Isizathu sokuguqulwa kweberry noma ijusi lesithelo sibe yi-fermentation yotshwala, ngoba ukuvela kwamanye ama-microorganisms (umkhuhlane) kuyadingeka. Ngokufanelekile, phezu kwamajikijolo nezithelo kukhona imvubelo yasendle, okufaka isandla ekuvutsheni lapho ulungiselela iwayini. Kodwa ngokuvamile le mvubelo ayanele noma cha. Lokhu kwenzeka emva kwemvula ende ekhuphukayo, okuyilapho evele egeza ebusweni bezithelo. Kulesi simo, inqubo yokuvutshelwa kufanele isisizwe ngokusondeza i-wort ngemvubelo yewayini noma okuthiwa i-ferment.
Kungase kuphekwe empeleni kunoma yikuphi amajikijolo angahlanjululwa, kaningi ama-raspberries nama-strawberries, futhi avela kwamagilebhisi amasha. Namuhla sizocabangela ukulungiswa kokuqala kokuqala komvini omisiwe. Inzuzo yale ndlela yikhono layo lokuyisebenzisa nganoma yisiphi isikhathi sonyaka, ngaphandle kokuboshwa esikhathini sokuvuthwa kwamajikijolo ahlukahlukene.
Umvini omuncu omisiwe ungasetshenziselwa ukwenza iwayini ngama-apula, kusuka kwamagilebhisi, avela ku-cherries noma kunoma yikuphi amanye amajikijolo nezithelo. Kuyinto ekhethekile ukuyisebenzisa uma impahla eluhlaza inokungcola okuthile futhi kufanele ihlanzwe kusengaphambili. Ungakwazi ukuqhubeka ngokuphepha ukuze uphuze izinqubo, ngoba amandla okuvuna we-starter ayokwanela ukuvuthwa kotshwala okusebenzayo futhi ngaphandle kwemvubelo yesendle.
Indlela yokwenza imvubelo yezithelo ezimisiwe zewayini - iresiphi
Izithako:
- omisiwe omnyama - 200 g;
- amanzi ahlanzekile - 350 ml;
- ushukela granulated - 50 g.
Ukulungiselela
Lungiselela i-starter ye-tomber ngewayini elivuthiwe lilula kakhulu. Into esemqoka ukuthatha umkhiqizo wekhwalithi ngale njongo futhi akukho nhlobo ukuwugeza. Okungcono, kungcono ukuthola izithelo zomvini ekhaya, ngendlela engacubungulwa ngayo, ngoba ama-analogs esitolo avame ukugcoba ngamakhemikhali futhi angeke abe nemilenze edingekayo emilenzeni ebusweni. Uma amajikijolo omisiwe anemisila ehle, lokhu kuzomane kukhulise izinqubo zokuvutshelwa. Amahlumela kufanele abe mnyama, aminyene namatte. Ukwehla phezu kwamajikijolo omisiwe kungukuqinisekisa ukuthi kusetshenziselwa izithako ezingezona zemvelo, okungenakwenzeka ukuba ziwusizo lapho ulungiselela ukuqala.
Silala ngobuningi bemifino emisiwe ebhodleleni elenziwe ngaphambili ngaphambili, siwugcwalise ngamanzi afudumele kancane, ushukela bese uyigwedeza, ukuze ama-crystals ahlakazeke. Ungaqala ukufudumala amanzi ngoshukela, ukuze ama-crystals aphule, bese epholile bese uwafaka emavinini omisiwe. Sifaka ibhodlela nge-swab ye-cotton evulekile futhi sinayo endaweni efudumele izinsuku ezintathu noma ezine. I-ferment ekulungele iwayini ingagcinwa emva kwezinsuku ezingaba yishumi eshalofini esiqandisini. Ngemva kwesikhashana, ivele ihamba futhi ingabi yinto efanelekile yokusebenzisa ukunqoba.
Kuqala kangakanani ukuqala kwamakhiwa omisiwe okudingekile ukwengeza ku-wort ngokulungiselela i-apula noma iluphi elinye iwayini? Inani lemvubelo okufanele lengezwe kumuntu kufanele lithinte ngamandla wewayini ofuna ukuyithola. Ukuze uthole iwayini elomile nele-semisweet, udinga ukuthatha kusukela kumunye kuya kwezingamaphesenti amabili emvubelo kuze kube yilapho inani eliphelele lewayini, kanye newayini le-dessert - amaphesenti angu-2.5-3. Ngakho-ke, isibonelo, uma i-wort unama-alitha amahlanu, bese udla iwayini elomile noma le-semisweet udinga ukuthatha amagremu angu-50 noma ayi-100, ngokulandelana. Ukuze uphuze uketshezi lwe-dessert, ama-125-150 amagremu kuyodingeka kulokhu. Njengoba sinamaphesenti amaningi, sandisa inani lokuvotela iwayini ngokulinganayo.
Ukulungiswa kwangaphambili kokuvutshelwa kwewayini kusuka emavinini omisiwe kanye nokusetshenziswa kwalo okuqhubekayo ekuwubenikeni komnotho kuzonciphisa ingozi yokuhluleka okuhlotshaniswa nokuvuthwa okunganele noma okungekho okungenani futhi wenze iwayini eliqediwe libe nelungelo eliphakeme kakhulu, ngoba izinto zokusetshenziswa zingathathwa ukuze kuphuzwe kahle isiphuzo.