Iwayini le-Cherry, mhlawumbe, lenye yezinhlobo ezidume kakhulu zalesi siphuzo emva kwamagilebhisi . Umbala we-Amber, obala, futhi okubaluleke kakhulu ukunambitheka kwesiphuzo kufanele kuthole indawo yokuhlonipha phakathi kwabathandi bewayini.
Esikhathini se-classical version, iwayini elivela cherry lenziwe ngezandla zokuvuthwa kwejusi, kodwa ngaphezu kwalendlela kunamanye amaningi.
Iwayini elenziwe nge-Classic elivela ku-cherry
Indlela ye-classic kakhulu, engathathi amandla, kodwa isikhathi esiningi.
Izithako:
- cherry - 3 kg;
- amanzi - 3 l;
- ushukela - izinhlamvu ezintathu.
Ukulungiselela
Amajikijolo akuzona amami, ukuze angabhubhisi i-microflora edingekayo yokuvutshelwa. Siyalala nge-cherries ngqo ebhodleleni (kungenzeka nge-ossicles uma uthanda ukunambitheka kwesiphuzo) bese ugcwalisa ngesiraphu eshukela. Sibopha entanyeni ibhodlela ngezingxenye eziningana ze-gauze bese sishiya ukuzungeza izinsuku ezingu-45-50.
Iwayini elivela ku cherry elivutshiwe nalesi iresiphi lihle kakhulu futhi linamandla kakhulu, ngakho labo abafisa ukwehlisa ukunambitheka namandla okuphuza banganezela ingxenye yeshukela.
Iwayini elivela ku-cherry juice
Iwayini elula elenziwe nge-cherry juice libuye lilungiselelwe ngokushesha. Okukhiphayo iwayini eliqinile letafula.
Izithako:
- i-cherry juice - amalitha ayi-10;
- ushukela - 1,5 kg;
- amanzi - 2 l;
- i-citric acid - 10 g.
Ukulungiselela
Ijusi le-cherry elifakwe ngokushesha lixubene noshukela namanzi, engeza i-citric acid encane bese ushiya ukuzungeza endaweni efudumele kuze kube sekupheleni kwegesi. Ijusi elivuthiwe kumele lihlungwe futhi livunyelwe ukuma ezinye izinyanga ezimbili, emva kwalokho isiphuzo singabhodlelwa futhi sigcinwe endaweni epholile.
Iwayini elivela emaqabunga e-cherry
Bambalwa abantu abazi ukuthi iwayini elimnandi alitholakali kuphela izithelo namajisi ama cherry, kodwa futhi kusukela emaqabunga.
Izithako:
- amanzi - 7 l;
- amaqabunga e-cherry;
- omisiwe - 1 ngesandla;
- ushukela - 600 g;
- ammonia - 2 ml.
Ukulungiselela
Esikhathini sokupheka koqweqwe lwawo koqweqwe lwawo koqweqwe lwawo koqweqwe lwawo bese ubeka amaqabunga e-cherry kuwo, siwasika nge-pining rolling phansi. Sisusa i-pan kusukela ekushiseni bese sikubeka endaweni efudumele izinsuku ezingu-3.
Ngemuva kokuthi isikhathi sesiphelile, i-wort isetshenziselwa esinye isidlo futhi sisa ushukela kanye nomuthi omisiwe kuwo (phezu kwamajikijolo kukhona ama-microorganisms adingekayo ukuvutshelwa, okuzobuyisela imvubelo yewayini). Khuthaza ukuvutshelwa futhi ulungise amandla esiphuzo kuyoba i-ammonia, ngemva kokungezela, shiya izitsha zokuvutshelwa izinsuku ezingu-8-12.
Inqubo yokuvutshelwa kuyadingeka ukunambitha iwayini - kufanele kube mnandi kakhulu.
Ngokushesha nje lapho i-cap of foam ilele - ukuvuthwa sekuphelile, isiphuzo singasetshenziswa bese sihlunga ibhodlela. Lapho nje iwayini elincane libonakala libala, lizophinde lidingeke libe ibhodlela (ipulasitiki) futhi libheke izinga lika carbon dioxide: lapho ibhodlela liba lincane - igesi kumele ikhishwe.
Ngesikhathi sokuvuthwa, kudingekile ukuba uhlangane nezidakamizwa izikhathi ezingu-2-3. Uma iwayini selicacile, selikulungele ukusetshenziswa.
Ukulungiselela iwayini lekhaya kusuka cherry yilo iresiphi kuthatha isikhathi esiningi, kodwa umphumela uyakufaneleka.
Iwayini elivela cherry ku-vodka
Abathandi bamawayini aqinekile ngokuqinisekile bayakwazisa iwayini elivela ku-cherries, eliphekwe kwi-vodka.
Izithako:
- cherries - 3 kg;
- ushukela - 1 kg;
- amanzi 750 ml;
- i-vodka - 500ml;
- omisiwe - 1 ngesandla.
Ukulungiselela
Kusukela ku-cherries okuvuthiwe ukhipha ijusi uphinde uxubane ngamanzi no-2/3 ushukela. Ngaphambi kokuba ubeke i-cherry ku-fermentation, kuyadingeka ukwethula kulo isisekelo sokuqala, okuyinto imfanelo esinayo yezithelo ezinomvini. Ukuvuthwa kwe-wort kuthatha cishe isonto, ngemuva kwalokho kungenzeka ukufaka i-vodka ewayini.
Iwayini elingokomoya likhulile izinsuku ezingu-5 ngaphezulu, lihlungiwe, engeza lonke ushukela namabhodlela. Lapho nje isiphuzo siba sobala, iwayini lilungele ukusetshenziswa.