Peb siv los ua apples los ntawm jam, ua cov qos yaj ywm thiab cov jellies, kaw cov nqi los yog ntxiv rau lawv ua tiav rau cov ncuav, tab sis cov no tsis yog tag nrho cov tau siv ntawm cov txiv hmab txiv ntoo, yog li koj tuaj yeem ua cov cua thiab noj qab nyob zoo ua lwm yam. Dab tsi ntawm dej haus thiab yuav ua li cas nyob rau hauv tsev - nyeem on.
Ntsib cov dej haus
Apple cider dubbed fragrant thiab delicious haus, lub zog ntawm uas yog txog 8 degrees. Nws zoo li kev ua kom tau, toning thiab tib lub sij hawm nws yog drunk heev yooj yim.
Yog hais tias koj muaj ntau pears los yog vaj berries, ces koj yuav siv lawv es tsis txhob apples, txawm tias tiag kua txiv hmab txiv ntoo (feem ntau yog hu ua cider) yog npaj ib txwm raws ntawm no txiv hmab txiv ntoo. 
Feem ntau cov neeg limhiam uas ntseeg hais tias cov kua txiv hmab qhuav pib nyob hauv Fabkis, tab sis lawv tseem muaj cov neeg twv saib puas yog los ntawm nws cov keeb kwm Iyiv thaum ub. Xijpeem nws yog, tab sis keeb kwm ntawm no cawu cub muaj ntau tshaj li ib puas xyoo.
Koj puas paub? Raws li feem ntau tau txais tswv yim, cov kua txiv hmab txiv ntoo tau tshwm sim nyob hauv XI xyoo pua thiab tau tsim los ntawm Charlemagne. Txawm li cas los, txog thaum nyuam qhuav (txog rau lub xyoo pua puv 19), nws tau xav txog kev haus dej rau qis qis dua hauv zej tsoom, tab sis tsis yog rau cov nom tswv.
Lub natural fermentation txheej txheem yuav pab kom tau lub siab xav, rau cov poov xab yog ntxiv rau haus. Nyob ntawm seb tus cwj pwm zoo li cas, tag nrho cov noog yuav muab faib ua ib nrab hnub-qab zib, qab zib, iab-qab zib los sis iab.
Nyob rau tib lub sij hawm, lawv yog muab cais ua tsoos, qab zib thiab qhuav. Kev npaj ntawm cov kua txiv hmab txiv ntoo tsis tuaj yeem siv sij hawm ntau rau koj, tab sis, muab ntau ntau yam zaub mov txawv, txhua tus hostess yuav tau xaiv rau nws tus kheej qhov kev xaiv tshaj plaws.
Cov khoom siv thiab kev tsim txom ntawm cov kua txiv hmab txiv ntoo
Kev haus dej muaj peev xwm thiab tsis muaj zog, tab sis, tshaj txhua yam, nws yog ib qho tseem ceeb uas yuav tsum xav txog nws cov teeb meem ntawm tib neeg lub cev.
Raws li rau cov kua txiv hmab txiv ntoo, npaj hauv tsev raws li ib qho ntawm cov zaub mov nrov, nws muaj nyob rau hauv nws muaj pes tsawg leeg ib qho loj npaum li cas ntawm cov vitamins, pab tau macro-thiab micronutrients .Txawm yog, tag nrho cov khoom ntawm cov txiv hmab txiv ntoo tsis poob hauv txoj kev npaj cov dej haus.
Rov qab nyob rau hauv ancient sij hawm, cider tau siv los ntawm pej xeem cov healers los kho qhov kev nyuaj siab (nyob rau hauv niaj hnub terminology - "depressive states"), as Well as ntshav qab zib thiab mob plab kab mob.
Tej teeb meem xws li viburnum, carrots, taub dag, zaub qhwv, beets, spinach, kalanchoe, thiab ginger tseem yuav pab txo plab cov teeb meem.
Muaj tseeb, muaj ib lub sij hawm thaum lub zog ntawm cov khoom raug tau vim yog cov ntsiab lus ntawm cov cawv, tab sis cov kws tshawb fawb tau tuaj yeem ua kom muaj tseeb, ua pov thawj cov txiaj ntsig ntawm haus kua txiv hmab txiv ntoo hauv me me.
Yog li, nws activates gastrointestinal ib ntsuj av, nce qab los noj mov, normalizes siab thiab dilates cov hlab ntsha, accelerates lub tshem tawm ntawm co toxins los ntawm lub cev, thiab kuj slows down lub txheej txheem kev laus, blocking dawb radicals.
Nws tseem ceeb heev! Qhov tseem ceeb ntawm kua kua txiv cider nyob ntawm ntau yam thiab mob ntawm cov txiv hmab txiv ntoo. Tsis tas li ntawd, qhov kev ua si kuj muaj ib qho txiaj ntsim: lub tsev version yog ntau yam tseem ceeb tshaj li qhov muaj ib qho.
Txawm li cas los xij, ntxiv rau txoj kev zoo ntawm kev haus dej haus cawv, tsis txhob hnov qab txog kev tsis sib haum xeeb. Qhov tseeb yog tias lub cider yog ib yam khoom ntuj tsim thiab qee tus neeg nws tuaj yeem ua rau muaj kev tsis haum tshua txog kev sib thooj ntawm ib tus neeg los ntawm cov txiv neej los sis lwm cov txiv hmab txiv ntoo uas siv.
Nws tseem yog tsim nyog nco txog lub zog ntawm cov kua txiv hmab txiv ntoo (nyob ntawm daim ntawv qhia, nws muaj peev xwm sib txawv li 1 mus rau 9%), siv nws hauv kev txhaj tshuaj loj. Tsis tas li, tsis muaj lwm yam teebmeem ntawm koj lub cev yuav tsis haus.
Koj puas paub? Nyob hauv qee qhov chaw zoo nkauj cov neeg muas zaub tau muab rau ib da dej ntawm cov kua txiv hmab txiv ntoo, nrog rau tag nrho cov immersion ntawm lub cev. Tom qab niaj hnub siv cov txheej txheem zoo sib xws, daim tawv nqaij ua silky thiab mos, thiab nws yog ib qho ua tau kom tawm hauv lub qhov ntaiv tawm.
Ua noj nyob tom tsev
Raws li peb tau hais ua ntej, muaj ntau ntau yam zaub mov txawv ua rau qab thiab noj qab haus huv kua txiv hmab txiv ntoo, tab sis nyob rau hauv tsab xov xwm no peb yuav saib tau ob peb leeg ntawm lawv, them nqi tshwj xeeb rau qhov nyuaj thiab feem ntau yooj yim.
Yuav tsum muaj dab tsi ua noj ua haus
Daim ntawv qhia classic rau cider muab rau kev siv ntawm ib qho ntawm 50 ntau yam txiv apples, hauv particular, xws li zoo li "Melba", "Antonovka", "Style", "Amber Altai" thiab "Foxville".
Tag nrho cov ntawm lawv feem ntau yog characterized los ntawm ib tug high concentration ntawm tannins, uas muab lub tiav lawm haus ib cim saj. Tsuas yog muab rau koj, koj tuaj yeem nqa tau ntau hom txiv apples hauv koj thaj av, qhov tseem ceeb tshaj plaws yog tias lawv yog cov cua.
Nws tseem ceeb heev! Tsis txhob siv cov txiv hmab txiv ntoo los yog cov txiv hmab txiv ntoo uas tsis qab los yog cov txiv hmab txiv ntoo, xws li cov txiv hmab txiv ntoo tsuas yog nkag los yog dhau los ua qaub thaum lub sijhawm ua haujlwm, uas tsis tuaj yeem tab sis cuam tshuam txog qhov kawg ntawm cov khoom qab zib.
Rau qhov kev npaj ntawm cov dej haus, lub caij ntuj no thiab lig ntau yam ntawm apples, muaj ib tug loj npaum li cas ntawm tannins thiab sugars, yog zoo heev. Nyob rau hauv cov ntaub ntawv no, lub cider yog heev fragrant, six thiab noj qab haus huv. Ntawm lwm cov khoom xyaw tsim nyog muaj dej thiab qab zib, nrog 10 kg ntawm apples koj yuav tsum tau siv li 1 liter ntawm thawj feem thiab 1.5 kg ntawm lub thib ob.
Raws li cov tais diav hauv chav ua noj, qhov tseem ceeb tshaj plaws yog los npaj cov sau qoob loj, thiab txhua tsav txhua yam tuaj yeem nrhiav tau hauv chav ua noj. 
Qhov yooj yim daim ntawv qhia rau cov kua txiv hmab txiv ntoo
FKev loj hlob ntawm cov kua cider daim ntawv qhia yog zoo tagnrho rau cov neeg uas xav kom tau haus dej haus cua, tab sis tsis muaj sijhawm ntau los ua rau nws.. Ntawm daim card no nyob hauv kev siv cov dej caw ("live" yeast), ua tsaug rau cov txheej txheem cider npaj tau ceev. 
Lub squeezing ntawm apples, uas sau ib tug peb-liter jar raws nraim ib feem peb, yog zoo haum rau lub hauv paus rau lub neej yav tom ntej haus. Tom ntej no, koj yuav tsum ntxiv me ntsis dawb raisins, ib khob suab thaj thiab ib nrab ib teaspoon ntawm poov, thiab tom qab ntawd ncuav tag nrho cov no nrog dej txias, sau lub hub rau lub brim.
Tom qab ua cov kauj ruam no, nws tseem tshua tsuas yog muab lub khob rau hauv ib qho chaw tsaus thiab cia nws nyob rau 5-6 hnub. Qhov kawg ntawm tus ntim kabmob, tus cider tiav lawm thiab nws tau txais kev npaj siv.
Thaum siv daim ntawv no los yog lwm daim ntawv qhia rau tsim cov kua haus, koj yuav tsum nco qab txog ob peb yam kev cai:
- Cov txiv qab zib tuaj yeem tsis tuaj yeem ntxhua ntxhuav. Lawv muab cov ntaub so qhuav thiab so kom txaus rau 2-3 hnub hauv chav tsev sov (qhov tseeb yog tias cov tsiaj qus "nyob" cov poov nyob saum lub txiv hmab txiv ntoo, thiab kev zoo ntawm kev ua kom ntxhe, tshwj xeeb tshaj yog tias koj tsis siv cov poov xab poom, lawv tseem ceeb heev).
- Nco ntsoov tshem tawm cov tiro thiab nplooj ntawm cov txiv hmab txiv ntoo, thiab txiav cov txiv apples (nrog rau cov pob txha thiab tev, nws yog qhov zoo dua rau kev zom hauv lub riam mus rau homogeneous muaj pes tsawg leeg).
- Fermentation tank (nyob rau hauv rooj plaub no, ib tug peb-liter hub) yuav tsum tau zoo ntxuav nyob rau hauv dej kub thiab wiped qhuav. Rau ib lub taub ntim ntawm qhov ntim ntawm no, koj yuav tsum tau xav txog 2.5 kg ntawm kua porridge, uas yuav siv li 2/3 ntawm qhov chaw, thiab qhov so yuav tas li nrog ua npuas ncauj.
- Lub caj dab ntawm lub hub tsis tuaj yeem raug kaw nrog cov hau, nws tsuas yog khi rau nws nrog lub qhov khau tais hauv ob peb txheej.
- Tus txheem ntawm lub hub yuav tsum tau stirred txhua hnub, whipping thiab poob deg saum txheej nyob rau hauv lub kua txiv.
Nws tseem ceeb heev! Tsis hnov tsw ntawm fermentation, hissing thiab npaus tshwm sim tom qab 8-16 teev tom qab tso kua kua ntses.
- Apple cider, uas yog npaj hauv tsev, yuav tsum tau ferment ntawm kub ntawm + 18 ... + 27 ° C. Tab sis yog qhov txheej txheem tsis nres tom qab 50 hnub los ntawm lub caij nyoog ntawm qhov chaw rau cov khoom noj, kom tsis txhob muaj kev tu siab, nws yog ib qho tsim nyog rau ncuav tus cider rau lwm lub hwj nrog kev pab ntawm ib cov quav cab, tawm hauv nws mus rau tib lub sijhawm rau qee lub sijhawm.
Tej zaum koj yuav xav nyeem txog yuav ua li cas thiaj li ua rau cov kua compote hauv tsev
Lwm cov zaub mov txawv
Ntxiv nrog rau daim ntawv qhia ua cov kua hauv cov kua txiv hmab txiv ntoo, muaj lwm cov kev xaiv tsa sib luag rau kev tsim cov dej haus tau piav: piv txwv li, tsis muaj piam thaj lossis roj.
Cov neeg tsis muaj piam thaj dawb paug suav hais tias yog kev noj haus ua ib txwm siv hauv Asmeskas thiab Fab Kis. Nws yog characterized los ntawm cov cuab yeej yooj yim thiab yuav yeej thov lub tseeb connoisseurs ntawm txhua yam natural, thiab kom tau txais tej khoom zoo li no, koj xav tau:
- Nyem cov kua txiv hmab txiv thiab cia nws sawv ntsug hauv maub ntawm qhov chaw sov li niaj zaus.
- Tom qab ntawd ncuav cov kua txiv hmab txiv ntoo kom huv (tsis thim qhov quav) rau hauv lub khob haus dej kom huv si thiab muab dej tso rau nws, nyob rau hauv daim ntawv ntawm lub hnab looj tes zoo tib yam.
- Ntxiv mus, lub thawv tso rau 3-5 lub lim piam hauv ib chav tsaus nti nrog rau qhov kub txog + 20 ... + 27 ° C, thiab tom qab qhov txheej txheem kev ua kom tiav, tus cider yog ntim rau hauv ib lub kav hlau, ua kom tsis txhob sib tov nrog kua txiv.
Nws tseem ceeb heev! Yog tias koj tsis npaj cov dej haus nrog cov roj carbon dioxide, ces khi rau ntawm lub thawv thiab muab tso rau 3-4 lub hlis hauv chav tsev tsaus nti nrog cua kub ntawm + 6 mus rau +12 ° C.
Tom qab lub sijhawm teev tseg, nws yuav tsum tau lim cov cider ib zaug ntxiv thiab, bottling, Cork nruj nreem.
Tam sim no xav txog qhov kev xaiv los ua ib lub tuam txhab ua kom muaj kab ua kua. Tag nrho cov theem ntawm cov khoom siv tseem yog tib yam li hauv yav dhau los, "ntsiag to" zaub mov txawv, tab sis tib lub sijhawm muaj qee qhov sib txawv.
Yog li, tom qab hle qhov dej haus los ntawm cov txo thiab sterilizing lub hwj (iav los yog yas), qhov twg nws yuav muab tom qab kev txeej, qab zib yuav tsum tau poured rau hauv qab ntawm txhua ntawm lawv tus nqi ntawm 10 g ib 1 liter ntawm volume. Nws yog suab thaj uas provokes tsis muaj zog fermentation nrog tso tawm ntawm tib carbon dioxide.
Tom qab ntawd, fias cov fwj nrog cider, tsis yog hauv lub caj dab xwb, tab sis tawm ntawm 5-6 cm ntawm qhov chaw pub dawb. Tag nrho cov taub yuav tsum kaw nrog lub kaus mom lossis cov neeg nres.
Cov fwj tswm cider muaj peev xwm sab laug nyob rau hauv ib chav tsaus ntuj (nyob rau hauv chav sov) rau 10-14 hnub, ib txwm saib cov pa roj txhua hnub. Kev kub siab tuaj yeem ua rau muaj tawg ntawm cov tso tsheb hlau luam, yog li nws tseem ceeb heev kom tso cov roj tawm ntau dua los ntawm lawv raws sijhawm.
Ua ntej lawv noj, qhov haus tiav lawm yuav tsum tau khaws cia yam tsawg 3-4 hnub hauv chav tsev txias. 
Cov Tswv Yim Cov Lus Qhia
Txij li thaum cov kua txiv hmab txiv ntoo yog ib yam khoom ntawm fermented kua txiv nyob rau hauv tej yam mob, nws yuav tsum tau muab khaws cia kom nws khaws cov freshness ntawm nws saj ntev li ntev tau. Raws li cov cuab yeej ntawm kev npaj, kev haus dej tsim hauv tsev yog piv rau kvass los yog "live" npias, uas txhais tau hais tias lub neej txuag tsis yog ntev li peb xav.
Rau kev haus dej tshiab, ib lub cellar lossis ib qho chaw txias tsaus yuav qhov chaw zoo tshaj plaws. Yuav kom fermentation tsis xaus, nws yog ib qhov tsim nyog los tuav lub ntsuas kub nyob rau hauv lub chav tsev nyob rau ntawm + 3 ... +5 ° C. Lawv nchuav dej mus rau hauv cov iav tsaus iav, corking lawv thiab tso lawv vuas tsis ntev tshaj 1 lub lim tiam.
Thaum tsis dhau ib lub qab daus, koj tuaj yeem xa dej rau cia hauv lub tub yees. Tsuas yog hauv qhov no qhov kub rau qhov khoom noj tshiab yuav tsum tsis txhob siab tshaj + 5 ° C, thiab lub hwj yuav tsum tau muab tso rau saum toj txee uas muab cia rau cov ntim khoom ntawd.
Nws tseem ceeb heev! Hauv kev txiav txim siab rau cov kua txiv hmab txiv ntoo uas tau siav thiab nyob ntev, nws tseem ceeb heev kom tsis txhob txav mus rau hauv lub fwj, yog li ua kom tag nrho cov pa hauv tsev.
Yog tias koj tus neeg xa khoom noj tshwj xeeb yog npaj los ntawm ntuj fermentation, nws yog qhov zoo uas yuav tau haus cov dej haus rau 3-5 hnub los yog qhov siab tshaj plaws rau ib lub lim tiam. Txwv tsis pub, nws tau tsuas yog perekisnut thiab tau txais acetic saj.
