Drinking mash: cov khoom xyaw thiab daim ntawv qhia

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

Drinking mash yog ib qho dej haus txawv txawv tshaj plaws tsim los ntawm tus txiv neej. Braga hnub rov qab mus rau lub sijhawm qub. Thawj daim ntawv qhia mash tau tsim nyob rau hauv Babylon (Egypt). Thaum xub thawj, nws tau npaj raws li tus qauv version. Cov dej muaj pes tsawg leeg tsuas yog qab zib, poov xab thiab dej. Tom qab ntawd, tib neeg pib sim nrog saj ntawm haus mash, hloov lossis ntxiv ntau yam khoom xyaw raws li nyiam. Nws tau npaj rau zib mu, jam, kua txiv, ntau yam txiv hmab txiv ntoo. Hloov cov poov xab nrog hops los yog peas. Qhov tseem ceeb tshaj plaws hauv kev npaj haus mash yog txheej txheem fermentation. Tag nrho cov saj nyob ntawm nws. Piv txwv li, ale yog npaj rau lub zog fermentation, thiab rau ib co ntau yam ntawm German npias, cov txheej txheem no yog txo nyob rau hauv lub sij hawm. Braga tom qab ntev fermentation yog siv los distil moonshine.

Drinking Braga. Daim ntawv qhia ua noj

Kev kawmnpaj cov dej qab zib hauv nqe lus nug tom tsev. Txhawm rau ua tiav qhov xav tau saj, koj yuav tsum coj mus rau hauv tus account lub sijhawm ntawm cov txheej txheem fermentation ntawm cov khoom haus no. Qhov yooj yim tshaj plaws yog ua mash los ntawm qab zib thiab poov xab. Ua li no, peb xav tau cov poov xab zoo tib yam, los ntawm cov qhob cij ua. Ntawm chav kawm, mash tsis yooj yim ua, tab sis yog tias koj tsis ua raws li cov cai ntawm fermentation, nws tuaj yeem tau yooj yim lwj, thiab nws tsis muaj teeb meem dab tsi koj ua los ntawm, tsis yog zib mu los yog jam. Siv cov poov xab tshiab xwb.

Nco ntsoov saib xyuas qhov ntsuas kub. Chav tsev kub ntawm 18 thiab 30 degrees yog qhov zoo tagnrho rau cov poov xab. Yog tias koj ua noj nyob rau lub caij ntuj no, ces qhwv lub thawv nrog lub mash nrog ib daim pam sov. Khaws cov pa oxygen. Muab cov hnab looj tes roj hmab tso rau ntawm lub tais uas muaj cov mash. Muab ob peb ntiv tes rau ntawm nws. Qhov no yuav ua kom ntseeg tau tias qhov nkag ntawm cov pa oxygen tsawg thiab yuav tsis tso cai rau cov cawv kom oxidize, yog li tiv thaiv nws los ntawm kev hloov mus rau acetic acid. Yog tias qhov no tsis ua tiav, ces cov khoom haus dej yuav tig tawm qaub thiab tsis muaj cawv.

Qhov kev xaiv thib ob rau kev txwv cov pa oxygen yog lub hau nrog lub foob dej. Yuav ua li cas? Peb nqa lub hau los ntawm lub thawv, xyaum ib lub qhov nyob rau hauv nws raws li txoj kab uas hla ntawm lub raj roj hmab. Peb ntxig ib kawg ntawm lub raj rau hauv lub hau, thiab txo qis rau lwm qhov rau hauv lub tais dej. Qhov no yuav pab tshem tawm cov pa roj carbon dioxide yam tsis pub oxygen nkag mus.

Koj yuav tsum tau txhaj tshuaj Braga pes tsawg hnub? Qhov no yog ib lo lus nug tseem ceeb heev, txij li qhov saj thiab tus nqi ntawm cov dej cawv hauv cov dej haus yog nyob ntawm nws. Yog tias koj xav haus cawv tsis muaj zog, ces qhov tshwm sim yog los ntawm 2 mus rau 3 hnub. Cov dej cawv muaj zog yog infusedlos ntawm 3 mus rau 7 hnub. Thiab thaum muaj pes tsawg leeg ntawm mash muaj xws li berries, fermentation txheej txheem yuav siv sij hawm ob peb lub hlis. Koj tuaj yeem pom tias cov dej haus tau npaj tau los ntawm qee cov cim qhia: qhov tsis muaj cua npuas hauv dej foob, hnab looj tes deflated. Thiab tseem ploj mus ntawm lub npuas.

Cov khoom xyaw rau kev npaj mash suav nrog cov hauv qab no:

• cov poov xab tshiab - 50 grams;
• sugar - 1 kg;
• dej - 3 litres;
• citric acid - 10 grams.

Ua ntej koj yuav tsum tau nrog qab zib. Cov piam thaj ntau npaum li cas yuav tsum tau nchuav rau hauv mash? Peb noj qab zib raws li daim ntawv qhia, uas yog, 1 kg. Qhov tseeb yog tias nws muaj pliaj impurities. Koj muaj peev xwm tshem tau ntawm lawv los ntawm kev npaj invert syrup. Yuav ua li cas?

Peb muab lub lauj kaub, ncuav qab zib rau hauv nws, ntxiv citric acid thiab sau tag nrho nrog dej. Tom qab ntawd peb muab tso rau ntawm ib tug qeeb hluav taws thiab ua noj rau li 25-30 feeb kom txog thaum siav. Thaum cov piam thaj thiab citric acid boiled nyob rau hauv dej, sucrose muab faib mus rau hauv qabzib thiab fructose. Tom ntej no, cia lub syrup txias rau chav tsev kub.

Cov dej zoo tib yam yog tsim los ua mash. Nws tsis pom zoo kom siv cov dej ntxhia lossis dej lim, vim nws tsis muaj cov tshuaj tsim nyog rau fermentation. Tsis tas li ntawd, tom qab npaj cov syrup, koj tuaj yeem mus rau cov kauj ruam hauv qab no.

Peb sau cov dej ntws rau hauv ib lub thawv uas tsim nyog raws li qhov tau teev tseg hauv daim ntawv qhia, ncuav rau hauv cov kua dej txias, ntxiv cov poov xab tshiab. Do kom tag nrho cov pob uas tsim kom tiavyaj. Tom qab qhwv hauv ib daim pam sov, muab tso rau hauv qhov chaw sov. Peb npog nrog lub foob dej. Lub sij hawm fermentation rau daim ntawv qhia no yog 8-10 hnub.

Npaj mash los ntawm jam

Poov xab yog ib qho tseem ceeb hauv kev npaj haus mash. Lawv yog lub luag haujlwm rau tag nrho cov txheej txheem fermentation. Cov poov xab yuav tsum yog tshiab. Daim ntawv qhia ua haus mash rau jam tsis xav tau kev txawj tshwj xeeb.

Xaiv lub delicacy rau saj. Tom ntej no, koj yuav tsum xaiv cov tais diav uas tsim nyog rau kev ua noj. Peb nyiam iav. Thaum lub sij hawm fermentation nyob rau hauv xws li cov tais diav, lub mash yuav tsis undergo cov txheej txheem tshuaj tsis tsim nyog. Qhov no yuav pab kom ib nrab khaws cov yam ntxwv saj ntawm cov dej haus. Haus mash los ntawm jam hloov mus ua cua heev yog tias koj ua raws tag nrho cov proportions ntawm daim ntawv qhia.

Cov khoom xyaw:

• 1 liter jam;
• 3 litres mash;
• 10 grams qhuav poov xab;

Nyob zoo ib tsoom phooj ywg sawv daws.

Peb muab cov tais diav xaiv, ncuav 1 liter ntawm jam rau hauv nws. Peb sau Braga nrog dej sov, tawm ntawm qhov chaw me ntsis ntawm cov npoo rau cov npuas dej uas tsim thaum lub sij hawm cov tshuaj tiv thaiv. Ntxiv cov poov xab qhuav. Sib tov kom huv si thiab ncuav lub jam rau hauv lub mash. Peb sib tov cov ntsiab lus. Sprinkle me ntsis suab thaj rau ntawm cov kua tiav tiav thiab ncuav boiled dej. Qhov no yuav ceev cov txheej txheem fermentation. Peb npog cov tais diav nrog mash nrog gauze thiab tawm mus rau infuse rau ob hnub. Cov ntsiab lus yuav tsum tau stirred ob peb zaug ib hnub twg. Tom qab ob hnub ntawm infusion, ncuav qhov sib tov rau hauv lub tank fermentation. Peb muab cov hnab looj tes kho mob rau ntawm lub kaus mom mash. Peb muab ib rab koobtho ob peb ntiv tes rau ntawm hnab looj tes. Peb muab lub tank nrog cov ntsiab lus hauv qhov chaw sov. Qhov zoo tshaj plaws kub rau fermentation yog nruab nrab ntawm 24 thiab 35 degrees Celsius. Peb tos kom lub mash infuse thiab ci. Yog hais tias nws brightens, ces nws yog npaj txhij. Tam sim no koj tuaj yeem distill moonshine los ntawm nws los yog siv nws rau haus. Yog tias koj xav kawm yuav ua li cas ua noj haus mash yam tsis muaj kev phom sij rau kev noj qab haus huv, koj yuav tsum siv cov zaub mov uas tau raug pov thawj los ntawm tib neeg thiab sijhawm. Cov khoom npaj kom raug tuaj yeem muaj txiaj ntsig.

Note

Yog tias koj tsis txaus siab rau qhov saj ntawm qhov tshwm sim, koj tuaj yeem ntxiv jam rau nws dua. Tab sis nws yog pom zoo kom xam tus nqi ntawm jam ua ntej, txwv tsis pub ntxiv nws dua tuaj yeem ua rau lub saj ntawm mash. Nws yuav ua gassed heev. Xyuas kom tseeb tias thaum rov fermenting, haus brew yog sib cuag nrog oxygen tsawg li sai tau.

Cherry jam ua rau qab zib, txawv txawv thiab qab haus. Yuav kom tau txais ib tug txaus siab saj, peb npaj mash siv tej proportions. Koj tuaj yeem noj cherries tshiab.

Daim ntawv qhia ua cherry mash suav nrog cov khoom xyaw hauv qab no:

• ib liter dej;
• ib khob qab zib;
• peb tablespoons qhuav poov xab;
• xya puas grams ntawm cherry jam.

Ib ntu ntawm kev ua

Xaiv cov tais diav kom raug. Sib tov jam, qab zib thiab dej hauv nws. Do kom txog thaum cov suab thaj yaj tag. Ntxiv cov kua poov xab rau lub resulting kua sib tov. Peb do. Tam sim no peb xav tau cov tais diav rau fermentation. Hauv peb qhov xwm txheej, lub raj mis iav yog tsim nyog. Ncuav cov ntsiab lus rau hauv nws thiab muab tso rau ntawm fermentation nyob rau hauv ib qho chaw sov so rau 3 hnub. Tom qab cov npuas dej ploj ntawm lub mash, ntws cov mash thiab ncuav nws mus rau hauv lub raj mis thiab lwm yam ntim. Muab cov dej tso rau hauv lub tub yees kom txias. Kev zoo nkauj ntawm cherry haus yog tias nws tsis tas yuav distilled. Nws tuaj yeem noj tam sim tom qab fermentation. Nws kuj yog qhov zoo rau quenching koj nqhis dej rau hnub kub. Nws raug nquahu kom khaws cov dej haus hauv lub tub yees tsis pub ntau tshaj tsib hnub. Haus mash yog ib qho zoo heev hloov rau kvass. Thaum npaj tau zoo, nws muaj txiaj ntsig zoo.

Pea Braga tsis muaj poov xab

Cov dej haus muaj xws li:

• peas - 2.5 kg;
• dej - 17 litres;
• sugar - 10 khob.

Koj tsis tas yuav muaj kev paub ntau los ua qhov dej haus no. Txawm tias cov pib tshiab hauv kev lag luam no tuaj yeem ua rau nws. Yog tias koj nruj me ntsis saib tag nrho cov proportions qhia nyob rau hauv daim ntawv qhia, ces txhua yam yuav mus zoo li clockwork. Ua li no, coj ib lub lauj kaub, ncuav ib thiab ib nrab kilograms ntawm peas rau hauv nws, ncuav ob liv dej kub. Cia qhov sib tov kom infuse rau kaum ob teev. Lub sijhawm no, tus pib yuav tsum o.

Tom ntej no, npaj qab zib syrup. Peb xav tau plaub litres dej thiab kaum khob suab thaj. Peb sib tov cov ntsiab lus thiab muab tso rau hauv cov pa roj. Ua noj rau 15 feeb tshaj qis cua sov, nplawm tas li, tsis txhob cia lub syrup hlawv. Txias lub resulting syrup.

Ntxiv cov kua mis txias ua ntejsiav peas. Ncuav 1 kg ntawm qhuav peas rau hauv lub resulting slurry thiab ncuav 15 liv dej. Rau cov txheej txheem fermentation, peb xav tau lub foob dej. Peb tawm hauv qhov chaw sov so rau 3-5 hnub. Ua ntej siv, nws raug nquahu kom tsav cov dej haus ob zaug. Tom qab ntawd ntxuav txhua txoj hauv kev. Tom qab tag nrho cov txheej txheem, koj tuaj yeem xyuam xim rau haus mash ntawm lub rooj noj.

Mead yog mashed nrog zib mu. Nws yog nto moo rau nws exquisite aroma thiab saj. Nws yog feem ntau tau txais kev pab raws li kev ua koob tsheej. Tau sim nws tsawg kawg ib zaug, tib neeg yuav nco ntsoov nws saj txawv txawv. Koj tuaj yeem ua mead hauv tsev.

Peb yuav xav tau:

• zib mu - 800 grams;
• dej - 4.5 litres;
• dry poov xab - 10 grams;
• hops - 6 cones;
• nutmeg lossis cinnamon (yeem xaiv ntau).

Tswv yim: Nws tsis pom zoo kom siv cov khoom siv txhuas thaum brewing mead. zib mu yog xaiv tau. Tsis txhob txav mus deb ntawm lub npau npau. Ua raws li cov txheej txheem ua noj.

Npaj haus

Peb muab lub lauj kaub, ntim dej. Peb muab tso rau gas. Thaum cov dej boils, ntxiv zib mu. Do kom txog thaum yaj tag. Boil zib mu tshaj qis cua sov rau 6-7 feeb. Tshem tawm cov npuas npuas uas tshwm thaum lub sijhawm ua noj.

Tom ntej, tom qab ploj ntawm cov npuas dej, ntxiv hop cones nrog cov txuj lom. Boil cov ntsiab lus rau lwm feeb thiab tua cov roj. Npog lub lauj kaub nrog lub hau, cia cov dej txias rau 28degrees.

Ua kom cov poov xab. Peb muab lawv tso rau hauv dej sov. Ncuav lub syrup txias rau hauv lub tank fermentation thiab ntxiv cov poov xab qhib hauv dej rau nws. Peb nruab ib lub foob dej thiab muab tso rau hauv qhov chaw sov so rau 4-6 hnub. Tom qab saj cov dej haus tiav lawm, koj yuav hnov qhov saj ntawm cawv nrog saj ntawm zib mu qab zib. Zoo siab ua noj ua haus!