Plum wine tom tsev: daim ntawv qhia yooj yim

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

Plum wine yog ib qho dej cawv tshwj xeeb nrog ib lub paj txawv txawv. Amateur, tab sis ntau tus neeg nyiam nws. Lub semi-qhuav version mus zoo nrog nqaij tais, thiab cov kua qab zib suab zoo nrog cov khoom qab zib. Yuav ua li cas ua noj nws tom tsev? Nws tsis nyuaj heev, qhov tseeb, yog qhov peb yuav tham txog tam sim no.

Subtleties

Ua ntej tshaj plaws, koj yuav tsum tau xaj kom cov txiv hmab txiv ntoo ntawm txhua yam tsim nyog rau kev ua plum wine, tab sis nws yog qhov zoo dua los xaiv qhov tsaus nti. Thiab, ntawm chav kawm, lawv yuav tsum tau siav. Yog hais tias ib tug neeg nws tus kheej txiav txim siab sau cov txiv hmab txiv ntoo, ces koj yuav tsum tau pluck tsuas yog cov uas tau ripened ntau heev kom lawv tus kheej pib tawg tawm ntawm ceg.

Ua ntej ua noj, nws raug nquahu kom muab cov txiv hmab txiv ntoo tso rau hauv lub hnub rau ob peb teev. Tab sis koj tsis tas yuav ntxuav lawv, tshwj tsis yog tias muaj av daig rau lawv.

Ntau tus ntshai xaiv ntau yam tsis yog vim qhov qab zib. Tseeb tiag, muaj ntau qab zib plums. Tab sis tsis txhob txhawj - cov ntsiab lus qab zibyooj yim kho tau thaum ua noj.

Qhov nyuaj tseem ceeb yog kom tau cov kua txiv hmab txiv ntoo. Tom qab tag nrho, plums muaj cov ntsiab lus siab ntawm pectin, uas ua rau lawv cov pulp zoo li jelly. Yog vim li cas thiaj tsis muaj kua txiv hmab txiv ntoo ntshiab ntawm muag - tsuas yog nectar.

Tab sis plums muaj cov ntsiab lus qabzib ntau heev. Yog li koj yuav tsum ua kom tsawg dua cov suab thaj dawb. Yog, thiab fermentation yog khaus.

Cov khoom xyaw

Yuav ua kom plum wine tom tsev koj yuav xav tau:

• Plum txiv hmab txiv ntoo - 10 kilograms.
• Dej. Ib liter ib kilogram ntawm plum pulp.
• qab zib. Tus nqi nyob ntawm seb cov cawv qab zib npaum li cas tus neeg xav tau thaum kawg. Qhov tsawg kawg nkaus feem yog 100 grams ib liter ntawm kua txiv, thiab qhov siab tshaj plaws yog 350 g.

Raws li tau hais lawm, "kev xav tau" rau cov txiv hmab txiv ntoo tsawg. Qhov tsuas yog qhov uas koj yuav tsum tam sim ntawd pov tawm cov pwm, rotten thiab lwj txiv hmab txiv ntoo. Txawm tias lub pulp los ntawm ib tug phem plum tuaj yeem lwj tag nrho cov cawv. Yog li ntawd, koj yuav tau txheeb xyuas cov txiv hmab txiv ntoo kom zoo.

Nkauj kua txiv

Nov yog thawj kauj ruam. Ua ntej, los ntawm unwashed plums wiped nrog ib tug phuam, koj yuav tsum tau tshem tawm cov pob txha. Tom qab ntawd ua tib zoo zuaj lub pulp kom tau ib homogeneous sib tov. Nyob rau hauv tsos, qhov loj yuav tsum zoo li mashed qos yaj ywm.

Tom qab ntawd koj yuav tsum tau ntxiv dej thiab sib tov kom huv si. Raws li twb tau hais lawm, cov proportions raug hwm hauv qhov piv 1: 1.

Cov kua txiv hmab txiv ntoo yuav tsum raug xa mus rau qhov chaw tsaus rau ob hnub,qhov twg qhov kub ntawm 18 ° C mus rau 25 ° C. Nco ntsoov npog lub thawv nrog gauze folded nyob rau hauv ob peb txheej. Qhov no yuav tiv thaiv kom tsis txhob yoov.

Txhua 6-8 teev koj yuav tsum tau do cov puree diluted nrog dej. Nws raug nquahu kom siv cov ntoo huv si. Nyob rau txhua lub sij hawm, koj yuav tsum raus lub pulp nyob rau hauv cov kua - lub surfaced txheej ntawm pulp thiab tev. Thaum 48 teev dhau los, qhov loj no yuav cais tawm ntawm cov kua txiv hmab txiv ntoo.

Nws yuav tsis tuaj yeem tsis tuaj yeem pom cov txheej txheem no, vim tias nws yog nrog los ntawm cov tsos ntawm npuas thiab npuas ntawm qhov chaw. Qhov no qhia tau hais tias fermentation tau pib. Yuav ua li cas? Lim lub wort! Peb yuav tsum tau tshem ntawm lub pulp. Nws yog ib qho yooj yim - koj tsuas yog yuav tsum ncuav cov ntsiab lus rau hauv lwm lub thawv los ntawm cheesecloth los yog ib lub mesh zoo.

Kua txiv yuav tsum sau 3/4 ntawm lub nkoj, tsis muaj ntxiv. Nws yog ib qho tseem ceeb kom tawm qhov chaw. Tom qab tag nrho, fermentation yog nrog los ntawm kev tso carbon dioxide thiab ua npuas ncauj, thiab lawv xav tau ib qho chaw.

kauj ruam tom ntej ntawm kev ua kua txiv hmab txiv ntoo hauv tsev. Tom qab nchuav cov kua txiv rau hauv lub nkoj fermentation, koj yuav tsum tau ntxiv qab zib rau cov kua. Qhov ntau npaum li cas? Nws nyob ntawm qhov pib qab zib ntawm cov txiv hmab txiv ntoo thiab hom cawv koj xav tau. Ntawm no yog qhov kwv yees proportions (tus nqi qab zib yog qhia rau 1 liter ntawm kua txiv):

• Dry wine - 100g
• Semi-qhuav - 250g
• Semi-qab zib - 200g
• Sweet - 350g

Koj tsis tuaj yeem ntxiv tag nrho cov suab thaj ib zaug. Ua ntej - 50% ntawm tag nrho cov ntim, tam sim ntawd tom qab ncuav cov kua txiv rau hauv lub nkoj. Nws yuav siv sij hawm ntev thiabsib tov kom huv si kom yaj nws. Nws yuav siv sij hawm ntev, vim hais tias qab zib nyuaj rau zom rau hauv cov kua qab zib lawm.

Tom qab ntawd koj yuav tsum tau nruab ib lub foob dej ntawm lub thawv. Qhov kev xaiv yooj yim tshaj plaws yog hnab looj tes roj hmab nrog lub qhov me me ntawm tus ntiv tes ua nrog rab koob.

Thiab yog, plum cawv yuav tsum ferment hauv chav tsaus nrog qhov kub ntawm 18-26 ° C.

Kuv yuav ntxiv qab zib li cas?

lus nug tseem ceeb. Thaum sau ib daim ntawv qhia rau cov kua txiv hmab txiv ntoo hauv tsev, koj pab tsis tau tab sis muab lus teb.

Cov qab zib ntxiv yuav tsum muab ntxiv rau hauv lub thawv plaub zaug, qhov sib npaug txhua 5 hnub. Koj yuav tsum ua li no:

• Thawj tshem lub hnab looj tes.
• Muab cov kua txiv me me los ntawm cov quav cab rau hauv lwm lub thawv. Cov piam thaj ntxiv yuav tsum yog ob npaug ntawm cov kua dej.
• Kho kom huv.
• Pour syrup rov rau hauv fermenting plum wine.
• Rau dej foob.

Yuav kom tsis txhob hnov qab pes tsawg zaus ntxiv qab zib, nws raug nquahu kom ua serifs ntawm lub thawv.

Tim sijhawm

Raws li daim ntawv qhia yooj yim no, plum wine yuav tsum ferment rau 60 hnub tom tsev. Tab sis qhov ua tiav ntawm cov txheej txheem tuaj yeem txiav txim siab los ntawm cov hnab looj tes deflated. Qhov tseeb tias nws "nthuav" txhais tau hais tias ib yam - cov roj tau tso tseg. Los ntawm txoj kev, tus yam ntxwv sediment yuav tshwm rau hauv qab.

Dab tsi yuav tsum yog kauj ruam tom ntej? Cov txiv hmab txiv ntoo hluas yog nchuav rau hauv lwm lub thawv huv. Nyob ntawd nws yuav siav.

Txoj kev, koj tuaj yeem sim hausua ntej ntawd. Yog tias nws zoo li tsis qab zib txaus, koj tuaj yeem ntxiv cov suab thaj me ntsis ntxiv. Qee qhov "kho" cawv los ntawm kev ntxiv 40-45% cawv lossis vodka. Tab sis qhov tseem ceeb ntawm no yog tsis txhob overdo nws. Tso cai siab tshaj plaws muaj zog cawv - 15% ntawm tag nrho cov ntim ntawm caw. Thiab nws tseem tsim nyog xav txog tias cov dej haus yuav tau txais qhov hnyav hnyav.

Nws yog ib qho tseem ceeb uas yuav tsum nco ntsoov tias qee zaum fermentation kav ntev dua 55 hnub. Ces tej zaum yuav muaj iab. Txhawm rau zam qhov no, nws yog ib qho tsim nyog yuav tsum tau ntws cov cawv los ntawm cov sediment mus rau lwm lub nkoj. Cov dej foob siv tau tib yam.

Ripening

Nws yuav siv sij hawm ntev rau lub plum cawv kom meej. Yam tsawg kawg 2-3 lub hlis. Cov khoom yuav luag tsis yooj yim rau lim sai, yog li tsuas yog txoj hauv kev tawm yog tos.

Cov thawv uas yuav tsum tau ntim rau hauv lub qhov dej nrog cov dej haus me me yog muab ntim rau hauv hermetically. Yog tias qab zib tau ntxiv kom qab zib ntxiv, thawj lub lim tiam koj yuav tsum tuav nws hauv qab lub foob dej.

Tom qab ntawd cov thawv kaw raug xa mus rau qhov chaw uas lub teeb tsis dhau. Thiab qhov kub yuav tsum nyob nruab nrab ntawm 6 ° C thiab 16 ° C. Lub tub yees lossis cellar yuav ua.

Txhua 15-20 hnub koj yuav tau lim dej los ntawm cov av khib nyiab. Cia li maj mam ncuav nws mus rau lwm lub nkoj. Tsis txhob kov cov cua ntsawj ntshab, tau kawg.

Plum wine ua raws li daim ntawv qhia no hauv tsev yog qaug cawv sai. Tab sis nws raug pom zoo kom khaws tsawg kawg ob peb lub fwj rau 2-3 xyoos, lim tsis tu ncua. Txhua tus neeg paub txog cawv zoo tsuas yog yuav tsum tau sim cov cawv txiv hmab tiag tiag los ntawm plums nrog nws tus kheej tes.

Qhov no tsis xav tau txhua2-3 lub lis piam los ua cov txheej txheem no. Ib zaug txhua 2 lub hlis yog txaus. Txawm li cas los xij, tag nrho cov pob tshab tseem yuav tsis ua tiav. Tag nrho vim yog peculiarities ntawm plums. Tab sis qhov no tsis cuam tshuam rau qhov zoo heev ntau yam saj.