How to make cherry wine at home

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

Lo lus "wine" qhia tias qhov dej haus no yog tsim los ntawm cov txiv hmab txiv ntoo. Nws yog nyob rau hauv berries ntawm vine uas zoo tagnrho feem ntawm qab zib thiab acid yog muaj. Los ntawm txoj kev, cov kab mob cawv uas tsim nyog rau fermentation kuj nyob hauv pawg, uas ua cov kua txiv hmab txiv ntoo uas tsis muaj cawv rau hauv cov dej haus cawv. Hmoov tsis zoo, cherries tsis tuaj yeem khav theeb zoo li qhov sib piv ntawm qab zib thiab acidity, thiab sib txawv heev, cov kab mob acetic feem ntau nyob hauv nws. Tab sis yog tias koj paub cov secrets, koj tuaj yeem ua kom zoo cherry wine tom tsev. Tom qab tag nrho, nws yog txhua yam hais txog kev nyab xeeb. Yog hais tias txiv hmab txiv ntoo nyob rau hauv peb lub teb chaws ripen tsuas yog nyob rau sab qab teb, ces cherries muaj nyob rau hauv txhua lub vaj.

Thawj - thiab qhov tsis tseem ceeb - qhov yuav tsum tau ua ua ntej rau kev hloov pauv cov kua txiv hmab txiv ntoo rau hauv cov dej haus ntawm cov vajtswv yog kev tsim cov kab mob uas cov kab mob cawv yuav tsim thiab cov kab mob vinegar yuav tuag. Ua li no, peb yuav tsum tsis txhob overripe cherries. Tom qab tag nrho, vinegar fungus twb tshwm sim thiab tab tom loj hlob nyob rau hauv nws. Koj yuav tsum coj ib tug zoo, uas tsis txaj muag los ua hauj lwm rau lub rooj. Berries yog zoo dua los siv classic, dub thiab qaub, vim hais tias nyob rau hauv khoom qab zibfermentation yuav tsis txhim kho kiag li - cherry wine yuav tawm tsis muaj zog, underplayed, suffocated thiab tsis muaj aroma.

Lub algorithm ntawm kev ua yog cov hauv qab no. Kuv cherries, tshem tawm cov stalks, tshem tawm cov noob los ntawm plaub feem ntawm berries, grind lawv thiab xa rov qab mus rau tag nrho cov loj, uas peb mercilessly crushed. Nyob rau hauv kev winemaking, kua txiv (yuav tsum) yog cais los ntawm pomace (pulp) twb nyob rau theem no. Tab sis peb tsis nyob hauv lub hoobkas. Txij li thaum peb ua cherry cawv hauv tsev, peb yuav tawm ntawm txoj kev no rau yav tom ntej. Thiab tam sim no lub resulting slurry yog muab tso rau hauv ib lub thawv nrog ib tug dav caj dab, sau nws ib nrab. Cais, peb npaj qab zib syrup (raws li 10 kg ntawm berries, 2 liv dej thiab 2 kilos suab thaj). Lub wort yuav tsum qab zib, txawm cloying.

Cov kab mob cawv xav tau huab cua tsawg heev, thaum cov kab mob acetic yuav tsum "ua pa" tas li. Yog li ntawd, winemakers mus rau ntau yam tricks: lawv cork lub chim thiab faus nws ib nrab ntawm cov xuab zeb, siv ib tug kaw dej - ib tug tshwj xeeb nkhaus raj rau hauv uas ib co dej yog poured. Qhov dej thaiv no tiv thaiv kev nkag mus ntawm cov pa oxygen thiab tso cai rau cov pa roj carbon dioxide tso tawm dawb thaum lub sijhawm fermentation ceev. Cov cuab yeej tshwj xeeb no ua rau tsis muaj kev txaus siab ntawm cov neeg uas xav ua cov cawv txiv ntoo hauv tsev. Tab sis muaj cov hnab looj tes roj hmab hauv khw - peb yuav siv lawv.

Tom qab nchuav cov kua qab zib, tam sim ntawd kaw lub thawv los ntawm rub lub hnab looj tes hla lub caj dab ntawm lub hub. Peb muab cov tais diav tso rau hauv ib chav tsaus nrog ib qho kev sib twQhov ntsuas kub ntawm + 20-25 C. Tom qab ob peb hnub, cov huab hwm coj yuav pib "ua si": lub hau npuas yuav nce siab tshaj cov kua, thiab hnab looj tes yuav tsum muaj roj. Nyob rau theem no, thaum cherry caw yog fermenting sai nyob rau hauv tsev, koj yuav tsum qhib ib lub hub 2-3 zaug ib hnub twg thiab do lub yuav tsum cia lub pulp cia. Yog li koj yuav tsum tau tos ib lub lim tiam.

Tom qab ntawd peb tso cov cawv txiv hmab rau lwm 6-7 hnub. Cov kua yuav tsum nkag mus rau theem ntawm ntsiag to fermentation. Ua npuas ncauj yuav txo qis, thiab ib txheej tuab ntawm pulp yuav tshwm rau saum npoo. Qhov no yog lub cim qhia tias nws yog lub sij hawm los cais lub pulp ntawm qhov yuav tsum tau. Ua tib zoo khaws nws nrog ib rab diav. Ntxiv rau ib lub lim tiam peb tsis nco qab txog cawv. Thaum lub sij hawm no, cov seem ntawm lub pulp poob mus rau hauv qab, cov roj ua kom meej meej tsawg. Ib qho chaw ntawm 18-20th hnub, peb mus rau kev tso ntshav (tshem tawm ntawm cov sediment). Peb muab cov tais diav huv hauv qab lub thawv nrog wort. Siv lub hose hloov tau, nchuav cov kua los ntawm ib lub thawv mus rau lwm qhov kom tsis txhob cuam tshuam cov av hauv qab thiab phab ntsa. Peb sau cov tais diav kom nruj li sai tau kom tsis muaj chaw rau huab cua, thiab cork nrog lub hau. Tam sim no cherry wine tom tsev yuav tsum ferment rau 10-12 hnub nyob rau hauv ib qho chaw txias thiab tsaus (txog + 15 ° C). Tom qab ntawd, nws yog nchuav ob zaug - twb muab tso rau hauv iav fwj.