"No need to be polite, I just come and take a look, you can continue."

Walking in the workshop where the soju wine was steaming, he saw the craftsmen around him stopping the work they had to salute, and Liu Bei was free and easy, and told everyone to continue to do it. He was here to inspect the daily life of soju wine.

Because the still is not sealed tightly, the air will still be filled with alcohol and other esters aromas, making it new and unacceptable for those who come to this kind of occasion for the first time.

The smell of pure alcohol is only slightly irritating and does not make people feel very fragrant. The main part of the aroma of white wine is not provided by alcohol, but various complex concomitant esters.

After the craftsmen returned to their daily work, Liu Bei, under the guidance of Li Su, walked to the front of a super large double-sealed iron steamer and observed carefully.

There are many such big pots in the workshop. The reason why I chose this pot was because Li Su asked the craftsman for scheduling. The pot was about to be steamed, so there was no need to delay the king standing there stupidly watching for a long time.

"This seems to be much bigger, and it is no different from the big pot of ordinary steamed dishes. It is just sealed tightly. There should be a steam pot inside, right?" Liu Bei turned around the steaming pot several times and commented like this.

Li Su pointed to the cauldron and explained: "It's different. There is no steam pot inside. The steam pot of the steam pot usually has the same double bottom inner liner as the steam pot. Except for the chimney in the middle, there is no other channel for steam to steam onto the lid of the pot.

Therefore, you should change the cold and wet cloth frequently on the lid, which means lowering the temperature of the lid, so that the wine steam hanging on the inside of the lid condenses and falls down as soon as possible, and falls on the top layer of the pot."

Liu Bei looked at it and finally expressed his curiosity about the balloon-like things on the lid of the pot: "What do these things that look like cow's belly bags do? They are all bulging and shrinking."

Li Su: "This is to store excessive expansion of air after heating. Usually, steam boiler chicken is not sealed in the edge of the pot lid, and steam runs out. But this time, it must be sealed as much as possible, because a lot of the steam that runs out is wine steam, which is wasted if it runs away.

If the inflation gas is completely blocked and not allowed to leak out, the air pressure will be too high. So put a few large air bags made of beef tripe on the lid of the pot and swell the expansion part into the beef tripe. In this way, after the wine condenses, the gas volume will be reduced, and the beef tripe can be sucked back into the lid of the pot and expanded in reverse, so as not to be squeezed flattened by air pressure.

If the air is not enough, there is a valve on the lid of the pot that can be opened and sucked in. However, only if it is cooled and ensures that the steam in the pot is not smelly, it can be done so as not to waste it. Anyway, it is just that you need to intake and not let out the air."

Liu Bei seemed to understand, but as the pot of wine was steamed in front of him, all the firewood was removed, and cold water was poured on the lid. Liu Bei watched as the beef tripe that stored the expanding hot air on the lid gradually faded, and finally even sucked it back into the lid, so he believed it.

This is really a calculation without any loopholes and is very conscientious.

"Boya really knows everything, and she can calculate it clearly." Liu Bei couldn't help but pat Li Su on the shoulder.

Li Su also declined ashamed and said: "No way, you have to practice this. It's all done by studying things and learning. Last month, in order not to waste wine and steam, I asked them to block the lid of the pot, which was as tight as the bamboo gas pipes in Zigong County. At that time, these beef belly bags had not yet adjusted the air pressure, so they fryed two pots.

Later I analyzed it and said it was a problem of air pressure. Aliang tinkered with it and designed the tripe on the lid of the pot. Who could have thought of it from the beginning, it was all tried."

Anyway, Li Su is a strong-mouthed person at the physical level. He knows the truth, but he can't do things even if he uses paper physics knowledge to combine the actual simple craftsmanship conditions in the late Han Dynasty.

The distiller in his previous life should be "dynamic balance still" that "both ends can be breathable and must be fully cooled and condensed before the steam passes through the air outlet." How can it be blocked directly?

The reason why the distillers designed by time travelers themselves are like this is of course because time travelers all know that they are afraid of the power of atmospheric pressure and know that completely blocking will explode or crush it.

The monster who transformed from a steam pot chicken in front of me was obviously a person like Zhuge Liang who had learned physics and had a little understanding of the basic principles but did not know what "atmospheric pressure" was created by a newborn calf.

As a result, following this crooked technological tree, the freak that "the lid of the iron pot is full of tripe" is completely solved by encountering problems.

Not to mention, since last month, Zhuge Liang did not care about continuing to improve and optimize and iterate technology, so he was very satisfied to return to the laboratory and start to tinker with his "atmospheric pressure experiment".

Just five days before Liu Bei came, Zhuge Liang designed a very funny experiment. He used two large arc-shaped iron pot lids, put a little water in the middle, and set it on the fire to roast it so that the steam could spray out.

After the hottest steam expands and sprays almost, Zhuge Liang seals it with raw lacquer and gelatin at the intermediate interface (the natural gas well in Zigong is sealed with this), and then waits for the temperature to cool down, leaving the steam condensed and contracts.

As a result, the first time, because the iron pot cover was too thin, it was sunken and flattened after it became cold. The second time Zhuge Liang changed into a thick iron pot and re-made it. This time it did not fade. Then he used a cow and horse pull iron pot, and only pulled the two iron pots when he used six horses on each side.

Zhuge Liang proudly asked Li Su to see the experiment and announced that "if the air conditioner is not replenished after the steaming wine, the negative air pressure will require twelve horses to pull it away." When Li Su almost fell out of his chin when he concluded this experiment:

This isn't the Madberg hemisphere? Isn't this a half-pot experiment?

It was nothing more than a iron ball to a pot. Because Zhuge Liang did not have the technical conditions to "vacuum", he chose to "heat the gas in the pot to expand and leak most of the gas in the pot first" just like a hot air balloon.

The reason why the last six horses were pulled open is that it was not a vacuum inside, nor zero atmospheric pressure, and it was estimated that there was still a residual atmospheric pressure of 0.3/0.4, which was so easy to pull open.

At that time, Li Su decided to write the results of this experiment into history books and let Cai Yan add it to Cai Yong's "Book of the Later Han Dynasty".

"In the winter of Chuping, Zhuge Liang was fourteen years old. He measured the sealed iron pot pressed by the boiling and exhaust method, and the force required to pull the negative air pressure was at least twelve war horses."

...

Of course, Liu Bei was not interested in listening to subsequent physical experiments and theories, so he basically didn't take the second half of what Li Su said, and then his attention was attracted by the strong liquor that had just condensed out of the pot.

After the cauldron was opened, many craftsmen worked together to tilt the cauldron at an angle, and pour out the high-concentration wine from the upper inner liner and save it.

Then turn the entire cauldron upside down and pour out the fluid in the lower inner liner through the "chimney" used to pass through the steam.

Liu Bei asked curiously: "After this steaming, isn't all water left behind?"

Li Su: "No, most of the alcohol is gone, but it will not be completely steamed, and there will be some left. It is a pity to throw it away, so I collected it. Moreover, when brewing wine, the ingredients in the rice into the wine are not all wine, and various sugars and other heavy materials that cannot be steamed into gas are also left in the waste liquid below, so this waste liquid is sweeter."

The efficiency of plant anaerobic respiration is not very high, and there are other products and maltose that have not been fermented, so the remaining waste liquid is equal to malt syrup with high molecular weight heavy esters and other nutritional impurities, which is lower than fermented glutinous rice.

"It's amazing, take it for a drink." Liu Bei waved his hand and someone brought it to him. He scooped a corner of the wine-making corner and put it to his mouth and sucked it slowly. It was indeed quite sweet, although the wine tasted very light.

While Liu Bei was tasting, the craftsmen had sealed most of the good wine in the jar, and some of them were for acceptance and directly drunk or asked the king to take them back. They were put into exquisite sky-blue porcelain bottles, and the mouth of the bottle was sealed with beeswax.

Liu Bei took a bottle and looked at the sky-blue porcelain bottle first. He already felt it was quite elegant: "A good wine and a good utensil, it's really good."

After taking the porcelain bottle and taking a sip, he almost failed to hold it firmly. Fortunately, he quickly clenched it tightly before it fell off and coughed twice.

"Good wine! Such a mellow and spicy." Liu Bei, who had never seen 38 degrees of white wine, almost choked.

After wiping his mouth and a breath of turbid air grew, Liu Bei asked with a hearty smile: "How many workshops are there in this wine now? Can it be named?"

After hearing Liu Bei's question, Li Sucai remembered another thing and said: "There are currently two counties with salted wine shops, one is this Lidao County, and the other is the next Jiangyang County. I have privately figured out two names. This Lidao salted wine is called Wuliangye, and Jiangyang County is called Jiangyang Laojiao."

Liu Bei took another sip and was a little a little aware: "Jiangyang Laojiao... It's fine, why don't you call it Wuliangye?"

Li Su: "In fact, it was a whim that I wanted to remember a recent grand occasion. Just a few days ago, when the autumn was cold, Gu Yong of Kunming sent a fleet to set off from Muma County upstream of Tushui. He transported the "Linyi Rice" that Li Hui of Yongchang had just found in the southern part of Shandi this autumn.

It is said that rice can be ripe three times a year in Linyi, and it can be planted in Yongchang County for only a hundred days. With this growth period, even if it is transported back to Shu County, it can be planted for two times a year. I was just about to report this matter, but after hearing about it a few days ago, I decided to name the 杨杨杨杨杨杨杨杨杨杨杨杨杨杨杨杨杨杨杨杨杨杨杨杨杨杨杨杨杨杨杨杨杨杨杨杨杨杨杨杨杨杨杨杨杨杨杨杨杨杨杨杨杨杨杨杨杨杨杨杨杨杨杨杨杨杨杨杨杨杨杨杨杨杨杨杨杨杨杨杨杨杨杨杨杨杨杨杨杨杨杨杨杨杨杨杨杨杨杨杨杨杨杨杨杨杨杨杨杨杨杨杨杨杨杨杨杨杨杨杨杨杨杨杨杨杨杨杨杨杨杨杨杨杨杨杨杨杨杨杨杨�

When Liu Bei heard Li Su's "seven rare species in the south" finally arrived this year, he became excited. Of course, he knew priorities and knew that high-yield crops were much more valuable than wine:

"Okay, such a grand event is indeed worth remembering. This sauna is called Wuliangye, which is a great success. Since Sima Qian and Sima Xiangru, the Han people have regarded Lu water as poisonous water, and the southwest has become a fear of ravage.

Boya, you have a good vision. Lushui is the source of the general. There are such abundant resources in the south-central area. In the future, this Wudao Port will be expanded well and continue to expand the trade in South-central.
Chapter completed!