Ukudla kanye iziphuzoIwayini nemimoya

Indlela ukupheka cherry iwayini ekhaya

Igama elithi "iwayini" kubonisa ukuthi wenze lokhu isiphuzo elenziwe ngamagilebhisi. Kuqukethwe amajikijolo umvini Ingxenye enhle ushukela acid. By endleleni, ngo-Cluster futhi iyikhaya wayefisa utshwala ukuvutshelwa amagciwane, okuyinto okwenziwa futhi juice non-utshwala e isiphuzo oludakayo. Ngeshwa, i-cherry abakwazi ukuqhosha onjalo isilinganiso ekahle ubumnandi futhi asidi, futhi kukhona ngokuvamile behlala nezinye acetic acid amagciwane. Kodwa uma wazi izimfihlo, ungalungisa okuhle cherry iwayini ekhaya. Phela, sonke iphuzu esimweni sezulu. Uma amagilebhisi uvuthwe ezweni lakithi kuphela eningizimu kakhulu, cherry zikhona zonke engadini.

Eyokuqala - futhi zibalulekile - ukuguqulwa kwesisekelo juice in the isiphuzo wonkulunkulu - ukudala isimo lapho amagciwane ozokhula utshwala die acetic. Ukuze wenze lokhu, kudingeka sithathe cherry akuzona overripe. Phela, njengoba ebeseke wavela, futhi ngokushesha socwaningo ukhunta acetic. Sidinga ukuthatha okuhle, akanamahloni ukuhambisa etafuleni. Amajikijolo zingcono ukusebenzisa black zakudala futhi omuncu, ngoba dessert akwenzeki ngokuphazima ukuvutshelwa - cherry iwayini intando nedoigravshim ababuthakathaka, zadohshimsya futhi ngaphandle flavour.

I-algorithm kanje. cherry yami, asuse Isiqu, ingxenye yesine ka-amajikijolo sithola imbewu, ugaye kubo, futhi ubuyela mass jikelele, okuyinto thina ucindezela waphakamisela. Ngo iwayini professional juice (kumelwe) ahlukaniswa pomace (uginindela) ngalesi sigaba. Kodwa thina ungekho efektri. Njengoba senza cherry iwayini ekhaya, inqubo izohamba ukuhamba kwesikhathi. Manje slurry wafakwa ayifake isitsha ube nentamo ububanzi, ukugcwalisa maphakathi. Eceleni ukulungiselela ushukela isiraphu (okusekelwe kg amajikijolo 10 2 amalitha amanzi bese 2 amakhilogremu ushukela). Wort kufanele baphume amnandi, ngisho cloying.

amagciwane Utshwala kudingeka umoya kancane kakhulu, kuyilapho acetic badinga "ukuphefumula." Ngakho-ke, abenzi iwayini ukuya eziningi amaqhinga: clog umgqomo ngingcwabe ke maphakathi esihlabathini, asebenzise isicupho amanzi - ngamapayipi ekhethekile lwalugobile, ku elithululelwa amanzi kancane. Lokhu isithiyo amanzi evimbela umoya-mpilo singangeni futhi likuvumela ngokukhululekile ukushiya carbon dioxide ukhululeka esikhathini yokubola kwamazinyo ngokushesha. Lezi amadivayisi ezikhethekile ihlakaze entshisekweni nalabo abafuna ukupheka cherry iwayini ekhaya. Kodwa emakethe khulula babe amagilavu iraba - lezi sizosebenzisa.

Ngemva bathele esitsheni isiraphu ngokushesha ukuporte, edonsa phezu ibhodlela kokuvula mitten. Beka isitsha egumbini elimnyama nge ngisho lokushisa ukulingana + 20-25 ° C. Ngemva kwezinsuku ezimbalwa ama-mass uzoqala "ukudlala": enyukela ngetulu ketshezi Foam cap futhi igilavu egcwele igesi. Kulesi sigaba, lapho iwayini cherry ekhaya iyazula ngokushesha kufanele kube 2-3 izikhathi ngosuku ukuvula imbiza uhlanganise Mash ukwehlisa uginindela phansi. Ngakho kudingeka ulinde ngesonto.

Ngemva kwalokho, eminye izinsuku 6-7 ushiye iwayini wedwa. Lolu ketshezi kufanele ungene buthule ukuvutshelwa isinyathelo. Foam luyaphela, futhi ungqimba obukhulu kwengaphakathi ngaphandle ezibonakala. It kuwuphawu lokuthi sekuyisikhathi ukwehlukanisa uginindela kusukela inhlama. ukukhetha ngokucophelela ke ngesipuni slotted. Nalapha ngeviki ukukhohlwa mayelana iwayini. Phakathi nalesi sikhathi, izinsalela uginindela liwele phansi, igesi kuba ngokusobala kancane. Endaweni ethile ngosuku 18-20 uqhubekele recast (ukususwa kusuka inzika). izitsha Hlanza ukubeka ngezansi isitsha inhlama. Ngosizo hose nezimo uthele uketshezi elilodwa kuya kwenye ukuze ukuphazamisa inzika ezansi futhi izindonga. Gcwalisa isitsha njengoba uvalwe ngangokunokwenzeka, ukushiya kungekho indawo emoyeni, futhi isivalo uphawu. Manje iwayini cherry ekhaya kufanele dobrazhivat izinsuku 10-12 endaweni epholile futhi amnyama (kufika ku + 15 ° C). Ngemva kwalokho, wathela phezu kwayo okwesibili - ngo-glass amabhodlela.

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