Ukwenza i-apula iwayini ekhaya. Apple iresiphi yewayini

Noma ubani ongenaso izivini ezinkulu, kodwa othanda iwayini, angawapheka kuma-apula ajwayelekile. Ngenxa yalokho, kutholakala isiphuzo esiphundu, okuyinto ngemali encane kuphela inzuzo umzimba wethu. Ukwenza i-apula iwayini ekhaya kuyinkqubo elula ukuthi ngisho nemisindo ingaba nayo. Kufanele kuqaphele ukuthi abantu abaningi abanjengalokhu baphuza, kanye nezivakashi zakho, ukuthi bayinambitha, bazokwaneliseka.

Ukukhetha izinto eziwusizo zewayini le-apula

Ukuze ukulungiswa kwewayini lewayini, ngokuyisisekelo, ungasebenzisa cishe noma yikuphi amajikijolo nezithelo. Kodwa-ke, izinto eziwusizo eziphuthumayo zalesi siphuzo yizivini, amapheya nama-apula. Lokhu kungenxa yokuthi ezinye izithelo ziqukethe ushukela oluncane kanye nenani elikhulu le-asidi. Iwayini elenziwe ngejusi elihlanzekile lalawo majikijolo nezithelo, ekugcineni liphuma kahle kakhulu futhi linamandla ngokomoya. Amagilebhisi nama-apula anokubunjwa okwenza lokhu kuphuze. Ungenza iwayini ngejusi yezithelo. Nokho, akudingi ukuthuthukiswa nokulungiswa.

Amathiphu omenzi wewayini ovuthiwe

Kuze kube manje, kukhona iresiphi engaphezulu kweyodwa yewayini le-apula. Ukuphuza kungalungiswa i-dessert, itafula, elinamandla, i-liqueur, elula futhi nge-addition yemvubelo. Uma nje uthatha izinyathelo zokuqala futhi ungazi ukwenza kanjani iwayini le-apple elenziwe ngokuzenzela, kufanelekile ukuqala nge-liqueur, dessert noma eqinile. Phela, lapho ulungiselela la mabanga akudingi imishini eyinkimbinkimbi, bayakwazi ukubekezelela kalula ukungenwa nokuphathwa okubi. Akuyona imfihlo yokuthi ikhono lokwenza iwayini elimile nelincane liza nesipiliyoni. Futhi okokuqala isiphuzo esihle asikwazi ukusebenza. Ukwenza i-apula iwayini ekhaya kunenkinga ethile.

Yini oyidingayo ukwenza iwayini ngama-apula?

Ngakho-ke, ungenza kanjani iwayini le-apple elenziwe ngokuzenzela? Okokuqala, kufanele ulungise konke okudingayo. Ukwenza lokhu uzodinga:

1. Ipulasitiki yepulasitiki nepulastiki enesayizi encane. Konke lokhu kungashintshwa ngeglavu yezokwelapha.
2. Iziqukathi eziningana ze-hermetic. Omunye kuyadingeka ukuze kusetshenzwe, futhi okwesibili ukuvikela iwayini.
3. Imishini ekhethekile yokwenza ijusi.
4. Ama-apula avuthiwe.
5. Ushukela.

Ukuze ulungise iwayini le-apula elilula, noma yikuphi izinhlobo zezithelo ezibomvu, eziphuzi, eziluhlaza ezizoluhlaza. Ungasebenzisa kokubili ihlobo nobusika. Into eyinhloko ukuthi izithelo zivuthwe ngokugcwele futhi, empeleni, zidla kahle.

Ukulungiselela ama-apula

Izithelo eziqoqwe emhlabathini noma eziqhekekile ezihlahleni, akudingeki ugeze. Ngempela, phezu kwabo kukhona imvubelo, okuyinto esikhathini esizayo kuyoletha inzuzo enkulu. Ikakhulukazi uma uzopheka i-apula iwayini ngaphandle kwemvubelo. Uma izithelo zingcolile kakhulu, zingahlanzwa ngebhashi yezingubo noma zimane zishaye ngendwangu eyomile.

Abaningi be-winemakers bashaya bakhononda ukuthi ewayinqedile i-aftertaste ebabayo. Ukuze ugweme lokhu, kuyadingeka ukususa ingqikithi kanye nembewu kusuka kuma-apula. Uma izithelo zonakaliswe kancane, kufanelekile ukusika zonke izindawo ezibolile.

Juicing

Ukwenza i-apula iwayini ekhaya kuqala ngokucubungula izithelo. Kulezi, cindezela ijusi. Ngoba lokhu, kunjalo, kungcono ukusebenzisa iyunithi ekhethekile - i-juicer. Kuphela kulesi simo izinto ezibonakalayo zibonakala zihlanzekile futhi zingenalo inyama. Lokhu kwenza kube lula ukulungisa isiphuzo.

Uma kungekho thuluzi elinjalo ekhishini, ungasebenzisa usizo lwe-grater yomshini. Ngenxa yalokho, kufanele uthole i-puree, okumele iguqulwe. Lokhu kungenziwa ngokusebenzisa i-gauze evamile. Yiqiniso, le nqubo iyinkimbinkimbi, kodwa ekugcineni kufanele uthole okungenani i-puree ye-liquid. Kuphela kulesi simo uzoba nethuba lokudala iwayini lakho le-apula, elithatha isikhathi eside ukupheka.

Ijusi kufanele ihlale

Iresiphi yewayini le-apula empeleni ilula. Amazambane aphuziweyo noma ijusi kufanele abekwe izinsuku eziningana kwisitsha esinezintamo eziningi ngokwanele. Ukuze wenze lokhu, ungasebenzisa ibhayili noma ipanini enkulu. Phakathi nalesi sikhathi, imvubelo ingena kulesi siphuzo. Ngenxa yalokho, ingxube kufanele ihlakaze emaqenjini amaningana: ijusi elijwayelekile kanye ne-mash, eqoqwe ngqo phezulu. Ukuze imvubelo ingene ngqo ezintweni eziluhlaza, izinsuku eziningana ingxube kufanele ixutshwe izikhathi ezingu-4 ngosuku ngedivayisi yokhuni noma ngesandla esicacile.

Emva kwezinsuku ezintathu ebusweni bejusi, i-pulp kufanele iqoqwe endaweni encane. Ngosizo lwe-glass-topper noma epanini, kufanele lisuswe. Ngenxa yalokho, ijusi elihlanzekile kufanele lihlale esitsheni, kanye nengqimba encane ye-pulp ene-thickness of 5 millimeters. Lesi sigaba singacatshangwa siphelele. Izibonakaliso zokuqala zokuvutshelwa yizici zokuhlaziya kanye nephunga le-actic-alcoholic. Singacabanga ukuthi ukukhiqizwa kwewayini le-apula ekhaya kwaqala.

Isithako esibalulekile: ushukela

Kunzima ukucabanga iwayini le-apple elenziwe ngokuzenzela, ukulungiselela okuthatha isikhathi eside kakhulu, ngaphandle kokufaka ushukela. Phela, izithelo kunoma yikuphi ukuhlala ziqinile. Yiqiniso, ngaphandle kokushukela, ungalungisa isiphuzo, njenge-cider, kodwa hhayi iwayini. Ungakhohlwa ukuthi lesi siphuzo singaba nezinhlobonhlobo ezahlukene: i-dessert, enhle, enemizuzu emnandi, eyomile. Kuncike kulokho ofuna ukukwenza iwayini, inani leshukela elongezwe kulo lixhomeke. Yiqiniso, nalokhu kuxhomeke ekutheni i-fructose iqukethe kangakanani izithelo. Uma ama-apula amnandi, ushukela udinga kancane.

Uma ufuna ukuthola iwayini le-apple elomile elomile, okulungiselelwa okulula kakhulu, khona-ke udinga ukufaka ama-gramu angu-200 kuphela ushukela ngalinye. Uma i-dessert noma i-sweet, khona-ke kusukela ku-300 kuya ku-400. Ungadluli la mazinga. Uma kungenjalo, uzophela ngesiphuzo esiphundu.

Inqubo eyinhloko: ukuvutshelwa

Ukwenza i-apula iwayini ekhaya kuyinkimbinkimbi. Ekuqaleni kokuvuthwa, thintana nomoya. Uma kungenjalo, ngeke uthole iwayini, kodwa i- apula cider uviniga. Ukuze wenze isiphuzo esiphundu, kufanelekile ukusebenzisa iziqukathi ezivalwe. Kulesi simo, amathini namabhodlela afanelekayo.

Ukuqapha okukhethekile kufanele kuhokhwe ekususweni kwe-carbon dioxide. Ikhishwa ngesikhathi sokuvutshelwa. Kulokhu, udinga ukufaka uphawu lwamanzi. Ukuze wenze lokhu, udinga ukwenza umgodi omncane esihlakalweni se-container ngejusi. Kulo, faka ithubhu, ekupheleni kwayo okufanele ifakwe ebhodleleni ngendlela engavaliwe ngayo i-foam. Futhi owesibini wehlela embizeni yamanzi. Uhlelo olunjalo luzokwenza kube lula ukukhishwa ngokungazami zonke izigesi ezakhiwe ngaphakathi kwesitsha ngewayini. Futhi, lokhu ngeke kuvumele umoya ukufaka isitsha.

Uma ulungiselela iwayini le-apula ngaphandle kwemvubelo, ungakwazi esikhundleni sesimiso esiyinkimbinkimbi ukufaka entanyeni yesitsha ngezinto eziwusizo igrafu yezokwelapha evamile, okwenzile kuyo ngaphambili izimbobo ezincane eminwe. Uma le ndlela ingafanelekile, kufanelekile ukuthenga isitifiketi esikhethekile se-cover-hydraulic.

Ukulungiselela iwayini: imithetho eyisisekelo

Umthamo kufanele ugcwaliswe nge-wort kuphela 4/5 yombhalo ophelele. Isikhala samahhala siyadingeka ku-foam kanye negesi. Ngemuva kwalokho, isitsha kufanele sivalwe ngesibindi futhi sihlanganiswe nobumba.

Phakathi nokuvutshelwa, ibhodlela lewayini kufanele lifakwe ekamelweni elimnyama. Ukushisa kufanele okungenani kube ngu-18 °. Ukushisa okungcono kunama-20 kuya ku-22 °. Kulesi sigaba, isitsha asikwazi ukuvulwa, futhi i-wort kufanele ikhanyiswe. Isikhathi sokuvuthwa ngokuvamile siyizinsuku ezingu-30-45. Thola ukuthi ukulungela kungase kusekelwe ekutheni ama-bubbles of gesi aphuma kaningi kangakanani. Uma engekho isikhathi eside, iwayini lakho le-apula, elithatha okungaphezulu kwenyanga ukupheka, lilungele. Isiphuzo kufanele sihlale isikhathi eside, ngokoqobo ezinsukwini ezimbalwa.

Ukuvuthwa kwewayini

Yiqiniso, iwayini elincane lama-apula lingasetshenziswa kakade. Kodwa-ke, kufanelekile ukucabangela ukuthi lesi siphuzo sizoba nesinambitheka esiphuthumayo futhi sinambitheka. Kodwa ingaqedwa. Iwayini kufanele liphuze nje.

Ukwenza lokhu, thatha isitsha esomile nesihlanzekile. Kubalulekile ukuthi ayikho imvubelo ezindongeni zomkhumbi. Ukuze wenze lokhu, hlamba kahle isitsha bese usomile ngesomisi ezinwele. Ngosizo lwe-tube, iwayini kufanele lizitholwe ngesinye isitsha kwelinye isitsha. Okokuqala, hlanganisa izendlalelo zokukhanya ezingenhla, kancane kancane uye eziya ezansi. Yenza inqubo ngokucophelela, ukuze isilonda singasuki phezulu. Ngemuva kokuba isitsha sigcwaliswe ngokuphelele ngewayini, kufanele sivaliwe (ngokugoba). Gcina i-transfused iwayini kangcono endaweni epholile lapho izinga lokushisa lingenhla ngaphezu kwe-16 ° futhi aliwi ngaphansi kwe-10 ° isikhathi eside: kusukela ezinsukwini ezingu-60 kuya kwezingu-120. Ngenxa yalokho, isiphuzo sakho sizovuthwa ngokugcwele futhi sizothola ukunambitheka okuyingqayizivele nephunga elimnandi.

Ngemuva kwewayini lokuguga kunamandla okuba ngu-12 kuya ku-16 degrees. Lesi siphuzo sihlukaniswa nephunga lama-apula avuthiwe kanye ne-tint emnyama. Ungakujabulela. Iwayini lakho lilungele ngokuphelele!