Yuav ua li cas kom wine los ntawm plum

Muaj tseeb tiag, ntau tus neeg sib tw nrog "noble" cov dej, nrog rau cov wines, nyiam cov khoom siv hauv tsev. Thiab qhov no tseem nkag siab. Thaum koj npaj koj tus kheej, koj nyob nraum ib puas feem pua paub tseeb txog qhov zoo ntawm cov khoom, thiab tag eliminates qhov xav tau rau ntshai, vim hais tias koj nyob rau hauv wine overlooking muag "tshuaj yeeb dawb meth."

Tshwj xeeb mloog yog muab lub tseem ntawm qhov kev npaj ntawm kua txiv hmab los ntawm cov dab dej, vim hais tias ntawm lub txiv hmab txiv ntoo ntawm cov tau zoo rooj txiv hmab - ib storehouse ntawm tannins.

Ntau yam yuav tsis tsuas yog txaus siab, tab sis kuj tseem ceeb los kawm txog yuav ua li cas kom cawu cub los ntawm plum.

Yuav kom muab ib tug dawb semi-Sweet cawu cub nrog ib tug txawv tshaj plaw tsw, kws txawj siv daj txiv hmab txiv ntoo, thaum lub sij hawm xiav txiv moj mab - qhov no yog ib tug yuav tsum muaj rau ua noj ua haus liab qab zib thiab fortified wines.

Yog li ntawd, cia peb xav li cas hauv kev xyaum ua li cas kom wine los ntawm plum. Feem ntau, cov kws txawj siv cov txiv hmab txiv ntoo me ntsis. Yuav ua li cas kom wine los ntawm Cherry plum? Yuav pib nrog, cov txiv hmab txiv ntoo yuav tsum tau qhuav nyob rau hauv lub hnub, thiaj li hais tias lawv ua txawm sweeter thiab ntau fragrant. Nrov cov connoisseurs ntawm "noble" haus dej yog ob leeg liab thiab dawb variations ntawm plum cawu cub. Cov kws txawj pom zoo kom coj "semi-qav" hom plums ua cov khoom xyaw, feem ntau tart thiab aromatic haus yog tau los ntawm lawv.

Nws yuav tsum tau hais tias ua ntej npaj lub cawu cub los ntawm plum, nws yog ib qhov tsim nyog los tshem tawm lub pob zeb los ntawm cov txiv hmab txiv ntoo. Qhov tsuas yog rho tawm ntawm plum wine yog nws turbidity. Tias yog vim li cas nws yog ib qho tseem ceeb tsis tsuas yog yuav tsum paub yuav ua li cas kom wine los ntawm plum, tab sis kuj yuav ua li cas rau brighten nws tom qab. Raws li txoj cai, qhov no yog ua tiav.

Yuav kom npaj lub liab caw ntawm cov lws suav txiv moj mab xav tau:

• Cherry plum liab - 2 kg;
• Qab Zib - 800 g;
• Poov - 15 g:
• Txiv qaub kua txiv - 1 teaspoon;
• Boiling dej - 2 liv.

Lub daim ntawv qhia rau wine los ntawm Cherry plum yog yooj yim heev. Cov txiv hmab txiv ntoo tsis muaj cov dej ua ntim nrog cov dej kub npau npau, muab tso rau hauv xovxwm thiab thiaj li hais plaub hnub. Cov tau txais tincture yuav tsum tau lim thiab ces ntxiv rau nws qab zib, poov thiab txiv qaub kua txiv. Mus haus dej haus tau raug rau high-quality fermentation, nws yog muab tso rau hauv ib qho chaw sov.

Sai li sai tau qhov txheej txheem ntawm fermentation yog tshaj, lub Cherry tincture yog meej tov, muab nws ib tug meej Txoj Kev lis ntshav - txog 3-4 hnub, thiab ces cov nyob tus yeees dua yog lim los ntawm gauze.

Tom qab ntawd tus "noj qab haus huv" nkag mus rau hauv ib lub phom ntoo thiab nyob qis qis rau li rau lub hlis, tom qab uas lub caw ntawd tau ntim rau hauv lub khob ntim quav, uas raug xa mus rau hauv qab daus.

Nws yog ib qhov tsim nyog yuav tau hais tias kev ua kom zoo ntawm cherry plum yog tag nrho cov duab. Yuav kom txawj siv nws, nws yuav siv ntau tshaj ib txoj kev kawm. Qhov tshaj plaws yog hais tias xws li ib tug txiv hmab txiv ntoo raws li ib tug plum reluctantly allocates kua txiv, thiab fermentation txheej txheem ntawm cawu cub cov ntaub ntawv yuav ua tau ntev ntev. Yuav kom accelerate nws, ntxiv ntau glucose (qab zib) - thaum kawg koj tau txais ib qho dej qab zib muaj zog, tus laus lub sij hawm uas yog kwv yees li ib xyoos. Txawm li cas los, qhov zoo tshaj plaws nplua nuj ntau yam ntawm aplic wine yog ua tsis muaj suab thaj, thaum siv ib tug loj npaum li cas ntawm lub sij hawm.