Several people worked together to bring out a few tanks of soaked glutinous rice in the warehouse next to them.

The rice is the new seasonal glutinous rice purchased by Gu Yunsong himself, and it was grown by farmers in several surrounding villages themselves.

In the past, Gu Yunsong would go to the village to collect some, but he didn't collect much, after all, he just made wine and used it himself. The price was higher than that of the merchants who came to the village to collect grain, and the farmers in the village were rushing to sell it to Gu Yunsong.

In previous years, Gu Yunsong only bought glutinous rice for a few meals. For the total amount of glutinous rice produced in more than a dozen villages around, Er'er was not harmful to the merchants who came to purchase grain.

But this year, Gu Yunsong was abnormal and collected dozens of tons in one breath, not those who were injected with pesticides, not those who were not full of particles, and not those who were old, and took away most of the high-quality glutinous rice from several villages around him.

Although Gu Yunsong can't stand the price, the grain merchants from the city don't care whether you are of good or bad quality, and they will be the same price. Grain farmers are naturally more willing to sell their high-quality glutinous rice to Gu Yunsong.

The dozens of tons of glutinous rice are already one or two out of the production of more than a dozen villages around here. I wonder how I would feel when the grain traders in the city came to collect it and found that the harvest this year was so much smaller than in previous years.

Maybe the price of this glutinous rice will increase next year!

After soaking the glutinous rice overnight and changing the water again and again, the originally milky white rice grains have been soaked.

Take out the soaked glutinous rice and rinse it in the bamboo lotus. Put it on the trunk, steam it quickly. When the steam is stolen, pour some spring water and continue steaming for another ten minutes. A pot of glutinous rice can be out of the cage.

The moment the lid was lifted, a white heat surged into the sky, and a faint fragrance of glutinous rice spread out.

The rice is crystal clear and full, with clear grains, and the tender yellow germ is still attached to the rice grains. This is a characteristic that only fresh rice has, proving the quality of this pot of glutinous rice.

Just visual stimulation can make your taste buds produce salivation, and it is the first thing to do if you want to taste it.

Pour the steamed glutinous rice on the gauze aside and let it cool. Put the new glutinous rice in the steamer and continue to steam.

The blower roared, the blue and red stunning fire rose, and the fragrant rice grains were steamed.

Lin Zi, who had just woken up, had just stepped down the stairs, and the fragrance of glutinous rice came to her nose.

A plate of shiny dried vegetable buckles, ready-made steamed glutinous rice, pick a piece of it, and put a little dried plums in the middle, hold it into a ball, and serve it with the cooked rice soup, which makes it a perfect breakfast.

Over there, Gu Yunsong had already started to turn the steamed glutinous rice and shake the rice grains. Gu Yi moved an electric fan and blew it hard beside him.

On the other side, Chen Jun, Chen Sixi and his son were fiddling with the large tank transported from their homes.

After a while, Gu Yi's grandmother slowly walked out of the room, holding a mahogany box in her hand, and opened the box, which was full of gray-brown solids, which was the fermented wine koji made from the Gu family's ancestral recipe.

The solid made of white powder is gently rubbed on the yarn basket, and the powder is evenly sprinkled on the glutinous rice. After stirring again, it can be fermented in the tank.

When Gu Sanye’s wine cellar was built and renovated, a spring was found in the mountain. The water was sweet and sweet. It was identified that the spring water was extremely rich and it was an excellent source of brewing water. Gu Yi immediately protected this spring and diverted it to the foot of the mountain.

Nowadays, Gu’s family uses this sip of spring water to make wine, replacing the spring water that Gu Yunsong bought from Wuxieyuan.

This year is only the first time, so the production process is placed in the Gu family compound. After the coming year, Gu Yi will move the winemaking location directly to the Sanye’s courtyard.

The cableway on the air-raid shelter has been kept for transporting the wine from the jar. A brewing room is planned to be built in the yard to bring in the spring water from the mountain directly. This is the best solution.

To remove some glutinous rice, you need to leave it for later making Wuliang wine. The remaining glutinous rice will probably take two or three days to complete the processing.

The production of rice wine was helped by Gu Yi and the third master. The Chen family was busy until noon and received the design drawing of the wine gourd from Gu Yi and hurried home.

In the next few months, they will have to make as many as possible wine gourds as possible. Based on twenty tons of glutinous rice, they will need 300,000 wine gourds.

The Gu Yi family made some funds in advance, allowing the Chen family’s father and son to purchase machinery and recruit personnel. The Chen family’s ceramic furnaces also need to be renovated, expanded and improved efficiency.

Originally, one furnace could only burn hundreds of wine gourds, but after transformation, at least one furnace could burn thousands of wine gourds at the same time. Moreover, the emission and energy saving of the furnace must meet national requirements, just look at the long-term plan.

After three days, several stoves were steamed and cooked together, and many clan elders hired help. Finally, they finished the twenty tons of glutinous rice, dozens of large jars, and placed them in two warehouses, which were slightly crowded.

The rice wine in the jars that were first completed that day had already vaguely smelled of wine, and it was another kind of companion delicacy, sweet wine brewing.

Brewed eggs with wine to invigorate qi, promote fluid, promote blood circulation, beautify and nourish the skin, regulate menstruation and nourish qi.

The brewing process of rice wine requires people to take care of it every day. When the wine is released, the rice grains will be empty. Every two days, press down the rice grains with pine sticks to stir to allow the rice grains to ferment better.

After half a month of alcohol, the aroma of the wine becomes stronger, the alcohol sinks, the wine becomes clearer, and the fermentation is truly over. Only then can the ingredients be extracted and the wine is collected, and the jar of real glutinous rice wine be completed.

According to Gu Yi's calculations, the time when the glutinous rice wine is completed just in time. In October, when the osmanthus is fragrant, it is just possible to collect osmanthus and brew osmanthus rice wine.

As for the origin of osmanthus, there are so many osmanthus trees in the nearby villages and towns, but Gu Yi has already thought of a countermeasure.

Next door to Jiyang City, Huajin City is a major market for agricultural, animal husbandry planting and breeding. Although a few meals of fresh osmanthus flowers are rare, it is not a difficult task for Huajin, the prosperity of the agricultural and forestry market. It is just to spend more money. Just drive two pickup trucks to collect them.

The osmanthus rice wine is sealed for three months, and the fragrance is everywhere. It just happened to be the Chinese New Year season, and it will be tested at that time. The quality of Gu Yi’s decision this time.

Compared with the complex and cumbersome production process of osmanthus rice wine, there is also a simple and easy-to-get wine in August. The end of August is the season for eating grapes. Another fruit wine called wine is also a good wine that cannot be missed.

Sweet wine, simple rock sugar and grapes fermented, mellow and soft, the sweet taste is very intoxicating, the cost is not high, and it is also one of Gu Yi's plans.

The blood-red wine is filled with clear glass bottles. The charming colors are definitely a big selling point, and the sweet taste can make people unable to stop.

If you don’t pursue the sour red wine, the sweet ruby-like wine, I think it can also capture the favor of a large number of young people.

Pour a cup of osmanthus rice wine into the cup, like a floating cloud, and pour another cup of wine into the cup, like blood blooming in the snow, this is "burning in the snow".
Chapter completed!