Four Fruits Respond

To be able to match the main material that contains the two great ways, the auxiliary materials must also contain the mysteries of the two great ways.

Zhao Fuyu had envisioned it from the beginning and chose the fruit of the four seasons, but it was an extremely special fruit of the four seasons!

Generally speaking, the fruits of the four seasons should be in season, but if they are to be paired with this kind of dew of creation, they cannot be harvested according to the season.

Because it contains the two principles of creation and time, in order for this special ingredient to bring out its excellent taste, the fruits of the four seasons must be selected, against the seasons and seasons.

And it cannot be against the time and season in a special small environment.

Only the fruits of the four seasons that grow in the environment of the big world and defy the four seasons can truly correspond to this special food, which contains the two elements of creation and time, and are intimately related to each other.

Such fruits of the four seasons are due to the creation of heaven and earth, and it is impossible for any one of them to appear stably.

Therefore, the brewed wine will be unique and unique every time.

It is also suitable for almost rare and extremely rare pseudo-god-level ingredients like 'Creation Time Dew'.

Green plums in spring, pears in summer, cherries in autumn, grapes in winter, almost all of the fruits of the four seasons chosen by Zhao Fuyu are related to winemaking, but the seasons in which they grow and when they bear fruit are completely different from normal fruits.

Strictly speaking, except that Wei Shen Jing adds a unique flavor to the wine, there is not much difference between what he does and what ordinary brewing experts do.

On the other hand, making wine with pears and grapes requires more attention.

After reaching this step, ferment for another ten minutes (in the case of Zhuanlong Pot, the actual time is ten days).

After the pears are broken, the juice is extracted by pressing, and the remaining pomace can be naturally fermented, and 6.5% rice bran is added for distillation. The resulting fruit shochu can adjust the intensity of the fruit wine and prepare fruit wine.

Then squeeze the grapes to extract the grape juice, and let the pulp and juice ferment in the tank at the same time. This process takes about two to three weeks. Of course, with the help of the Zhuolong Pot, Zhao Fuyu can cooperate almost at the same time as squeezing.

It is necessary to complete the extrusion before fermentation and the extrusion step after fermentation.

Pears and grapes have similar wine-making methods, and green plums and cherries have similar wine-making methods, so they are actually two different types of wine-making methods.

It can be praised by many diners, but how can a wine of this level be worthy of Zhao Fuyu's seriousness?

In fact, even this level of wine can only be regarded as a base wine, and only a wine of this level can be regarded as a wonderful product made by Zhao Fuyu himself!

The method of making green plum and cherry wine is simple. You only need to figure out the proportions correctly and complete all the steps that should be done, such as washing and drying. Then the fruit wine brewed by ordinary people at home will not taste bad.

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Fruit winemaking itself is different from ordinary grain wines. They do not require any yeast, they only require proper storage and cellaring, and the rest is to wait for time for the natural brewing to complete.

What a person in this realm of Zhao Fuyu can achieve is to be flawless in details and grasp the proportions to the extreme.

During the fermentation process of wine, a portion of the grape stems will be slightly reserved to increase the astringency, because the grape stems are rich in tannins. This approach will also reduce the sourness of the wine.

The main thing is fermentation, which requires time and process to complete.

The sugar in the grapes breaks down into alcohol, and basically the wine pretreatment is almost complete.

In the eyes of ordinary people, winemaking is full of complex changes, but it is not that difficult in fruit winemaking.

Generally speaking, after half a month to a month, when the sweetness of pear juice fades and the alcoholic taste increases, it means that most of the sugar in it has been converted into alcohol.

Even the same fruits that are out of season have different levels of sourness, sweetness and astringency inside. The taste will be different when you put different fruits into it.

The pear juice taken out must be fumigated with sulfur dioxide, and the sulfur dioxide is poured into the vat. At the same time, the juice is poured into the vat to suppress the bacteria. After completing this step, it can be placed in the brewing vat.

Fermented.

Because of this unusual taste, they can achieve indescribable flavors.

This also corresponds to the characteristics of the main ingredients.

It’s time for cellaring, nurturing and aging.

This is why squeezing is also required after fermentation. Of course, with the help of the Zhuolong Kettle, this step was completed quickly.

After the two are sealed, they can be sent directly to the Zhuolong Pot. Through the special ability of the Zhuolong Pot, they can go through the two months of fermentation in a short time. When they are taken out, the flavor will be extremely natural.

It's like the 'base wine' that has gone through the rotation of the sun and the moon!

Yes, after brewing in this way, the green plum and cherry wine that seems to have been completed is already considered a very good wine for ordinary people.

In addition to the three steps of material selection, cleaning, and washing, they also need two steps of crushing and pressing, and then fermentation.

It can even be said that except for some special medicinal values, these fruits that appear out of season have absolutely no redeeming qualities in terms of taste.

But this special and strange taste also makes them extremely suitable for brewing.

When pears are broken in it, the diameter of the pieces must be controlled, preferably 0.15 to 0.2 cm. If it is too small, it will easily become pulpy, which is not good for juicing.

There are also details of differences between pears and grapes.

Because after the fermentation is almost complete, the pomace pulp will float and form a layer of fruit cap. In order to enhance the flavor of the wine, these things need to be squeezed into the newly fermented wine liquid.

Overall, even Zhao Fuyu, who is in the Weishen realm, can't do much.

Even in a multi-world restaurant, this kind of drink is considered good.

At this time, the clarified new wine can be sucked out with a siphon, and the alcohol concentration can be adjusted with the previously distilled and fermented fruit shochu, and then sterilized again.

However, it must be admitted that even if they have special creation reserves, these fruits produced against the seasons do not have the perfect taste as fruits that correspond to the weather.

Because of the different characteristics of the ingredients, green plums and cherries only need to be washed, and after removing the moisture from the skin, they are directly put into the clear spring diluted by the dew of creation, mixed with a little rock sugar, and then sealed.

Then, the pure wine liquid is separated to obtain the 'free-flow wine', and the remaining skin residue is pressed to obtain the 'pressed wine'. The wine liquid on both sides is filtered and sterilized, and a certain proportion is blended.

It has also entered the cellaring period when the wine is placed in wooden barrels.

It can be said that basically when it comes to this part, the wine only needs time to wait to be completed.

But compared to cherries and green plums, perry wine and wine do not contain the dew of creation. This is certainly not something Zhao Fuyu has forgotten.

It’s because this is just the ‘base wine’ that has just been completed!

The last step, the seemingly simple step, is the key to truly completing this special wine.
Chapter completed!