Maj lub txiv cawu cub.

Tshwj xeeb saj ntawm qhob caw los ntawm cov berries thiab txiv hmab txiv ntoo ua nws ib tug nrov xaiv rau ob peb puas xyoo nyob rau hauv cov pejxeem. Txawm hais tias haus dej haus cawv kev lag luam muaj ib tug uas nws kim heev kev xaiv ntawm dej qab zib rau txhua tus saj, lawv yuav tsis sib piv mus rau lub tsev npaj. Lub txiv wine yuav siv sij hawm nws rightful qhov chaw ntawm cov xws dej qab zib thiab cov saj yog heev uas zoo sib xws rau ib tug grape.

Siv ntau hom ntawm cov "txaij dib pag" thiab nws lawv nrog raspberries, currants los yog apples koj yuav tau txais tiag tiag li ntxoov ntawm cov xim, me aroma thiab ib incomparable Library. Txawm tias lub txiv yuav noj ib tug zoo sparkling caw, feem ntau nws yog siv rau cov khoom qab zib los yog ib qho nyuaj cawv.

Yuav kom npaj lub cawu cub ntawm gooseberries nyob rau hauv lub tsev yuav tsum tau paub ib co subtleties thiab saib taus cov technology. Muaj ntau ntau yam zaub mov txawv, koj muaj peev xwm xaiv rau lawv tus kheej lub feem ntau tsim nyog. Qhov twg yuav tsum tau koj pib? Nrog haum xaiv ntawm lub ntim thiab raug keeb. Qhov zoo tshaj plaws kev xaiv yuav iav raj mis nrog lub peev xwm ntawm 10 liv. Tab sis, yog hais tias koj npaj ib tug loj npaum li cas ntawm dej haus, yog zoo kawg nkaus haum 18 liter yas hwj ntawm cov dej haus.

Tsis muaj leej twg zoo cawu cub ntawm gooseberries yuav tsis ua hauj lwm tsis muaj ib tug zoo caw ferment. Koj muaj peev xwm ua noj nws rau koj tus kheej. Qhov no yuav tsum tau ua nyob rau hauv ob lub lis piam ua ntej mus rau lub haus ntau lawm. Peb yuav tsum muaj cov freshly khaws raspberries. Tej yam kev mob rau muaj kev vam meej sau los yog nruab hnub thiab qhuav, tshav ntuj huab cua. Tshem tawm lub ripe txiv pos Bush, tshem tawm nws los ntawm lub sepals thiab twigs. Tab sis, nyob rau hauv txhua rooj plaub tsis kho nrog dej.

Shred raspberries. Ob khob txiv hmab txiv ntoo puree nqa ib nrab ib khob suab thaj thiab ib khob ntawm cov dej los ntawm qhov dej. Cov uas ua sib tov twb poured mus rau hauv ib khob hub thiab los ntawm kev kaw lub caj dab ntawm gauze, muab tso rau hauv ib tug maub thiab sov so. Txij li thaum pib ntawm lub fermentation Tos txog plaub hnub thiab lim lub resulting sib tov los ntawm ib tug zoo sab cib. Peb pov tawm lub sis plawv hniav thiab cov kua txiv fermented siv raws li wine ferment. Rau qhov kev npaj ntawm kaum litres ntawm wine haus yuav peb puas grams ntawm cov txiv pos kua txiv. Koj muaj peev xwm ua noj ib tug oob khab rau txhua batch caw los yog siv es tsis txhob ib puas grams ntawm residue tom qab ua noj ua haus thawj batch ntawm lub haus.

Caw ntawm lub txiv. Daim ntawv qhia №1.

Ntawm tsib kilograms ntawm liab berries caws Mes Kas no siv ib tug nqaij li los yog khoom noj khoom haus processor. Dilute nws nrog boiled dej proportioning. Kaum tsom iav ntawm txiv hmab txiv ntoo hnyav xav tau ib khob ntawm cov dej. Ntxiv 200-300 grams ntawm tas keeb thiab ncuav lub resulting sib tov rau hauv ib tug npaj ntim. Peb npog nws nrog gauze thiab khaws cia nyob rau hauv ib tug sov so qhov chaw rau hais txog peb hnub ua ntej pib ntawm fermentation.

Lim kua txiv los ntawm lub pulp, dilute nws nrog dej nyob rau hauv tib lub npaum li cas, ntxiv ib puas grams ntawm qab zib rau ib liter ntawm kua. Sau lub resulting tov rau hauv tib ntim, capped nrog ib tug roj hmab cov hnab looj tes thiab ib tug kawm ua ntej thaum xaus ntawm lub fermentation txheej txheem. Pheej peb lim dej, tau tshem ntawm cov txo. Ncuav wine mus rau hauv cov iav fwj raug kaw nrog stoppers thiab tshem tawm cov nws nyob rau hauv ib qhov chaw txias rau 3-4 lub hlis rau Txoj kev lis ntshav.

Lub txiv cawu cub. Daim ntawv qhia №2.

Berry puree tsib kilograms lub txiv dilute tsib litres 25% qab zib phoov yog poured mus rau hauv ib tug npaj lub thawv thiab tawm rau kaum hnub ntawm fermentation. Txhua txhua peb lub hnub, lub sib tov yog meej tov. Lim los ntawm ib tug zoo sieve, kiag li tau tshem ntawm lub pulp. Cov kua txiv yog poured rau hauv tib lub thawv thiab kaw nws ib tug roj hmab cov hnab looj tes. Cia rau ib tug thiab ib nrab lub hlis mus ua kom tiav fermentation. Ces ua tib zoo ncuav tawm lub kua txiv hmab tau los ntawm cov txo. Ncuav nyob rau hauv ib tug iav raj mis yog kaw nrog hau thiab tawm mus rau infuse rau ob lub hlis nyob rau hauv ib qhov chaw txias.

Lub tsev caw lub txiv, npaj raws li ib yam ntawm cov hais tshuaj, yog tau ib tug zoo nkauj golden xim thiab muaj ib tug tshwj xeeb me tsw.