Txiv pos wine: daim ntawv qhia rau flavored dej cawv

Txiv pos wine, hauv daim ntawv qhia uas yuav tsum tau tham rau hauv qab no, muaj ib tug heev cov lus hais aroma thiab cov nplua nuj xim. Nyob rau hauv tus txheej txheem ntawm cov laus ntawm cov dej haus nws yog zoo sib me ntsis, thiab yuav haum rau siv nyob rau hauv tib lub xyoo, thiab tau ua.

Ntawm no six thiab muaj kua berries feem ntau ua khoom qab zib los yog liqueur tsis muaj zog dej qab zib. Qhuav pos wine daim ntawv qhia yog yooj yim heev, muaj ib tug heev me ntsis ntxiv ua tau zoo, raws li txwv mus rau nws lub qab zib counterpart. Nyob rau hauv no hais txog, xws hluas txiv hmab txiv ntoo feem ntau ua lub teeb cov khoom qab zib dej qab zib uas muaj ib tug kev tsw thiab saj.

Ua ntej peb yuav qhia tau rau koj ib tug ncauj lus kom ntxaws daim ntawv qhia rau txiv pos wine, nws yuav tsum tau muab sau tseg tias tsuas yog krasnoplodnye txiv hmab txiv ntoo ntau ntau yam yuav tsum tau siv rau qhov no dej cawv. Tom qab tag nrho, daj thiab dawb pos rau lub cawu cub yog tsis haum. Nyob rau hauv tas li ntawd, qhov no uas muaj ntxhiab caw yuav tsum tsuas yog ua los ntawm siav berries, uas effortlessly sib cais los ntawm peduncles.

Txiv pos wine: daim ntawv qhia rau ib tug dej cawv

Tsim nyog cov khoom xyaw:

• lim cov dej haus - 4 l;
• Siav liab raspberries - 4 kg;
• qab zib - 1.3 kg.

Cov ua ntawm lub ntsiab muaj

Txiv pos wine, hauv daim ntawv qhia uas peb yuav sib tham txog nyob rau hauv no tsab xov xwm, yuav tsum tau ua xwb los ntawm freshly khaws txiv hmab txiv ntoo. Nws yuav tsum tau muab sau tseg tias yog hais tias koj sau lub berries nyob rau hauv ua ntej, ces nws yog zoo dua mus los ntawm tam sim ntawd (tsis muaj tej yam yuav tsum tau koj ntxuav) thiab cia nyob rau hauv lub tub yees tsis muaj ntau tshaj li 2 hnub.

Yog li, raspberries yuav crushed siv mortar thiab ces mus nias rau qhov nyhav ntawm lub resulting kua txiv. Nws yog tau tso cai los mus sib tov nrog lub kua txiv ntawm lwm yam tshiab berries. Txawm li cas los, peb yuav tsis ua li no, vim hais tias nws tsim ib tug huv haus pos.

Yuav ua li cas mus ua noj pos wine

Pressed kua txiv ntawm pos sis plawv hniav yuav tsum tau muab tso rau hauv ib khob ntim desyatilitrovuyu. Tom qab ntawd, nyob rau hauv ib tug huv lub lauj kaub yuav tsum ncuav 4 liv ntawm lim (muaj caij nplooj ntoos hlav) dej, uas yuav tsum tau rhaub. Ntxiv mus, nyob rau hauv ib tug kub kua yuav tsum ncuav 1.3 kg piam thaj, whereupon Syrup ntshaw kom boil rau kwv yees li ntawm 8-10 hom feeb. Tom qab lub sij hawm qab zib broth yuav tsum tau muab tshem tawm los ntawm lub tshav kub thiab txias rau chav tsev kub. Tom qab hais tias, ncuav lub syrup yog yuav tsum tau nyob rau hauv lub fermentation iav thawv, qhov chaw uas tshiab pos kua txiv twb tau muab tso rau.

Lauj kaub tais diav nrog rau yav tom ntej ntawm cawu cub stopper yuav tsum raug kaw dej ntim. Yog hais tias koj tsis txhob siv ib tug tshwj xeeb cover thiab tawm hauv lub thawv qhib-mouthed, ces es tsis txhob ntawm ib tug dej cawv, koj yuav tau txais cov pos vinegar.

Fermentation ntawm kua txiv yuav tsum kav 3-5 hnub. Tom qab ntawd, koj yuav tsum ncuav lub cawu cub mus rau lwm lub thawv, tawm hauv lub sediment nyob rau hauv qab, thiab sawv ntsug nyob rau hauv lub tshav kub rau lwm 2-3 hnub. Tom ntej no, koj xav kom muab tso rau hauv lub tais diav nyob rau hauv ib qhov chaw txias rau 1-2 lub hlis. Ces ncuav lub cawu cub yuav tsum los ntawm huv liter hwj, Cork stoppered thiab muab tso rau hauv ib tug cellar, thiab cov kab rov tav. Siv raws li ib tug dej cawv yuav ua tau hauv lub xyoo ntawm kev siv thiab ua, uas yog, tsis muaj ntau npaum li cas mob.