Iwayini elomile elenziwe ekhaya: Iresiphi yevidiyo
Amawayini omile, anuka kamnandi ehlobo naselanga, angenziwa nasekhaya. Kunezindlela eziningana zokwenza lokhu, kanye nenani lemithetho ethile, okulandela ukuthi, uzokwenza iwayini elimhlophe noma elibomvu ngokwakho, ngaphandle kokufaka ingozi "yokucebisa" umzimba wakho ngamadayi ayingozi nama-preservatives.
Ukulungiselela iwayini elomile, ungasebenzisi amagilebhisi angavuthiwe, avuthiwe noma abolile. Inani elidingekayo likashukela lizoqukethwe kuphela kumajikijolo avuthiwe ngokugcwele - uma isimo sezulu libalele, ungathatha isikhathi sakho ukuze ukhethe amagilebhisi esihlahleni, kodwa vumela ukuba ondliwe ilanga. Ngemuva kokuqoqa amajikijolo, uwathele ebhakedeni loqweqwe lwawo, ulinde ukukhululwa kwejusi esiphezulu bese umboza ibhakede nge-gauze ehlanzekile. Amagilebhisi azovubela kuwo izinsuku ezinhlanu zokuqala - ungakhohlwa ukuwuxuba nge-spatula yokhuni kanye ngosuku.
Lapho wenza iwayini elomile, khumbula ukuthi akufanele kube khona ushukela kuwo (noma umkhawulo ongu-0,3%). Ngokuqukethwe kwayo okuphezulu, isiphuzo sizolahlekelwa konke ukukhanya kwayo kanye nengxenye yokunambitheka kwaso.
Esikhathini sezulu esinemvula, kungakuhle ukuthi ukhethe amajikijolo ngokushesha ngangokunokwenzeka, ngoba amagilebhisi enziwe ekhaya awathandi umswakama owedlulele. Ingakha isikhunta esimpunga esiyenza ingalungeli ukwenza iwayini elomile elenziwe ekhaya.
Iwayini elomile litholakala ngenxa yokuvutshelwa okuphelele kwamagilebhisi kufanele ngamagilebhisi omisiwe. Ngesikhathi sokuvutshelwa, utshwala bukhulisa inani leyeast yewayini ku-wort. Lapho i-7-8% yotshwala obuvela kumthamo we-wort isiyonke inqwabelana ezitsheni, ukuvutshelwa kuyaphela futhi emva kokuvutshelwa kuqala, okuthatha amasonto amabili kuya kwamathathu. Njengoba ukuvutshelwa kuncipha, kuyadingeka ukwengeza iwayini elivela kumagilebhisi afanayo ezitsheni - lokhu kuzonciphisa umthamo womoya ngaphezu kobuso be-must.
Qinisekisa ukuthi ufake ama-seal amanzi emabhodleleni ukuze umoya-mpilo ungangeni ku-wort, okufaka isandla ekukhuleni kwamabhaktheriya e-acetic namanye ama-microorganisms ayingozi.
Ngemuva kokuthi ukuvutshelwa sekuphelile futhi iwayini liyakhanya, udinga ukukhipha ngokucophelela i-sediment bese uthela uketshezi oluvela kwesinye isitsha esihlanzekile (esincane ngosayizi), usithululele kukhokho bese usibeka ekamelweni elipholile. Iwayini kufanele libe khona okungenani inyanga.
Ngemva kokukha amagilebhisi amhlophe avuthiwe, yomile futhi uwachoboze. Faka i-wort ewumphumela esitsheni, bese wengeza imvubelo yewayini ehlanjululwe (10% yenani eliphelele le-wort volume) kuyo. Iwort izoqala ukubila ngamandla izinsuku ezine kuya kwezinhlanu, lapho kufanele inyakaziswe ngezikhathi ezithile, kuqinisekiswe ukuthi ugqinsi aluhlangani nomoya, ocekela phansi odayi bayo kanye nemvubelo yewayini eyakheka kuyo.
Ngemuva kokuthi ukuvutshelwa okunamandla sekuphelile, gcwalisa izitsha nge-wort entsha njalo ezinsukwini ezimbili.
Manje isigaba sokuvutshelwa okuthulile siqala, esizohlala emasontweni amathathu kuya kwamane. Ngemuva kokuthi ukuvutshelwa sekuphelile ngokuphelele (ama-bubbles wegesi ayeke ukuphuma nge-seal yamanzi), zama iwayini elinoshukela - akufanele lizwakale. Vala isitsha ngesivalo esingangenisi umoya bese usibeka endaweni emnyama, epholile ukuze uzinze amasonto amabili. Lapho iwayini selicacile, futhi inhlabathi iwela phansi, khipha uketshezi bese ulugcina endaweni yokushisa engekho ngaphezu kwama-degree angu-15.
Ukwenza iwayini elibomvu elomile ekhaya, khetha amagilebhisi avuthiwe, uwahlukanise namahlumela, uwachoboze futhi uwafake ezitsheni kanye namajikijolo. Ungawagezi amajikijolo ngaphambi kwalokhu, ukuze ungawashi amabhaktheriya emvubelo. Isikhathi sokuvutshelwa kwe-wort ezitsheni sizosukela ezinsukwini eziyisikhombisa kuya kweziyishumi, kanti izinga lokushisa kufanele libe yi-18-24 degrees.
Ngemuva kokuthi ukuvutshelwa okunamandla sekuphelile, umbala wewayini kufanele ube mkhulu - uma ungasakhulumi, shiya iwayini ukuze lifake ku-thier izinsuku ezimbalwa. Bese ukhipha iwayini esitsheni ngokucindezela okujiyile bese uthela i-wort ewumphumela ebhodleleni (gcwalisa ku-70% wesitsha). Khumbula ukufaka izicupho zamanzi. Iwayini elibomvu lizovutshelwa ngendlela emhlophe, kodwa kufanele likhule isikhathi esijana - cishe izinyanga ezimbili kuya kwezintathu ukuze izinga kanye nokunambitheka kwamagilebhisi kuthuthuke kakhulu.
Uma iwayini libonakala limuncu ngesikhathi sokulungiswa kwe-wort, lingahlanjululwa ngamanzi ahlanzekile entwasahlobo.
Indlela efaneleke kakhulu yokwenza iwayini elomile ekhaya yindlela yokukhiqiza kwayo okubomvu okuyingxenye. Ngale ndlela uzodinga: – uhlobo lwamagilebhisi amhlophe; – izinhlobonhlobo zamagilebhisi abomvu.
Qoqa amagilebhisi avuthiwe azo zombili izinhlobo, uhlukane namagquma, uchoboze futhi uthele ezitsheni ezihlukene ezimbozwe ngendwangu ehlanzekile. Ukuvutshelwa kokuqala kwezizathu kuzohlala kusukela ezinsukwini ezintathu kuya kwezine (lona umehluko omkhulu phakathi kokuthola iwayini elibomvu elibomvu), khona-ke ingxenye ye-liquid kufanele idonswe ngokucophelela, ukuqina kufanele kucindezelwe ku-screw press, bese umphumela. I-wort kufanele ifakwe emabhodleleni engilazi (amalitha ayishumi kuya kwamashumi amabili).
Beka i-wort yebhodlela ekamelweni elimnyama, elipholile noma ngaphansi lapho izobila khona inyanga eyodwa. Ngemuva kokuphelelwa yisikhathi, uzothola iwayini elimnandi, elikhiphayo elinokunambitheka okuhle, umbala kanye nekhwalithi.
Uzofunda mayelana nendlela yokuqeda umkhuba wokudla ebusuku esihlokweni esilandelayo.