Girke-girke vodka daga alkama

A fasaha na samar da vodka alkama ne mafi wuya a cikin jerin irin wannan, da kuma ta haka ne da masana'antu tsari alama tedious da kuma tsawo a lokacin. A maimakon haka, sakamakon samfurin ne ya fi dukan sauran abubuwan sha samu ta hanyar barasan gida, a dandano, da kuma abun ciki na cutarwa impurities rage girmanta. Girke-girke vodka daga alkama bukatar, a sama da dukan, hakuri, m riko da umarnin, kuma na da kyau kwarai ingancin albarkatun kasa.

Production na malt - asali bangaren daga wanda, a} arshe, ya dogara a kan ingancin factor daga. Hatsi malt dole ne hadu da mafi matsayin, ya zama a kalla watanni biyu da kuma ba da fiye da shekara guda bayan da girbi. Kada ka yarda da datti, ciwo, sanyi lalacewa, lalacewar da kwari.

Moonshine girke-girke shafi soaking na alkama hatsi a lokacin da rana da uku ruwa canje-canje. A rigar hatsi aka sanya shi a cikin kwalaye Layer ba fiye da 10 cm da Ted kowane 8-10 hours cire wuce haddi carbon dioxide. Idan hatsi ne ma bushe, yayyafa shi, amma, a cikin wani hali, ba rigar. Alkama tsiro a wani talakawan mako: Tushen isa daya cm, sprouts - 7 mm, da dandano na zaki masara ne saboda haka a shirye malt. Wannan shi ake kira da kore malt. Kamar yadda wajabta ta girke-girke na vodka daga alkama, dole ne ka yi amfani da shi a cikin 'yan kwanaki, sa'an nan shi kawai Ganĩma. A kore malt ya bushe a zazzabi na 40 C, muddin dai ba saya da wani farin launi. White malt 20% kasa kore, amma shi za a iya adana for shekaru, kare shi daga danshi.

A malt hidima a matsayin wani enzyme da sinadaran dauki na sitaci hira cikin sugars. Yana da aka kara wa wort a cikin nau'i na malted madara, Ina nufin a cakuda malt da ruwa. Kafin hadawa da ruwa da malt aka milled cikin gari.

A wort aka shirya kamar haka: gari zuba ruwan zafi a cikin wani rabo na 1: 4, da kuma zafin jiki da aka kawo a tafasa. Don gari kada ya ƙone, to tururi amfani da wani dumama Madogararsa. Cooking na masara daukan game da sa'o'i biyu, tsowon lokacin aiwatar dogara a kan inganci da nika na feedstock. Gama wort ne a kan tilas sanyaya da kuma zuba malted madara a cikinta a cikin wani rabo na 5: 1. Lokacin da ruwan magani kai T = 30 C, yisti da aka kara da cewa, wannan zafin jiki ne kiyaye a ko'ina cikin fermentation lokaci. Bayan kwanaki biyar na gida-brewed giya ne a shirye. A barasa abun ciki a cikin shi - 7-12%.

Daga na sukari, don samar da wani yawa sauki da kuma sauri saboda da rashin mataki saccharification na sitaci. A rabo daga sugar / ruwa - 1: 4, ga kowane kilogram na sukari 100g busassun yisti ake bukata. Braga ta Portugal a shirye a game 7-10 kwana.

Daga na sitaci ne ma quite sauki: sitaci cika da ruwa a cikin wani rabo na 1: 2, dafa shi jelly, zai fi dacewa ba tare da lumps. A pudding ne cika sugar kudi na 1 kg na sitaci - 100 g sugar da bushe yisti suna kara - 50 g da 1 kg na sitaci. Braga ta Portugal a shirye domin barasan a 5 days.

Kawai girke-girke vodka daga alkama tantama nace a kan yin amfani da tururi a lokacin tsanani Mash, ga sauran iri m ne wata hanya zuwa ga dumama. Domin duk iri kason Mash amfani da al'ada-brewed (barasan) na'ura. A ganiya zafin jiki na T = + 98 C, a fili yake cewa rike da shi a cikin gas ne kusan yiwu ba, dalilin daga yana da wani m dandano da wari.

Akwai hanyoyi daban-daban domin tsabtace sama da ragi na moonshine. A cikin 1 lita na barasa da aka kara 10 g sodium hydroxide, zuga da kuma yarda ka shirya, sa'an nan ya zuba manganese bayani na 2 g da lita. A dauki fitowa tsawon minti 30, sai kara kulla soda da kuma bar bane girkawa 12 hours. A kasa da jirgin ruwa precipitate kafa. Tare da taimakon wani tiyo daga aka zuba a cikin wani akwati mai tsabta. Za ka iya sa'an nan a sake barasan. Laushi da dandano na moonshine sugar, turawa da shi a kan ciyawa, itacen oak haushi, bushe orange ko lemun tsami kwasfa.