Yiqiniso, iwayini lasekhaya alinakwenzeka ukuba lifanelwe umdanso emincintiswaneni yomhlaba, kodwa kungenzeka ukuthi uthole isiphuzo esimnandi esimnandi sokuphuza ebusuku. Mayelana nezindlela eziyisisekelo zokwenza iwayini lamagilebhisi ekhaya, sizokhuluma ngokuqhubekayo.
Indlela yokwenza iwayini elenziwe ngamagilebhisi?
Ngaphambi kokuya ngqo ekuphekeni okuqondile, ake sibheke imithetho embalwa ejwayelekile eyokusiza ukuthi uthole umkhiqizo ongcono kakhulu ngaphandle kokuhlukunyezwa.
Isici sokuqala esiyinhloko siyobe ukhethe uhlobo olufanele lwamagilebhisi . Esikhathini esifanele kuyadingeka ukuqala izinhlobo ezinokuqukethwe ushukela ophezulu (isibonelo, Saperavi, Druzhba, Rosinka) noma wengeze ushukela okwedlulele ku-Isabella no-Lydia acidikhi.
Futhi, ngaphambi kokuqala ukupheka, qiniseka ukuthi ulungiselele zonke izinto ezidingekayo. Ukulungiselela kuqukethe ukuhlanza okuphelele, ukukhwabanisa nokomiswa kwesitsha, ukuze kuvinjelwe ukuthuthukiswa kwe-microflora ye-pathogenic. Ukwandisa ukuthembeka kwesitsha, ungakwazi ngaphezu kwalokho ukubhema grey.
Amagilebhisi wewayini lewayini aqoqwa emva kwezinsuku ezimbalwa zelanga. Ngalesi sikhathi, leli qembu liqoqa ubuningi bemvubelo edingekayo kule nqubo. Qaphela ukuthi izithelo zomvini kufanele zivuthiwe ngokwanele, ngaphandle kwalokho ungengozini yokuthola umuncu, hhayi isiphuzo esihle.
Ungayenza kanjani iwayini lezithelo zomvini ekhaya?
Ukuze wenze iwayini lasekhaya, ungakhumbuli okwehlukile, kwanele ukwazi ukuthi ilitha lejusi lizoba ne-1500-2000 amagremu.
Izithako:
- amagilebhisi - 1500-2000 g;
- ushukela (uma kunesidingo) - 150-200 g.
Ukulungiselela
Ngaphambi kokwenza iwayini ngejusi lamagilebhisi , lo juzi kufanele uqale ukukhishwa. Amajikijolo ngaphambi kwalolu hlobo, asuse noma yikuphi amaqabunga namahlumela, amagilebhisi avuthiwe noma angaphansi. Ngemuva kwalokho, amajikijolo ahlonywe nge-pestle yeplanga (pin pining) noma ngezandla. Le ndlela yokugcina iyisifiso esihle kakhulu, ngoba sihlanza inyama, sishiya amathambo ephelele futhi, ngaleyo ndlela, sigwema ukufutheka okungadingekile. I-pulp elandelwayo idluliselwa ku-koqweqwe lwawo, ingilazi noma isitsha sepulasitiki enentamo ende. Kuyamukeleka futhi ukusebenzisa izinkuni zokhuni.
Shiya inkathi yokuvutshelwa ekushiseni izinsuku ezintathu. Ngemuva kwamahora ambalwa, ubuso bewayini elizayo luzokwembozwa nge-cap thick foam, okuyinto ngezikhathi ezithile (cishe izikhathi ezimbalwa ngosuku) kuzodingeka ibhujiswe ngokuxuba okudingekayo. Uma kungenjalo, usengozini yokuthola i-moldy wine.
Okulandelayo, i-wort ihlungiwe, ifakwe ngaphandle kwe-pulp, futhi ithululelwe emathangi okuvotela, igcwalise lesi samuva nge-2/3. Ngemuva kokufakwa kwesibonakaliso samanzi, iziqukathi ezinejusi lamagilebhisi zifakwa ekushiseni. Ngaphambi kokwenza iwayini elimhlophe lamagilebhisi, qinisekisa ukuthi izinga lokushisa lilinganiselwa kuma-16-20 degrees, ngokubomvu - 22-24 degrees. Manje engeza ushukela. Uma uthatha isinqumo sokwenza iwayini lika-Isabella elivini lomvini, kuzodingeka uhhafu ushukela, kwezinye izimo, uqale kusukela ku-150-200 g ngalinye ilitha ngalinye. I-Sugar iletwa ngengxenyana: isithathu sokuqala senziwa masinyane, emva kwezinsuku ezingu-2-3, zama ijusi bese uhlola ukuthi yonke ishukela isetshenzisiwe (isiphuzo sibe i-asidi), engeza elinye i-50 g ushukela ngehora ngalinye, bese uphinda inqubo njalo izinsuku ezingu-2-3 zokuqala Izinsuku ezingu-20 zokuvutshelwa.
Lapho kukhishwa ukukhishwa kwe-carbon dioxide, iwayini lisuswa emgodini ngokusebenzisa i-tube. Iwayini elinyanyisiwe lizonambitha futhi ushukela wanezelwa ukunambitha. Le shukela izolungisa ubumnandi bokugcina kwesiphuzo.
Okulandelayo, iwayini libhobheni futhi livunyelwe ukupholisa isikhathi sezinyanga unyaka.