.

Lihu, who was suffocating his head, raised his head, wiped his face, and stared at the wine tube.

After a while, the wine guide finally moved.

A transparent liquid that was as thin as spring rain on the eaves flowed out, dripping into the clay pot.

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

Lihu couldn't help twitching his nose, and took a couple of breaths before he said, "Warchief, is this wine? It's so fragrant!"

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

Changning smelled it and frowned, "Is this the wine? It doesn't smell very good. In addition to the fragrance, there is another smell!"

Mu Feng laughed and said: "This is the unique taste of wine made from grain. For people who are used to the taste of wine, it is all fragrance. If you are not used to it, you will feel uncomfortable."

Lihu said strangely: "But I haven't smelled this before!"

Mu Feng smiled and said, "Some people are born to drink, and they are used to the taste of wine, but some people are not necessarily so!"

Saying Mu Feng hurriedly stopped, motioning them to look at the guide wine tube.

At this time, the wine guiding tube is no longer dripping out, but it merges into a water line and flows into the clay pot!

Mu Feng looked at the speed of the wine and smelled the taste, and his heart was full of joy: "It seems that this first time making wine is very successful!"

After a while, he couldn't help taking a small spoon from the clay pot with a bamboo spoon, and took a bite without eager to swallow it, letting the wine whirl in his mouth, and the aroma of the wine filled his mouth.

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

In addition, the lees is mixed with sugar cane, so there is a slight sweet taste in the mouth.

After the wine turned around in his mouth, he narrowed his eyes, closed his mouth and swallowed all the wine, just for the gentleman to go deep into his throat.

Then he stretched his brows slightly, opened his mouth slightly, and took a deep breath. A sip of wine rushed from his abdomen, then went up through his throat, rushing out from his mouth and his nose.

"The wine is rushing, like a violent wave!" Mu Feng sighed softly, "Sweeping through the past, and relieving thousands of sorrows!"

Mu Feng grinned and said, "Our tribe’s first drink is finished!"

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