Braga tau nruab rau hauv Russia los ntawm lub sijhawm immemorial. Tsis ntev dhau los, nws yuav luag txhua tus nyiam haus cawv ntau dhau ntawm moonshine. Rau kev tsim tawm rau tom kawg, ib qho tuaj yeem tau txais kev ua txhaum cai tiag tiag, tab sis dab tsi yog muaj - rau qhov kev hais plaub ntug, txawm tias qhov kev tshawb pom ntawm qhov tsis muaj moonshine tseem nyob hauv lub tsev, kev pib ntawm rooj plaub yog tau lees paub. Braga yog qhov teeb meem sib txawv. Nws, dhau lawm, ntawm chav kawm, tsis raug txais tos, tab sis tseem lawv tau ua siab ntev rau nws. Cov khoom siv raw rau lub mash yuav yog grain, tshwj xeeb tshaj yog nws qhov nyiaj seem, uas nteg nyob rau lub caij ntuj no. Peb siv mash thiab yooj yim dua, siv cov suab thaj thiab cov poov xab. Hauv qee kis, jam tau siv.
Nws yog qhov tsim nyog
- - Jam;
- - compressed tus neeg ua mov ci cov poov xab;
- - lub caij nplooj ntoo hlav, lub qhov dej lossis lub taub dej;
- - qab zib;
- - ntim rau hauv tsev brew;
- - ntim rau wort;
- - rab diav.
Cov Lus Qhia
Kauj ruam 1
Npaj cov khoom xyaw tsim nyog. Nws tuaj yeem muaj ntau yam kev hloov pauv, rau qhov haus dej ib txwm muaj peb ntawm lawv: dej, poov xab thiab jam. Rov qab mus rau kev ntseeg nrov, tsis yog nws qhov zoo, tsis yog txiv hmab txiv ntoo lossis txiv ntoo los ntawm qhov uas nws tau cog, thiab lub sijhawm uas tau sawv hauv qhov pantry lossis cellar, tsis cuam tshuam rau saj ntawm mash. Rau qhov saj, tsuas yog ib qho tseem ceeb: cov suab thaj uas siv los ua noj nws. Tib yam tsis tuaj yeem hais txog ntawm cov thev naus laus zis. Braga los ntawm ntau hom txiv hmab txiv ntoo thiab txiv hmab txiv ntoo yuav tsum muaj kev sib txawv, txwv tsis pub cov txheej txheem fermentation (nws yog los ntawm nws tias braga tau txais nws lub npe) tej zaum yuav tsis mus rau txoj kev koj xav tau.
Kauj ruam 2
Thaum xaiv dej, kuj mus kom ze qhov teeb meem kom nrog lav. Yog tias muaj qhov tsis ua hauj lwm hauv nws, koj tsis tuaj yeem tau txais cov dej haus zoo los ntawm cov dej zoo li no. Tab sis txawm tias dej rhaub lossis dej npau npau nws tsis yog ib txwm muaj txoj cai zoo ntawm fermentation. Qhov kev xaiv zoo tshaj plaws yog caij nplooj ntoos hlav, zoo, lossis, muaj mob hnyav, ntim hauv hwj. Feem ntau yog cov taub dej tau muab rho tawm los ntawm lub qhov dej tob, nws dhau los ntawm kev lim dej huv ntau yam thiab pom tau tias tseem zoo dua li dej caij nplooj hlav. Lwm qhov yog tias feem ntau xws li cov dej yog mineralized, cov ntsiab lus ntawm ib yam tshuaj nyob hauv nws muaj peev xwm yuav nce ntxiv, uas, nyeg, tuaj yeem cuam tshuam cov mash.
Kauj ruam 3
Xum zoo compressed tus neeg ua mov ci cov poov xab. Qhuav, zoo-ua pov thawj hauv kev ci, feem ntau yuav tsis ua haujlwm rau koj lub hom phiaj. Qhov nruab nrab, lub zog ntawm kev haus dej haus tau npaj nrog tus neeg ua mov ci cov poov xab pauv ntawm qib 10-12 feem pua. Yog tias koj xav tau cov qaug zog zog - siv cawv cov poov xab. Lawv tsis raug muag nyob rau hauv cov khw muag khoom muag zoo nkauj, tab sis nyob rau hauv cov xwm txheej ntawm kev nthuav dav hauv Is Taws Nem thiab qhov tsis txaus siab ntawm cov neeg nyiam ntau dua los sis tsawg dua hauv cov ncauj lus ntawm kev ua dej cawv hauv tsev, nws yuav tsum tsis yooj yim los nrhiav cov poov xab cawv. Yog tias koj xav tau mash los ntawm fermented jam, siav raws li tag nrho cov cai, sim ua kom tau txais poov xab poov xab. Lawv yog cov zoo tshaj plaws ua ke nrog lub hauv paus ntawm koj lub neej yav tom ntej haus - berries thiab txiv hmab txiv ntoo los ntawm cov no jam tau ua. Tseem, nws yog qhov yooj yim dua los yuav baker lub poov xab. Lawv yuav tsum tau coj tus nqi ntawm ib puas grams rau txhua liter ntawm qab zib jam thiab plaub liv dej.
Kauj ruam 4
Nrhiav cov ntim thiab cov tais diav rau lub mash. Txhua yam yuav tsum tau muab ntxhua kom huv nrog dej kub, yog tias ua tau - txawm tias doused nrog lub rhaub dej (qhov tseeb, yog tias cov khoom muab rau kis tau zoo li qhov kub siab). Tom qab ntawd qhuav nws tsis muaj tsawg dua kom huv si. Qhov tsim nyog, pib cov txheej txheem nws tus kheej tsuas yog hnub tom qab, cia qhov thiaj li hu ua "ntuj ziab khaub ncaws" kom nqa cov tais hauv kab nrog lub xeev xav tau. Lub ntim rau kev ntxuav yuav tsum yog ua cov ntaub ntawv uas tsis xeb. Raws li rau qhov ntim, xaiv ib qho uas yog 30-40 feem pua ntau tshaj qhov ntim dej haus. Ua ntej, thaum lub sij hawm fermentation, cov txiv hmab txiv ntoo thiab cov txiv hmab txiv ntoo los ntawm cov cws yuav zam tau nce nrog "cap", thiab qhov thib ob, cov poov xab, zuj zus, tso tawm cov pa roj carbon dioxide, uas tseem ua rau kom nce qib siab dua ntawm cov dej haus. Lub ntsiab lus tseem ceeb: thaum siv cov thawv ntim yas (tshwj xeeb yog cov kab), nco ntsoov tias lawv tau sau rau "npaj rau khoom noj". Txwv tsis pub, rau cov lag luam zoo, khaws ib lub thawv sib txawv.
Kauj ruam 5
Ua kom nrawm mash. Rau cov laj thawj no, jam ua los ntawm cov txiv hmab txiv ntoo qab zib, piv txwv li, txiv apples, pears, dub currants, thiab lwm yam, yog tsim nyog. Rhaub dej kom txog qib 35 degrees, nchuav tawm me ntsis thiab yaj cov poov xab. Sib tov nrog rau seem ntawm dej, ntxiv jam. Nws tsis muaj qhov tseeb tshaj plaws, tab sis nws yog qhov tsim nyog tias qhov concentration ntawm cov piam thaj hauv dej yuav siab npaum li sai tau. Yog hais tias lub jam tsis qab zib heev, nws yog qhov zoo dua los ntxiv cov suab thaj ntxiv rau ib tus ntau mash. Tso lub ntim nrog cov dej haus nyob ze lub roj teeb, qhov no yog qhov kev xaiv yooj yim, nws tsuas yog ib qho tseem ceeb kom tig nws hla txhua 4-5 teev kom cov poov xab ntau zuj zus. Qhov kub sab hauv lub ntim yuav tsum yog 25-30 degrees. Ob qho kev nce thiab nce zuj zus yuav tsis muaj qhov zoo tshaj plaws ntawm kev ntxuav tiav. Ib txoj hauv kev nyuaj dua tab sis kom ntseeg tau tias kom muaj cua sov tshwj xeeb yog kaw kab xev lub taub dej rhaub nrog ntaub nplaum. Nws yog qhov tshwj xeeb tshaj yog tias nws muaj peev xwm kho qhov ntsuas kub (qee zaum lawv tsuas tuaj yeem tsuas sov mus txog qee yam, tsis yog qhov tseeb tias qhov no yuav haum koj). Rub cov hnab looj tes roj hmab dhau lub thawv nrog dej haus - qhov no yog ib hom kev ntsuas, yog li koj yuav saib xyuas kev ua tiav ntawm kev tsim roj. Lossis siv dej foob. Tom qab 3-4 hnub, lub mash tuaj yeem twb tau lim thiab distilled (raws li ib qho kev xaiv, siv nws raws li nws yog, yog tias koj nyiam xws li qee qhov tshwj xeeb).
Kauj Ruam 6
Sim ua ntej zom cov poov xab. Qhov no yog mash qeeb, nws yuav tsum tau ua siab ntev me ntsis, vim tias 2-3 hnub koj tsuas yog yuav tsum paub tab cov poov xab npaj. Rau nws, tshem tag nrho cov jam los ntawm lub hwj. Ntxiv ib qhov sib npaug ntawm cov dej los ntawm qhov hnyav thiab feem ntawm cov poov xab muab rau tag nrho cov ntim ntawm lub mash. Yog hais tias cov txheej txheem fermentation twb tau pib hauv lub jam, qhov xwm ua tau qee qhov haujlwm rau koj. Yog tias tsis yog, txoj haujlwm pib ntawm cov txheej txheem no yog qhov koj ntsib hauv qib no. Hloov qhov sib tov rau hauv ib lub taub ntim (qhov no tuaj yeem yog cov txha hniav laus ntses, lub thoob yas, lub khob iav, tsawg kawg ob zaug ntim ntawm lub workpiece). Nws yog qhov tseem ceeb heev uas yuav tsum ceev cia kom sov li ntawm 30-32 degrees rau ob peb hnub. Sai sai no lub mash wort yuav pib ua npuas, hnoos thiab muab cov yam ntxwv tsis hnov tsw. Txawm li cas los xij, tus txheej txheem no tsis muaj qhov kawg. Txog rau hnub kawg ob hnub, nws yuav poob zuj zus. Nws yog lub sijhawm los hliv cov dej no rau hauv cov thawv mash (lub raj mis, lub tog raj kheej, lub thoob) thiab ntxiv tag nrho cov dej npaj rau yav tom ntej haus. Nws yuav tsum laij kev mus li 5-6 hnub, tom qab ntawd nws tau npaj txhij hauv tshuab. Tab sis nyiam cov ntshiab cov dej qab zib zoo haus hauv tsev tseem pom zoo kom mus dhau lub qeeb mash.
