Yuav ua li cas ua kom muaj zog cawv hauv tsev - cov kauj ruam yooj yim

Tseeb, fastening tau siv nyob rau hauv lub ntiaj teb no xyaum ntawm winemaking, tej zaum txij li thaum thawj distillate tau txais. Txij li thaum lub sij hawm immemorial, lawv tau fortifying, piv txwv li, chaw nres nkoj caw, Cahors (los ntawm txoj kev, peb muaj ib tsab xov xwm hais txog yuav ua li cas los ua tsev fortified Cahors), sherry. Tab sis cov neeg tsim khoom lag luam hauv tsev tau siv cov cuab yeej no rau lub sijhawm ntev thiab dav, tshwj xeeb tshaj yog rau cov cawv tsis ruaj khov los ntawm cov khoom siv raw uas tsis zoo tagnrho hauv cov khoom xyaw, uas muaj ob peb acids, tannins, tannins uas ua kom muaj kev nyab xeeb ntawm cov dej haus, piv txwv li, los ntawm cherries, raspberries, currants, chokeberries. Kev kho yog qhov tseem ceeb yog tias koj tab tom ua cawv txiv hmab tsis muaj cellar lossis cellar nrog qhov kub tsis tu ncua, lossis yog tias koj yuav ua rau koj cov cawv txiv hmab hauv tsev ntau xyoo.

• Nres qhov fermentation ntxov kom qhov tsw ntawm qhov yuav tsum tau thiab nws lub ntuj qab zib yam tsis muaj qhov sib ntxiv ntawm cov suab thaj.
• Ceev cov txheej txheem bleaching ntawm chav tsev kom tsis txhob mess nrog gelatin, qe qaib los yog av nplaum. Fortification tua cov poov xab ntxiv, lawv precipitate thiab cov cawu cub yuav sib dua.
• Tiv thaiv kom rov kis kab mob. Piv txwv li, koj tau txais cov txiv hmab txiv ntoo qhuav qhuav. Tab sis kuv xav haus dej qab zib. Hauv qhov no, koj tsuas yog ntxiv qab zib lossis fructose rau nws, thaum ua kom lub zog, kom cov poov xab uas tseem tshuav hauv cov cawv txiv hmab tsis pib noj dua, tau txais zaub mov tshiab.
• Ua kom lub txee lub neej ntawm cawv thiab tiv thaiv kab mob. Cawv yog ib qho zoo heev antiseptic. Cov cawv txiv hmab hauv tsev yuav luag tsis muaj kab mob, lawv tsis tig qaub los yog pwm, thiab, tsis zoo li cov qhuav qhuav, lawv tuaj yeem khaws cia rau ntau xyoo.

Qhov no yog qhov kev lom zem pib. Tau kawg, koj tuaj yeem siv lub vinometer zoo, tab sis nws tsuas yog tsim nyog rau cov txiv hmab txiv ntoo, thiab ntxiv rau, rau kev ntsuas, cov cawv yuav tsum tau meej meej thiab qhuav. Qhov thib ob txoj kev, qhov txhim khu kev qha tshaj plaws, hauv kuv lub tswv yim, yog ntsuas qhov ntom nrog lub refractometer. Peb ntsuas qhov ceev ntawm qhov yuav tsum tau thaum pib ntawm fermentation, tom qab ntawd ua ntej kho (ntawm no peb xav tau AC-3 hom hydrometer, txij li lub refractometer yuav qhia cov ntaub ntawv tsis raug vim fermented cawv), rho tawm qhov sib txawv thiab xam cov degree raws li ib tug lub rooj tshwj xeeb uas yuav tsum tau txuas nrog lub ntsuas ntsuas. Lwm qhov kev xaiv yog suav cov degrees ntawm koj tus kheej, siv cov rooj ua cawv txiv hmab rau cov txiv hmab txiv ntoo uas koj ua cawv (lawv tuaj yeem pom hauv Is Taws Nem lossis hauv peb lub vev xaib, hauv cov ntawv cuam tshuam).

Muaj lwm txoj kev nthuav dav - nws yog qhov nyuaj heev thiab raug nqi, tab sis xav paub heev, yog li kuv yuav tham txog nws. Peb muab ib feem ntawm cov cawv txiv hmab peb tau txais thiab distilled nws yam tsis muaj kev sib cais rau hauv feem, kom qhuav. Peb ntsuas qhov degree nrog ib qho kev ntsuas dej cawv. Piv txwv li, los ntawm 20 litres ntawm caw peb tau txais 5 litres ntawm 40-degree moonshine, uas yog sib npaug rau 2000 ml ntawm cawv kiag li. Ntawd yog, hauv ib liter ntawm cawv muaj 100 grams cawv, uas sib haum mus rau lub zog ntawm 10 °. Koj tuaj yeem kho cov cawv nrog tib lub distillate, tsuas yog ib zaug ntxiv distil nws fractionally.

Hauv luv luv, tsis muaj txoj hauv kev los nrhiav seb muaj pes tsawg qib hauv koj cov cawv txiv hmab hauv tsev. Los ntawm kev paub kuv tuaj yeem hais tias txiv hmab txiv ntoo nrog cov poov xab qus tsis tshua muaj ferment ntau tshaj 9-10 °. Koj yuav tau tsom ntsoov rau koj tus kheej saj thiab siv txoj kev sim thiab ua yuam kev - kho cov cawv thiab tos. Yog hais tias fermented - kho nws dua. Thiab yog li ntawd mus txog rau qhov tshwm sim.

Hloov tshiab (los ntawm 10.2019). Nws yog ib txoj hauv kev yooj yim heev los txiav txim siab npaum li cas ntawm cawv ntawm lub zog muab (peb yuav txiav txim siab tam sim no lub zog ntawm cov khoom siv cawv raws li cov lus qhia ntawm hydrometers thaum pib ntawm fermentation thiab tam sim no), uas yog tsim nyog rau fortifying homemade wines. Txhawm rau ua qhov no, siv tus qauv:

Piv txwv li, peb muaj 20 litres ntawm cov khoom siv caw nrog lub zog ntawm 11%, rau fastening peb yuav siv txiv hmab txiv ntoo brandy nrog lub zog ntawm 80%. Lub hom phiaj: tau wine nrog lub zog ntawm 17%. Tom qab ntawd:

A = 80; IB = 11¹; C = 17; D = 6; E = 63

D / E u6d 63/0.095238 u20d 1,90 * XNUMX litres ntawm cov khoom siv cawv uXNUMXd XNUMX litres txiv hmab txiv ntoo brandy

¹ - xam cov ntsiab lus cawv ntawm cov khoom siv cawv (B): xam cov cawv cawv (PA) ua ntej fermentation thiab PA nrog lub ntiajteb txawj nqus tam sim no. Qhov sib txawv ntawm cov PA no yuav yog qhov kwv yees lub zog ntawm cov khoom siv cawv tam sim no. Txhawm rau xam PA, siv tus qauv:

PA = (0,6)^oBx)-1

Piv txwv li, thawj qhov ceev yog 28 ^oIB, now – 11 ^obx ua. Tom qab ntawd:

Pib PA u0,6d (28 * 1) -15,8 uXNUMXd XNUMX%

Tam sim no PA = (0,6 * 11) -1 = 5,6%

Kwv yees tam sim no lub zog ntawm cov khoom siv cawv: 10,2%

Feem ntau, qhov no yog ua tiav nrog cov cawv uas pheej yig - cawv lossis vodka, tab sis txoj kev no, ntawm chav kawm, nyob deb ntawm qhov zoo tshaj plaws. Tsis zoo "kazenka" yuav hnov ​​​​hauv cawv rau lub sijhawm ntev, ua rau tag nrho cov kev txaus siab ntawm haus nws. Qhov kev xaiv zoo tshaj plaws yog brandy los ntawm cov txiv hmab txiv ntoo los ntawm cov txiv hmab txiv ntoo uas nws tus kheej tsim, piv txwv li, rau txiv hmab txiv ntoo - chacha, rau txiv apples - calvados, rau raspberry - framboise. Qhov no, ntawm chav kawm, yog txias, tab sis kev lag luam nws tsis yog tag nrho kev ncaj ncees. Hauv txoj ntsiab cai, koj tuaj yeem siv cov txiv hmab txiv ntoo moonshine, uas tsis yog kev hlub, tab sis nws tseem yuav nthuav tawm qee qhov, tejzaum nws tsis kaj siab, nuances ntawm saj rau haus.

Yuav ua li cas kho wine tom tsev yog tias koj tsis ua brandy thiab tsis muaj qhov twg yuav tau txais lawv? Tsis muaj dab tsi nyob - siv cawv, tsuas yog zoo heev. Koj tuaj yeem ua qhov no - lub ncuav mog qab zib sab laug tom qab tau txais wort, muab tso rau hauv ib lub thawv thiab ncuav cawv. Infuse kom txog thaum lub cawv ferment, ces ntws thiab lim. Xws li tinctures, los ntawm txoj kev, yog zoo heev ntawm lawv tus kheej, thiab lawv yog heev haum rau fortifying wines.

Yuav ua li cas ua wine los ntawm fortified grapes yog to taub. Thaum twg yog lub sijhawm zoo tshaj los ua qhov no yog cov lus nug. Fermentation yog cuam tshuam yuav luag txij thaum pib, piv txwv li, thaum npaj chaw nres nkoj caw, cawv muaj zog ntxiv rau qhov yuav tsum tau 2-3 hnub. Kev cuam tshuam thaum ntxov ntawm fermentation tso cai rau koj kom ua tiav qhov saj thiab aroma ntawm txiv hmab txiv ntoo, cov suab thaj ntuj muaj nyob hauv cov txiv hmab txiv ntoo. Tab sis nws yeej siv ntau cov cawv, thiab nws qhov zoo yuav cuam tshuam qhov saj ntawm cov dej haus zaum kawg - hauv luv luv, koj tsis tuaj yeem tau txais los ntawm cov suab thaj moonshine, koj xav tau yam tsawg kawg ib qho zoo heev chacha.

Lub sijhawm zoo rau kev kho cov cawv yog tom qab qhov kawg ntawm kev fermentation sai, thaum cov poov xab twb gobbled tag nrho cov suab thaj. Tab sis nyob rau hauv cov ntaub ntawv no, cov dej haus yuav tsum tau sweetened artificially. Txoj kev no yuav tso cai rau cov cawv kom meej meej sai dua, txo cov kev xav tau ntawm cov txheej txheem fermentation theem nrab - nws tuaj yeem khaws cia hauv chav sov, - tso cai rau cov kua txiv hmab txiv ntoo ua ntej, muab tso rau ntawm lub txee thiab tsis nco qab txog nws tsawg kawg yog ob peb xyoos. , tsis muaj kev txhawj xeeb tias nws yuav deteriorate los ntawm kev cia khoom tsis raug. .