Ishikuma's alcohol volume is still very good, thanks to his "alcohol test" since he was a child.

　　 There is no way. At that time, the rural areas still attached great importance to male babies. When Shi Xiong was born, it was the time when family planning was the most critical.

　　 Shi Xiong heard the old mother say that at that time, because he was not sure whether the first child was a boy or a girl, Shi Xiong and his father were ready to take Shi Xiong and his mother out to become a "super-born guerrilla".

　　 In that era, if you want to be superborn, the consequences are quite terrifying. It is common to push houses to arrest people, but Shi Xiong and his father are still desperate to get a son.

　　 When the stone bear fell to the ground, his father saw that he was a man with a handle, and his joy was no longer mentioned.

However, his father and his grandfather like to drink, so whenever his father and his grandfather get together to drink, the little stone bear will be held by his grandfather, and he will dip his chopsticks in the wine. lick.

　　 In the beginning, the little stone bear was naturally wailed by the spicy ghosts, but after a long time, he gradually got used to the taste, so that when he was in elementary school, it wouldn’t work if he didn’t drink during the holidays.

　　 This kind of thing is wrong, it is that he can enjoy it, anyway, Shixiong and his sister are not qualified to enjoy it.

　　 No way, patriarchal...

　　 Although I drank very little back then, it was always "alcohol exercise". In addition, both grandpa and daddy can drink, this ability was passed on to Shi Xiong, so Shi Xiong was known as the "Bacchus" of their department when he went to college.

　　 can drink, love to drink, and Ishikuma can make wine himself.

　　 As mentioned earlier, Shi Xiong's family conditions were not very good when he was a child, and can only be regarded as ordinary people, so almost all the wine he drank at home was brewed by himself. In any case, the wine made by yourself is much cheaper than the wine sold outside.

　　Shi Xiong's grandfather can make wine, and Shi Xiong's father can also make wine. When he arrived at Shixiong, when he was a child, he followed his grandfather and father to help make wine, so he also knew how to make wine.

　　Who said that the children from the countryside don't know anything?

　　 I dare not say anything else. At the very least, Shixiong is very proficient in making koji, making wine, making tofu, and squeezing oil, and it is estimated that most of the children in the city will not be able to do them.

　　 Why do you children in the city look down on the children in my village?

　　 If you change to a child in the city and travel to the Gaoshu tribe, you let them squeeze oil and make tofu, they will fart, they will just eat!

And our children from the countryside have done many things to help adults at home when they were young, so these inconspicuous technologies at that time have become the supreme sun **** in this place in this era. The magical skills!

　　 As far as winemaking is concerned, perhaps some children in the city know the steps and even the craftsmanship of winemaking because they read books, but if you want them to make wine, it is absolutely impossible to make them.

　　 You haven't done this kind of work yourself. Often, what you brew is not wine, but a jar of vinegar, or the smelly vinegar.

　　 Have you really seen how to make wine from the book?

　　 Don’t say anything else, do you know how to make koji? Without koji, you make a P wine!

　　 brewing and koji, this is a well-known thing. Because koji contains a large number of microorganisms and various enzymes secreted by them, such as amylase, glucoamylase and protease. These enzymes have a biocatalytic effect and can convert starch and protein in grains into sugars and amino acids. The sugar can be broken down into ethanol under the action of yeast, which is alcohol.

　　 So it is an indisputable fact that the most critical core of winemaking is how to make koji.

　　 With a good koji, you can brew whatever you want. As long as you control the temperature and humidity, even if you can't brew Maowulu, at least you won't brew a jar of sour and smelly unidentified liquid.

　　 There are many kinds of grains used in brewing, but there are not many grains that can be used to make koji. Anyway, according to Shixiong's knowledge, the main raw materials for making koji are wheat and rice.

　　 The distiller made by the former is called Maiqu, while the distiller made by the latter is called Miqu.

Of course, if it is divided according to the type, the koji is divided into wheat koji—mainly for brewing yellow wine; Daqu—mainly used for brewing distilled spirits; Xiaoqu—mainly used for brewing rice wine and Xiaoqu wine; red koji—mainly used To brew red wine; there is a new type of koji that has only been used in modern times, which can replace Daqu and Xiaoqu-bran koji.

　　 Regardless of how it is classified, koji is an essential core additive for wine making.

　　 When I was making wine with my grandfather and dad in my hometown, Shi Xiong often followed his elders to make koji at home. At that time, most of the wine made in the family was sweet potato wine or potato wine, so most of the koji used was Daqu.

　　 This kind of wine made from sweet potatoes or potatoes does not taste so good if it is not distilled. But once it has been distilled, the resulting high-quality wine has a very strong taste, and people who can't drink enough can withstand it with a sip of the wine. UU reading www.uukanshu.com

　　 Therefore, this highly distilled liquor made from sweet potatoes or potatoes has a very resounding nickname in Shixiong's hometown-boring donkey!

The meaning of 　　 is very simple, this kind of highly distilled liquor with a degree of 70 degrees, even if a strong donkey takes a sip, it has to be stuffed there!

　　 The koji made during brewing at home is made of wheat. Although it is reluctant to use wheat to make wine, it is not a big problem to use it to make koji.

　　 After all, when making wine, the amount of koji added is relatively small. Generally speaking, it is only seven or two to use a hundred catties of sweet potato to add koji. This ratio is still affordable for the family.

　　 But every time I make koji at home, I make more. Because these koji can not only be used to make wine at home, but also can be sold out, which can add some extra money to the family.

　　 But making koji is not that easy. It is no exaggeration to say that the process of making koji is more complicated than brewing, and the control of temperature and humidity is much higher than that of brewing.

　　In other words, people who have not done Jiuqu in person can not make Jiuqu just by seeing the things in books or videos.

　　 In the process of making this thing, as long as one place is not done in place, then the finished thing will probably become another kind of thing.

　　 But this kind of work is not so difficult for Shi Xiong. After he went to middle school, every year when he made distiller's koji at home, he would follow the elders in his family as long as he had time, so he was quite familiar with making distiller's koji.

"There is no shortage of wheat in the tribe right now. If there is anything lacking, it is a music room with good thermal insulation performance. Well, it seems that a few simple thermometers and some boxes for stepping music need to be made... ."