Lungiselela lo mmiselo wamangalisa ekhaya unokuba malunga nawaphi na amajikijolo kunye neziqhamo. Amaapulo afanelekileyo, ama-raspberries, amapheya, ama-plums, i-cherries, iidiliya. Ukwenza iwayini, kuqala kukho konke okufunekayo ukuba ufumane ijusi kwiziqhamo eziphekwe. Ukwenza oku, kufuneka uqale uhlambe amajikijolo okanye iziqhamo, udibanise kwaye ucobe, ukuba kuyimfuneko. Ukugaya izinto ezibonakalayo, i-grinder yenyama okanye i-blender iyona nto ibhetele. Ubunzima obuphambili obushushu bubizwa ngokuba yi-pulp. Kuya kufuna ukucima ijusi. Ukwenza oku, ungasebenzisa umshicileli. Ukuba unayo i juicer, ungenza kube lula kuwe, kwaye ufumane ijusi ngokukhawuleza. Ukuze ulungiselele kwaye ulondoloze ijusi, kubalulekile ukusebenzisa iiglasi okanye izitsha ezikhongayo, ekubeni i-asidi equle isiqhamo esidibanisa izitya zetsimbi.
Ukusuka kwi-currant kunye ne-chokeberry, i juzi iyanyanyiswa kakhulu. Ukuze uququzelele umsebenzi wakho, kufuneka ukonge ushukela kunye namanzi kwi-pulp ngesantya: 1 kg ye-pulp 100 g ishukela kunye ne-0. elitha lamanzi. Ubunzima obunokuthi bufanele buyekeke ukuba bujonge iintsuku ezimbalwa. Xa umatshini ovuthiweyo uhlanganiswe ngqongquthela lweemibhobho, unako ukuqhubela phambili. Unokufakela usebenzisa i-gauze yesibini okanye cinezela. Ijusi ephumayo iya kufuneka ihlongozwe kwakhona kwaye ibekwe kwifriji. I-pulp edibeneyo kufuneka ichithe kwakhona kwakhona ngamanzi acocekileyo kwaye ishiye iintsuku ezimbini okanye ezintathu. Amanzi afanele afumaneke okokuqala ngqa ephuma kumpuphu wejusi. Xa umxube uphinde uhlawule, kufuneka udibene kwaye ungeze kwijusi efunyenwe kwi-spin yokuqala.
Iwayini lekhwalithi elungileyo iya kufumaneka xa izinto eziluhlaza zinomlinganiselo othile we-asidi kunye noshukela. Iimvuno zendalo zihlala ziqukethe i-acid ephezulu, kunye neswekile ingaphantsi kweqhelekileyo. Ukunciphisa u-asidi, kufuneka uhlaziye umxube obangelwa ngumsi wokucindezela okwesibini, okanye ungeze loo juzi, apho i-asidi yindlela yokumgangatho ophantsi. Ngokomzekelo, unokongeza ipey ye-acidic e-acidic ijusi.
Ukuze sifumane iwayini esiyidinga ngamandla esiyidingayo, yongeza ushukela kumxube. Ngaloo ndlela, siya kufumana izinto eziluhlaza ezilungiselelwe ukuvunywa, oko kukuthi, kufuneka. Ukuchaneka ngu-25% umxholo weshukela ukusuka kwisixa semali. Ukuba ubeka ininzi ishukela, ngoko ke ixesha lokuvuthwa liya kwanda. Iwayini elimnandi le-dessert liyanconywa ukuba lichithe isiqingatha sokuqala seswekile, kwaye yongeza ishukela eseleyo ngeveki.
I-Tare nayo kufuneka ivalwe kwisitywina samanzi. Kwiplagi ecocekileyo yokuvala isitya, kufuneka wenze imbobo kwaye ufake ityhubhu okanye ipayipi kuyo. Ukuphela kwebhubhu kufuneka kufakwe kwisitya sokusetyenziswa kwamanzi. Ngethuba lokuvumba, i-carbon dioxide iya kubumba, eya kuphuma kwiphubhu ngendlela yemibhobho. Amanqaku okuxhamla kwiphubhu kunye netyhubhu mazifakwe uphawu. Ngenxa yoko, iplastiki ilungile.
Izitya kunye ne-wort kufuneka zibe kwindawo efanelekileyo yomoya, apho ukushisa akufanele kudlule ii-degrees ezingama-20. Ngokuqhelekileyo iintsuku ezilishumi zokuqala, kwaye ngamanye amaxesha ngaphezulu, ukutsalwa kwe-wort kuqhubeka, ngoko kuyafana nokuvutha okuzolileyo.
Ukukhawulezisa inkqubo yokwenza umquba, unokusebenzisa inzuzo yewayini. Ukuze wenze oko, udinga iidiliya kunye noshukela. Ngesiqingatha-litre lebhodlela kuyimfuneko ukuthulula ama-200 amagremu avuniweyo kwaye uthele isiraphu. Isiraphu isenziwa kwi-50 grams yeswekile kunye ne-300 grams yamanzi abandayo. Ibhotile kufuneka ivaliwe ngekork of woolon, kwaye ishiye iintsuku eziyi-3-4. Xa igwele lilungiselela, kufuneka lifakwe kwaye lifakwe kwi-must.
Isiqalo singenziwa kwakhona kwizityalo ezintsha. Ukwenza oku, kufuneka ulungiselele umatshini kwisiqhamo. Kwi-pulp yongeza ishukela kwisilinganiso se-10% sobuninzi bepalp. Beka lo mxube kwisitya seglasi uze ugubungele nge-gauze. Imvubelo iya kupheka kwiintsuku eziyi-3-4. Kubalulekile ukucima ijusi kuyo kwaye uyifake kwiwayini elichumayo. Ukuba iwayini ifakwe kwisaven, umxholo wokusela utywala uya kukhula.
Ukuba iwayini iyancipha, ke ufumana isiselo esinamandla ka-7-10%. Ngokuqabisa kakuhle izinto ezibonakalayo, umphumo uyinqaba ye-14%.
Xa iwayini iqokelele ngokwaneleyo utywala, i-fermentation iya kumisa kwaye isiselo siya kukhanya. Ngezantsi kweesitya kuza kwenza ulungelelaniso. Kubaluleke kakhulu ukuba i-sediment ayiyi kubola, kungenjalo iyakuphazamisa ukunambitheka kwewayini.
Isiselo esicacisiwe kufuneka sithunyelwe kwesinye isidlo ngokukhawuleza. Yenza oku ngenyameko ukuze ungashukumisi i-sediment. Kule meko, i-hose ye-raber iya kuba yinto efanelekileyo kakhulu. Kufuneka uthathe izitya ezicocekileyo uze uzibeke ngaphantsi kwesitya ngewayini ephekiweyo. Emva koko, ifowuni kufuneka ihlaselwe kwisiitya kunye newayini kunye nomlomo ukuze idire iwayini. Umbane uza kuqala ukuhamba. Kumele ihlolwe ngenyameko ukuze i-sediment ingangeni kwiitya ezicocekileyo.
Iwayini ethululelwe kwibhotile kufuneka ivaliwe nge-cotton swab kwaye ishiye imini. Emva koko, iwayini kufuneka ivalwe ngesikhala, izalise iparafini. Ukuba awunayo iparafini, ungasebenzisa udongwe. Isiselo esipheleleyo kufuneka sigcinwe kwisiseko okanye phantsi kwefriji. Iqondo lokushisa eliphezulu kwiwayini eliguga i-7-10 degrees.
Ukuba ufumana iwayini elimuncu, ukuphucula intle, unokongeza ushukela: ukuya ku-100 grams nganye ilitha yokusela. Kule meko, iwayini kufuneka igcinwe kwenye iiveki ezi-12 ukuya ku-15.
Ukusuka kwi-strawberries, ipum, i-cherries nama-apula ayiphumelelanga iwayini enamandla. Le wayini akufanele igcinwe ixesha elide. Isiselo esomeleleyo sokwenza ekhaya singabakho kwiidiliya, ulwandle lwe-buckthorn, i-raspberries kunye ne-chokeberry.