If you want to get people drunk, ordinary wine will definitely not work. For things like dark beer, ordinary people can drink a few large glasses without getting drunk. Only those who are not very comfortable with drinking will get drunk quickly. If you use this kind of wine to get those natives drunk, it may not work.
Therefore, Marin planned to use stronger wine. The simplest thing is of course to directly mix the white wine with medical alcohol, which is a low-quality white wine that can be found in later generations of three or five yuan per bottle.
However, this kind of liquor only tastes like a wine, which is not mellow and cannot attract people. Therefore, Marin planned to add some strong liquor, such as pouring donkeys, charred knives, erguotou, etc., which can also make it easier to get the natives drunk.
However, if you don’t know the recipe for the stuffed donkey and the stolen knife, Marin naturally can’t do it. As for Erguotou, Marin had searched for detailed preparation methods in his previous life, and he can do it now.
Moreover, these three famous spirits, such as the stuffed donkey and the roasted knife, are too strong, and they will be like a fire when they drink them. They are too unfriendly for natives who have never been exposed to alcohol. Therefore, it is best to be Erguotou.
Although Erguotou has a high degree of degree, it is not strong and tastes mellow and fragrant. The reason for this is that Erguotou removes the various low-boiling substances in the head pot wine and the third pot wine tail. These ingredients will bring miscellaneous flavors and some spicy tastes. Therefore, the authentic Erguotou has a high degree of degree, but it tastes softer than the strong wine such as a roast knife. But no matter what, it is also a strong wine. If you drink it, you must pour it...
The method of making Erguotou is very simple. In addition to the steamer and pipes, make a tin slurry (a tin container for water) and fill it with cold water. The principle is that the tin slurry is filled with cold water, and the wine steam is steamed upwards. When the wine steam enters the tin slurry through the pipe, it first steams upwards. However, when the tin bucket with cold water on it is installed on it, it cools suddenly, so the wine vaporizes into water droplets, flows along the inner wall of the lower layer of the tin slurry to the bottom, and accumulates into white wine.
Every time a pot of wine is cooked, the one that starts to flow out is called "Guantou". The concentration of this wine is high, reaching more than 75 degrees, with a small quantity, accounting for about 10% of the total. Marin plans to do so, and it can be used as medical alcohol. Anyway, the degree of medical alcohol is also about 75 degrees.
As for the "Wine Slightly" left in the third pot, it is about ten degrees. Then, reuse these Wine Slightly Slightly and steam it many times. Until the degree of the pot with more impurities reaches below 5 degrees, the tail liquid is no longer used to steam the wine, but is used to steam it repeatedly to extract medical alcohol, like the pot head, and contains some miscellaneous flavors. However, medical alcohol is not for drinking, but for use. Therefore, there is nothing to make the taste.
Before, Marin made it by steaming and cooling it repeatedly with ordinary beer. Every time it cools, the degree will increase once. However, some top pots, second pots, etc. In this way, medical alcohol with mediocre taste is obtained. It is not very good to use it to mix water.
However, if you use the Erguotou method to collect the wine head and the pot tail for medical alcohol, the benefits are huge. Because the white wine in Erguotou is of good quality and can be sold as good wine at a high price. The pot head and the pot tail can also be refined to provide medical alcohol to supply medical needs, which can be said to kill two birds with one stone.
Moreover, the pot head can reach the level of medical alcohol, and it does not need to be purified. It can be packaged as medical alcohol directly. Only the pot tail needs to be steamed and cooled repeatedly to obtain the height.
Marin now has a lot of food in his hands, and a lot of them are used to brew tan beer. However, because of the serious shortage of hops, many beers are inferior beers that do not use hops.
Now, Malin suddenly remembered the method of making Erguotou. The tin glass is very critical. Because the Erguotou it extracts is a good wine.
Although its characteristics are different from the authentic Erguotou made with sorghum, corn and wheat, Western beer is also a unique flavor when used to refine Erguotou.
He did it right away. Marin directly found a craftsman and used tin ingots to create a tin glass and wine pot for refining Erguotou, and began the work of making Erguotou.
The winemaking uses inferior black beer brewed without hops. This kind of black beer is not authentic enough because it is used without hops and is easy to be rancid. However, it is good to extract Erguotou and medical alcohol. Moreover, after extracting it into Erguotou, it is different. The strong liquor is very durable. The longer it is placed, the more mellow and high-end it is.
In this way, the weakness of beer being difficult to preserve can be fully solved. You should know that in this era, there are no good means of preservation. Draft beer will be rancid in a few days, and cooked beer will be kept for a long time, but the taste will not keep up with draft beer.
But whether it is draft beer or cooked beer, in terms of long storage time, it is all slag in front of liquor. Liquor is stored for a long time, and the longer it is stored, the more valuable it is. Beer will deteriorate and run wild in a short time. In this era, transportation is so poor that it is difficult to transport beer to other markets for sale and can only be digested locally. Therefore, liquor has the advantage of being sold that beer does not have.
In fact, liquor is not a popular seller in Germany. Because Germans do not like strong liquor very much. However, Eastern Europe is different. Especially the Russians, they are simply addicted to strong liquor. When it comes to Russians, they will think of vodka...
Marin believes that after rye Erguotou is produced, it will definitely be sold well in Eastern Europe...
After the tin glass was made, the craftsmen finally figured out the proportion and time of the pot head wine after several experiments, and used the method of tasting it in person to determine what level the pot tail (that is, 5 degrees) can be used to no longer use it, but instead extract alcohol.
After the craftsmen tried many times, Marin came to taste Erguotou himself...
After tasting the rye Erguotou extracted by the craftsmen, Marin frowned...
He felt that this kind of rye Erguotou seemed to be different from his previous life. First of all, the degree is different. After all, it was made by using raw tan beer as raw material. Unlike the authentic Erguotou, it was originally brewed by brewing white wine. Therefore, the degree of Erguotou with the foundation of this kind of rye beer is not as high as that of the later Red Star Erguotou, which is only about 40 degrees.
However, Marin thought this was just right. Why? Because 56 degrees is too high for Europeans. Even the vodka that Russians like to drink is generally around 40 degrees. The degrees of brandy and whiskey are also around 40 degrees.
This is because those brewers have determined this degree after hundreds of years of exploration based on the preferences of European and American users.
Europeans and Americans are used to drinking the degree of 40 degrees. No matter how high they are, they can't stand it. Therefore, Marin felt that the degree of rye Erguotou was just right.
The only thing that is unhappy is that there seems to be a faint bitter taste of rye in the white wine...
Chapter completed!