Kua moonshine suav hais tias yog los ntawm ntau tus neeg ua tau zoo tshaj plaws haus. Thiab feem ntau cov tseem ceeb - feem ntau pheej yig, vim hais tias txhua lub vaj teb abounds nyob rau hauv apples, thiab nyob rau hauv lub caij ntuj no txiv hmab txiv ntoo yuav tau yuav nyob tsis muaj nqi ntxiv. Muaj ib qho kev me me - qhov tseeb daim ntawv qhia. Feem ntau, koj tuaj yeem brewshine los ntawm tej yam khoom, tab sis nws yog lub kua uas muaj nuj nqis rau nws txoj kev tsis zoo thiab kev tsw qab. Yog vim li ntawd peb thiaj li txiav txim siab los qhia qhov kev paub ntawm no haus.
Kua Tsauv Zaj Tsho
Qhov dej cawv no yog ntawm kaum yam yooj yim thiab cua hom cawv uas npaj hauv tsev. Nws saj tsis tuaj yeem muab piv nrog lwm cov dej cawv, txawm npaj rau hauv ib qho chaw ua haujlwm.
Cov chaw ntawm no moonshine yog vim tsis tsuas yog rau lub simplicity ntawm daim ntawv qhia, tab sis kuj mus rau amazing saj thiab muaj raw cov ntaub ntawv - apples yog yooj yim mus nrhiav thiab loj hlob nyob rau hauv peb cheeb tsam. 
Koj puas paub? Statists kwv yees tias txhua tsob ntoo thib ob ntawm cov ntiaj chaw yog kua ntoo.Thiab cov txiv hmab txiv ntoo yog qhov txawv ntawm qhov feem pua ntawm cov ntsiab lus qab zib - 8-15%. Yog li ntawd, los ntawm ib kilogram ntawm txiv hmab txiv ntoo koj yuav tau txais 85-150 ml ntawm haus nrog ib lub zog ntawm 40 °.
Xaiv cov khoom zoo raw
Kiag li txhua yam ntawm cov txiv apples yog tsim rau lub hli, nrog rau cov khoom lag luam tawm (central feem, tev, txiv hmab txiv ntoo poob). Tab sis qhov zoo tagnrho xaiv - tag nrho muaj kua pieces ntawm fragrant txiv hmab txiv ntoo uas tsis muaj noob. Txawm li cas los xij, raws li kws txawj hais, nws feem ntau tsis tsim nyog. Lub ntsiab lus tseem ceeb: txiv hmab txiv ntoo yuav tsum tsis muaj cov cim qhia txog kev tua kabmob.
Ua ntej ua ntej, ntxuav lub apples yog tsis pom zoo (tshwj tsis yog nws yog heev contaminated txiv hmab txiv ntoo). Txoj cai no yog ib qho tseem ceeb kom ua raws li yog tias cov dej haus tau los ntawm cov txiv hmab txiv ntoo nyob ib leeg, tsis muaj poov xab thiab hmoov qab zib. Yog tias koj xaiv ib daim ntawv qhia tias cov khoom xyaw no tuaj, koj tuaj yeem ua tib zoo ntxuav cov txiv hmab txiv ntoo.
Nws tseem ceeb heev! Tus sweeter ntawm cov txiv apples, yuav tsum muaj tsawg dua cov qab zib.Cov ntaub ntawv nyoos rau moonshine tsis tas yuav cov txiv hmab txiv ntoo tshiab, koj tuaj yeem nqa cov seem pov tseg tom qab muab cov kua txiv hmab txiv ntoo, cov kua txiv hmab txiv ntoo thiab cov txiv hmab txiv ntoo qhuav.
Kawm yuav ua li cas ua kua txiv hmab txiv ntoo, kua txiv hmab txiv ntoo thiab cider tom tsev.
Braga
Kua npias yog ib qho tseem ceeb ntawm cov khoom uas koj tau txais los ntawm lub hli, thiab koj tuaj yeem haus nws ua ib qho dej cawv tsawg. Hom tshaj plaws hauv tsev brew, uas yog txheeb ze rau txhua tus neeg - tus neeg zov me nyuam.
Tag nrho cov kua braga
Daim ntawv qhia no tuaj yeem raug hu ua "classics of the genre." Koj yuav tsum tau:
- 15 kg ntawm ripe apples (koj muaj peev xwm ib ntau yam, tab sis koj muaj peev xwm thiab assorted);
- 10 liv dej;
- 2 kg ntawm granulated qab zib;
- 10 g qhuav los yog 50 g nias me ntsis.
Ua noj ua haus:
- Txiv hmab txiv ntoo yog ntxuav, pruned qhov chaw pruned, tshem tawm lub qia thiab pith. Tom ntej no, cov txiv hmab txiv ntoo yog txiav nyob rau hauv me me slices, uas ces RUB on ib grater.
- Lub resulting loj yog muab tso rau hauv ib lub raj mis volumetric thiab ncuav ib feem ntawm cov dej (9 liv dej). Ntxiv qab zib kom tas cov dej thiab muab sib xyaw kom txog thaum xuab zeb yog ua tiav. Qhov no yog kua qab zib rau hauv lub raj mis.
- Poov xab yog nchuav nrog sov (+ 25 ... + 28 ° C) dej thiab tso cai rau ferment, tom qab uas txhua yam yog poured rau hauv lub raj mis thiab tov.
- Ib lub xauv hydraulic raug ntsia ntawm lub khob, kaw thiab muab tso rau hauv qhov chaw sov so rau 7-14 hnub. Tag nrho lub sij hawm no, periodically koj yuav tsum sib tov lub brag thiab poob lub hau uas tau tshwm sim.
- Qhov kev npaj ntawm dej yog txiav txim siab los ntawm lub tshuab ntsuas dej. Qhov ntsuas yuav tsum yog 0-1%. Koj tuaj yeem txiav txim xyuas tus saj (haus dej tsis yog savory) thiab nyob rau hauv tsos (daim ntawv ua rau lub hauv qab ntawm lub khob thiab tsis muaj carbon dioxide tawm).
Koj puas paub? Kua noob txiv muaj cov tshuaj phem txaus ntshai. Tau mus rau hauv lub plab, nws, nyob rau hauv tus ntawm hydrocyanic acid, hloov mus rau ib qho tshuaj lom muaj zog.
Kua kua txiv braga
Los ua kua mash nws yog tsis tsim nyog muaj txiv hmab txiv ntoo tshiab ntawm tes, qhov no haus tau los ntawm kua txiv. Rau qhov koj yuav tsum tau:
- kua kua txiv - 15 liv dej;
- piam thaj (tswj raws li cov degree ntawm tsos ntawm cov kua txiv hmab txiv) - 3 kg;
- raw poov - 200 g
Fermentation yuav kav 25-30 hnub, tom qab uas lub haus dej npaj txhij rau ntxiv distillation los yog kev noj.
Kawm seb yuav ua li cas thiaj li ua kom tau limoncello, mint liqueur, mead, lws liqueur, raspberry liqueur, plum caw, Rose roseal wine, compote, jam, txiv hmab txiv ntoo, dub currant caw.
Braga tsis muaj poov xab
Ua noj ua haus dej tsawg-haus cawv tseem ua tau tsis muaj leaven (vim tias muaj tej yam ntuj tso rau ntawm daim tawv nqaij ntawm cov txiv hmab txiv ntoo), siv tej khoom siv - raisins los yog hom qoob mog. Qhov tshwm sim yog ib yam ntuj tsim yeeb haus uas muaj tsawg kawg ntawm cawv. Thiab koj tuaj yeem haus dej rau hauv lub caij sov kom tsis txhob nqhis dej.
Rau lub chaw ua khoom ntawm poov-dawb tsev brew yuav tsum tau:
- Sweet apples - 10 kg;
- dej - 3 l;
- qab zib - 3 kg;
- raisins (yog tias koj txiav txim siab siv nws) los yog sprouted hom qoob mog - 100-150 g.
Nws tseem ceeb heev! Dej yuav tsum haus, tab sis tsis boiled, txwv tsis pub tus txheej txheem fermentation yog cuam tshuam.Technology ntawm kev npaj ntawm brew tsis muaj poov.
- Cov txiv hmab txiv ntoo uas tau ntxig yog ntxuav ntawm cov kabmob (tsis ntxuav!) Thiab crushed mus rau ib qho zoo sib xws. Lub resulting sib tov yog poured rau hauv ib lub tais enamel, ntxiv 1.5 liv dej muaj thiab ncuav 1 kg ntawm qab zib. Tag nrho cov no yog tov, them nrog gauze thiab muab tso rau hauv ib qho chaw sov so rau 2-3 hnub.
- Tom qab pib ntawm fermentation, txhua yam yog poured mus rau hauv ib lub khob tais, poured tus so ntawm dej, ntxiv granulated qab zib thiab raisins (hom qoob mog). Nws yog tag nrho tov, dej foob muab tso rau hauv lub caj dab thiab muab tso rau hauv ib qho chaw sov so rau fermentation.
- Sij hawm dhau los, siv wort yog poured rau hauv hwj, drunk txias. Yog tias koj hla cov brago no, cov kua txiv hmab txiv ntoo uas zoo heev yuav tawm los.
Cider
Qhov kev xaiv no yog npaj los ntawm acidic ntau yam (qab zib cov ntsiab lus - 7%, acidity - 0.5-0.7%).
Haus dej qab zib muaj peev xwm muab tau los ntawm ob peb hom ntau yam, uas yog 10% yog iab, 70% yog qab zib los yog iab-qab zib, thiab 20% yog qaub.
Nws tseem ceeb heev! Yog hais tias pears yog siv nyob rau hauv daim ntawv qhia, lawv equated rau qaub ntau yam.Unripe txiv hmab txiv ntoo yog muab tshem tawm ntawm tsob ntoo thiab muab tso rau hauv ib qho chaw sov so rau ripening, tom qab uas lub kua txiv hmab txiv yog squeezed tawm. Lub resulting khoom qab zib nyem dua. Lub wort ntawm thawj theem thiab theem nrab extraction yog tshwm sim nyob rau hauv ib qho 4: 1 ratio.
Nyob rau hauv kev npaj ntawm no cider, poov thiab suab thaj tsis ntxiv rau cov khoom - fermentation yuav siv qhov chaw nyob rau hauv qhov kev txiav txim ntawm cov khoom xyaw ntuj. Txawm li cas los xij, qhib lub txheej txheem, nws yog ib qho tsim nyog kom nyias npaj nyias cov leaven (3-5% ntawm tag nrho cov ntim). Rau qhov no, txiv hmab txiv ntoo (tsis ntxuav!) Yog txiav thiab tov nrog qab zib thiab dej. Tag nrho cov no ua ntej pib ntawm fermentation yog muab tso rau hauv ib qho chaw sov. Nws yog qhov no pib thiab ntxiv rau lub wort.
Tus neeg mob yuav tsum tau ferment nyob rau hauv ib qho chaw txias (tsis yog saum toj no +20 ° C) qhov chaw 30-45 hnub. Yog hais tias qhov kub tsis dhau, cov txheej txheem fermentation yuav siv 3-6 lub hlis.
Rau kev npaj, nws yog qhov zoo dua rau noj fwj wastewards thiab sau nrog cov khoom raw thaum 6/7. Cov hnab looj tes yog muab tso rau hauv lub caj dab, uas, thaum muaj cov pa roj carbon dioxide, raug tshem tawm thiab muab tso dua.
Thaum lub wort nres mus rau ferment, qhov haus yog npaj rau kev siv los yog ntxiv distilled.
Nyob rau hauv pej xeem cov tshuaj, ntau tinctures yog dav siv - propolis, ntsuab txiv ntoo, peony, Adas lub paus, siv quav moth, goldenrod, qwj, muv sting, aconite.
Tus txheej txheem ntawm distillation ntawm Kua samogon
Ntau tus uas tau tshaj cov kua brago pom tias tsis muaj tus yam ntxwv ntawm tus txiv quav tshuaj nyob rau hauv qhov khoom kawg. Thiab qhov tshaj plaws yog tias mash yuav tsum tsis txhob yuav pre-filtered.
Ntawm chav kawm, qhov yuav tsum tau muab tso tawm los ntawm tuab, tab sis nws yuav tsum tsis txhob lim. Thiab koj yuav tsum nco ntsoov tias mash mash tsis burnt. Yog li ntawd, nws yog ib qho tsim nyog kom sov lub thawv maj mam. 
Ib qho ntawm cov hauv paus ntsiab lus ntawm distillation yog qhov sib faib ua "taub hau", "lub plawv" ("lub cev") thiab "tails":
- "Lub taub hau" yog 200-250 ml thiab nws tsuas yog nchuav.
- "Tails" tau txais nyob rau hauv 40 degrees, lawv tau sau thiab ua kom zoo dua tom qab rov qab.
- Qhov uas ua rau hauv nruab nrab yog "lub cev" ntawm kev haus, uas yog siv ntxiv.
Koj puas paub? Muaj ntau haiv neeg nyias muaj nyias lub hli. Piv txwv li, nyob rau hauv Ukraine nws yog ib tug tiv thaiv, nyob rau hauv Hungary - palinka, nyob rau hauv ces - hooch, nyob rau hauv Ireland - potin. Txawm tus cwj pwm uas tsis nrov npe, brandy, whiskey thiab rum kuj hom moonshine.
Calvados
Qhov dej haus no yog tsim los ntawm distilling cider ntawm ib qho tshwj xeeb apparatus, ua raws li los ntawm ib tug ntev maturation hauv Oak ntim. Txawm li cas los xij, Calvados tiag tiag tau ua tshwj xeeb hauv Normandy, nyob rau hauv lub tuam tsev ntawm Calvados. Nyob rau hauv luv luv, Calvados, zoo li champagne, yog cov cuab yeej ntawm lub teb chaws. 
Cov neeg tsim khoom tsuas yog siv cov khoom nruab nrab xwb, cov ntxhiab tsw qab ntawm txiv apples. Thiab ntawm no ua ke ntawm ntau yam sib txawv yog qhov tseem ceeb. Rau classic dej haus cov nram qab no ntau yam:
- qab zib thiab qaub - 70%;
- iab - 10%;
- qaub - 20%.
Tom qab thawj zaug distillation, qhov sib txawv ntawm cov khoom sib txig sib luag tau txais, uas yog cov lus hais ua lus Askiv hu ua aquavit lossis o-de-vi. Yog xav tau tiag tiag Calvados, nws yog poured rau hauv tej kas tham thiab hnub nyoog. Ntawm chav kawm, nws yog ntshaw tias barrels tshiab, ces haus dej yuav nkag mus rau tannins thiab soak nyob rau hauv lub aroma. Tsuas yog tom qab ntawd ces lub neej yav tom ntej Calvados tau nchuav rau hauv cov thawv ntim qub.
Nws tseem ceeb heev! Lub peculiarity ntawm Calvados yog tias nws tsis yog hnub nyoog hauv ib lub nkoj, tab sis yog tas li poured, nrog rau tov nrog lwm cov dej cawv haus.Yog li ntawd, txhua yam uas tau npaj nyob hauv tsev yog hu ua Apple brandy. Tab sis nyob rau tom tsev koj tuaj yeem ua ib qho dej ntxhuav nrog ib qho tsis txaus siab.
Qhov no yuav tsum tau:- cider (6% lub zog) - 10 l;
- pulp - 10 kg;
- qab zib - 1 tablespoon;
- lim dej.
Lub resulting dej yog kos nyob rau hauv tej kas tham los yog nyob rau hauv khob ntim, ntxiv Oak sawdust. Qab zib yog ntxiv rau tib distillation thiab haus dej haus yog muab tso rau kev laus (4-8 hli).
Tom qab ripening, Calvados yog lim thiab poured rau hauv hwj rau ib lub lim tiam. Tsuas yog tom qab lub sijhawm no nws tuaj yeem tsis tau.
Kawm yuav ua li cas kom qhuav, khov, ntub, khaws cia txiv apples kom txog rau thaum caij nplooj ntoos hlav.
Qee cov tswv yim
Tsis muaj teeb meem li cas yooj yim rau cov zaub mov rau haus dej cawv los ntawm cov txiv ntseej zoo li, muaj tseem nuances uas yuav tsum tau coj mus rau hauv tus account. 
- Los npaj, koj yuav tsum noj cov txiv hmab txiv ntoo zoo xwb, muab pov tseg cov qe thiab kua txiv hmab txiv ntoo. Yog hais tias koj tsuas yog poob txiv hmab txiv ntoo, txhawm rau ua rau lawv, txiav tawm tag nrho cov chaw lwj, lwm yam kev haus yuav dhau los yog iab.
- Thaum tso lub wort nyob rau hauv ib lub khob, tawm tsawg kawg 10% ntawm qhov chaw khoob. Qhov chaw no yog qhov tsim nyog rau qhov tsim ua npuas dej thiab carbon dioxide.
- Baker's poov xab yog tsis haum rau tau zoo-haus - lawv accelerate tus txheej txheem fermentation thiab haus tsis muaj lub sij hawm kom tau txaus ntawm ib hom saj thiab aroma.
- Koj tuaj yeem muab cov pob ncuav los ntxiv rau ib lub brew yooj yim rau lub hli. Yog li, tom qab fermentation, ib refined haus yuav tuaj tawm.
- Koj sim tau los ntawm kev ntxiv cov txiv hmab txiv ntoo thiab txiv hmab txiv ntoo sib txawv. Qhov no yog li cas ib lub tsev brew tshwj xeeb nrog ib tug saj ntawm plums, pears thiab grapes yuav tig tawm. Qhov loj tshaj plaws nyob rau hauv txoj kev no yog hais tias cov ntsiab lus qab zib ntawm wort yuav tsum tsis muaj siab tshaj li 20%, txwv tsis pub nws yuav tsis ferment.
- Yog tias koj tau npaj ib qho dej txhij raws li txiv apples thiab pears, nws yuav tsum qaug qaug qis qis dua ob peb lub hlis tom ntej, los yog sab laug rau cov laus hauv ib lub thoob rau ib xyoos. Tom qab rau lub hli, cov dej haus tas mus ib ntus los ntawm nws tus cwj pwm zoo.
- Nws yog tau los xyuas qhov zoo ntawm cov ntaub ntawv uas tau xaiv nyob rau hauv no txoj kev: ib kilogram ntawm txiv hmab txiv ntoo yog hauv av thiab sab laug rau ob peb hnub. Yog hais tias lawv tsis ferment, ces nws yog zoo dua rau tsis kam xws li raw cov ntaub ntawv.
