Yisti da ke zaune a saman inabin kuma yana ƙyalli ruwan inabi shine naman gwari. (Class Ascomycetes, Saccharomycetes iyali.)
Shahararriyar tsarin haƙar ruwan barasa don yeasts shine dalilin yaduwar amfani da su tun zamanin da. A zamanin d Misira, a cikin d ¯ a Babila, an ɓullo da dabarar shayarwa. Na farko da ya gano alakar da ke tsakanin fermentation da yisti shine wanda ya kafa microbiology, L. Pasteur. Ya ba da shawarar hanyar haifuwa don adana ruwan inabi ta dumama a t ° 50-60 ° C. Bayan haka, wannan dabarar, da ake kira pasteurization, ta zama mai amfani sosai a sassa daban-daban na masana'antar abinci.
Don haka girke-girke:
- Girbin inabi a bushewar yanayi. Kada a wanke a kowane hali. Idan wasu gungu sun ƙazantu, kar a yi amfani da su.
- Dauki bakin karfe ko kwanon enamel. Iron, jan karfe da kayan aikin aluminum ba su dace ba.
- Zabi 'ya'yan inabi daga gungu kuma ku murƙushe kowace berry da hannuwanku. Berries da suka lalace, m da unripe ya kamata a jefar da su.
- Cika tukunyar 2/3 cikakke. Ƙara sukari: don lita 10 - 400 g, kuma idan inabi suna da tsami, to, har zuwa 1 kg. Mix kuma rufe murfin.
- Saka a wuri mai dumi (22-25 ° C - wannan yana da mahimmanci!) Domin kwanaki 6 don fermentation.
- Kowace rana, tabbatar da motsawa sau 2-3 tare da cokali.
- Bayan kwanaki 6, raba ruwan 'ya'yan itace daga berries - iri ta hanyar sieve bakin karfe ko ta hanyar raga na nailan. Kada ku jefar da berries (duba ƙasa).
- Ƙara sukari zuwa ruwan 'ya'yan itace: don lita 10 - 200-500 g.
- Zuba ruwan 'ya'yan itace a cikin kwalban gilashin lita 10, cika su 3/4 cikakke.
- Rufe kwalban da safar hannu na roba na likita, kuna huda yatsa ɗaya a ciki. Ɗaure safar hannu sosai akan tulun.
- Saka fermentation na makonni 3-4. (Zazzabi iri ɗaya ne - 22-25 ° C). Hasken rana kai tsaye ba a so.
- Dole ne a sanya safar hannu. Idan ya fadi, kuna buƙatar ƙara sukari. (Za a iya cire kumfa, a zuba ruwan 'ya'yan itace a cikin wani kwano, a zuba sukari, a hade, a mayar da su).
- Bayan makonni 3-4, dole ne a cire ruwan inabi daga laka. Don yin wannan, ɗauki bututun abinci na gaskiya mai tsayi 2 m, nutsar da shi a cikin kwalbar ruwan inabi da ke tsaye a kan tebur, zana ruwan inabi daga ƙarshen bututu tare da bakinka, kuma lokacin da ruwan inabin ya fara gudana, rage bututun. cikin tulun fanko dake tsaye a kasa.
- Kuna buƙatar cika kwalba zuwa saman (0,5-1 cm zuwa gefen), saka murfin nailan, sanya safar hannu a saman kuma ɗaure shi. Rage yawan zafin jiki zuwa 15-20 ° C.
- A cikin wata guda, zaka iya cirewa daga laka sau da yawa. Dole ne a cika bankunan zuwa sama!
- Bayan haka, za ku iya ƙara sukari don dandana kuma ku adana ruwan inabi a cikin cellar, zuba shi a cikin kwalba 3-lita da kuma mirgina su tare da murfi na baƙin ƙarfe don matsawa.
- Kuna iya shan giya bayan watanni 3, kuma zai fi dacewa bayan shekara guda. Kafin sha, dole ne a cire ruwan inabi daga laka (za'a kasance a kullum, ko da shekaru nawa aka ajiye ruwan inabi), zuba cikin kwalba na lita 1 zuwa sama, biyu - mirgine, kuma barin daya don cinyewa. (idan kasa da rabi ya rage a cikin kwalba, zuba a cikin rabin lita; kana buƙatar samun iska a cikin kwalba fiye da ruwan inabi). A ajiye a firiji.
- Wannan shine girke-girke na ruwan inabi "na farko" da aka yi daga ruwan inabi. Daga sauran inabi (cake) za ku iya yin ruwan inabi "na biyu": ƙara ruwa (Boiled), sukari ko jam (mai kyau, ba lalacewa ba), ko berries da ke cikin fall: viburnum, ko buckthorn na teku, ko chokeberry, ƙasa. a kan hadawa, ko hawthorn (ƙasa hawthorn da ruwa - akwai ɗan danshi a ciki), ko tafasa (da ake bukata) itatuwan dattin (daskararre lderberry guba), ko daskararre pitted blackthorn, ko danyen currants, raspberries, strawberries tare da sukari, ko yankakken Quince, apples, pears da dai sauransu. Duk kari ya kamata a cikin dakin da zafin jiki. Wajibi ne cewa akwai isasshen acid, in ba haka ba ruwan inabi zai ferment da talauci (alal misali, ƙara viburnum, ko currant, ko buckthorn teku zuwa dutse ash, hawthorn, elderberry). Dukkanin tsarin ana maimaita su kamar yadda yake a cikin shirye-shiryen ruwan inabi "na farko". (Idan yayi zafi da sauri, zaku iya rage yawan zafin jiki zuwa 20-22 ° C).
Don yin ruwan inabi za ku buƙaci kwanaki 6 a cikin watanni 2-2,5:
1. Ranar 1st - don tattara inabi.
2. Ranar 2 - murkushe inabi.
3. ~ 7-8th rana - raba ruwan 'ya'yan itace daga berries, sanya ruwan inabi "na farko" a kan fermentation a cikin lita 10-lita, ƙara sinadaran zuwa ruwan inabi "na biyu".
4. ~ 13-14th Day - raba ruwan inabi "na biyu" daga pomace kuma sanya shi a kan fermentation a cikin kwalba 10-lita.
5. ~ 35-40th Day - cire "na farko" da "na biyu" ruwan inabi daga laka (10-lita kwalba sun cika).
6. ~ Ranar 60-70th - cire ruwan inabi "na farko" da "na biyu" daga laka, zuba cikin kwalba 3-lita kuma saka a cikin cellar.