Chapter 591： Rye 2 pot head

If you want to intoxicate people, ordinary liquor is definitely not enough. For things like dark beer, ordinary people can drink a few glasses without being drunk. Only people who are not comfortable with drinking will soon get drunk. If this kind of wine is used to intoxicate the indigenous people, it may not work.

Therefore, Marin intends to serve stronger liquor. The easiest, of course, is to directly use medical alcohol to blend liquor, which is the inferior liquor of the next generation.

However, this kind of liquor just tastes like alcohol, it is not mellow and cannot be attractive. Therefore, Marin intends to put on a bit of hard liquor, such as stuffy donkey, burning knife, Erguotou, etc., the kind that pours in a couple of times, which is also convenient for intoxicating the indigenous people.

It's just that Marlin didn't know the recipes for stupid donkeys and burnt knives. In Erguotou, Marin had searched for detailed recipes in his previous life, and this can be done later.

Moreover, these three famous spirits, dumbfounded donkey and burning knife are too strong, and they drank like fire in the mouth. For indigenous people who have not been exposed to alcohol, it is too unfriendly. Therefore, it is best to Erguotou.

Although Erguotou has a high degree, it is not strong, and it tastes mellow and fragrant. The reason for this is that Erguotou removes a variety of low-boiling substances from the first pot and the third pot. And these ingredients will bring miscellaneous smell and some spicy taste. Therefore, the authentic Erguotou has a high degree, but it tastes softer than burning alcohol such as knives. But anyway, it ’s also hard liquor, it ’s over, it must be poured

The method of making Erguotou is very simple. In addition to the steamer and pipes, get a tin container, a tin container filled with water, which contains cold water. The principle is that the tin is filled with cold water, and the wine vapor is transpiring upward. When the wine vapor enters the tin can through the pipeline, it first evaporates upwards. But when the tin bucket with cold water on it was suddenly cooled, the wine vaporized into water droplets, which flowed to the bottom along the inner wall of the lower layer of tin tin and accumulated into liquor.

Every pot of boiled wine starts to flow out, which is called “guotou”. The concentration of this wine is high, which can reach above 75 degrees, and the quantity is small, accounting for about 10% of the total. Marin intends that this "guotou" will not be recycled again and again, and can be used directly as medical alcohol. Anyway, the degree of medical alcohol is also about 75 degrees.

As for the "jiujiezi" left in the third pot, it is about ten degrees. Then, reuse these wines for a while and cook them many times. Until the degree of the tail of the pot with more impurities reaches below 5 degrees, the tail liquid is no longer used for steaming wine, but used for repeated cooking and extraction of medical alcohol. Like the pot head, it contains some odor . But medical alcohol is not for drinking, but for use. Therefore, the taste is nothing.

Before, Marin's approach was to use ordinary beer and repeatedly cook and cool. Each time it cools, the degree increases. However, some of the first pot, the second pot or something. In this way, you get medicinal alcohol with a mediocre taste. Used to mix water, the taste is not very good.

However, if the method of making Erguotou is used to collect the wine head and the end of the pot to make medical alcohol, the benefits are huge. Because the liquor in Erguo is of good quality and can be sold as good wine at a high price. The head of the pot and the tail of the pot can also be used to extract medical alcohol. The medical needs of gòngyīng can be described as two effects.

Moreover, the pot head can already reach the level of medical alcohol, no need to be purified, can be packaged directly as medical alcohol. Only the tail of the pot needs repeated cooking and cooling to obtain the height.

Marin now has a lot of food in his hand, many of which are used to brew dark beer. However, due to the serious shortage of hops, many beers are inferior beers with no hops.

Now, Marin suddenly remembered the method of making Erguotou. That tin is very critical. Because, the Erguotou that it extracts is a kind of good wine.

Although its characteristics are different from the authentic Erguotou brewed with sorghum, corn, and wheat, western beer is used to refine Erguotou, which also has a special flavor.

Just do it, Marin directly found the craftsman, and used tin ingots to create tin pots and wine pots for refining Erguotou, and began the work of making Erguotou.

Brewers use low-quality dark beer brewed without hops. This kind of dark beer, because it does not use hops, is not authentic enough and is prone to rancidity. However, it is good to extract Erguotou and medical alcohol. Moreover, after extracting it into Erguotou, it will be different. Spirits are very durable. The longer it stays, the more mellow it is, and the higher it is.

In this way, you can fully solve the weakness of beer is not easy to preserve. You know, in this era, there is no good way to preserve. Draft beer is rancid in a few days, and cooked beer is preserved for a long time, but the taste can not keep up with draft beer.

But whether it is draft beer or cooked beer, it is scum in front of liquor when it is stored for a long time. Liquor has a long shelf life, and the longer it is stored, the more valuable it is. But beer will deteriorate and rancid in a short time, and transportation is so poor in this era, it is difficult to transport beer to the foreign market xiāoshòu, which can only be digested locally. Therefore, Baijiu has the advantage of being sold far away from beer.

Actually, liquor is not very popular in Germany. Because, Germans don't like hard liquor. However, Eastern Europe is different. In particular, Mao Zi, who is almost addicted to spirits. When you mention Mao Zi, everyone will think of vodka

Marin believes that rye Erguotou will definitely sell well in Eastern Europe

After tin tin was made, the craftsmen tried several times and finally figured out the proportion and time of the pot head wine, and used the method of personal taste to determine the extent to which the pot tail is about 5 degrees, and can no longer be used ~ www .novelhall.com ~ instead extract alcohol.

After the craftsmen tried many times, Marin came to taste Erguotou himself

Marin frowned after tasting the rye Erguotou extracted from the craftsmen

He felt that this kind of rye Erguotou seemed to drink differently from his previous life. First, the degree is not the same. After all, this is steamed with raw dark beer as a raw material. Unlike the authentic Erguotou, it was originally brewed using liquor. Therefore, the degree of Erguotou made by this rye beer can't reach 56 degrees, which is only about 40 degrees.

However, Marin felt that this was just right. Why? Because 56 degrees is too high for Europeans. Even the vodka that Mao Zi likes to drink is generally around 40 degrees. The degree of brandy and whiskey is also around 40 degrees.

Is so because those winemakers, after hundreds of years of exploration, according to the preferences of European and American users, determined this degree.

40 degrees, European and American people are used to drinking. No matter how high, they can't stand it. Therefore, Marin felt that such a degree of rye Erguotou was just right.

The only unpleasant thing is that there seems to be a slight bitter taste of rye in the liquor

However, this is nothing, anyway, overall, this is already a very good liquor. So, Marin decided to use the freshly brewed rye Erguotou to entertain the generals to see if they could be laid down.