Iwayini lasekhaya lase- Isabella amagilebhisi luyifumana ngokwenene kubantu abanolwazi oluninzi malunga nokusela utywala. Yenza konke kube lula, kodwa "izintelezi" zentsimbi uya kuzilibala ngonaphakade. Emva koko, umxholo wokusela kotywala kwisiphuzo esinjalo unokuhluka ngokuzimela.
I-recipe engcono kakhulu yokwenza iwayini ephuma kwi-grape ye-Isabella
Kwaye abo babengenayo ingcamango yokuba benze iwayini elimnandi kwi-Isabella amagilebhisi baya kuhlangabezana nalo msebenzi ngokusebenzisa iresiphi elandelayo.
Izithako:
- iidiliya - 10 kg;
- ushukela - 150 g nganye ilitha yelisi.
Ukulungiselela
Lona iresiphi elula yokwenza iwayini eyenziwe eyenziwe kwiidiliya kunye ne-isabel, ikhona nakwabaqalayo ukupheka. Okokuqala khetha iibroji ezivuthiweyo nezomileyo. Gcoba iidiliya akuvumelekanga, kuba phezu kwawo kukho iintlobo zesinambu. Ngoko ke, amajikijolo avunyelwe kuphela ukuba asule ithawula elomileyo.
Ngoku kufuneka uchithe ngokupheleleyo amajikijolo. Ukwenza oku, sebenzisa umshicileli okanye ukuhamba. Ukuze ufumane ijusi, umxube umxube obangelwayo, usebenzisa i-sieve okanye i-gauze. Geza ngokucokisekileyo isitya, apho iwayini evela kwiidrophe zeIsabella iya kugcinwa. Kungcono ukuthatha izitya ezinkulu zeglasi, umthamo ofikelela kwi-5-10 ilitha.
Dlulisa kwijusi yamagilebhisi malunga neyesibini kwisithathu somqulu ukuba ushiye igumbi lokuvumba, uze ushiye ukuba unikezele malunga neentsuku ezingama-2-3. Emva koko uthele ngesantya i-juice kuzo zonke iibhotile kwisitya esinye esikhulu ukuze i-sediment ihlale isendaweni. Yongeza ushukela kwiwayini elizayo, kunye nezikhonkwane apho zatheliswa khona, zihlambuluke kakuhle kwi-sediment. Hlanganisa ijusi yamagilebhisi kunye noshukela kakuhle kwaye uphulule kwiibhotile ezifanayo, ezifanele zihanjiswe kwindawo efudumeleyo. Ngenyanga, iwayini iyakuthululelwa kwiibhotile kwaye idluliselwe kwisiqandisini, ivalwe ngokuqinileyo.
Iwayini esuka ku-Isabella amagilebhisi ngamanzi
Ukuba iidiliya zakhula kwiimeko ezingekho kakuhle kwendalo, amanzi ayongezwa ngexesha lokupheka. Nangona kunjalo, le recipe yokulungiselela iwayini elincinci yewayini ukusuka ku-Isabella amagilebhisi akuyona into embi kunabanye: uphuzo aluyi kuba mnandi kwaye lunandi.
Izithako:
- amanzi - 50-500 ml nganye ilitha yelisi;
- ushukela - 100-200 g nge 1 litre yejusi;
- iidiliya - 15 kg.
Ukulungiselela
Khetha amajikijolo avuthiweyo, aluhlaza kunye nama-moldy. Ukuba iidiliya libukeka licocekile, linokupheliswa ngenyameko ngomsindo owomileyo. Ukusabalalisa amajikijolo ngokusetyenziswa komshicileli okanye ngokuqhekeza ngokuqhelekileyo, kodwa uzama ukulimaza amathambo ukuze ugweme emva kokubangela ubuhlungu. Shiya umxube wamagilebhisi (mash) ukuphuza emva koko emva kweeyure eziyi-3-4 zityhuze i juice ngokusebenzisa i-cheesecloth okanye i-sieve enkulu.
Ukuba i juzi iya kuba yomelele kwaye iincinci ezincinane zelwimi, zityhala amanzi kuwo. Emva koko uthele i-juice kwiibhotile ezinkulu zeglasi, ngaphambili uhlambuluke kwaye wome. Ijusi ithululelwa malunga ne-0.75 imiqulu ukukhusela ukuphazamiseka kokuvuthwa, kwaye ibhotile ivalwe ngophawu lwe-hydraulic. Kule recipe ye-classic ye-Isabella yamagilebhisi, kuvunyelwe ukuba yenziwe kwiglavu ye-rubber, umboko omnye uphonjiwe uze ubeke kwibhotile.
Ukutshintshela izithinteli kwigumbi elimnyama apho izinga lokushisa liphakama ngaphezu kwama-16-22 degrees. Ngaphambi koko, phantsi kwe-seal seal, yongeza u-50% wexabiso elindelekileyo leswekile. Emva kweentsuku ezi-4-5 zongeza enye i-25% yemali yeswekile. Ukwenza oku, udibanisa isiqingatha ilitha yejusi kwi-1 kg yeeshukela ezongeziweyo kwisitya ngasinye, uchithe iswekile, uthele isiraphu kwakhona kwisitya kwaye ufake kwakhona isitywina samanzi. Le nkqubo iphindaphinda kwakhona emva kweentsuku ezi-5.
Xa iglavu igqityiwe, i. igesi yaphela ukukhishwa (oku kuthabathela kwiintsuku ezingama-35 ukuya kwi-70), ngokukhawuleza ukucoca iwayini kwi-sediment ibe yinye isitya kwaye uyishiye ukunyuka kwiinyanga ezili-3-4. Phantse kanye emva kweentsuku ezili-10 ukuya ku-15 kuya kuqhubeka ukukhupha isiselo kwi-sediment. Ekupheleni kwexesha, uthele iwayini kwiibhotile.