Abandoned the Immortal Cultivator, returned to his hometown to farm and sing

Chapter 929

The old man’s business is huge.

Just three and a half miles outside the village, at the end of a cement road, there is a very large yard.

There are more than a dozen large rooms in the yard, and a big chimney emitting white mist.

At the entrance stands a tall archway with a plaque on it with five large characters written on it - Wei Taigong Winery.

No wonder the old man got the wine from the town for free, it was his own wine.

This is a good place. It is some distance away from the farmland and next to the village granary.

Convenient transportation, close to raw materials.

There is also an old well in the yard.

According to Wei Yuntao.

In fact, it's the other way around. It was because of the old well that the winery was built, and then the granary was built.

In addition, this winery was not originally called Wei Taigong Winery, but Lujia Winery.

The previous boss was afraid during the Anti-Japanese War, so he packed up his gold and silver and ran away with his entire family.

His running away brought trouble to the guys at the winery.

The wages were not paid.

At that time, there was chaos and war, and life was not easy for anyone.

Even if I stop working, I still have a whole family to support.

Without wages, I will go hungry next month.

Now that we have no way to make a living, we all have to survive.

Fortunately, the winery itself cannot be moved, the house is still there, and the wine vessels are still there.

So, since the boss ran away, he just did it on his own, managed the winery, and tried to survive first.

To reopen the winery, we need a leader.

At that time, the old man was a head waiter in the winery. As I said before, he became an apprentice at the age of eight, and it was here.

Later he became a laborer, and later he was promoted to a waiter. When the boss ran away, he was already a senior waiter.

I worked in the winery for fifteen years.

He has rich experience, great ability and prestige.

Therefore, the old man was elected as the new shopkeeper.

Then, he reopened the winery with his employees and shared the profits from the wine sales.

Afterwards, they drove away the "wine boss" who wanted to take the biggest share by claiming that he could brew wine and oppressed other partners.

The "dealers" who took advantage of their powerlessness and sold liquor at low prices were punished.

They also used their connections and money to bribe the "tax collection offices" that collected the levies.

Gradually, the signboard of Lu's Winery was changed to "Wei Sanwa Winery".

The old man’s surname is Wei, but he cannot have the number three.

When Wei Yuntao talked about Sanwa, his voice was low and mysterious.

Luo Shaoan understood.

The eldest uncle is the helmsman, the second uncle is Master Guan, and the third uncle who is in charge often modestly calls himself Sanwa.

It turns out that the old man was a Pao brother.

No wonder he was able to run a winery with a group of poor fellows during those turbulent years.

He also survived the bandits and caravans.

Later, because the winemaker passed away, the old man took on the winemaking business again.

The original winemaker thought that he was the only one who could make wine. In fact, he didn't know that the old man had been in the winery for so many years and had already learned all the skills.

And we have also been striving for perfection and making improvements.

The structure and layering of the wine, the control of acidity, aftertaste and aroma have all been greatly upgraded.

And incorporates unique features.

The ordinary village wine originally brewed by the Lu Family Winery has been transformed into the unique fine wine in Qingmuchuan - Qingmuzui.

Then, year after year, generation after generation, after the old man retired, he passed it on to his grandson, then to his great-grandson, and now to his great-great-grandson, Wei Yuntao.

He is the fourth generation of the winery. The young people are carrying the banner.

As the old man grew older, Wei Sanwa Winery was renamed again and became Wei Taigong Winery.

Speaking of Qingmuzui, Wei Yuntao couldn't stop feeling proud.

"Back then, each village had its own wine. The Qiang people had their own wine. During festivals and weddings, people used to buy wine from outside, such as Xifeng."

"Now, no matter big or small, around Qingmuchuan, people only drink Qingmuzui, including in the Qiang village."

"Although our Qingmuzui is different from other wines, the locals recognize this wine. It has become a custom and is part of the local culture."

As for what is different.

Wei Yuntao took Luo Shaoan into the winery.

I went to look at the raw materials first.

His Qingmuzui is a standard grain wine, the main ingredient of which is corn.

Read the error-free version at 69shuba! 6=9+shu_ba is the first to publish this novel.

Moreover, there are some requirements for corn. It cannot be dried too dry or too wet, it needs to be cooked in moderation.

What is the moderate method?
Someone else's secret.

Therefore, only local corn can be used, and after harvesting it is handed over to the winery for processing.

In Xiaobaiyan Village, people grow rice in paddy fields for their own consumption, and corn in dry fields to supply the winery.

After the corn is processed, it must be placed in a large water tank and soaked in water.

We can only use water from the well in the yard.

While soaking, pick out the unfilled corn kernels.

These two items limit Qingmuzui to being a local wine, and it cannot expand production or go beyond Qingmuchuan.

After the corn is soaked, it needs to be steamed.

Wei Yuntao took Luo Shaoan to the steam room, which was filled with steam and heat waves.

It was hot inside, probably around 40 or 50 degrees. Several young men were busy working inside, some were using levers to lift the steamer, some were using large shovels to turn it over, and some were adding water.

I was sweating all over.

This job is really not easy. In this room, just staying there is torture, let alone working.

However, after watching for a while, I found that these people worked meticulously and even consciously controlled their sweat so that it would not splash into the steamer.

Luo Shaoan also asked this question specifically.

Wei Yuntao said that local wine is sold by local people, and if it is contaminated, it will tarnish the century-old brand.

A few drops of sweat may seem insignificant, but the corn needs to be steamed for ten hours. In the middle, water needs to be sprinkled on it several times, it needs to be turned over, and new corn kernels need to be added. The steamer needs to be opened and closed several times. The process is very complicated. If you are not careful, the sweat that drips in will add up to a lot, and the wine made will definitely taste different.

Moreover, most of the people working in the winery now are descendants of those original guys, and there are very few outsiders.

I have my own share in the winery, and I work for myself, so of course I have to be careful and attentive. The longer I work there, the better.

A famous winery can make a lot of money even if it only sells to local people.

Afterwards, Wei Yuntao took him to see the big steamer.

This is a real big steamer from a hundred years ago, and it is still in use today.

How big is this pot?

The lid cannot be opened by just lifting it with the handle. It requires use of a bar hung from the beam, and several people need to hold on and press down to lift the lid.

When you get closer, the strong smell of cooked corn hits your nose.

According to Wei Yuntao, he didn't know if it was because these steamers had been used to steam corn for years that the flavor had been smoked in or what.

Qingmuzui has to be steamed in these pots, so that the corn wine brewed from it will taste mellow. If you change the pot, it won't taste right.

This is also a tradition.

After seeing the steam room.

Wei Yuntao brought Luo Shaoan out.

Wow~~
It suddenly became cold, and the warm spring day seemed like a cold winter. Luo Shaoan shivered.

Hurry up and go into the next room.

This is the cool room.

(End of this chapter)