For example, when I was drinking before, I drank about seven or eight kilograms of beer and half a catty of Erguotou, and of course there were several toilets in the middle. But I have seen a girl who can drink. It can be said that she is gifted. On one occasion, she drank more than ten bottles of that Tsingtao beer. This amount is nothing. Strangely, people drink calmly and don't have to go to the toilet. It can only be said that individual metabolic function is different from ordinary people. And people who can drink once introduced a Dionysus on a program, which was hosted by Lu Yu. That man can drink seven kilograms of liquor at a time, which is real liquor with an average degree of more than 40 degrees. The ancients drank two or three pounds of small jars, which could be counted as several jars. Like celebrities, drinking is not uncommon. For example, Gu, who likes to write wine most, almost all the heroes in his works love wine, and there are many strange people who have amazing drinking capacity. Master Gu Long's own capacity for drinking is also appalling. At that time, most of Master Gu Long's works were made into movies, and he himself was a screenwriter. His strong man is a heavy drinker and he is afraid to see it. According to Sammo Hung's memory, Gu Long drank whisky glass by glass, and even if they had time, they were no match for Gu Long. Perhaps it was because Gu Long drank too much, so he died young. Unfortunately. Another kind of drinker, such as Russians, drinks a lot of vodka and tastes terrible. They can drink a large bottle without changing color, and they don't need anything to eat as a snack.
To say that all living beings who drink in modern times actually want to explain a truth. Even with the current people's physique, coupled with the generally high degree of liquor, drinking several jars of wine at a time is not serious, let alone in historical records and literary works that always like to exaggerate. This is not surprising. Distilled liquor existed in the Yuan, Ming and Qing Dynasties, but it was popular among the people. For example, the famous Erguotou, which was formed in the middle of Qing Dynasty, is close to modern times. Knowing the approximate degree of ancient liquor, you will understand that drinking a few jars of wine is not a problem at all.
We ancients were good at developing technology and didn't pay attention to theoretical research, so we didn't accurately record the alcohol content. Most of the descriptions of wine are words that do not involve quantification, such as aged mellow. According to the records of ancient winemaking methods and the excavation of related sites, we can infer that quite a few ancient winemaking methods are completely consistent with the basic methods and theories of home winemaking today. Today, the wine we brew has the lowest alcohol content, and it is a mixture of rice and water. The cold storage area of the supermarket is often sold, and some children like to buy and eat. Filtering out rice is also a kind of wine. In some places, wine with higher degree can be made by submerged fermentation and filtration. I once had home-brewed rice wine in a family, which had been deeply filtered. Clear and transparent, with a hint of spicy taste in sweetness. It's not as strong as yellow rice wine, but it's sweet. I suspect that the bottle of incense that Song Wu Jingyanggang drank in Water Margin was similar to this one. Rice wine with a higher degree is carved daughter red. According to today's point of view, it is generally around 14 degrees. A little higher is sake, and today's measurement will not exceed 20 degrees. These wines cover most of the ancient winemaking, and the same feature is low alcohol content. Once the alcohol content of wine drops, its violence will double. Just like today, some people can drink more than a dozen bottles of beer if nothing happens, but they stop drinking two or two glasses of white wine.
What is recorded in history books must be representative. There are so many people drinking that it is impossible to record after drinking. Only those who are gifted and have a lot of talents can record his drinking needs. As for literary works, if a person is addicted to alcohol and drunk, such a person is simply a waste, and there is no need to waste pen and ink. If you want to write, you should write Song Wu, Qiao Feng and Hu Tiehua. The more these characters drink, the greater their skill, and then they can read heartily.
This question depends on when it was in ancient times. If it was in the Ming and Qing Dynasties, liquor was quite popular in the market and its alcohol content would be higher. It's hard to say exactly how much, but the alcohol content is higher than that of yellow rice wine. Before the Ming and Qing Dynasties, few people drank white wine. Some people think that people in China did not have liquor technology before Yuan Dynasty, which may be inaccurate, because the distillation technology in Song Dynasty was very mature, and there were no technical problems in distilled liquor. But at this time, even if there is white wine, few people are yellow, and everyone drinks yellow wine.
Yellow rice wine is a low-alcohol wine with a degree of 10%. Therefore, people can easily drink a few jars without getting drunk. At this time, the test is not the amount of alcohol, but the amount of stomach. In the Han Dynasty, there was a man named Yu Dingguo, who had an amazing capacity for alcohol. "Eating wine to count stones is not chaotic" and drinking a few stones is not drunk. A stone in the Han Dynasty, if calculated by volume, is equivalent to two buckets and seven liters in the Song Dynasty; If calculated by weight, it is equivalent to 32 Jin in Song Dynasty. Shen Kuo, a scientist in the Northern Song Dynasty, thinks that the record of "drinking a few stones in the country is not chaotic" is very suspicious, because "there is no room for evil in people's stomachs" (Shen Kuo's Meng Qian Bi Tan). How can a person's stomach hold two barrels of seven liters of water or thirty-two pounds of water? In fact, Shen Kuo ignored a variable: people can drink water and excrete at the same time. Thirty-two kilograms in the Song Dynasty is nothing more than the capacity of thirty bottles of beer now.
Wine culture is a unique culture of the Chinese nation. It seems that you can't do anything without drinking. Therefore, since ancient times, drinking has been an indispensable culture in China table culture.
We often see Wulin heroes gobbling up meat bowls and drinking in film and television dramas, and they always drink several bowls or more. So, did the ancients drink a lot or did they drink a little?
When it comes to ancient people drinking, the most famous one is Song Wu, who drank eighteen bowls without three bowls. Not only went up the mountain, but also killed a tiger, which became famous in World War I. So far, the story of Song Wu killing a tiger has been circulated.
Why can you drink so much? First of all, there are two differences with us now.
The ancient units of measurement are different from the present ones.
We know that in ancient times, 16 was two Jin. Now 10 is a kilo, just like a kilo in ancient times, but it is actually less than now.
And in ancient times, it was often said that a man was an eight-foot man. According to our current one foot is 33 centimeters, then the height of eight feet is 2.6 meters.
People in ancient times may be a little taller than they are now, but they are not so exaggerated.
According to the ancient units of measurement, the length of different periods is different. One foot in Ming and Qing dynasties is about 3 1cm. It used to be between 2 1-25 cm.
So we can't compare an ancient foot with what we have now.
Similarly, like other electrical appliances, the same statement may be smaller than it is now.
(Sixteen scales)
This is a very important reason for the low alcohol content in ancient times. We know that the ancient brewing technology is not perfect, and it can't be compared with the current technology. Because the brewing process is different, the degree of wine brewed is naturally different.
Most of what we have now is distillation technology, which was not available in ancient times. The most used technology is brewing, which belongs to the category of rice wine. Not only is the degree low, but it also smells like rice.
Ancient wines were generally below 10 degrees, or even 5 or 6 degrees, just like beer now, it is not a problem to drink a few bowls.
Nowadays people drink beer, and everything they can drink starts at the same time. A dozen or twenty bottles are no problem, and they drink quickly.
So, it seems that the ancients drank a lot. The root cause is low level. If it's 53 degrees or even more than 60 degrees now, you may not drink much.
Because of the prevalence of wine culture and the low degree, the ancients were so arty.
"Until, holding up my cup, I asked the moon to bring me my shadow and let the three of us."
"A thousand glasses of wine lack a bosom friend."
"I advise you to drink one more glass of wine and go out of Yangguan for no reason."
"Oh, let a man with spirit take risks where he likes, and never point his golden cup at the moon empty!"
"Xinfeng wine fights ten thousand people, Xianyang chivalrous man has been traveling for many years"
"There is wine to drink in life, and a drop does not reach Jiuquan."
Too many, the literati's obsession with wine, stayed in Qian Qian's ten thousand poems.
In some martial arts dramas, we often see many heroes and Jianghu people drinking in hotels, drinking a few altars at every turn, and even some people who have lost their way have drunk all the wine in the hotel before getting drunk. Is ancient wine really the same as boiled water? Is it not intoxicating at all? Actually, it's not.
The bridge in the film and television works is only a scene demand, and the real wine in the previous history still has a certain degree. Tea civilization and wine civilization have been two distinctive civilizations in China since ancient times. Compared with today, the early brewing methods in China are still relatively rough.
In the past, wine was equivalent to mash, and the main raw material of mash was glutinous rice. The brewing process is simple, the taste is sweet and mellow, and the ethanol content is very low, so it is deeply loved by people. Compared with our current beer, the degree is only lower than 10. In the early days, the ancients used grains or fruits to make wine, so the wine brewed was somewhat similar to our current wine.
China's wine-making civilization and prehistoric history are very long. Archaeologists unearthed wine-making vessels more than 5000 years ago. In other words, the brewing industry existed in the period of the Yellow Emperor and Yu Xia.
According to some historical records, the originator of wine-making is crazy medicine, which is considered to belong to Xia Dynasty. The entries explaining the word "wine" in Shuo Wen Jie Zi in the Eastern Han Dynasty are: "Crazy medicine makes wine." "Shiben" also has the same statement.
During the Qin Dynasty, koji appeared in wine making. At that time, the degree of wine brewed was relatively low, basically below 10. Many people have heard the story of Song Wu killing a tiger. Song Wu drank eight bowls of wine before going to Jingyanggang to shoot tigers. In fact, the alcohol that Song Wu drank at that time was only a few degrees higher than ordinary beer, about ten degrees, which was equivalent to the degree of cocktail. During the Song Dynasty, the wine-making skills were improved, and wine with 10 to 20 degrees could be refined.
So at that time, Song Wu drank almost six or seven bottles of beer. Thanks to the minorities in the north, the liquor with the same degree can be refined at the end of the Song Dynasty. Because of the cold weather in the north, these ethnic minorities often drank alcohol to keep out the cold in ancient times, which is different from the wine in China. They drink strong wine. These nomads use the so-called "distillation method" to make wine, and then they spread to China.
The popularity of drinking liquor is also a work after the Yuan Dynasty. In the Yuan Dynasty, there were many people, so there were fewer people who could drink ten bowls in the future. For example, during the Tang and Song Dynasties, Li Bai had many poems, all of which described the scene of fighting wine.
When people first explored the brewing technology 6000 years ago, they only used germinated grains to make wine, so most of them were grain wines, mainly yellow wine, which was very low in degree and even sweet. After the Qin Dynasty, people began to try to make wine with distiller's yeast, which was also made of yellow wine.
Liquor in Han Dynasty was made according to the proportion of distiller's yeast and grain. This kind of liquor should be regarded as real liquor, and its degree is about 10-18.
During the Southern and Northern Dynasties, there were many ways to make wine, some of which continued to this day. "Daughter Red" was popular in the Tang and Song Dynasties. It seems that the production method inside is adopted. This wine is called "red wine". Keep the alcohol content within 18 degrees.
During the Song and Yuan Dynasties, there was a great breakthrough in wine production. Wine is made by distillation. Some scholars say that distillation is the beginning of the Yuan Dynasty. The wine of the Yuan Dynasty was similar to that of today, but people in China drank sake with a low degree. Moreover, although there were a number of high-grade wines in the Yuan Dynasty, people still liked to drink low-grade distillers' yeast to make wine. Distilled high-grade wine is only taken out on important occasions in the palace, and some reach 50 degrees.
During the Ming dynasty, people still liked fermented low-alcohol liquor, and distilled liquor was not popular yet. In the Qing dynasty, Manchu ruled the world and tended to be highly alcoholic. Distilled wine has become popular, replacing fermented wine.
It can be found that those famous heroes or poets in various dynasties can drink dozens of bowls of wine at a time. In fact, it is not terrible, because the alcohol content of these wines is very low, and most people can do it.
In film and television dramas and various romantic novels, there are often scenes of drinking and eating meat in a big bowl. The jar the size of a man's head is full of drinks, and then the heroes drink these drinks like water without a trace of drunkenness.
Seeing this kind of plot, many people will think that the wine they drink is the same as the white wine that people drink today, but in fact this idea is wrong.
The wine that ancient people drank in big bowls was different from the high-alcohol liquor that we drink today. Except for a few ancient real Dionysus, most ancient people generally drank low-grade wine.
Brewing The so-called brewing is the wine that does not need distillation. Beer, red wine and yellow wine are the three most famous brewed wines in the world today.
People who drink beer, red wine and yellow wine often know how low the degree of this wine is.
Brewed wine is generally called raw juice wine. It converts starch and sugar in food into alcohol through yeast, and finally forms what we know as brewed wine. Because the original flavor of the brewed food is preserved, the brewed wine is called original juice wine.
If you drink beer, I think many people are better than the heroes who often appear in TV dramas.
As far as I can see, there are not a few cases where a person can drink half a case of beer, not to mention people who have an extraordinary capacity for alcohol in China.
Distilled liquor Distilled liquor is different from brewing wine. It has one more process than brewing wine, and this process is distillation.
There are many raw materials for distilled liquor, such as sorghum, rice, wheat and grapes. It is used all over the world to make distilled liquor.
Then these foods are fermented and distilled to form what we see as distilled liquor.
Besides the liquor we know, foreign brandy, vodka and rum are highly distilled spirits.
Many people can't be as heroic as drinking beer when drinking these distilled spirits. If you don't drink enough, you may lose your life if you drink too much distilled liquor. Now many news cases have proved this point.
Historical Development of Distilled Liquor Next, let's talk about the origin of distilled liquor in China.
As for the origin of distilled liquor in China, many people say it is the Tang Dynasty, but after careful study by relevant scholars, the final conclusion is the Song Dynasty.
Distilled liquor really appeared in our history from the Song Dynasty. Finally, after years of development, distilled liquor was completely spread all over the country in the Ming and Qing Dynasties.
Most of the TV dramas and historical romances we see today are from Song Dynasty, Ming Dynasty and Qing Dynasty. In these dynasties, liquor has appeared, but it does not mean that people in that era must drink liquor.
Just as white wine is our national wine, many people in China still like to drink low-alcohol beer and red wine.
By analogy, in ancient times, in addition to drinking white wine, there were certainly many people who could not accept high-grade white wine and would choose to drink yellow wine or white wine brewed by brewing methods.
Under this condition, it is not too strange that ancient people were not drunk after drinking a few jars of wine.
So this is why the ancients often drank a few jars of wine without getting drunk. Most importantly, the alcohol they drink is low. In the long history of the Chinese nation, many things are in the forefront of the world, and so is wine, which has its own glorious chapter. The history of China wine can be traced back to ancient times, with a history of 5000 years.
In ancient times, some literati and poets loved wine very much, and even said that they were unhappy without wine. So how much was the ancient wine? Why can I get drunk after drinking a few cans?
In fact, the ancients drank fermented wine, and the alcohol content was not high, which should be within 10 degrees! (determined by the bactericidal action of alcohol),
In the pre-Qin period, both starter and tiller were used to make wine. In the Han Dynasty, the grain brewed by tillers gradually disappeared, and the Han people mainly used wheat as raw materials, including barley, wheat and cakes. By the Tang Dynasty, compared with the Wei and Jin Dynasties, wine-making technology had made great progress. First of all, monascus cultivated directly from koji mother with rice as raw material has strong saccharifying power and alcohol fermentation power. The degree reaches 8 or 9 degrees.
In the Northern Song Dynasty, the method of "slag bibimbap" was adopted. After rice is steamed and cooled, it is mixed with koji residue, and koji is played at different times throughout the year, which can make the wine more mellow and the degree can reach 1 1- 18. In the backward hinterland of technology, the quality of wine is estimated to be similar, and the alcohol content is between three and five degrees, which is similar to beer. How to drink depends on the occasion of drinking and the individual's capacity for drinking. At the end of Song Dynasty, nomadic people introduced distillation technology into China, and the alcohol content in China became higher and higher.
We modern people usually regard wine as a tool to realize utility, but ignore the most authentic thing. The ancients regarded drinking as a way to keep fit. Wine has the effect of relaxing muscles and promoting blood circulation, which can promote blood circulation. As long as the quantity is properly controlled, it is beneficial and harmless to people's health.
Now people drink distilled liquor to purify alcohol, and the alcohol content is usually as high as 30 to 50 degrees. Answer all questions!
It's not that the ancients were heavy drinkers. We see many heavy drinkers drinking on the altar in TV dramas or literary works. Song Wu also had the experience of drinking 18 bowls. The reason why he drinks like this is mainly to quench his thirst, not the current spirits. The more he drinks, the more thirsty he becomes. In ancient times, it was not an exaggeration to drink 10 bowls and 8 bowls of such low-alcohol wine. Imagine that if you drink fermented grains, it is estimated that anyone with a bigger stomach can drink 18 bowls! That's why they are not drunk.
The ancients have always been particularly able to drink in our impression, and it doesn't matter if they drink more than a dozen bowls. For example, Song Wu in "Water Margin", his drinking capacity is the first in the water margin. He once drank 15 bowl of wine and killed a tiger with his bare hands. Li Bai, a great poet in the Tang Dynasty, is also famous for his love of drinking. He chanted in "Into the Wine": "Into the wine, Fukashi drinks." Even his good friend Du Fu said in Song of Eight Immortals Drinking that "Li Bai fought a hundred songs", "Ruyang fought three wars", "Zhang Xu drank three cups of grass" and "Jiao Sui fought five wars". These ancient people's drinking capacity sounds really good at first glance, but it is not the case. The ancient wine has another mystery!
First of all, there is a great error in ancient and modern units. For example, the ruler used by the ancients to measure height is actually only about two-thirds of our modern ruler. For example, from the Tang Dynasty to the Qing Dynasty, "twenty-four baht is one tael, and sixteen taels is one catty", so it is often recorded in the literature that someone drank several glasses of wine, but it was not as much as we thought. We habitually associate ancient barrels for measuring wine with modern barrels for weighing grain, taking it for granted that the ancients could drink several jars of wine, but in fact they are completely different. In ancient times, barrels were wine vessels for holding wine. "The Book of Songs, Elegant Style and Walking Reed" once recorded that "holding a big bucket to pray for the Yellow River". Zhu made a mark on this: "Big bucket, the handle is three feet long." Three feet in ancient times, that is, about two feet now. The big fight is like this, and the small fight is bound to be smaller. From the unearthed bronze bucket, which is now the size of a spoon at home, the capacity of the bucket is also commonly used glass now. Historical records? Funny biography Qi Weiwang asked Chunyu Kun how much wine he could drink, and Chunyu Kun replied, "I am drunk in one fight." The allusion of "getting drunk after World War I" tells us that there are too few World Wars and too many stones. Don't go too far, or you will decline. It can be seen that fighting represented less in ancient times.
Secondly, the wine of the ancients was not distilled wine, but brewed wine. The way to make wine is to steam the rice, let it cool, then pour in the distiller's yeast and let it ferment. When fermented to a certain extent, rice automatically becomes distiller's grains. Then filter with a wine sieve, and finally pour into a jar for sealing. The storage time ranges from three months to decades. This production process is mainly fermentation and filtration, so the alcohol content is not high. In addition, due to the different sealing time, the brewed wine is also classified. The ancients divided wine into sake and turbid wine. From the color point of view, the ancient sake was clear and transparent, and the turbid wine was thick and turbid. The white wine that the ancients often drank was between sake and turbid wine, which was opaque, but had a turbid feeling. Monascus appeared after the Song Dynasty, and the well-known Daughter Red belongs to this category. But no matter what kind of wine, it is cooked. Zhu Yizhong's "Beishan Wine Classic" recorded the ancient people's "cooking wine": "The wine must be clarified and then boiled. When cooking, mulberry leaves are hidden in the bottle. " Because the alcohol content of boiled wine is generally visible, it can't be compared with modern distilled wine at all.
Some scholars have come to the conclusion through a lot of research and practice that the alcohol content of ancient people is about 6, and the highest alcohol content will not exceed 15. The liquor we modern people drink is distilled spirits made after the Qing Dynasty, commonly known as "white dry". Its degree is above 40, and the highest degree can reach 68, while the degree of beer that is more common in the modern market is also around 10. Based on the degree of wine-making of the ancients and the size of the wine-making apparatus, we can analyze that drinking a barrel of liquor by the ancients is equivalent to drinking a glass of beer by modern people, so the ancients are not drunk after thousands of cups.
Li Bai's drinking poems and Wu's boring "three bowls are not enough", ancient people seem to have drunk a lot, and they can't move a few jars and a few pounds of wine and food. In fact, the ancients were so massive, not because they drank too much, but because the alcohol content was too low.
China has a long history of brewing. As the saying goes, "Du Kang made wine", and Du Kang was the fifth king of Xia Dynasty. As early as the pre-Qin period, brewing technology had appeared in the Yellow River basin. However, when people first explored wine-making technology, they only found that germinated grains could be used to make wine. At that time, most of the wine was grain wine, which was sweet in taste and low in degree, similar to the current rice wine.
There is a saying that "friends are small, friends are sweet". At that time, sweet wine was made of tillers, and its alcohol content was extremely low. Later, the alcohol content of the wine brewed by koji was still only between 10%- 18%.
The fermented grains that the ancients drank, that is, the current fermented grains and fermented grains, were only about 1 degree, which was basically negligible. Generally speaking, this kind of wine is called "turbid wine", that is, boiled mash water, which is often clarified in restaurants or wineries and is colorless and transparent, so it is called sake.
After better cellar storage, the degree of this wine will increase to about 5 degrees, which is similar to that of pineapple beer now, but it was considered to be a very high-degree wine with very good quality at that time.
In the related books and records of the Han Dynasty, there are still related methods of making wine and koji. According to the ancient law, after all kinds of repeated scrutiny, the degree can only reach 10 at most.
Since the Southern and Northern Dynasties, wine-making technology has been continuously improved and matured, but the degree of wine-making has not been significantly improved, which continued until the Tang Dynasty.
Although the Tang dynasty was relatively rich, especially in its heyday, in the Tang dynasty, wine was actually a very expensive consumer product. At that time, 10,000 yuan a barrel of wine was not uncommon. He invited Li Bai to make wine. Behind this eternal story, it also reflects the preciousness of wine in the Tang Dynasty.
When Du Fu lived in Chengdu, there were guests at home, so he could only cook old fermented grains, that is, fermented grains that had been cooked many times for a long time and had turned sour. Bai Juyi's "new green in old bottles" seems elegant, but in fact "green ants" refer to the green floating objects on fermented grains.
During the Song and Yuan Dynasties, China's wine-making technology underwent a qualitative change. During the Northern Song Dynasty, distilled liquor appeared in the Central Plains, and its degree was relatively high.
Qu Ben Cao in the Song Dynasty recorded: ... if you can drink, you will get drunk after three or four cups, and the wine will burn twice, which is ten times more valuable than the same.
Judging from the two characteristics that three or four glasses can burn intoxicating people, the alcohol content of this kind of wine is undoubtedly very high. In the Song Dynasty, distillers and distillation techniques were mastered and used to make spices. However, in the Song Dynasty, commercial distilled liquor was not common in the south, but was more popular in the Khitan and Jin Dynasties in the north.
Although the alcohol content of distilled liquor in Song Dynasty was very high, people at that time thought it was hot and toxic, so it was not widely introduced into the market, but was used for medical treatment, sacrifice and so on. The popular wine in the market is still low-alcohol yellow rice wine.
Until the Yuan Dynasty, after the Mongols conquered Southwest Asia, they brought the Arab wine-making method to the Central Plains and derived shochu. After improvement, high-grade liquor was gradually born. Coupled with the influence of nomadic culture, the custom of drinking high-grade liquor gradually prevailed in the Central Plains, and the original low-grade liquor gradually withdrew from the table.
The ancient wine was brewed wine, which was completely different from the current distilled wine.
When my grandfather was alive, he made wine twice a year, once in February, called peach blossom wine. Once in September, chong yang wine.
Glutinous rice is used to make wine. Soak glutinous rice overnight, steam with retort, and then cool thoroughly. Prepare a bucket of cold boiled water. Crushing distiller's yeast, adding cold boiled water, mixing well in glutinous rice, and sealing in a jar. A few days later, liqueur was formed. This is how to make rice wine. Continue to ferment, and the alcohol content will further increase. Well-brewed wine can be ignited.
Some people pay attention to it and filter the distiller's grains with baggage. My grandfather cherishes it very much, and the distiller's grains are reluctant to throw away.
Heat a big jar of wine in front of the stove every day when eating. You must drink every day, without which you will have no strength to work. Because farm work is really hard.
My second grandfather, my grandfather's brother, is 86 years old now and still drinks every day. He can also farm, pick firewood and carry heavy burdens, which the average young man can't compare with him.
Therefore, the ancient rice wine, not to mention a few cups, is to drink more than ten kilograms and twenty kilograms, as long as it can be packed.
Let's compare beer. Many people can easily drink a case of beer. The degree of ancient rice wine is generally not much higher than that of beer.
Of course, there are also good wines in ancient times, and the degree may reach more than ten degrees and twenty degrees. But this is rare.
People who can drink two kilograms of white wine can definitely drink no less than 30 kilograms of rice wine. As for whether it can be installed, that is another matter.