Daim ntawv qhia ua moonshine los ntawm apricots

2024 Tus sau: Isabella Gilson | [email protected]. Kawg hloov kho: 2023-12-17 03:27

Apricot moonshine yog qhov nrov tshaj plaws distillate hauv ntiaj teb. Brandy (rakia, schnapps) yog tsim los ntawm cov txiv hmab txiv ntoo no thoob plaws ntiaj teb - los ntawm Middle East thiab Caucasus mus rau Tebchaws Meskas, Lub Tebchaws Yelemees thiab Balkans. Qee tus neeg paub txog muab cov dej no tso rau saum ntau vintage cognacs.

Apricot tsis kam tso kua txiv hmab txiv ntoo thiab muaj ntau ntawm pectin. Txawm li cas los xij, ntau hom dej cawv tau npaj los ntawm nws: liqueurs, liqueurs, tinctures, wines, thiab lwm yam. Thiab qhov zoo tshaj plaws ntawm lawv yog lub tsev ua moonshine los ntawm apricots. Ib txoj kev yooj yim ntawm kev npaj thiab muab nws nrog xws li muaj koob meej. Thaum quab yuam, lub aroma thiab tsw ntawm cov txiv hmab txiv ntoo yog concentrated thiab tig mus rau hauv ib tug amazing khoom. Nws ua tshwj xeeb tshaj yog elegant thiab nyias tom qab ib tug ntev raug. Los ntawm tsab xov xwm koj yuav kawm yuav ua li cas ua moonshine los ntawm apricots nyob rau hauv tsev. Yog li cia peb pib.

teeb meem tseem ceeb

Apricot belongs rau cov ntoo ntawm Plum genus. Yog li ntawd, qhov teeb meem tseem ceeb ntawm cov txiv hmab txiv ntoo no rau moonshiner thiab winemaker yog pectin muaj nyob rau hauv cov txiv hmab txiv ntoo. Nws ceev cov fibers ntawm cov nroj tsuag, ua rau lub mash cloudy (lub distillate tau los ntawm nws),tsis pub cov kua txiv hmab txiv ntoo sib cais thiab txhawb kev tsim cov methyl cawv. Cov yav tas tsis xav tau nyob rau hauv apricot brandy.

Mining method

Yog li, txhawm rau kom tsis txhob tso cov kua txiv hmab txiv ntoo hauv qhov nyem thiab kom sai sai, koj yuav tsum siv cov hauv qab no:

• YPectolytic enzymes. Muaj ob peb ntawm lawv. Piv txwv li, "Depectyl" "Clarification" thiab lwm yam. Tab sis nws yuav tsum tau borne nyob rau hauv lub siab hais tias tom qab kev kho mob enzyme, lub wort yuav tsum tau reheated.
• Diffuse method. Rough extraction yog siv, ua raws li infusion nyob rau hauv dej sov rau ob peb teev. Hauv qhov no, dej ntau npaum li tau hais hauv daim ntawv qhia.
• Kub lub wort rau 20-30 feeb (kub 60-70 degrees).

Tab sis muaj ib yam tsim nyog hais. Nyob rau hauv tag nrho peb txoj kev, lub mash yuav ferment rau CKD (ntshiab poov xab kab lis kev cai). Lawv yog siv tshwj xeeb rau txiv hmab txiv ntoo wines. Yog tias muaj kev xav ua mash hauv txoj kev yooj yim tshaj plaws, ces apricots tsis tuaj yeem ntxuav thiab rhuab. Nyob rau tib lub sijhawm, lawv yuav ua rau lawv tus kheej ferment rau hauv wort ntawm qhov hu ua natural, wild poov xab. Tab sis nws yuav tsum tau borne nyob rau hauv lub siab hais tias tsis muaj poov xab, moonshine los ntawm apricots yog npaj ntau npaum li cas ntev thiab nws hloov tawm tsawg. Qhov siab tshaj plaws nws ferments mus txog 14-15 degrees. Nrog cov neeg ua mov ci thiab dej cawv poov xab, cov txheej txheem tau nrawm dua ntau zaus. Txawm li cas los xij, cov khoom tsim tawm yuav muaj qhov ntshiab moonshine tsw, uas yog qhov nyuaj heev kom tshem tawm. Cia peb mus.

Apricot Braga raumoonshine

Ib daim ntawv qhia yooj yim, yooj yim raws li cov poov xab qus. Thiab nws yog ib qho tsim nyog yuav tau ua raws li "liab" thev naus laus zis, uas yog, thaum yuav tsum tau ferments nrog rau cov pulp.

Tus nqi ntawm cov piam thaj ntxiv yog tswj nws tus kheej. Piv txwv li, yog tias cov txiv hmab txiv ntoo qab zib heev raug ntes, ces koj tuaj yeem tso nws tsawg dua li qhia hauv daim ntawv qhia. Apricot moonshine kuj ua tsis muaj suab thaj. Tab sis nyob rau hauv cov ntaub ntawv no, nws yuav tawm heev me ntsis. Ntawm qhov tod tes, yog tias koj overdo nws nrog cov khoom qab zib, koj yuav tsis tau apricot brandy, tab sis zoo tib yam qab zib moonshine. Thiab nws yog ib qho tseem ceeb uas yuav tsum tau them sai sai rau qhov muaj fructose (li 150 grams ib liter). Noj rau hauv tus account nws, cov ntsiab lus qab zib hauv wort yuav tsum tsis txhob ntau tshaj 25% thaum lub sij hawm fermentation ntawm cov dej haus nrog cov poov xab qus. Yog tias qhov feem pua tau tshaj, ces cov mash yuav tsis ferment.

Apricot moonshine yam tsis muaj poov xab yuav tsum tau ua raws li cov hauv qab no pom zoo thiab pov thawj proportions:

• 10-12 litres dej;
• 4 kilos qab zib (kom ceev cov txheej txheem fermentation, qab zib yuav tsum rov qab);
• 2 thoob ntawm apricots siav.

Ua ntej npaj wort, tag nrho cov txiv hmab txiv ntoo raug txheeb. Moldy thiab lwj qhov chaw raug txiav tawm, thiab cov pob txha raug tshem tawm. Yog tias lawv tsis raug tshem tawm, ces lub moonshine mash yuav muaj almond tsw. Yog hais tias, ntawm qhov tsis tooj, koj hlub nws, ces cov pob txha yuav tsum tau ntxiv tom qab - tam sim ntawd tom qab thawj khiav.

Txiv hmab txiv ntoo yog crumpled nrog ib tug pusher los yog ob txhais tes. Qab zib thiab dej yog ntxiv rau lub resulting loj, sib tov zoo, ncuav rau hauv ib lub thawv nrog ib tug dav caj dab, npog nrog gauze thiab teem rau 2-3.hnub nyob hauv qhov tsaus ntuj. Thaum lub sij hawm no, lub kaus mom ntawm pulp yuav tshwm sim ntawm wort. Nws yuav tsum tau khob thiab tsis tu ncua do tag nrho pawg nrog ib rab diav ntoo. Tom qab ob peb hnub ntawm fermentation, lub wort yuav npaj txhij, thiab nws yuav muab tso rau hauv ib tug dej foob.

Ib yam hauv tsev apricot moonshine recipe

Los ntawm kev npaj cov wort siv cov cuab yeej sib txawv, koj tuaj yeem tau mash sib dua. Yog li ntawd, moonshine los ntawm apricots yuav ua ntau noble thiab ntshiab. Ua li no, ntxiv ib feem peb ntawm qab zib thiab ib feem peb ntawm dej rau tag nrho cov txiv hmab txiv ntoo. Tsis tas li ntawd, txhua yam yog kneaded kom txog thaum ib homogeneous loj tau txais thiab fermented raws li tau hais los saum toj no. Tom qab 2-3 hnub, nws yog ib qhov tsim nyog los ntws cov kua dej thiab nyem lub pulp zoo. Tom qab diluting nrog cov qab zib thiab dej ntxiv, muab tso rau hauv lub qhov rooj.

Cov txiaj ntsig tau raug nchuav rau hauv lub thawv tsim nyog - lub thoob yas lossis lub raj mis - thiab muab tso rau hauv hnab looj tes lossis hauv qab dej foob kom ceev fermentation. Nyob ntawm qhov ntom ntawm cov mash, qhov qab zib ntawm cov txiv hmab txiv ntoo, qhov kub thiab txias thiab lwm yam, cov txheej txheem no kav ib lub lis piam mus rau ib hlis. Ntawm CKD txhua yam mus nrawm dua. Kev npaj ntawm cov mash tuaj yeem txiav txim siab los ntawm lub qhov rooj: nws nres tshuab npuas.

Tau kawg, koj tsis tuaj yeem yog ib puas feem pua paub tseeb tias cov mash tsis tau hlawv mus rau hauv qab ntawm lub voos xwmfab (qhov tsuas yog qhov tshwj xeeb yog cov tswv ntawm lub tshuab hluav taws xob). Yog li ntawd, yog tias tsis tau tsav los ntawm chav, tab sis los ntawm tus qauv txheej txheem, ces lub mash yuav tsum tau muab cais tawm ntawm lub pulp los ntawm lim thiab nias. Zoo, kom ua tiav purity, koj yuav tsum tau siv ib txoj kev tu, uas peb yuav qhia luv luv hauv qab no.

Txoj KevBrightening: gelatin

Ntawm no yog ib txoj hauv kev zoo tshaj plaws kom tshem tau cov cua daj cua dub. Rau 10 litres ntawm moonshine, koj xav tau los ntawm 0.5 mus rau 2 grams ntawm ntuj, zoo gelatin. Ua ntej pasting, nws yog soaked nyob rau hauv 5-10 lub sij hawm tus nqi ntawm cov dej rau 2-3 teev. Tom qab ntawd ntxiv tus nqi ntawm cov dej npau npau thiab sib tov kom huv si. Cov txiaj ntsig yuav tsum yog cov tshuaj gelatin tsis muaj pob nrog qhov kub ntawm 35-40 o С.

Tom qab ntawd nws yog nchuav rau hauv ib lub kwj me me rau hauv lub hli ci thiab tib lub sijhawm cov dej haus tas li stirred. Tom qab ntawd cov txiaj ntsig sib xyaw yog nchuav rau hauv lub nkoj, kaw nruj nreem thiab nyob hauv qhov chaw tsaus rau ob mus rau peb lub lis piam kom txog thaum nag lossis daus.

qe dawb

Yuav kom meej 50 litres ntawm moonshine, tsuas yog ib lub qe dawb xwb. Rau 100 litres, noj 2-3 pieces. Nws yog ib qho tseem ceeb heev uas cov qe yog tshiab. Cov protein yog ua tib zoo sib cais los ntawm lub yolk thiab maj mam nplawm rau hauv npuas dej me ntsis. Lub resulting tov yog poured rau hauv moonshine thiab sib tov meej. Tom qab ntawd, muab lub foob dej tso rau ntawm lub thawv thiab cov dej haus nyob rau 2-3 lub lis piam.

Ntses nplaum

Rau 100 litres ntawm moonshine, 1.5-2 grams ntawm xaiv ntses ntses kua nplaum yog txaus. Nws yuav tsum tau soaked nyob rau hauv dej txias, uas yog hloov mus txog rau thaum cov kua nplaum granules yog kiag li o. Tom qab me me ntawm moonshine yuav tsum tau rhuab thiab ncuav rau cov granules.

Thaum cov kua nplaum tawg, nws yuav tsum tau lim los ntawm flannel. Qhov no yuav pab tshem tawm pob thiab ntau yam impurities. Ces tus so ntawm moonshine yog poured nyob rau hauv muaj thiab ua tib zooyog sib xyaw. Tom qab 2-3 lub lis piam, cov nag poob tag.

YMis (casein)

Qee qhov ua tau zoo ua rau lub hli ci nrog cov kua tshwj xeeb no. Rau 1 liter dej, 1 tsp yog noj. tej kua mis. Tom qab ntawd txhua yam yog sib xyaw kom huv si thiab txiav txim siab rau ob peb hnub kom txog thaum cov nag poob tawm.

Thawj distillation

Txhua lub tshuab distillation uas tuaj yeem ua haujlwm hauv hom distiller yog tsim rau nws. Cov txheej txheem yog nqa tawm nrog qhov siab tshaj plaws ntawm cov dej thiab qhov kub siab tshaj plaws. Los ntawm txoj kev, txoj cai no siv rau tag nrho cov txiv hmab txiv ntoo brews. Txhawm rau tiv thaiv cov khoom tawg los ntawm kev nkag mus rau hauv cov khoom, lub tshuab ziab khaub ncaws yuav tsum tau nruab rau pem hauv ntej ntawm lub tub yees. Zoo, thiab, ntawm chav kawm, koj yuav tsum tsis txhob sau lub tank ntau tshaj 2/3 ntawm nws ntim.

Lub distillation yog nqa tawm yuav luag qhuav thiab xaus thaum lub txiv hmab txiv ntoo tsis hnov tsw nyob rau hauv lub tailings. Yog tias koj ntshai ntawm methyl cawv, koj tuaj yeem xaiv ob peb lub taub hau twb nyob rau hauv thawj pasture (nrog rau peb cov khoom xyaw, qhov no yog li ntawm 100 ml.). Los ntawm qhov qhia ntim ntawm cov txiv hmab txiv ntoo, txog 5-7 liv ntawm moonshine los ntawm apricots nrog lub zog ntawm 30-40 degrees yog tau.

Tom qab ntawd lub pervach yuav tsum nyob rau ob peb hnub. Yog hais tias lub distillate yog huab heev, koj tuaj yeem hla nws los ntawm cov lim dej carbon. Tab sis raws li kev lees paub ntawm cov neeg uas paub yuav ua li cas ua moonshine los ntawm apricots hauv tsev, qhov no yuav cuam tshuam tsis zoo rau lub aroma ntawm haus. Txawm hais tias qhov no tuaj yeem kho tau.

Yog tias, tom qab pib distillation, lub moonshine tawm los tsis tsw txaus thiab koj xav tias phem nyob rau hauv nwsfruity sau ntawv, nws yog tsim nyog pov ob peb tshiab apricots rau hauv lub hub rau "so" ntawm haus. Zoo, muab moonshine ib lub teeb almond, zoo li lub npe nrov Amaretto liqueur, cawv nyoos yog tshwj xeeb insisted rau apricot pits (3-4 tawg kernels ib liter). Thaum rov distilled, hydrocyanic acid muaj nyob rau hauv lawv yuav decompose mus rau aromatic compounds. Tab sis koj yuav tsum ceev faj - tsis yog txhua tus yuav nyiam saj ntawm almonds.

Nyob zoo ib tsoom niam txiv kwv tij neej tsas sawv daws

Yuav ua kom zoo moonshine los ntawm apricots hauv tsev, tsuas yog ib qho distillation tsis txaus. Qhov thib ob yog qhov xav tau tiag tiag, thiab nws tau ua tiav feem ntau: nrog kev txiav cov taub hau nplua nuj nyob hauv cov cawv tsis muaj zog (methylene thiab lwm yam) thiab cov tails uas muaj roj fusel. Yog tias tsim nyog, cov khoom siv raw yog diluted ua ntej distillation mus rau 30 degrees. Cov kua dej diluted yog nchuav rau hauv lub tank nrog lub cua sov tig rau ntawm qhov tsawg kawg nkaus lub zog. Qhov zoo tshaj plaws distillate tso zis tus nqi yog 2-3 tee ib ob.

Npaj ua feem ntau yog noj 5-10% AS - qhov no yog kwv yees li 250 ml ntawm peb lub ntim. Kev xaiv ntawm lub cev tuaj yeem pib tom qab cov kua ntws tawm tsis hnov tsw zoo li acetone. "Head" tsis siv. Lawv tuaj yeem siv los tua cov cuab yeej lossis tsuas yog nchuav tawm.

Thaum xaiv "lub siab", cov cua sov yuav tsum tau nce me ntsis. Pumping txuas ntxiv tom qab ncav cuag 50 degrees hauv lub dav hlau. Lub sijhawm no, tus ntxhiab tsw phem "mutnyak" yuav poob los ntawm lub cuab yeej, uas yog tus Tsov tus tw. Lawv, ib yam nkaus, tuaj yeem raug tsav kom qhuav thiab siv lub sijhawm tom ntejua brandy los ntawm apricots.

Thaum lub "tails" tab tom taug kev thiab lub zog ntawm lub hli qis qis, koj yuav tsum tshem lub taub hau thiab muab lwm cov tais tso rau hauv qab lub tub yees. Tom qab ntawd cov dej qab zib ntxiv rau lub cev 200-300 ml kom txog thaum nws tau poob nws cov txiv hmab txiv ntoo thiab tsis ua huab.

Nov yog nws, apricot moonshine, daim ntawv qhia uas tau hais los saum toj no, npaj txhij! Tab sis koj tuaj yeem siv nws tsuas yog tom qab nws tau nyob hauv lub khob iav rau ob lub lis piam. Zoo, nws yuav pab tau rau thawj zaug dilute nws nrog dej huv mus txog 40-45 degrees. Thiab kom tig moonshine rau hauv apricot brandy, koj yuav tsum tau infuse cov dej haus hauv ib lub thoob. Thaum tsis muaj lub thoob, ib qho yooj yim thiab pheej yig lwm txoj kev yog qhov tsim nyog - ntoo qhib chips. Koj yuav tsum tau muab nws me ntsis - tsuas yog ib qho 10-cm nti ib liter ntawm moonshine. Nws tsis pom zoo kom dhau qhov nyiaj no, vim tias cov dej haus tuaj yeem hloov mus rau qhov tsis txaus siab-tasting "cov quav". Zoo, nws tsim nyog khaws cia ntev dua - tsawg kawg yog ob lub hlis.

Nyob hauv kaw

Tam sim no koj paub daim ntawv qhia rau moonshine los ntawm apricots hauv tsev. Raws li koj tuaj yeem pom, tsis muaj dab tsi supernatural hauv nws qhov kev npaj. Tsis tas yuav muaj kev txawj ntse lossis cov cuab yeej ntse. Txhua yam koj xav tau yog lub siab xav thiab kev hlub tiag tiag rau cov txiv hmab txiv ntoo distillates, uas tau raug suav tias yog cov neeg tseem ceeb tiag tiag ntawm cov dej haus hauv tsev!