Modern fasahar samar da barasa ruwan inabi a gida

A Rasha moonshine samu saba na dogon lokaci - ba su gane ba cikin yan unguwa. Intoxicating abubuwan sha fiye tallata baki, kokarin fara samun makudan. Da moonshine a gida ya ba kowa da kowa zai iya iya, kuma nan da nan da gaban da na'urar nuna wani babban albashi mutum. Kasashen waje da suka zo vodka zuwa Rasha da kuma sanar da shi zuwa sha, ya bude taverns da lobbied ga da ban a zaman kansa ikon mallakar daga cikin na'ura.

A ban a kan dafa moonshine a gida ya dauki kashe kawai a 2002, Tarayyar Law of Rasha. Hakika, a kowane lokaci, mun kasance mabiyin magoya na zamanin] aular, wanda, a karkashin azãba ci gaba da nuna intoxicating yanã shã. Yau, waɗanda suka yanke shawarar kokarin hannunsa a cikin wannan al'amari, da wuya waurinta da yawa girke-girke da kuma tips. Girke-girke na kowane daga intoxicating sha kamar yadda kai-racers da kowane kawo ta bayar, kuma yana da kadan asirin manufa abin sha samarwa. Moonshine - a wajen domin samar da wani m iri-iri drinks, daban-daban gidãje kuma aftertaste. Don ƙarni, mutane sun ba naeksperimentirovalis da kuma ci gaba da ƙirƙirãwa sabon girke-girke. Da taimakon moonshine a gida za a iya yin brandy. Kamar yadda mai mulkin, ana amfani da wannan innabi, wasu kawai ennoble moonshine inganta ta launi da dandano da kara kofi, sugar da sauran sinadaran. Wannan innabi brandy kira brandy, kuma ko da dafa shi a gida quite real. a yau moonshine za a iya sauƙi sayi a sana'a Stores, kamar moonshine Katyusha - mai kyau zabi ga sabon shiga kai-racers. Masana sun ba da shawara ga amfani da Muscat inabi da wani takamaiman dandano, amma za ka iya amfani da wani iri. Babban da ake bukata domin inabi - ta ripeness.

Cooking barasa - aiwatar lokaci-cinyewa da Multi-hanya.

Da farko, dole ne ka shirya ruwan inabi abu. Barasa barasa za a iya samu ta hanyar barasan matasa ruwan inabi ta hanyar moonshine, don haka kana bukatar ka fara da ruwan inabi. A wanke girbe inabi ba bukatar, kawai da berries suna cire daga 'ya'yan inabi, da shaƙa tare da ƙasusuwa. A m tambaya - me ya sa ba zai iya wanke inabi. Wine yeasts ake bukata don ferment, an kafa a kan surface na berries, ba tare da ruwan inabi za su yi aiki ba. Very datti berries iya goge tare da bushe zane. Frayed inabi sanya shi a cikin wani enamel jita-jita, diluted sugar (a cikin lissafi 2 kg da lita 10 na inabi). A sakamakon samfurin an rufe ta da tsabta zane ko gauze da kuma sanya wani mako a dumi da kuma duhu wuri. Manta da wort ba lallai ba ne, shi ne bu mai kyau zuwa ga Mix shi a kai a kai tare da wani katako, cokali. Around rana ta biyu za a fara samar da wata "hula" na ɓangaren litattafan almara, wanda ya hana fermentation. A giya ne fermented for mafi biyu ko sau uku a rana sosai gauraye. Wani wuri a cikin mako da ruwan inabi ya fara emit halayyar wari na ruwan inabi, da kuma dukan ɓangaren litattafan almara ne a kan surface - alamun cewa shi ne lokacin da za a tace a wort. Liquid a hankali zuba a cikin wani jirgin ruwa, da sauran nama ko zama wanda aka rabu amfani ta hanyar cheesecloth. A sabuwar kara sugar da wannan lissafi 2 kilo lita 10 na ruwa. Ruwan tonis aka zuba a cikin wani gilashi kwalban (up cika har zuwa 70% da kundinta), kafa ruwa hatimi ko likita safar hannu tare da wani rami. 20 kwanaki damar shigar a wani duhu da dumi wuri. A karshen 18-22 kwanaki fermentation ƙare, kuma ya jũya ruwan inabi da kayan sansanin soja na 11-14 digiri.

Yanzu, da tsari ta haɗu brewed na'ura.

• Yana zuba ruwan inabi ba tare da laka. A wannan mataki, yi amfani da wani jinkirin barasan (har zuwa 3 lita awa daya) da kuma na farko 50 ml na distillate aka zuba. Tace barasa tsagaita lokacin da castle da dama a kasa 30 digiri. A sakamakon farko barasan abin sha ne diluted da ruwa 1: 1.
• Na biyu barasan ne ma za'ayi a matsayin na farko. Don ƙarshe samu wani m ruhu na ruwan inabi ake bukata don kore ta hanyar moonshine ruwan inabi da zarar more.
• Domin da uku barasan distillate aka nuna ba kasa da 45 digiri. Yanzu barasa samarwa bukatar jiko. Daya amfani da wannan itacen oak ganga, da sauran - oak turaku. Cikakke ga barasa barasa oak shekaru 50 da shekaru ko fiye, akwati diamita na 30-35 cm. Production sharar gida, kamar sawdust, shavings da haushi, ba amfani a cikin shirye-shiryen da brandy a matsayin babban abun ciki na tannins yi brandy tauri.

Idan ka yi amfani da itacen oak turaku - dole ne su shirya a gaba. A bu mai kyau don sare itacen da sauƙi jiƙa (zuwa kwanta a cikin dusar ƙanƙara da kuma ruwan sama da shekaru da yawa). A turaku aka sanya shi a cikin uku-lita gwangwani, wanda aka cika da barasa. Distillate kafin bottling aka diluted da ruwa kafin su sami wani sansanin soja a 42-45 digiri. Daya m ƙera iyali barasa - Fitar barasa a ruwa ga ruwa ba turbid. Banks tare da turaku da barasa da an cire a cikin duhu sanyi wuri domin rabin shekara. Term na jimiri rinjayar ingancin barasa. A karshe mataki a cikin shirye-shiryen da brandy - caramelization. Wajibi ne a canza launi da barasa da kuma ragi na iyawa. Wannan tsari shi ne mutum, shi ya dogara a kan mutum, abubuwan daka zaba. A talakawan da ake amfani da babu fiye da 50 grams da 3 lita na abin sha, citric acid tsunkule. Bayan caramelization brandy ne balaga da a wani shãfe haske jirgin ruwa 7-10 kwana. Bayan wannan lokaci, da abin sha Can kwalba, tace da shi ta hanyar wani Layer na auduga ulu. Yau, moonshine za a iya saya a kan bude kasuwar, kuma su bambancin yana da ban sha'awa, misali in saya moonshine a St. Petersburg na iya zama a cikin wata sana'a store "Pan Moonshine". Hakika, mafi yawan inji amfani ga barasan na wanka a gida, da kuma samar da giya. A mafi m naúrar kunshi biyu aka gyara - da har yanzu kuma holdilnik (nada). A alembic zuba feedstock, to, shi ne mai tsanani da ake so zazzabi. A kan aiwatar da dumama da albarkatun kasa ya fara vaporize da m kasarun adadi, wanda ake takaice a nada. Modern moonshine sanye take da wani iri-iri na zane mafita cewa ba ka damar sarrafa barasan tsari.