There was no sand in the wine in ancient times, but the people in the costume TV series sifted it be

Because of the sake lees, the ancients used fermentation to make sake instead of distillation. Natural fermentation, it is inevitable that sake lees and sake are mixed together, and koji is mixed into it, and the ancient sake is not so clear, and the degree is also very low.

Ancient sake was very impure, and the ancient sake making technology was not as good as it is today, and their way of making sake was to choose fermentation, which inevitably had sake lees and some other unfiltered things.

Because the ancient wine is very turbid, the ancient wine manufacturing process is relatively inferior, and many impurities are in it, so it should be sifted before drinking.

Because the ancient sake was not made using the current distillation method, there were still sake lees in it, so they had to sift it.

Those are not dramas, they all say that life is like a play, not to mention this...

What actor can still act normally after drinking so much alcohol?

You said it was acted! Then what kind of wine is it, you ask?

3 allHow much wine had to be drunk in ancient times to get drunk?

When it comes to ancient wine, many people want to ask how many degrees of wine were in ancient times? When talking about ancient wine, many people directly popped out of their mouths with the words "daughter red". Talking about her daughter red, I have to say, good wine in the world.

Before the Yuan Dynasty, until the Southern Song Dynasty, the wine at that time was all fermented wine, the degree was super low, and 20 degrees should be the beginning, which can also be said to be the beer of today, but the wine at that time was much more nutritious than the current beer.

In fact, since ancient times, the origin of Chinese wine has basically been based on low-alcohol rice wine and rice wine

For example, the short song line and long song line of the Han Dynasty. : Drunk and singing, only Du Kang is actually rice wine.

Another example is Li Bai's "Will Enter the Wine", "Drinking Alone Under the Moon" and so on. In particular, many of the poems that describe wine are as warm as jade. This is actually not today's liquor! Rather, it is a kind of osmanthus thick wine produced in Shaanxi that is very sweet at about 10 degrees.

Baijiu is basically a distilled spirit created by the fusion of Liao, Jinmeng and Mongolia during the Southern Song Dynasty. Because the grassland is cold, it is not as cold as the Central Plains. There is a common habit of drinking spirits.

Just like Russian vodka today, it's a product of the cold. From the Yuan Dynasty to the Qing Dynasty, there was no shortage of Wuliangye and Moutai, which has developed to this day.

Today, northerners mainly use baijiu, while southerners retain the tradition of ancient rice wine.

I have brewed wine twice at home, the first time is coarse: the glutinous rice and yeast are put together and wait for the wine, which should be slightly higher than beer (I am more likely to get drunk than beer anyway).

However, if you want to store it for a long time, you will usually go through a second round of craft brewing: at this time, the wine is generally required to be able to catch fire with the new wine, which should be about 65 degrees.

It is expected that the alcohol content of the wine made by the ancients must be about the same, and there are also high-grade wines, and ordinary wine is estimated to be about 20 degrees. However, in ancient times, there was a shortage of grain, and it was unlikely that good grain would be used to make wine, so the taste of the wine drunk by ordinary people should not be very pure, and the good wine drunk by the rich would not be much worse than that of modern times.

In ancient times, people's physical fitness was much better than that of today's people.

No, it's just for the TV effect, and besides, in ancient times, it was all handmade wine, and the alcohol content was very low.

No, the alcohol concentration is very low, usually only a few degrees, so you won't get drunk if you drink a lot.

In ancient times, it was naturally fermented with grain, and the alcohol content was very low.

It's not because of the low alcohol content in ancient times. And unlike today's wine, there is no alcohol blending.

No, it's because the degree of ancient wine is only about 10 degrees, which is different from the degree of our modern wine.

No, because food was very scarce in ancient times, it was rare to brew such a high-concentration liquor, and most of the ancient liquor was not high.

Of course not, the ancient wine-making process was not as good as it is now, and the alcohol content was not as high as it is now, but the alcohol content in ancient times was very low.