Lungiselela lesi siphuzo esimangalisa ekhaya kungaba cishe kunoma yikuphi amajikijolo nezithelo. Ama-apula afanelekile, ama-raspberries, amapheya, ama-plums, ama-cherries, amagilebhisi. Ukuze wenze iwayini, okokuqala kudingekile ukuthola ijusi kusuka ezitsheni eziphekwe. Ukuze wenze lokhu, kufanele uqale ukugeza amajikijolo noma izithelo, ikhasi bese uquma, uma kunesidingo. Ukuze ugayile izinto eziwusizo, i-grinder yenyama noma i-blender iyona engcono kakhulu. Ubuningi obangelwa ngamapulisi abizwa ngokuthi i-pulp. Kuzodinga ukukhipha ijusi. Ukuze wenze lokhu, ungasebenzisa ucingo. Uma une-juicer, ungenza kube lula kuwe, futhi uthole ijusi ngokushesha. Ukuze ulungiselele futhi ulondoloze ijusi, kubalulekile ukusebenzisa ingilazi noma izitsha ezinamathele, ngoba i-asidi equkethe izithelo oxidizes izitsha zensimbi.
Kusukela ku-currant ne-chokeberry, i-juice iyacindezelwa kanzima. Ukwenza umsebenzi wakho ube lula, udinga ukwandisa ushukela namanzi epulp ngesilinganiso: 1 kg we-pulp 100 g ushukela kanye no-0. amalitha amanzi. Umswakama obangelwayo kufanele ushiywe ukuzulazula izinsuku ezimbalwa. Uma inkathi evundiwe igcwele ungqimba wezingqimba, khona-ke ungaqhubeka ukucindezela. Ungacindezela usebenzisa uhlaka oluphindwe kabili lwe-gauze noma cindezela. Ijusi eliyomphumela lizodinga ukuhlungwa futhi futhi lifakwe esiqandisini. I-pulp encomekayo kufanele ichithelelwe futhi ngamanzi ahlanzekile bese ishiya izinsuku ezimbili noma ezintathu. Amanzi kufanele afane nesikhathi sokuqala esivela emgqonyeni wejusi. Uma ingxube ihlezi kabusha, kufanele iqhume futhi ingeziwe kumjusi atholakala ku-spin yokuqala.
Iwayini lekhwalithi elihle lizotholakala uma impahla eluhlaza inezinga elithile le-asidi noshukela. Amaju wezemvelo ngokuvamile aqukethe ama-asidi amaningi, futhi ushukela ungaphansi kokuvamile. Ukuze unciphise i-acidity, udinga ukuhlunga ingxube elandelayo ngenxa ye-juice yokucindezela kwesibili, noma wengeze leyo juzi, lapho i-asidi i-oda lobukhulu obuphansi. Isibonelo, ungakwazi ukwengeza ikhasi eliphansi elimnandi ekwenzeni ijusi le-blackcurrant eningi.
Ukuthola iwayini sidinga amandla esiwadingayo, engeza ushukela engxenyeni. Ngakho-ke, sizothola izinto eziwusizo ezilungiselelwe ukuvutshelwa, okungukuthi, kufanele. Okuphelele kunama-25% okuqukethwe okushukela okusuka ku-wort. Uma ubeka ushukela oluningi, khona-ke isikhathi sokuvuthwa sizokhula. Ukuze uthole iwayini elimnandi le-dessert kunconywa ukuba uqothule ingxenye yokuqala yeshukela, bese ufaka ushukela osele ngesonto.
I-tare nayo kufanele ivaliwe emanzini wamanzi. Ku-ipulagi ehlanzekile evala isitsha, udinga ukwenza imbobo bese ubeka ithubhu noma i-hose kuwo. Ukuphela kwe-tube kumele kufakwe esitsheni samanzi. Ngesikhathi sokuvutshelwa, i-carbon dioxide izokwakhiwa, okuzophuma phakathi kwebhulethi ngendlela yama-bubbles. Amaphoyinti wokuxhuma we-tube ne-tube kufanele asayinwe. Kulokhu, i-plasticine inhle.
Izitsha ne-wort kufanele zibe egumbini elisebenza kahle, lapho izinga lokushisa lingadluli ama-degree angama-20. Ngokuvamile izinsuku eziyishumi zokuqala, futhi ngezinye izikhathi ngaphezulu, ukuvutshelwa kwe-wort kuqhubeka, bese kwenzeka okufanayo ukuvuthwa okuthulile.
Ukusheshisa inqubo yokuvutshelwa, ungasebenzisa inzuzo yewayini. Ukwenza, udinga omisiwe noshukela. Ku-ibhola lesigamu-litre kuyadingeka ukuthululela ama gramu angu 200 amagilebhisi ahlanziwe futhi uthele isiraphu. Isiraphu yenziwa kusuka kuma-gramu angu-50 ushukela nama-300 amagremu amanzi abandayo. Ibhodlela kufanele livaliwe ngendwangu yeboya likotini bese ishiya izinsuku ezingu-3-4. Lapho imvubelo ilungisa, kufanele ihlungwe futhi ifakwe ku-must.
I-starter nayo ingenziwa futhi izithelo ezintsha. Ukuze wenze lokhu, udinga ukulungisa ama-mash kusukela esithelweni. Emathinini ushukela ngesilinganiso sika-10% sobuningi be-pulp. Beka le ngxube esitsheni seglasi bese umboza nge-gauze. Imvubelo izophekwa ezinsukwini ezingu-3-4. Kudingeka ukhiphe ijusi kuyo futhi uyifake kwiwayini elivuthayo. Uma iwayini lengezwa imvubelo, okuqukethwe kotshwala kwesiphuzo esiphelile kuzokwanda.
Uma iwayini livinjelwa ngokweqile, uthola isiphuzo ngamandla ka 7-10%. Nge-fermentation enhle yezinto zokusetshenziswa, umphumela uyinqaba engaphansi kuka-14%.
Lapho iwayini liqoqele utshwala ngokwanele, ukuvutshelwa kuyomisa futhi isiphuzo sizokhanya kancane kancane. Ngaphansi kwezitsha kuzomisa ukuhamba. Kubaluleke kakhulu ukuthi umhlabathi awunqamuki, ngaphandle kwalokho uzoyiphutha ukunambitheka kwewayini.
Isiphuzo esicacisiwe kumele sithunyelwe kwesinye isidlo ngokushesha. Yenza lokhu ngokucophelela ukuze ungashukumisi umhlabathi. Kulesi simo, i-hose yerabhabhu iyoba lula kakhulu. Udinga ukuthatha izitsha ezihlanzekile uzibeke ngaphansi kwesitsha ngewayini eliphekiwe. Okulandelayo, i-hose kufanele ihliswe esikebheni ngewayini nomlomo ukudweba iwayini. I-liquid izoqala kancane ukugeleza. Kufanele ihlolwe ngokucophelela ukuze umlotha ungangeni ezidlweni ezihlanzekile.
Iwayini elisetshenziswe ebhodleleni kumele livaliwe nge-swab yesikotini bese ishiya usuku. Ngemuva kwalokho, iwayini kufanele livaliwe ngenduku, igcwalise iparafini. Uma ungenayo iparfini, ungasebenzisa ubumba. Isiphuzo esiphelile kufanele sigcinwe esiteji noma ngaphansi kwesiqandisisi. Ukushisa okukhulu kwewayini eliguga kungama-7-10 degrees.
Uma uthola iwayini elimuncu kakhulu, ukuze uthuthukise ukunambitheka, ungafaka ushukela: kuze kufike ku-100 grams ilitha ngayinye yokuphuza. Kulesi simo, iwayini kufanele ligcinwe amanye amasonto angu-12-15.
Kusuka ku-strawberries, ama-plums, ama-cherry nama-apula aphenduka iwayini elinamandla kakhulu. Leli vele akufanele ligcinwe isikhathi eside. Isiphuzo esinamandla sokwenza ekhaya singabuka emagilebhisi, olwandle olunamapulangwe, i-raspberries ne-chokeberry.