Cider wani abu ne maras kyau wanda yake shayar da abincin mai launi na launin zinari da ƙarfin kashi 1 zuwa 8%, wanda ya samo asali daga cikar ruwan 'ya'yan itace, yawanci - apple, ƙasa da kadan (a cikin wannan yanayin ake kira perry, poare (French), perada (Mutanen Espanya). )). Yawancin lokaci, an shirya cider ba tare da ƙarin yisti tare da karamin shampen ba. Da abun ciki na sukari, ciders zasu iya bambanta daga bushe zuwa mai dadi.
A al'ada, ana samar da kayan kirki mafi kyau a Faransa a yankunan Brittany da Normandy. Cider kuma yana da kyau a Spain, Jamus da Ingila. Kwanan nan, Rasha ta ci gaba da samar da cider.
An shirya cider mai kwakwalwa bisa ga wannan fasahar kamar apple cider. Ready pear cider yawanci juya more mai dadi kuma yana da ƙarfi na 5 zuwa 8.5 digiri.
Faɗa maka yadda za a yi pear cider a gida, ba shakka, wannan wani abu ne mai sauƙi wanda aka sauƙaƙe, wanda, duk da haka, ya ba ka damar samun sakamako mai kyau. Ya kamata a lura cewa pears, wanda ya fi dacewa da cider cin abinci, ya kamata ya zama mai dadi kuma mai dadi, tare da wani ɓangaren dandano mai dandano. Ƙara abun ciki da sukari ta ƙara sugar ko zuma, za a iya ƙara yawan acidity ta ƙara ruwan 'ya'yan itace daga ' ya'yan itace mai dadi da m.
Abincin girke don cider pear
Sinadaran:
- Pears cikakke m mai dadi (tafi da fada);
- ruwa;
- sugar.
Shiri
Ana wanke takin da ruwan sanyi, an wanke shi da kyau, don haka kada a wanke naman yanayi a kan kwasfa (don haka wort da sauri). Sanya 'ya'yan itacen a cikin kadushku mai tsabta ko akwati da aka sanya shi kuma ya bar wasu kwanaki, don haka' ya'yan itatuwa sun cika cikakke har ma da overripe.
Mun yanke cikakke pears, cire wuraren gurɓata, ƙusoshi da kasusuwa da kuma mai tushe.
Ayyukanmu na farko shine don samun pear puree, saboda haka kana buƙatar kara 'ya'yan itatuwa a kowane hanya mai mahimmanci (mai karfi mai ninkin lantarki, hada mai girbi, mai shayarwa, mai gwaninta na musamman).
Pear puree cika tsabar gilashi mai tsabta, gilashi ko filastik don 3/4 (a cikin hanyar fermentation, ƙarfin wort ya ƙaru). Sanya akwati da gauze kuma bar a cikin dumi na yini don 3-5, a wannan lokacin da dankali mai dankali yayi yawo.
Mun shirya dole. Yi nazari da puree fermented, zuba ruwan 'ya'yan itace a cikin akwati dabam. A cikin sauran rassan pear da muke ciki muna zuba ruwa a cikin kimanin 1 / 4-1 / 3 na ruwan 'ya'yan itace da aka samu. Mix da kuma tace. Rashin ruwa yana haɗe tare da ruwan 'ya'yan itace kuma ya kara sukari ko zuma mai laushi a daidai da 100-400 g da lita 10 na wort. Sakamakon wort, mai karfi zai zama cider.
Cika abin da ya kamata a cikin gilashin gilashi don 3/4 na ƙarar (mafi dacewa da 10-25 lita). Don kwana uku mun bar kwalabe da aka haɗa tare da gauze, dumi, to sai ku motsa zuwa ɗakin mai sanyaya, amma tare da zafin jiki da zazzabi nan da nan ya sanya maɓallin ruwa akan kowane kwalban. Sakamakon haka, tube mai filastik (alal misali, kamar mai nutsewa ko dan kadan) ya kamata ya bar kwalliyar da aka kwantar da shi ko kuma kwalban kwalban, ya kamata a rushe ƙarshen tube a kwalba na ruwa.
Fermentation yana faruwa a cikin kwanaki 40, bayan da aka dakatar da aikin sakin gas daga wort.
Yi hankali a bude kwalban, saurin shirya cider a cikin kwantena mai tsabta tare da taimakon wani bututu (farawa, kamar zuba man fetur).
A nan, zaku iya jin dadin saurayi mai ban sha'awa mai ban mamaki. Sa'an nan kuma abin sha ya kamata a bi shi da shampen. Muna zuba cider pear a cikin kwalabe daga ƙarƙashin sharan, muna hatim da shi tare da dukkanin dakatarwa daga shampagne, bayan haka muke yin kullun waya don matosai.
Akwai hanya mai sauƙi: zamu zuba cider cikin kwalabe mai tsabta mai tsabta daga gishiri ko giya kuma zakuɗa su a kan matosan filastik.
Ana adana kwalabe a cikin ɗaki mai dadi, zai fi dacewa a matsayi na ɗan lokaci don akalla 2 watanni. A wannan lokaci za a sami shamin karnin, cider zai zama mafi "tsararru", "lu'u-lu'u", amma mafi yawan tsabta.
To, na ƙarshe. Idan ka yi mai yawa cider pear kuma yana farawa da deteriorate - cire shi ta hanyar mai kyau distillation na'ura, za ku sami wani abin sha mai ban mamaki - pear rakia. Idan ka zubar da wannan a cikin gangamin itacen oak, bayan dan lokaci zaku sami pear brandy.
Abincin girkewa na pear cider mai Turanci
Sinadaran:
- Pear cider - 1 l;
- Orange - 0,5-1 inji.
- man shanu na jiki - 10-20 g;
- cloves - 2 inflorescences;
- kirfa na halitta;
- sugar ko zuma - dandana.
Shiri
Za mu sauke orange tare da ruwan zãfin kuma cire zest (zai fi dacewa tare da wuka na musamman). Sanya zest cikin saucepan, ƙara pear cider, sugar, kirfa da cloves. Muna zafi a kan karamin jinkirin wuta kusa da tafasa. Filter, ƙara man shanu da dan kadan ruwan 'ya'yan itace orange. Muna bauta wa dumi.