Npaj no miracle haus nyob rau hauv tsev yuav ua li cas los ntawm tej yam berries thiab txiv hmab txiv ntoo. Haum txiv apples, raspberries, pears, plums, cherries, grapes. Ua kom caw, ua ntej ntawm txhua yam nws yog qhov tsim nyog kom tau kua txiv los ntawm cov txiv hmab txiv ntoo uas siav. Ua li no, koj yuav tsum xub ntxuav berries los yog txiv hmab txiv ntoo, tev thiab chop, yog tias tsim nyog. Yuav kom nyiag cov ntaub ntawv raw, cov nqaij grinder los yog rab phom yog qhov zoo tshaj plaws. Lub txiaj ntsim ntawm cov txiaj ntsig yog hu ua pulp. Nws yuav tsum tau nyem tawm cov kua txiv hmab txiv ntoo. Ua li no, koj tuaj yeem siv cov xovxwm. Yog tias koj muaj kua txiv, koj tuaj yeem ua kom yooj yim rau koj tus kheej, thiab tau kua txiv sai sai. Los npaj thiab khaws cov kua txiv hmab txiv ntoo, nws yog ib qhov tsim nyog siv cov iav los yog cov tais diav, txij li cov kua qaub uas muaj cov txiv hmab txiv ntoo oxidizes cov thawv hlau.
Los ntawm currant thiab chokeberry, lub kua txiv hmab txiv yog squeezed nyuaj heev. Txhawb koj cov dej num, koj yuav tsum tau ntxiv cov suab thaj thiab dej hauv rab txig ntawm tus nqi: 1 kg ntawm sis plawv 100 g suab thaj thiab 0. 5 liv dej. Lub resulting loj yuav tsum tau sab laug rau kev mus rau ib ob peb hnub. Thaum lub fermented mash yog them nrog ib tug txheej ntawm npuas, ces koj muaj peev xwm pib mus nyem. Koj tuaj yeem nyem siv ob txheej dab dej los yog nias. Cov kua txiv hmab txiv ntoo yuav tsum tau lim tau ib zaug ntxiv thiab muab tso rau hauv lub tub yees. Nqa cov kua pulp yuav tsum tau rov qab los nrog dej huv thiab sab laug ob lossis peb hnub. Cov dej yuav tsum ntau npaum li thawj zaug drained los ntawm pulp ntawm kua txiv. Thaum sib tov rov qab-settles, nws yuav tsum wrung tawm thiab ntxiv rau cov kua txiv hmab txiv tau los ntawm thawj kaub puab.
Wine ntawm zoo zoo yuav tau txais yog hais tias raw cov ntaub ntawv muaj ib qho ratio ntawm acid thiab qab zib. Cov kua qaub feem ntau muaj cov kua qaub dua, thiab cov suab thaj tsawg dua li qub. Yuav kom txo acidity, koj yuav tsum dilute lub resulting sib tov nrog kua txiv ntawm ob pressing, los yog ntxiv hais tias kua txiv, nyob rau hauv uas acidity yog ib tug thiaj li ntawm qhov ntau tsawg. Piv txwv li, koj tuaj yeem ntxiv cov kua paug tsawg dua hauv cov kua txiv qaub ncaug acidic dua.
Yog xav tau lub caw peb xav tau lub zog peb xav tau, ntxiv qab zib kom sib tov. Yog li, peb yuav tau txais raw cov ntaub ntawv npaj rau fermentation, uas yog, yuav tsum. Optimal yog 25% cov ntsiab lus ntawm qab zib los ntawm qhov nyiaj wort. Yog hais tias koj muab ntau suab thaj, ces raws li lub sij hawm fermentation yuav nce. Rau qab zib dessert caw nws pom zoo kom dissolve ua ntej ib nrab ntawm cov suab thaj, thiab ntxiv rau ntxiv cov suab thaj nyob rau hauv ib lub lim tiam.
Tare nrog yuav tsum muab kaw rau hauv dej khoob. Nyob rau hauv ib lub hau kaw kaw lub thawv, koj yuav tsum tau ua kom lub qhov thiab muab tso rau ib lub raj los yog ntxoov ntxoo rau hauv. Qhov kawg ntawm lub raj yuav tsum tau muab tso rau hauv ib lub taub ntim dej. Thaum lub sij hawm fermentation, carbon dioxide yuav tsim, uas yuav khiav los ntawm lub raj nyob rau hauv daim ntawv ntawm bubbles. Cov ntsiab lus txuas ntawm lub raj thiab lub raj yuav tsum raug muab kaw. Rau qhov no, yas yog qhov zoo.
Cov ntom nrog wort yuav tsum nyob hauv chav hauv qhov chaw zoo, uas qhov ntsuas kub tsis tshaj 20 degrees. Feem ntau yog thawj kaum hnub, thiab qee zaum ntau dua, lub fermentation ntawm lub wort ntev, ces tib yam tshwm sim ib tug nyob ntsiag to fermentation.
Yuav kom ceev cov txheej txheem fermentation, koj tuaj yeem coj kom zoo dua ntawm qhov dej caw. Ua rau nws, koj xav tau raisins thiab qab zib. Nyob rau hauv ib tug ib nrab-liter lub raj mis nws yog ib qhov tsim nyog los ncuav 200 grams ntxuav txiv hmab txiv ntoo thiab ncuav lub syrup. Lub syrup yog ua los ntawm 50 grams qab zib thiab 300 grams dej txias. Lub raj mis yuav tsum raug kaw nrog ib lub tshuab txiav ntawm paj rwb thiab sab laug rau 3-4 hnub. Thaum cov nplooj tov npaj, nws yuav tsum tau lim thiab ntxiv rau qhov yuav tsum.
Tus pib kuj tseem tuaj yeem ua los ntawm txiv hmab txiv ntoo tshiab. Ua li no, koj yuav tsum npaj lub mash los ntawm cov txiv hmab txiv ntoo. Nyob rau hauv lub pulp ntxiv qab zib nyob rau ntawm tus nqi ntawm 10% ntawm tag nrho loj ntawm pulp. Muab qhov sib tov no tso rau hauv lub khob tais thiab npog nrog lub qhov ncauj. Lub leaven yuav tsum tau ua kom sov nyob rau hauv 3-4 hnub. Nws yog tsim nyog los nyem tawm cov kua txiv hmab txiv los ntawm nws thiab ntxiv nws mus rau fermenting cawu cub. Yog tias cov dej caw ntxiv rau cov keeb, cov dej cawv ntawm cov dej haus tiav lawm yuav nce.
Yog hais tias tus caw yog weakly fermented, ces koj tau txais ib tug dej haus nrog ib lub zog ntawm 7-10%. Nrog ib tug zoo fermentation ntawm raw cov ntaub ntawv, qhov tshwm sim yog ib tug fortress ntawm tsis pub tsawg tshaj 14%.
Thaum lub caw tau haus cawv txaus rau nws, lub fermentation yuav nres thiab haus dej yuav maj mam qis. Nyob rau nram qab kawg ntawm cov tais diav yuav tsim ib qho sai. Nws yog ib qho tseem ceeb heev uas cov txo tau tsis decompose, txwv tsis pub nws yuav lwj qhov saj ntawm cawu cub.
Cov lus qhia yuav tsum tau muab coj mus pauv mus rau lwm lub tais. Ua li no kom zoo zoo kom tsis txhob tuaj yeem ua cov dej. Hauv qhov teeb meem no, lub roj hmab qhov dej yuav zoo tshaj plaws. Koj yuav tsum tau ntxuav tais diav thiab muab qis dua ib lub nkoj nrog cov kua txiv hmab. Tom ntej no, cov hose yuav tsum tau txo qis rau hauv lub nkoj nrog lub caw thiab lub qhov ncauj kom kos rau hauv qhov caw. Cov kua yuav pib maj mam pib. Nws yuav tsum ua tib zoo saib xyuas kom qis tsis tuaj yeem nkag rau hauv cov tais diav huv.
Cov kua qaub ntim rau hauv lub raj mis yuav tsum raug kaw nrog paj rwb thiab sab laug rau ib hnub. Tom qab ntawd, cov kua txiv hmab txiv ntoo yuav tsum raug kaw nrog lub khob cawv, sau daim paib. Yog tias koj tsis muaj paraffin, koj tuaj yeem siv cov av nplaum. Cov dej haus tiav lawm yuav tsum muab cia rau hauv qab daus los yog hauv qab ntawm lub tub yees. Qhov zoo tshaj plaws kub rau aging cawu cub yog 7-10 degrees.
Yog hais tias koj tau txais dhau qaub cawu cub, los txhim kho lub saj, koj muaj peev xwm ntxiv qab zib: txog li 100 grams ib liter ntawm cov dej haus. Nyob rau hauv cov ntaub ntawv no, lub cawu cub yuav tsum tau khaws cia rau lwm lub 12-15 lub lim piam.
Los ntawm strawberries, plums, cherries thiab apples nws hloov tawm tsis heev zog caw. Qhov no wine yuav tsum tsis txhob muab khaws cia rau ntev. Ib qho dej muaj zog ua hauv tsev yuav ua tau los ntawm cov txiv hmab, hiav txwv buckthorn, raspberries thiab chokeberry.