I-recipe elula yokwenza iwayini yevini ekhaya iya kuba yinkqubo ye-novice winemakers. Ukuhambelana neziphakamiso ezilula, ngokuqinisekileyo uya kufumana isiselo esifanelekileyo, ingcamango engayi kuba yimbi, kwaye kwiimeko ezininzi zincinci kunezinye zazo ezithengiweyo. Ukongeza, uya kuba nokuqiniseke ngokuqinisekileyo ngobume bewayini, obaluleke kakhulu.
Iwayini elenziwe ngamagilebhisi elenziwe ngamanzi i-recipe elula
Izithako:
- iidiliya zaluphi na uhlobo-15 kg;
- ushukela ogqithisiweyo - 500-2000.
Ukulungiselela
Ukulungiselela iwayini yeediliya zasekhaya ngendlela elula kuqala ngokulungiselela isiseko seeriteji zamagilebhisi. Zingabakho naziphi na iintlobo, kodwa zivuthiwe, ngaphandle kwemonakalo kunye neendawo ezibolile. Ukusika iziqhamo emdiliya kuyimfuneko kuphela kwimozulu eyomileyo kwaye ilanga kwaye naluphi na umbandela ngaphandle kwemvula. Kwakunyanzeliswa ukuba uhlambe iidiliya ngaphambi kokucubungula, kuba imvubelo efanayo ifana nomhlaba, eqala inkqubo yokuvumba iwayini.
Ukuqothula iimbumba zeidiliya zifakwe kwisitya se-eamel kwaye zihluthwe nge-pestle okanye i-pestle, ukuze kungabikho berry enye. Unokunceda ukunweba ubuninzi beediliya ngezandla zakho. Ngexesha elifanayo, musa ukusebenzisa izixhobo zetsimbi okanye izixhobo zesekhishini. Kwakunyanzeliswa ukuba ugayize amajikijisi kunye namathambo, kuba iwayini kule ndawo iya kuba yintlungu.
Ngoku iinqanawa ezineedilibini (i-pulp) idibeneyo ibekwe phantsi kweemeko zegumbi iintsuku ezintathu ukuqala ukuvumba, amaxesha amaninzi ngosuku evuselela ezininzi. Uphawu olufanelekileyo lokuhamba kwexesha luya kuba ngumsebenzi osebenzayo kunye nevumba elimuncu eliphuma kwisitya kunye ne-pulp. Emva koko, siqokelela "ikhefu" ephezulu ye-sieve kunye nezikhumba zeediliya kunye ne-pulp kwaye uyifake ngokucophelela usebenzisa i-gauze okanye cinezela. Umsele osele ucocelwa kabini okanye kathathu ngokunqunyulwa kwegreyiti, ukuwuthululela kwisitya esinye kwesinye. Inkqubo enjalo ayiyi kukhulula kuphela iwayini yokungcola, kodwa izalise i-billet ne-oksijeni, okuya kufuneka ukuba kuvelelwe ngamandla kwinqanaba lokuqala. Ukuze silondoloze ngokuchanekileyo, siwuthululela ijusi kwiitanki zokutya, uzalise kwiigumbi ezintathu, ubeke igravu ngomnye ngomnwe otyatywe ngenaliti okanye ufake ifowuni ngesalathisi se-hydraulic.
Isigaba esilandelayo sokulungiselela iwayini sincike ngokupheleleyo kwinqabile yamagilebhisi, ubumnandi babo kunye ne-acidity. Kwenzeka ukuba ukongezwa kweswekile akudingeki, ngoko iidiliya ziyancasa, kodwa ngokuphindaphindileyo zizonke zongeza malunga neeklasi ezimbini iigremu nganye kwerisi yamagilebhisi efunyenweyo. I-Sugar isoloko isetyenziswe kwiincinci ezincinci, ama-grams amahlanu nganye kwiintsuku ezintathu ukuya kwezine phakathi kweeveki zokuqala ezimbini ukuya kwiiveki ezintathu zokuqothula okuphambili, ngexesha ngalinye ukuvavanya ukunambitheka komkhiqizo, ukwenzela ukuba ungenzi ushukela ococekileyo kunye ne-supersaturated.
Ukuvunywa kwewayini kwindlu, kunokuthatha umyinge weenyanga ukuya kwiinyanga ezimbini. Kodwa ukuba inkqubo iyaqhubeka emva kweentsuku ezingamashumi amahlanu, kuyimfuneko ukucoca iwayini encinci kwi-sediment kwaye iphinde ifake ukuvumba. Ngaliphi na ixesha lokuvuthwa, ukuba ukulungiswa kubonakala kunamandla, unokwandisa ubumnandi besiselo ngokufaka isahlulo esongezelelweyo seswekile.
Emva kokuba i-shutter iyeke ukubonisa iimpawu zokuvumba okanye igrafu esetshenzisiweyo ikhutshiwe, sinokuthululela iwayini encinci eyenziwe ngokufanelekileyo kwiibhotile, zitywine kwaye zifake kwi-cellar okanye kwindawo yangasese yokuguga. Iwayini elimhlophe, kuthatha ubuncinane iintsuku ezingamashumi amane, kunye newayini ebomvu, ubuncinane kwiinyanga ezintathu.