Among the three types of wine, baijiu is the most time-consuming and labor-intensive to make.
The location for brewing was solved first, but distilling baijiu presented quite a challenge for Jing Shu. Fortunately, she had a grandfather at home who was skilled at crafting anything by hand. Hearing that Jing Shu wanted to brew baijiu but lacked tools, he immediately began experimenting and tinkering. It took him four or five days to make the distillation equipment for the baijiu. Due to his limited skills, it was crude but usable.
Therefore, the alcohol content wouldn't be very high, which perfectly suited Jing Shu's objective of making medicinal wine.
The red wine would be ready to drink in twenty days. However, as Jing Shu was in a hurry to use the baijiu, she only brewed it for a month before starting to infuse large quantities of snake wine. After another half a month, this venture would earn her a handsome amount of Silver and considerable prestige.
