Cov nqaij nyoos uas muaj suab paj nruag, xim zoo nkauj ruby xim, tsis paub qab hau - nws yog txhua yam hais txog lub npe tincture nto moo thoob ntiaj teb. Muaj ntau ntau yam zaub mov txawv rau hauv tsev Cherry liqueur: classic alcoholic cawv thiab tincture tsis muaj cawv.
Xaiv ntawm berries
Yuav tsis muaj kev cai nruj heev rau xaiv ntawm Cherry berries, yuav luag txhua yam ntau yam yog haum. Qhov loj tshaj plaws yog tias txiv hmab txiv ntoo yog ripe, muaj kua, fragrant thiab si tauv.
Qhov zoo tagnrho xaiv - qab zib thiab qaub ntau yam. Txiv hmab txiv ntoo yog siv tshiab, khov los yog qhuav. Cov txiv hmab txiv ntoo khov, muaj tag nrho cov thawm xyoo, zoo dua rau qhov kev sib sau ua dua tshiab cov txiv hmab txiv ntoo (nrog rau kev zam ntawm ntuj fermentation).
Cov pob txha muab lub tincture tiav lawm ib lub teeb lub taub hau (qab ntxiag almond tsw). Nyob ntawm daim ntawv qhia thiab saj nyiam, cov pob txha tawm los yog tshem tawm. Hauv tsev, cov pob txha tuaj yeem raug muab tshem tawm uas yog siv tus cwj pwm ruaj ntseg zoo tib yam. 
Koj puas paub? Nyob rau hauv lub pits ntawm cherries ib tug tseem ceeb npaum li cas ntawm prussic acid thiab cyanide yog feeb meej. Nrog lub caij nyoog zoo rau kev haus dej cawv, cov tshuaj no muaj cov nyhuv rau tib neeg lub cev.
Yuav ua li cas ua kom muaj dej cawv li dej hauv tsev
Rau lub chaw ua khoom ntawm classical tincture on cherries, ua ntej ntawm tag nrho cov, Cherry berries, qab zib thiab cawv yog yuav tsum tau. Berries insist on tej yam muaj zog cawv - vodka, cognac, moonshine lossis cawv.
Nco ntsoov xyuam xim kom zoo rau haus dej cawv. Sim siv tsis yog qhov pheej yig tshaj cawv. Vodka yuav tsum tsis muaj cov additives. Qab zib yog qhov zoo dua rau noj coarse, raws li nws yuav tsum tsis txhob yaj sai heev.
Yog li, cia saib seb yuav ua li cas thiaj ua rau ib qho khoom qab zib cherry liqueur hauv tsev.
Sau cov khoom xyaw uas yuav tsum muaj
Peb yuav tsum tau:
- 1 kg ntawm tshiab los yog khov cherry berries;
- 320 g qab zib;
- 0.45 l / 450 g ntawm dej cawv (vodka, brandy, moonshine lossis 45% cawv).
Kev ua noj
- Ua ntej koj yuav tsum tau podvyalit Cherry berries. Peb nteg tawm cov txiv hmab txiv ntoo tshiab los sis khov dua thiab tawm hauv lub hnub ob peb hnub. Lwm cov kev xaiv yog kom ci lub txiv hmab txiv ntoo nyob rau hauv qhov cub rau 5-6 teev nyob rau ntawm ib tug kub ntawm 60-80 ° C. Ua tsaug rau ziab ntawm berries yoojyim tshaj noo noo, uas ua rau tincture watery. Txawm li cas los xij, kauj ruam no yog nyob ntawm koj xaiv, koj tuaj yeem hla tau nws.
- Extract los ntawm cov pob txha txiv hmab txiv ntoo.
- Peb faib lub pulp hauv tsev tso nyiaj, ntxiv cov suab thaj thiab tawm rau ob peb teev kom txog thaum txiv hmab txiv ntoo muab kua txiv.
- Peb muab cawv cawv mus rau hauv cov poom dej, kaw lub hau, co zoo thiab hloov mus rau ib qho tsaus thiab sov (15-25 ° C) rau 15-18 hnub.
- Tom ntej no, ob peb zaug peb lim cov kua ua kua los ntawm qhov ncauj kom txog thaum nws tiav niam txiv.
- Fwj tincture npaj txhij. Khaws cov dej haus hauv chav txias tsaus. Lub txee lub neej ntawm kev ua haujlwm yog 3 xyoos.
Nws tseem ceeb heev! Nws yog ib advisable kom tsis txhob ntxuav cov berries. Kuj, sim kom tsis txhob harvesting sai li sai tau tom qab los nag. Yog hais tias cov txiv hmab txiv ntoo qias neeg yuav tsum tau ntxuav, kho cov txiv hmab txiv ntoo nrog cov khoom ua kua txiv phom (tsis muaj ntaub ntawv los yog qhuav qhob noom).
Cherry liqueur yam tsis muaj vodka thiab cawv
Qee lub sij hawm cherry kua txiv yog tsim tsis muaj qhov sib ntxiv ntawm vodka los yog cawv. Es tsis txhob haus cawv, siv cov dej huv li niaj zaus. Raug kev siv tshuab - nyuab dua hauv rooj plaub thawj zaug. Lub resulting haus li liqueur cawu cub. Nyob rau tib lub sij hawm, tsis muaj tsw haus cawv, thiab qhov saj ntawm qhov dej haus yog qhov ntau softer (lub zog tsis pub tshaj 12%).
Koj tuaj yeem ua kua txiv hmab tom tsev ntawm Isabella txiv hmab txiv ntoo, raspberries, txiv apples, yoshta, blueberries thiab txawm compote, jam, birch sap.
Yuav tsum muaj dab tsi ua noj ua haus
Rau pouring tsis vodka thiab cawv koj xav tau:
- 3 kg ntawm cherry txiv hmab txiv ntoo;
- 1.2 kg ntawm qab zib;
- 400 ml ntawm dej.
Yuav ua cas thiaj haus dej hauv tsev
- Ripe cherries yuav tsum tau peeled.
- Nyob rau hauv qab ntawm ib tug peb-liter poom peb poob pw tsaug zog 300 grams qab zib. Tom ntej, alternating, nteg txheej ntawm Cherry thiab cov seem uas yog qab zib.
- Ncuav mus rau hauv cov raj tau dej. Dej tsis ntws mus rau hauv lub caj dab, tab sis rau lub xub pwg, vim npuas thiab roj raug tso tawm thaum lub sij hawm fermentation.
- Muab cov hnab looj tes tso rau ntawm lub caj dab ntawm lub hwj. Kho cov hnab looj tes nrog hlua lossis roj hmab. Nyob rau hauv ib qho ntawm cov hnab looj tes ntiv tes, koj yuav tsum xub ua lub me me nrog ib rab koob. Siv looj hnab looj tes tso cai ntawm kev tso dej.
- Peb hloov lub vov mus rau ib qho chaw tsaus thiab sov (18-28 ° C) los yog npog nws nrog daim ntaub tuab. Tom qab 2-3 hnub yuav tsum zoo li npaus. Cov hnab looj tes yuav tsum swell me ntsis, thiab dej foob yuav tsum pib tshuab npuas. Cov phiajcim no qhia tias txoj kev fermentation yog mus raws li niaj zaus.
- Txoj kev lis ntshav feem ntau mus ncig ntawm 25-55 hnub. Tom qab ntawd cov hnab looj tes yog deflated, thiab dej foob nres nres blistering. Thaum yuav luag txhua tus npausuav ploj, nws yog lub teeb liab uas koj tuaj yeem mus rau theem tom ntej.
- Ncuav lub kua rau hauv lub zais zis tshiab, sim kom tshem ntawm lub remnants ntawm pulp ntawm cherries.
- Cug cov kua rau 2 hnub hauv lub thawv kaw nruj nreem.
- Lim cov kua los ntawm ob peb cov khaubncaws sab nraud povtseg.
- Lub billet yog bottled (nyiam dua ntawm iav tsaus), nruj nreem kaw nrog tsheb khiav jams.
- Peb hloov lub npoo mus rau lub tub yees los yog cellar nrog kub ntawm 5-15 ° C. Los txhim kho tus saj peb tuav lub pouring nyob rau hauv xws li tej yam kev mob rau txog 50 hnub.
- Khaws cherry haus dej hauv chav tsev txias thiab tsaus. Lub txee lub neej ntawm brandy - tsis pub ntev tshaj 3 xyoos.
Nws tseem ceeb heev! Yuav kom tsis txhob kis tau kua txiv lws suav nrog cov pwm los yog lwm yam kab mob, nws yuav tsum tau muab cov dej kub npau npau kom sov. Tsis tas li ntawd, ua tib zoo xaiv cov berries, tau tshem ntawm moldy txiv hmab txiv ntoo. Tag nrho cov hauj lwm yog nqa tawm tsuas yog ntxuav tes.
Daim ntawv qhia rau tub nkeeg: qhov yooj yim Cherry liqueur
Cov nram qab no Cherry liqueur tom tsev yog ua raws li ib tug pov thawj thiab yooj yim daim ntawv qhia. Nyob rau hauv rooj plaub no, tshem tawm cov pits los ntawm cov txiv hmab txiv ntoo ntawm Cherry tsis yog yuav tsum tau. Tsis tas li ntawd, kev tsim khoom tsim los yooj yim heev uas nws yuav tsum tau tsawg kawg ntawm koj lub sijhawm thiab kev rau siab.
Ntau medicinal zog muaj tinctures ntawm medicinal nroj tsuag - Paeonia officinalis, bezvremennika, Manchurian noob txiv goutweed, Mahonia aquifolium, anemone, aconite, rosemary, Solomon tus tsiaj hiav txwv, Kalanchoe feathery, periwinkle, Juniper, locust, Potentilla dawb Walnut, goldenrod, yav tsaus ntuj primrose roj, Calendula .Cov khoom xyaw (ib-peb-thooj thawv):
- 1 kg ntawm Cherry txiv hmab txiv ntoo;
- 3 kg ntawm granulated qab zib;
- 1 liter ntawm vodka.
- Sib tov berries, qab zib thiab vodka nyob rau hauv ib lub raj mis. Tightly kaw lub hau hau thiab hloov mus rau ib qho chaw ntxoov ntxoo. Qhov ntsuas kub hauv chav yuav tsum sib txawv ntawm 20-25 ° C. Tuav cov tincture rau 30 hnub. Co lub zais pa txhua txhua 2-3 hnub.
- Lub tiav lawm haus dej yog lim los ntawm ob peb txheej ntawm gauze.
- Fwj dej haus cawv thiab nruj kaw nrog tsheb ciav hlau. Khaws cov fwj yuav tsum nyob rau hauv lub cellar los yog tub yees. Txee lub neej yog ntau tshaj 3 xyoos.
Koj puas paub? Aromatic thiab yooj yim-rau-ua cherry brandy los ntawm antiquity ua hauj lwm pab raws li ib tug zoo heev haus rau lub rooj festive. Qhov no haus dej tau npaj nyob rau hauv Ukraine thaum lub sij hawm lub sij hawm ntawm Hetmanate. Cov ntoo ntim khoom tau ntim nrog cherries thiab ntim nrog dawb zib mu. Tom qab ntawd cov thawv muaj dubbed thiab faus rau ob peb lub hlis nyob rau hauv cov xuab zeb los yog lub ntiaj teb. Nws muab cov tshuaj tsw qab xyaw ua kua heev.
Ua hauj lwm rau ib tug cherry tincture siav nyob rau hauv tsev nyob rau hauv ib tug loj jug. Ua ntej txias. Nws txuas nrog ntau yam khoom qab zib, chocolates thiab txiv hmab txiv ntoo. Los ntawm nws yog feem ntau npaj flavored cocktails nrog spices (cloves thiab cinnamon).
Pouring kuj tau ntxiv rau kub kub tshuaj yej hauv ib rab diav. Nws muaj kev tiv thaiv, pab kom tshem tau hnoos, pab txoj kev pw tsaug zog. Pouring rau ib qho cherry thins cov ntshav thiab ua rau theem ntawm cov hlau nyob hauv nws.
