Apple cider - mai dadi sha

Abin baƙin ciki, apple cider ba ma rare a cikin CIS, ko da yake ya dade wani m giya da abin sha da yawa a cikin kasashen Turai. Musamman m na shi inda taro namo inabi ba zai iya zama a kan yanayin damina.

Apple cider bayyana a zamanin da. A farko da aka rubuta ambaci shi bar sanannen Roman marubuci kuma tarihi Pliny. A da ginshikin, wannan abin sha ne ba kõme ba, fãce a 'ya'yan itace da ruwan inabi. Wannan apple cider sanya daga kawai tsarki ruwan 'ya'yan itace, samar a wasu yankunan na Faransa, da kuma mafi wasu masana'antun daga kasashe daban-daban (Jamus, Austria, Switzerland, Ingila da kuma wasu) ne diluted da ruwa.

Domin yi na high quality-apple cider dace ba duk apple iri. A Faransa da sauran kasashe, salla-samar da wannan abin sha, bred musamman iri, da ake kira "apple cider". An yi imani da cewa mafi dace da wannan abin sha ne kawai 48 iri, daga cikinsu zaki, daci, zaki, daci , da tsami. Babban rarrabẽwa na suitability domin samar da cider ne kasancewar a cikin 'ya'yan itace da ake kira "tannin" kuma su acidity. A ganiya hade da apple: 40% dadi da kuma 40% - m, 20% - acid.

Apple cider daban-daban masana'antun shirya kusan guda juna. Cikakken cikakke 'ya'yan itatuwa daban-daban iri suna zaba da kuma gauraye. Wani lokaci girke-girke daban-daban amfani da rabbai kafa domin daban-daban brands na sha. A wasu daga cikinsu ƙara wani adadin pears ko wasu 'ya'yan itãcen marmari. Na murƙushe 'ya'yan matsi ruwan' ya'yan itace da kuma sama da abin da ake kira "wort", bayan da aka tace da kuma zuba a cikin itacen oak ganga. A cikin duhu, bushe da dakuna ganga bar for makonni biyar. A wannan lokaci akwai wata halitta fermented wort. Bayan karshen fermentation samu low barasa sha ciwon castle 5-7%. Kafin bottling apple cider tace, tãtacce, pasteurized. A mafi yawan lokuta, wannan abin sha wadãtar da carbon dioxide, sakamakon shi a m kyalkyali 'ya'yan inabi. More tsada ne da hanyar da "shampen", wanda ba ya bambanta daga innabi na Champagne samar. Dry apple cider iya "jure wa" high quality-barasa. A sakamakon wannan hanya an samu wani abin sha da taurin up to 10% barasa. An yi imani da cewa mafi girma da ƙarfi daga cikin sha, da carbon dioxide maida hankali ne mafi alhẽri kiyaye su. Shirye cider zuba a cikin m-walled kwalabe, ƙara cikinta a kananan adadin sugar bayani, wanda ya haddasa aiwatar da sake-fermentation. Lokacin da kara zuwa ga kwalban 8 g na sugar bayani bayan fermentation a cikin kwalba da aka kafa a matsa lamba na 2 atmospheres. Wannan abin sha yana dauke su "shiru". Lokacin da kara zuwa 12g aka kafa a matsa lamba na 3 atmospheres ( "matsakaici"), da kuma 16 g aka samu a mafi "bubbly" apple cider da kuma kauri.

Fans of halitta barasa iya yin kanka abin sha. Da zaran "Biki", da cider iya fara shirya daga cikakke apples. Don yin wannan, zaɓi apples na iri (m, mai dadi, kuma m), wanke su, yanke fitar da rududdugaggu da wormholes sarari (idan wani), cire zangarniya. A 'ya'yan itatuwa da aka yanka, minced ko juicer. Juice daga man cake da aka sa a cikin gilashin kwalabe, ganga ko wasu kwantena yi nufi ga samfurin na fermentation. A capacitance kara sugar (100-120 ta 1 kg na nauyi). Capacity aka rufe da gauze da kuma sanya a cikin wani dumi bushe wuri. Bayan 3-4 kwanaki na apple cake taso kan ruwa zuwa ga surface, da ruwan 'ya'yan itace za ta zama a kan kasa. The ruwan 'ya'yan itace da aka tace, cake da aka drained kuma a cikinta ne kara sake sugar (100 g da 1 L). Capacity bugawa tare da deduced gare tube domin kau da carbon dioxide, wanda ãƙibar aka nutsa cikin zurfin da tulun ruwa. Kamar wancan shirye ruwan 'ya'yan itace da aka fermented 14-20 kwanaki. A karshen fermentation da ruwan 'ya'yan itace da aka tace da kuma zuba a cikin gwangwani ko kwalabe da cewa an hatimce tam. Domin kyalkyali sha iya amfani da siphon da carbon dioxide.