The next day, the two brothers Li Youran took their uncle and aunt to play in Tianhai City for a day, visiting museums, parks, shopping malls, taking photos, and buying a few more clothes. They did not return to the bun shop until about four o'clock in the afternoon.
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The second elder's physical condition was really good, and he was only slightly tired when he came back from a long day's walk.
Li Youran asked Li Fangcheng to accompany his uncle and aunt to rest, and he came to the office.
At this time, Xia Minghai from the Logistics Department came to him and said that he had followed the instructions and found a small yard for rent in a place called Baifang Road in Nancheng. The bungalow totaled more than 300 square meters, with complete water, electricity, steam and heating, and a Japanese-style room.
The owner discussed it and the rent was negotiated at two thousand yuan per month.
This location is located at the urban-rural fringe, surrounded by small clothing factories, express companies, small car repair shops, warehouses, stations, and some built farmers' houses for rent to migrant workers, small businessmen, etc. Environment
Although it is relatively dirty, there is no polluting factory that discharges waste water or waste gas, so it should meet the conditions of being a small winery.
I just took Chef Liu to see it this morning and got his approval.
"Then rent it right away. By the way, go back and tell Daniel to move all the chickens and ducks stored in the east warehouse to the small yard. The small winery doesn't need so much space." Li Youran only said
I want to start making wine as soon as possible, so I don't have to worry about the rent.
Xiaoxia agreed, turned around and left the office.
Li Youran thought for a moment, then picked up the cell phone on the table and called Chef Liu to ask him how the search was going.
After the call was connected, Liu Senjiang told him that he had asked someone to inquire and found a winemaker who had worked in a well-known private winery on the east side of the city. But he had not discussed it in detail yet and needed to discuss it further.
Wait two days.
Li Youran said that the salary can be more generous, but the person must be honest and reliable, and have rich wine-making experience. If he meets the conditions, after recruiting, he will select two workers from the Baozi Shop kitchen to form a small team.
, we can start work. After all, in the future, this self-brewing will be mainly self-digested by private restaurants and steamed bun shops. Quality is the top priority and does not require a large scale.
Moreover, once new wine is produced, it will be shipped out quickly, so there is no pressure on inventory.
In addition, since Chef Liu has already visited the winery yard, let’s see what needs to be purchased, make a list as soon as possible, and submit it to the logistics department for purchase. Especially the quality of the ceramic wine jars is very important for the cellaring effect.
You must strictly control what kind of goods you purchase.
Chef Liu said that he would seriously consider these factors, so Li Youran didn't have to worry. As for the purchase list, he would come out tomorrow.
The two talked for a while. Since the winery will still take some time to start, Chef Liu and his staff will brew a small batch first, using the same method as last time.
Ending the call. Li Youran went online to check some relevant information about the current liquor industry and farm-made brewing.
This world is very interesting, and many things happen over and over again. In the early days, wine was either brewed in small quantities by private families, or by relatively large-scale wineries.
After entering the modern industrialized society, large-scale wineries appeared and industrialized large-scale production began. As the scale increased, the cost naturally decreased, and the quality of the products became easier to monitor. For a time, private wineries could not survive and closed down one after another.
Who would have thought that in recent years, driven by economic interests, blended wine has rapidly emerged and become popular. The wine produced in the old cellar is mixed with new wine, or the old wine is mixed with new wine, or even edible alcohol.
There are many kinds of artificial flavors, plasticizers, etc.
After these things were exposed by the media, relevant people continued to argue and made a fuss, causing social shock and a crisis of trust. Many liquor consumers began to doubt whether long-term consumption of the products produced by the distillery would harm their health.
Against this backdrop, private wineries that had been dormant for a long time suddenly reappeared, competing tit for tat with large wineries, adhering to traditional craftsmanship, pure grain brewing, without any additives, natural and healthy banners, and strongly participating in market competition.
It even triggered a trend of returning to nature.
Nowadays, farmhouse brewing with original taste, rich aroma, sweet taste and relatively low price has become the new favorite of many urban residents. During the holidays, many people drive to rural wineries in the suburbs to buy it for their own use or as a gift.
welcome.
However, the level of private wineries is high and low, and they are uneven. There are more and more wineries, and the competition between them has naturally become fiercer. Some of the wineries with higher standards have established their own brands, and they are not small in the surrounding area.
A die-hard consumer group has formed within the scope, just like a famous and time-honored brand in its initial stage.
In this industry, the most critical factor that affects the quality of wine is the winemaker. Now that the trend has formed, good winemakers will naturally become popular and their worth will double.
Of course, since the current farmhouse brewing industry is still in an emerging stage, focusing on low-end and middle-end consumer groups, its prices and profits cannot be compared with those of several national-level famous wine manufacturers. After all, old wine cellars are used for aging.
These elements of old wine cannot be achieved overnight.
Seeing this, Li Youran felt very conflicted. Is the occurrence of this phenomenon considered social progress, or is it the opposite?
After thinking for a while, he couldn't seem to figure it out. He shook his head and was too lazy to get into trouble. He just had to do his own thing well.
Space plot No. 4 covers an area of about an acre and a half. The cultivation of edible fungi only accounts for a small part, and there is still a lot of space that can be used.
The terrain of Land No. 4 is irregular. To the south is a relatively steep slope. The slope is obviously not good for crop cultivation, but it brings considerable convenience to the excavation of wine cellars. Just imagine digging a wine cellar on flat land.
Difficulty and workload are not the same.
There is a lot of space, which means that you can dig out a lot of wine cellars to store your own wine, store more goods, and slowly take them out when you have enough time.
By the way, a single rice wine is a bit monotonous. You can also let the winery experiment with other grains to make wine, such as sorghum, corn, wheat, barley, etc. Well, after the fruit trees in Mingcui Villa bear fruit in large quantities, maybe we can also make some fruit wine.
, with a lower concentration, it is said to have beautifying effects, so it should be loved by ladies.
When the time comes, the space wine cellar will be divided into different types, and the new wines will be stored in different categories, and different entry times will be marked. After a period of time, the old wine will be taken out and the new wine will be stored. This cycle repeats. Then No. 4 will almost become a
A large-scale storage and processing plant.
The initial workload of building a wine cellar is larger, but it is a once-and-for-all job. Once it is completed, it will be easier. After that, only the moving of the wine jars is left, which is actually very worry-free. This is a good idea.
Hope the trip can go smoothly.
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