On the second day after the completion of the wine cellar, Xia Huai'an began brewing wine from scratch.
Previously, he had simply used distillation to turn low-proof wine brewed by the villagers into high-proof Bamboo Green Wine.
Restricted by the quality of the original wine, the quality of the Bamboo Green Wine was difficult to control. Aside from guaranteeing an alcohol content of over fifty degrees, each batch of Bamboo Green Wine turned out slightly different, with no distinctive features in its aroma, bubble formation, or taste profile.
Chapter 39