Ngati jang'ala kachasu chiyani? Chinsinsi cha jang'ala kachasu

Kumene, kachasu imatengedwa musamwera wolemekezeka kwambiri ndi chabwino, koma, monga ena mafani kudya ndi kumwa, kuchokera wamba "samograya" si osiyana kwambiri. Makamaka ngati yotsirizira anakankhidwira kunja ndi malamulo onse, kugwilizana ndi umisiri wa tirigu ndi zipangizo. Komabe jang'ala kumwa pasanapite nthawi, koma "viskarik" ayenera zaka mu mbiya thundu. Ngati jang'ala kachasu chiyani? lingaliro anabadwa ndi mwai si zovuta kwambiri ndi Pervak kutembenukira kuti mu chakumwa cha mipando Scotland. Chidwi mfundo: Ngati mulibe maganizo tcheru cha taster odziwa, si nthawi zonse kuona kusiyana pakati pa ovomerezeka ndi Potsanzira pachiyambi, ndi zambiri, ndipo sanadziwe. Ngati jang'ala kachasu chiyani? Ena maphikidwe ndi nsonga kwa chilengedwe kunyumba - tcheru chanu!

Home "viskar"

Chinsinsi cha jang'ala kachasu kunyumba ndi weniweni mu ntchito, komanso mizimu ina m'banja: mwachitsanzo, burande. Mungathe kugwira ntchito molimbika ndi kupanga khitchini pafupifupi chenicheni mtundu poganizira luso choyambirira yokonza mowa wamphamvu, ndipo ngati inu simutero kwenikweni ndikufuna kuwononga nthawi, n'zotheka wosalira kwambiri ntchito: yesezera kachasu njira zosavuta ntchito kale yophika jang'ala. Mosakayikira, zingakhale bwino ngati izo zikanakhala monga chimanga (mwachitsanzo, tirigu), koma pamene ngati palibe, mungathe kugwiritsa ntchito dzanja alipo kapena pa alumali mu pantry lapansi.

Kachasu ku distillate ndi

Chinsinsi cha jang'ala kachasu kunyumba kumafuna mfundo yofunika - kudziyeretsa mankhwala. Iwo ayenera kukhala wopanda mafuta fusel ndi zosafunika. The njira yabwino mpheto ichi izo kachiwiri distillation, koma nthawi zina amagwiritsidwa ntchito ndi njira zina kuyeretsedwa - kudzera mwa permanganate potaziyamu kapena koloko, mwachitsanzo.

Ndipo komabe, kunyumba kwa kachasu adali chifupi ndi Baibulo chikhalidwe, muyenera kusintha mtundu wa kumwa. Chikasu kapena Amber hue amapereka Sikochi wapa kachasu thundu: Iwo anapanga migolo okalamba ndi distillate. Choncho aliyense amene akuganiza za momwe kuti jang'ala kachasu pansi pa khitchini, adzayesa kugula mbiya - kenako kukhala wolimba mu kumwa. Mosakayikira, mungachite chilichonse sizivuta: kuti distillate kunafunika mitundu lodalirika, m'pofunika ntchito wathundu Tingafinye. Taganizirani kusankha zinthu mwatsatanetsatane.

Ngati jang'ala kachasu kuti kusala

Izi njira ndi bajeti, lilipo ndipo ndi yosavuta mu kuphedwa kwake. Iwo distillate poona kukoma ndi kununkhira kwa mbali pachiyambi. Njira imeneyi imagwira abwino maphwando, misonkhano makampani kapena pakati pa mabwenzi.

zosakaniza

Tiyenera kukhala: malita atatu a mowa wamphamvu awiri kuyeretsedwa yaiwisi tirigu mphamvu ya osachepera 50% (izi ndi zofunika), spoons zitatu zazikulu za thundu (kuchokera mankhwala) makungwa magalamu 50 khala yopsereza nkhuni (ndondomeko bwino kuchita okha), 7 zinthu zouma apricots, 7 ma PC . prunes (ndi miyala nkotheka).

The ndondomeko palokha

1. Ife pogaya khala fumbi dziko.
2. Okonzeka galasi chidebe (angagwiritsidwe ntchito 3-lita mtsuko vulgaris) akugona thundu makungwa, makala wosweka ndi apricots ndi nthuza. Kuchokera pamwamba kutsanulira theka lita Pervak ndi kusakaniza, kuthira samogonchik otsala. Ziwiya za kukhitchini kwathunthu wodzazidwa - pamwamba.
3. Apanso, akuyambitsa ndi osakaniza chifukwa kuphimba ndi chivindikiro, ndikutumiza malo ozizira mdima kwa masabata angapo: izi ndi imodzi mwa njira yachangu kuti jang'ala ku kachasu.
4. Tulutsani wa banki "caches" ndi osasankhidwa kupyolera wosanjikiza "thonje gauze +" (n'zotheka ntchito mpweya fyuluta).

Mwachita! Inu mukhoza kuyamba kudya zokoma kulawa ndi zonunkhira bwino kumwa, zingaoneke kokha chokhala kukoma zipangizo chachikulu yaiwisi.

Ngati jang'ala kupanga kachasu migolo thundu

Kumene, zabwino "viskar" (mwinanso zosangalatsa koposa zopangidwa odziwika) mukhonza kuwapeza yekha mu mbiya. Kuti brew ndi kulowetsedwa kunyumba sali oyenera migolo lalikulu kwambiri thundu mpaka malita 10. Tsopano mosavuta analamula Intaneti kapena kukopedwa pa spetsmagazine. Kumbukirani, ang'onoang'ono mphamvu ya mbiya, m'pamenenso ndidzadutsa ndondomeko kulowetsedwa, ndipo wathundu kukoma msanga kukhutitsa jang'ala tannins. Koma pamene mukufuna kulikankhira chakumwa mu thanki kwa nthawi yaitali, ufulu kukhala ndikathundu mbiya kuti malita 50.

Za angelo gawo

Iwo siyenera kuti atadziŵa chakumwa tinthu ka mowa ayenera asanduke nthunzi: umatchedwa "angelo gawo". Ndipo si kwambiri, ochuluka bwanji ndi keg - 5 kapena 50. wakudziko ndi chitayiko la 10% mowa pa chaka. kulowetsedwa Brew nthawi zimatengera pa buku la chidebe cha thundu, chiwerengero cha malita, mu mpanda. amadza akuti pa chilengedwe ndi kutentha, ndi chinyezi. Palinso zina zabwino zina zazing'ono. Mu malo owuma infusible mankhwala linga limakula kwambiri ndi kukwera kwa 55%, mwachitsanzo, mpaka 75%, ndipo ngati kumwa kupirira zinthu yonyowa, chotchinga chake imagwera 55% 40%. M'nkhani ino ndiponso mulandu wina, buku okwana nkhani za mbiya ndichepe.

Musaiwale za "mngelo gawo" mu mbiya - zina anapanga pamwamba. Kamodzi pa mwezi (pamene thundu mbiya, mpaka malita 10) mukhoza kulawa, kukoma kundipatsa mowa wamphamvu, chifukwa ndi bwino underexpose pang'ono, osati kwambiri perederzhivat distillate. The chitsanzo chabwino akuti kucha tirigu distillate 5- lita cask thundu firiji kwa kachasu - kuchokera miyezi 6 mpaka 10.

Pa mipiringidzo thundu

Izi njira kuphika mosavuta pang'ono kuposa njira mbiya koma zotsatira zake ndi zotamandika kwambiri. akachisi ameneŵa angakhale wabwino kuposa ena masitolo adzakhala ndi chakumwa chachikulu munthawi imene iye akufuna kukhala mu omasuka tizigona kunyumba, kulankhula pa miyoyo ya abale ogwirizana anthu. Choncho, wina asankhe kupanga kunyumba ya kachasu jang'ala.

zigawo

Tiyenera thundu slats (kapena zitalizitali kapena zidutswa), kotero koyenera momasuka mphamvu atatu-lita, Brew mphamvu zoposa 50%, mphamvu palokha - izo mwangwiro ophatikizapo alipidwa atatu-lita galasi mtsuko kwa nkhaka lapansi.

The ndondomeko palokha

Choyamba, odikira thundu. zidutswa matabwa anatembenuka mu zojambulazo, kupewa chilolezo, ndi malo uvuni kwa maola atatu ambiri. Kutentha mu uvuni kudzadalira mwachindunji kununkhira kwa kachasu chifukwa inu.

• 120 ° C ndi pamwamba - chakumwa adzakhala ofooka thundu kununkhira.
• Pa 150 ° C - thundu kachasu kukoma kupeza yowala ndi osiyana.
• 205 ° C ndi pamwamba - chidakwa chakumwa tatenga mithunzi vanila.
• 215 ° C - anamva zolemba Chifunga chibadidwe mitundu Scotland.
• Zoposa 270 ° C - limapezeka kukoma amondi.

Zitalizitali kachiwiri chotentha n'kusindikiza moto, kotero kuti iwo pang'ono charred. nuance Izi kudziwa osiyanasiyana mitundu ya m'tsogolo ya chakumwa cha.

Okonzeka "mitengo" mu zidutswa pang'ono kuwola ndinso mu atatu lita chidebe, kutsanulira mowa wamphamvu, wolimba mwamphamvu. Ndinakumana akupitiriza mu mdima ndi ozizira kwa miyezi 3. Koposa kupirira chithunzi kunyumba - zaka zitatu yaitali limangotichititsa sazindikira. Ichi ndi imodzi mwa njira zothandiza kwambiri momwe kuti jang'ala kachasu popanda kukoma jang'ala.

Pa thundu utuchi

Izi njira ndi zotsimikizira luso adzakhala pafupifupi mwathunthu kutengera wina m'mbuyomu. Popeza pophika chachikulu - Brew - ndi thundu zowonjezera chomwecho mwai akutsatiridwa, koma m'malo thundu zidutswa izo monga utuchi ndi ntchito asanalankhule chamunthuyo mu madzi otentha. Pamakhala masitepe ofanana ntchito yokonza chakumwa mu muli galasi: Tingafinye miyezi itatu. Koma ngati pali kuthekera, ndi bwino kutenga ndalama lonse.

Ndipo kuti apeze pa linanena bungwe Scottish peat kukoma ena "viskidely" kunyumba ntchito otchedwa utsi madzi - makamaka zakudya zowonjezera anafuna kuti tipereke savory mbale kusuta kukoma. Komabe, otsatira ena akamayamba, mosiyana, musati amalangiza deta prodelyvat mpheto, kuwerengera (osati popanda chifukwa) izi njiru zokometsera ndi chakumwa kulawa, ndi kuti thanzi la munthu.

Sangalalani kumwa onse!