Yena uqobo waba winemaker: iwayini kusuka amagilebhisi ekhaya

Umlando we-winemaking art ubulokhu uqhubeka iminyaka eyizinkulungwane, futhi ngalesi sikhathi ubuchwepheshe bokulungiselela "isiphuzo sikaDionysus" luye lwahlonishwa ngemininingwane encane kakhulu. Abaningi bakholelwa ukuthi ukulungiselela iwayini elihle, imishini ekhethekile, izimo zokushisa kanye nokuhlangenwe nakho okukhulu kuyadingeka, kodwa lokhu akulona iqiniso ngokuphelele. Ngokuvamile, iwayini elivela emagilebhisini ekhaya lihle kakhulu kunephuzo elibiza kakhulu "elihle". Kodwa ngenxa yalokhu kufanele ulandele imithetho embalwa elula. Ngakho, ukulondoloza imvubelo yemvelo, isivuno kuphela esimweni esomile, sezulu esicacile. Sebenzisa kuphela izithelo ezivuthiwe kuphela - amajikijolo aluhlaza amaningi ama-asidi, aphule ukunambitheka, futhi ku-overripe iqukethe i-acetic acid, ekwazi ukuphazamisa okudingekayo. Lapho ufunda lesi sihloko ungabona amavidiyo awusizo ekusebenziseni amagilebhisi avamile ukwenza isiphuzo esiwusizo.

Iresiphi yewayini lamagilebhisi ekhaya

Ukuze wenze isiphuzo salesi recipe, ungasebenzisa noma yikuphi okuhlukahlukene. Into eyinhloko ukugcina imithetho yokuvuna nokucubungula amajikijolo, ukungathathi i-carrion nokuhlunga ngokucophelela izinto zokusetshenziswa. Sebenzisa amathini angama-litre angu-3 wokuvutshelwa.

Izithako ezidingekayo:

• amagilebhisi - 10 kg;
• ushukela - 2,5 kg.

Kuye ngezinhlobonhlobo nezifiso zomuntu siqu, inani leshukela lingalawulwa.

Imfundo yesinyathelo-by-step:

1. Hamba phakathi kwamagilebhisi omvini, uthathe amajikijolo avuthiwe bese ukhetha okushiwo. Geza akufanele kube khona, uma kungenjalo ukuvutshelwa akuqali.
2. Thela amajikijolo abe yi-container ene-enameled bese uwachoboza ngezandla kuze kube yinto efanayo.

3. Gcoba ibhakede le-gauze, ligoqwe emaqenjini angu-2-3 bese ushiya emthunzini izinsuku ezingu-4-5 ngaphambi kokuvutshelwa.
4. Njalo kabili ngosuku, hlanganisa i-pulp (i-gruel kusuka kumajikijolo achotshoziwe) nge-spatula yamapulangwe.
5. Uma ama-mash ekhula ngevolumu, flip phezu kwe-strainer noma colander, ukwenza ingilazi yonke i-liquid, bese uyifinyelela kahle.
6. Ijusi elikhulayo lichithela phezu kwezimbiza, engeza inani elinganayo noshukela ngamunye bese uxuba.

7. Ngentambo yembiza ngayinye igqoke iglavu elingenabuthi yensiza, ekupheleni kweminwe emibili yenza izimbobo ezincane ngenaliti. Ukulungiswa okwengeziwe kunamathela amagilavu ​​ngebhodi le-rubber.
8. Ngemuva kwezinsuku ezingu-14-20 zokuvutshelwa, iglavu lizovuvukala ngangokunokwenzeka, kodwa isiphuzo siyobe sesilungele kuphela uma yonke igesi iphuma kuyo.
9. Qaphela ngokucophelela iwayini lewayini ngokusebenzisa izingqimba eziningana ze-gauze, uqiniseke ukuthi imvubelo ye-turbid ayifinyeleli ngaphakathi kwesitsha esihlanzekile. Gcoba amabhodlela ngezinyawo bese ubeka endaweni epholile (emiphongolweni, efrijini) izinsuku ezingu-25-30.
10. Phakathi nalesi sikhathi, uthele isiphuzo izikhathi ezintathu zibe esinye isitsha ukuze ususe umlotha.

Ngemuva kwalesi sikhathi, ungaqala ukunambitha okulindile isikhathi eside sewayini elivuthiwe lamagilebhisi.

Ukulungiselela iwayini le-Isabella elenziwe ngokuzenzela

Iminyaka eminingi, abakwa-winemakers abazange bayeke ukuphikisana ngokuthi isiphuzo esenziwe ku-Isabella siyingozi. Kunezizathu eziningi zalolu mbono, kodwa bonke abavumelani nokugxekwa, ngoba konke okusetshenziselwa ukulinganisa kuyingozi. Ukwenza iwayini ku-Isabella amagilebhisi ekhaya akulula kunanoma yiliphi elinye, kodwa lizokwenzela abathandi be-bouquets ezinemizuzu emibili egcwele.

Izithako ezidingekayo:

• amajikijolo - 5 kg;
• ushukela - 3 kg;
• amanzi abilisiwe - amalitha angu-12.

Imfundo yesinyathelo-by-step:

1. Amagilebhisi ukuhlunga, kodwa ungawagezi.
2. Beka amajikijolo ku-container enkulu ehlanganisiwe bese uwachoboza ube yi-porridge.
3. Faka ushukela kumash, hlanganisa kahle, umboze nge-gauze bese ushiya ukuhamba ngezinsuku ezingu-5-7.
4. Hlanganisa inqwaba ekuseni nakusihlwa.
5. Ngemuva kwesikhathi esicacisiwe faka amalitha angu-12 amanzi, hlanganisa, uphinde umboze nge-gauze bese ushiya izinsuku ezingu-25-30.
6. Ukucindezeleka, uthele phezu kwamabhodlela ahlanzekile nendawo endaweni epholile ngezinsuku ezingu-12-14 (ngaphansi kwezimo zokushisa okuphansi nokuzola, ukugobhoza kuzokwehla ngokushesha).
7. Ngomusa uthele kwezinye amabhodlela ukuze ususe umlotha futhi uqhubeke nokulahlwa.

Ividiyo mayelana nezinkinga zokupheka u-Isabella ekhaya:

Phuza i-potion ngezandla zakho - yenza iwayini eliqinisiwe

Iwayini eliphekwe ekhaya, ezimweni eziningi alinamandla kakhulu, kodwa kulabo abathanda lona, ​​silungiselele iresiphi ekhethekile. Ngenxa yalokho, uzothola isiphuzo esihle esiphuzo nge ukunambitheka ngokucacile.

Izithako ezidingekayo:

• amajikijolo - 5 kg;
• ushukela - 500 g;
• 20 g ushukela ngehora elilodwa ukuze ulungiselele ukuphuza.

Imfundo yesinyathelo-by-step:

1. Hamba futhi uphuze amajikijolo avuthiwe, njengoba kuchazwe ku-iresiphi yokuqala.
2. Vala ikhava ye-pulp ngendwangu yekotini bese ushiya isonto endaweni efudumele.
3. Thela ijusi embizeni enkulu, usethe uphawu lwamanzi ulinde izinsuku ezingu-15.
4. Emva kwamasonto amabili ungaqala ukulungisa. Izinga leqhawe lingabalwa ngokuzimela. Ngakho-ke, ukulungisa isiphuzo esinamandla ngezinga elingu-1, kufanele ugcine isilinganiso esifanele: 20 g ushukela ngehora elilodwa lejusi lamagilebhisi.
5. Ngemuva kokwengezwa ushukela, buyiselwa uphawu lwamanzi bese ushiya iwayini lizulazula izinsuku ezingu-14.
6. Thela isiphuzo ngamabhodlela bese uwavala nabo.
7. Zithole izinyanga ezintathu. endaweni epholile, bese uthele amanye amabhodlela.

Ngezansi ividiyo eveza umehluko phakathi kwewayini elomile nelinamandla:

Iwayini elivela emvinini ekhaya: iresiphi yevidiyo

Ukukhiqizwa kwewayini eliqinisiwe kuyinkqubo ende, eyinkimbinkimbi, kodwa eyinkimbinkimbi, ngenxa yokuthi uzothola iwayini elivuthiwe lewayini lokukhiqiza ekhaya. Okokugcina, sikunikeza ukuthi ujwayelane nevidiyo ezithakazelisayo mayelana nendlela yokwenza iwayini lamagilebhisi ngezandla zakho, ngaphandle kokushiya ekhaya: