I-Cider isiphuzo esiphuzayo sokuphuza utshwala esiphuzizayo sombala wegolide ngesisindo sika-1 kuya kwezingu-8%, esitholakale ngenxa yokuvutshelwa kwejusi yezithelo, ngokuvamile - i-apula, i-pear encane kakhulu (kulokhu ibizwa ngokuthi i-perry, i-poare (isiFulentshi, i-perada (iSpanishi). )). Ngokujwayelekile, i- cider iyalungiswa ngaphandle kokufaka imvubelo nge-champagne eqhubekayo. Ngokuqukethwe ushukela, ama-ciders angahluka kakhulu kusuka omile kuze kube mnandi.
Ngokwesiko, ama-ciders aphezulu kakhulu akhiqizwa eFrance ezindaweni zaseBrithtany naseNormandy. I-Cider nayo ithandwa kakhulu eSpain, eJalimane naseBrithani. Muva nje, iRussia nayo isungule ukukhiqiza i-cider.
I-pear cider ilungiswa ngokusho kobuchwepheshe obufanayo njenge-apple cider. I-pear cider ekulungele ivame ukuphenduka amnandi futhi ibe namandla ka-5 kuya ku-8.5 degrees.
Ngitshele indlela yokwenza i-pear cider ekhaya, yebo, lena iresiphi encane elula, okuyinto, kodwa, ikuvumela ukuthi uzuze imiphumela emihle kakhulu. Kumele kuqashelwe ukuthi amapheya, afaneleka kakhulu ukupheka cider, kufanele abe mnandi futhi amnandi, nge element of ukunambitheka omuncu ukunambitha. Ukwandisa okuqukethwe kokushukela ngokufaka ushukela noma uju, i-acidity inganda ngenxa yokwengeza ijusi le-apple kusuka emthonjeni omnandi nesomuncu.
Iresiphi ye-cider eliphakathi
Izithako:
- amapheya avuthiwe amnandi (ahambe futhi awele);
- amanzi;
- ushukela.
Ukulungiselela
Amapheya ahlanzwa ngamanzi abandayo, ahlanziwe kahle, ukuze angagcozi isikhunta semvelo esihlokweni (ngakho-ke i-wort iyasheshe ikhule). Beka izithelo ku-kadushku ehlanzekile noma isitsha esithintekayo bese ushiya izinsuku ezimbalwa, ukuze izithelo zivuthiwe futhi zithwale ngaphezulu.
Sinquma amapheya aqoshiwe, sisusa izindawo ezibolile, ama-cores ngamathambo neziqu.
Umsebenzi wethu wokuqala ukuthola i-pear puree, ngoba lokhu udinga ukugawula izithelo kunoma iyiphi indlela elula (amandla enamandla kagesi kagesi, hlanganisa umvuno, umxube, i-crusher ekhethekile).
I-pear puree igcwalise ama-coail ahlanzekile, ingilazi noma isitsha sepulasitiki ngo-3/4 (lapho kusetshenziselwa ukuvutshelwa, inani le-wort likhuphuka). Qinisekisa isitsha nge-gauze bese ushiya emfudumeni yosuku ngo-3-5, ngalesi sikhathi amazambane ahlambulukile kufanele azulazula.
Silungiselela okudingekayo. Hlunga i-puree evutshiwe, uthele ijusi ibe yikhakha ehlukile. Esikhathini esisodwa esincane se-pear sithelela amanzi ngesilinganiso se-1 / 4-1 / 3 sejusi etholwe. Hlanganisa futhi uhlunge. I-liquid ephumelayo ixubene nejusi kanye noshukela owengeziwe noma uju wemvelo oluvundile ngesilinganiso esingu-100-400 g ngalinye ngamalitha angu-10 wort. I-sweeter i-wort, i-cider izoqina kakhulu.
Gcwalisa ama-sweetened must in glass bottles for 3/4 wevolumu (okulula kakhulu 10-25 amalitha). Ngosuku lwesithathu sishiya amabhodlela ahlanganiswe ne-gauze, afudumele, bese ushukuthela ekamelweni elipholile, kodwa ngokushisa okungeziwe futhi ngokushesha usethe i-shutter yamanzi ebhodini ngalinye. Kulula nje, ithubhu yepulasitiki (ngokwesibonelo, njengokungathi i-dropper noma kancane kakhulu) kufanele ishiye isikhala sekhakheni noma ibhodlela eligqinsiwe ngokugcizelela, ukuphela kwebhulethi kufanele kufakwe embizeni yamanzi.
Ukuvutshelwa kwenzeka ezinsukwini ezingama-40, emva kwalokho ukukhululwa okusebenzayo kwamagesi avela ku-wort kumisiwe.
Ukuvula ngobumnene ibhodlela, thinta i-cider elungiselelwe ibe yiziqukathi ezihlanzekile futhi ngosizo lwe-tube (qala, njengokuthulula uphethiloli).
Lapha, usuvele ujabulele i-cider elimnandi elimhlophe elimhlophe. Khona-ke isiphuzo kufanele sibe ngaphansi kwe-champagne. Siphulukisa i-cider eliphakathi kwamabhodlela avela ngaphansi kwe-champagne, siyifaka nge-stops ephelele esuka e-champagne, ngemva kwalokho senza ucingo lwama-plugs njalo.
Kukhona indlela elula: sidlulisela i-cider emabhodleleni ahlanzekile epulasitiki avela ku-lemonade noma ubhiya bese siwafaka ngokuqinile phezu kwezigxobo zeplastiki.
Amabhodlela agcinwe egumbini elipholile, mhlawumbe endaweni ehlala isikhathi eside okungenani izinyanga ezimbili. Ngalesi sikhathi kuyoba ne-champagne, i-cider izoba "ethule" ngaphezulu, "iparele", kodwa ihlanza kakhulu.
Yebo, umzuzu wokugcina. Uma wenza i-peider cider enkulu futhi iqala ukuwohloka - ukuyihlanza ngokusebenzisa izixhobo zokuphuza iziphuzo ezinhle, uzothola isiphuzo esimangalisayo - i-rakia ye-pear. Uma uthele le rakiyu emgqonyeni we-oak, ngemva kwesikhashana uzothola i-brandy ye-pear.
Iresiphi ye-English hot pear cider
Izithako:
- i-pear cider - 1 l;
- i-orange - ama-pc 0,5-1;;
- ibhotela yemvelo - 10-20 g;
- ama-clove - ama-inflorescences angu-2;
- isinamoni yemvelo;
- ushukela noma uju - ukunambitha.
Ukulungiselela
Sizokwehlisa i-orange ngamanzi abilayo bese sisusa isidleke (mhlawumbe ngommese okhethekile). Beka indwangu ebhokisini, faka i-pear cider, ushukela, isinamoni nama-clove. Sishisa emlilweni omncane kakhulu omncane wokushisa. Hlunga, engeza ibhotela kanye nejusi elisha le-orange. Sisebenza ngokufudumele.