I-pear wine yinto enqabileyo kakhulu, kwaye iyathandwa kakhulu kwimimandla eyahlukeneyo yaseRashiya. Nangona kunjalo, kuyafaneleka ukuba sicinge ukuba iziqhamo ngokwawo azifanelekanga ukufumana imali, kuba ziqukethe i-acid ye-tannic kwaye, ekugqibeleni, ivelise isiselo esilungeleyo nesinambitha.
Ukuze wenze ikhaya elungileyo lewayini kwi-pear, kufuneka uthathe iziqhamo eziluhlaza, ezingakhange zifakwe, kunye nemigodi eqala ukugquma, mhlawumbi iwayini iya kuba yinto eninzi kakhulu.
Ewe, masiqwalasele ngokuthe ngqo indlela yokwenza iwayini kwiipeya.
Indlela yokwenza iwayini kwiipeya?
Izithako:
- amapheya - 5 kg;
- ushukela - 2,5 kg;
- amanzi - 5 ilitha.
Ukulungiselela
Amanzi kufuneka aqale abiliswe (ukuba ungowomgangatho ompofu), uze upholise uze usulele iswekile kuwo.
Iiflanzi zokuhlamba, sihlambulula ukubola kunye neengqayi kwaye sinqunyulwe kwiinqhezu ezincinci. Iziqhamo zeziqhamo zifakwe kwisitya esinomileyo nesicocekileyo sokuvuthwa, sinokwenziwa ngeglasi okanye isitye. Ukulandela amapheya siwuthululela isiraphu yeshukela size sigcwalise itanki yokuvumba ngamanzi acocekileyo. Emva koko, unako ukushiya iwayini ukuvumba kwindawo emnyama nefudumeleyo. Unokufumana malunga nokuphela kokuvunywa ngokuqala ukubeka igravu yeerubha entanyeni yeranki yokuvumba. Ngokukhawuleza ukuba iglavu ikhutshwe, i-fermentation iphelile, ekubeni i-carbon dioxide isiphelile.
Ngoku kufuneka ukuba kuhlanjululwe, ibhotile, ikhonkco kwaye ishiywe ukuvunywa kwinyanga e-1-2.
Iwayini elizenzelayo elenziwe ngamapheya namaapulo
Ukuhlaziya iwayini eyenziwe ngamapheya kunye nama-apulo kunomdla ngokukhethekileyo ukusetyenziswa kwifom ephuziweyo, inokusetyenziswa njengesiselo esiphuzayo, okanye isixhobo sokukhusela.
Izithako:
- ii-apula - 2 kg;
- amapheya - 2 kg;
- ushukela.
Ukulungiselela
Ngaphambi kokwenza iwayini kwiipare kunye neapula, sula iziqhamo ngokwawo ngendwangu eyomileyo, ukuze ungahlambululi zonke i-microflora eziwusizo ekutyeni. Emva koko, isiqhamo kufuneka sisuswe kwisiqhamo kwaye siphume i juice. Kule meko, kulungele ukusebenzisa i-juicer, kodwa ukuba akukho nanye, gcina nje uvelise iziqhamo kwi-grater, uze uphephe inyama ephosiweyo.
Ijusi ithululelwa kwisitya esihlambulukileyo sokuvumba, sigutywe ngengubo kwaye ishiye iintsuku ezintathu. Iintsuku ezimbini zokuqala iwayini elizayo kufuneka lixutywe ngezikhathi ezithile, kwaye okwesithathu akudingeki ukwenza oku, kuba umatshini kufuneka uhlale.
Emva kweentsuku ezi-3, ushukela unokongezwa kwiwayini, kodwa ingabi ngaphezu kwama-250 g nge-1 litre yesiselo-isishukela esomeleleyo, inamandla iwayini. Emva koko, isiselo sinokubhinqa kwaye sivale kunye nabakhonkqo ngeeshubhu, okanye ziboshwe ngeiglavu zerabha ukucacisa ukuphela kokuvumba. Iwayini elizenzelayo kwiipereyi liya kuba lilungele iinyanga ezi-1.5-2 emva kokuphela kokuvunywa.
Pear cider
Iifayile zewayini ezikhanyayo ziqinisekile ukuba ziyakonwabela ikhaya lepardi cider.
Izithako:
- amapheya - 3 kg;
- ushukela 450 g.
Ukulungiselela
Amapheya asula ngendwangu eyomileyo aze ahambe efudumele iintsuku ezingama-2-3.
Ngokukhawuleza ukuba igqityi lokuqala lokuvuthwa ligqityiwe, iJusi kufuneka ifakwe kwi-pulp ize ithululelwe kwesinye isidlo, intamo yayo ivaliwe ngesitywina samanzi. Silandela ukuphela kwenkqubo yokuvumba (emva kweenyanga ezi-1-1.5), emva koko kuyimfuneko ukucoca i-cider, uthele kwiibhotile uze ushiye iinyanga ezintathu.
Iwayini enqabileyo engavumelekanga ingenziwa kuphela kwiipeya, kodwa nakweebhilikri , eziza kunambitha ezininzi.