Uma i-jam is fermented, yini okufanele ngiyenze? Izindlela zokucubungula nezincomo

IJam kusuka kuzo zonke izinhlobo zezithelo namajikijolo yisipiliyoni esihle kakhulu esikuvumela ukuba unwebe ihlobo. Yini engcono kunekhobe letiyi elishisayo nama-sweet berries amnandi ebusika ebanda. Ukugubha i-jam enhle nehle kakhulu ubuciko obuhle. Ngeshwa, ngisho nabesimame abanolwazi bangaba nezinkinga ngamalungiselelo asekhaya. Kubonakala sengathi iresiphi ivivinywa, futhi i-jam yayilungisiwe ngokuvumelana nayo yonke imithetho, kodwa isembozo sagudla, noma sahamba ngisho nhlobo, futhi iphunga elimnandi elimnandi elivela kumkhiqizo ophelile. Lokhu kusho into eyodwa kuphela: umkhiqizo uchithekile, awukwazi ukuyisebenzisa ukuze uthole ukudla. Abaningikazi besifazane banesithakazelo: uma i-jam ivumile, kufanele ngenzeni? Kuyadabukisa ukulichithela. Yilokhu esizoxoxa ngakho kulesi sihloko.

Kungani ibhange liqhuma?

Isizathu esiyinhloko sokuthi ibhange liqhumekile lingelashwa ngokwanele lokushisa: omama nabakhulukazi bethu baphejiwe isikhathi eside, ngakho ukuvutshelwa kwakuyisenzakalo esingavamile. Manje ngaphezulu emaminithini ama-jam-emihlanu, futhi lokhu kudinga izinyathelo ezengeziwe zokuvuna amajikijolo ukuze kusetshenziswe esikhathini esizayo:

• Ukwenziwa kwezinzalo kwamathini kanye nesembozo kuyisibopho;
• I-twist ethembekile, ngoba umoya okhuthaza ukuthuthukiswa kwezinambuzane;
• Ukunamathela ngokuqondile emtholampilo, ukungabi neshukela kuholela ekuqothulweni kwejamu;
• Isitoreji esifanele, indawo akufanele ibe efudumele kakhulu, izinga lokushisa elikhulu - alikho ngaphezulu kwama-12 - 15 degrees.

Uma i-jam is fermented, yini okufanele ngiyenze?

Uma umnikazi womhlaba ekhumbula ngesikhathi esifanele, i- jam ayiyona inhlabathi futhi iphunga elimuncu alizwa, ngakho kulula ukulungisa isimo. Ngosizo lwe-stopper-over, kubalulekile ukuhlukanisa isiraphu kusuka amajikijolo, bese ushukela wanezela kwisixazululo ngesilinganiso se-1 ingilazi yesihlabathi ngetitha elilodwa lesiraphu, konke lokhu kuphekwe. Uma uphonsa lwesiraphu uqala ukubamba ukuma, bese ufaka amajikijolo kuya esitsheni bese upheka elinye imizuzu engu-15-20. I-Jam igcinwa, kodwa kuyadingeka ukuyidla ngokushesha.

Uma i-jam is fermented, yini okufanele ngiyenze? Ukuze ulungise umkhiqizo onamandla omuncu, ngokupheka okungeziwe, ungangeza i-soda, i-litre eyodwa yejamu yanele 1 ithisipuni.

Akunconywa ukuba udle ujamu okhwabanisa. Yiqiniso, ungqimba oluphezulu lwesikhunta lungasuswa futhi luqede ibhodlela elibi, kodwa kulokhu akufanelekile ukuba nomuntu ohahayo. Iqiniso liwukuthi isikhunta esithinta umkhiqizo siqukethe izintambo. Ingxenye ebonakalayo yenziwa ebusweni, futhi ingxenye engabonakali ingena ejulile. Hlola ngamehlo ukuthi i-jam ingakanani, futhi akunakwenzeka, nokudla okungcolile nge-mold spores kungabangela ukulimala okukhulu empilweni.

Izizathu eziyinhloko zalesi sifo - ukusindisa ushukela, ukunciphisa isikhathi sokupheka kanye nokupakisha kokupakisha emitsheni emanzi. Ngendlela, abaningi bakhohlisa ngokungaziphathi kahle ukuthi noma yikuphi amajikijolo afaneleka ujamu, ngisho nokukhubazeka okubonakalayo, bathi, konke okufanayo, konke kuzokwenziwa. Akunjalo. Amajikijolo kufanele akhethwe ngokucophelela, futhi bonke abonakalisiwe kufanele baphonswe kude.

Isibonakaliso sokulungela ukujamu ukubonakala komkhiqizo kanye nelungiselelo elifanako lamajikijolo esiraphu. Uma izithelo zihamba phezulu noma, ngokuphambene, zikhona ngezansi, kusho ukuthi ukunambitheka okumnandi akulungele, futhi ukupheka kufanele kuqhubeke.

Uma i-jam is fermented, yini okufanele ngiyenze? Kukhona enye indlela emangalisayo yokuyilungisa - ukupheka iwayini elimnandi elizenzela. Uzobulala izinyoni ezimbili ngetshe elilodwa: imisebenzi yakho ngeke isetshenziswe futhi uzothola injabulo eyengeziwe. Imithetho ye-winemaking kuleli cala ifana nayo yonke amajikijolo. Ijamu kufanele ithulwe embizeni enkulu, engeza amanzi, ngevolumu efanayo, ushukela kanye nomvini omisiwe. Ama-Sugars adinga cishe isigamu sengilazi yezingilazi ezingu-3 zenhlanganisela, nezithelo zomisiwe - cishe 1 isipuni.

Konke kuhlanganisiwe, kufakwa iglavu ye-raber embizeni bese ubeka isitsha endaweni efudumele amasonto amathathu. Ekupheleni kwalesi sikhathi, isixazululo sihlungiwe, ushukela oluncane lengeziwe futhi isiphuzo siyibhodlela. Ngemuva kwezinyanga ezingu-2-3, iwayini ilungile.

Yini okufanele uyenze uma uphethiloli ovutshiwe kusuka kuma-raspberries, ama- currants, ama-strawberries? Yilokho okuzoxoxwa kamuva.

Iwayini elivela ku-black currant jam

Amajikijolo omnyama ama-currant akavuthiwe, kepha nje agaya ushukela ukuze alondoloze amavithamini. Uma indawo yokugcina ikhethiwe ngokungalungile, yilo lo msebenzi ovame ukuhambisana nokuvutshelwa. Ngakho, ukuphambuka kusuka ku-currant emnyama , kudingeke ukwenze? Lapha, awukwazi ngisho: khukuthele noma ujabule. Emva kwakho konke, kusuka ku-currant jam kuvela iwayini elimnandi kakhulu, okulula ukulilungisa ekhaya.

Uma i-jam ingu-1.5 amalitha, faka amanzi amaningi afudumele namagremu angu-100 we-sugar granulated. Isamba soshukela singashintshwa kancane, konke kuxhomeke kumnandi wezinto zokusetshenziswa. Kodwa ukufaka ushukela kufanele kudingeke, lokhu kuyimfuneko edingekayo yokuqala ukuvutshelwa. Umthamo ubeka endaweni efudumele, ukulungele ibhajiwe kunqunywa indawo yendawo ye-berry: kufanele ibe phezu komhlaba. Leli ketshezi lihlungwa emanzini alungisiwe futhi lafakwa izinyanga ezintathu ngaphambi kokuvuthwa kwewayini. Amabhange kumele ahlanzwe futhi ahlolwe inzalo uma kungenzeka, ukuze uthole uviniga.

Umkhiqizo oqediwe uzoqukatha ukuvinjelwa ukuvimbela iwayini ekutheni lifuze. Thela ngamabhodlela kufanele kube kahle, usebenzisa i-tuble flexible.

Iwayini elisuka ku-blackcurrant jam (2 iresiphi)

Uma unezinqolobane ezingapheli zonyaka odlule we-blackcurrant jam, khona-ke ehlobo ungenza iwayini elimnandi futhi elihle kulo. Ngetitha elilodwa lokujamu udinga amalitha amabili amanzi, ama-gramu angu-200 elayisi kanye nama-200 g amagilebhisi amasha. Beka yonke le mikhiqizo ku-container ehlanzekile engilazi. Irayisi ilungile - okusanhlamvu okude noma nxazonke, akubalulekile. Amagilebhisi awakwazi ukugezwa, kodwa kulokhu kufanele ube nokuqiniseka ukuthi ayengasetshenziswanga ngamakhemikhali. Gcoba ukudla, faka iglavu ye-raber entanyeni yembiza bese ubeka izitsha endaweni emnyama. Ungakhohlwa ukwenza i-glove egundini ngenaliti ekhaliphile. Ukuphela kokuvutshelwa kuzokutshela iglovu ewile. Ngemva kwamasonto amathathu, iwayini eliqedile lingasetshenziswa bese lihlungwa ibhodlela.

Iwayini kusuka jamu okusajingijolo

Ijamu lokusajingijolo lalivutshiwe, yini engingayenza? Futhi, iwayini elivela kumkhiqizo onjalo liyovele limangalisa! Ukuze ulungiselele, le nxenye elandelayo kufanele ilandelwe: i-1 litre yejamu idinga ilitha lamanzi elilodwa kanye no-100 g wezithelo zomvini. Ejubeni elihle lihlanganisa i-jam namanzi, okumele kube yikamelo lokushisa, engeza omisiwe. Ukuhlwanyela kangcono hhayi ukugeza, kuzoba uhlobo olushukumisayo lokuqala ukuvutshelwa.

Ibhange, elivaliwe ngesembozo esiqinile, lizohlala endaweni efudumele cishe izinsuku ezingu-10. Khona-ke okuqukethwe kuhlungiwe futhi kuphinde kuthululwe embizeni ehlanzekile, esibheke kuyo igravu ye-rubber. Uma iglovu ivuliwe, futhi uketshezi luye lwabala, iwayini selikulungele. Ukusebenzisa ithubhu ye-rubber, ibhodlela futhi ifakwe endaweni emnyama cishe izinyanga ezimbili. Gcina kangcono esikhundleni esinqunyiwe, njengoba iwayini ligcinwa yi- winemakers yangempela. Uma konke kwenziwa ngokuvumelana nalokho okusemthethweni, umphumela uzoba yiwayini eliphakeme kakhulu le-10-12 amaphesenti enqabeni.

I-Tincture ye-jamberberry jam

Ukuphuza i-strawberry jam, yini okufanele uyenze? Kusuka kumkhiqizo onjalo ungenza iwayini usebenzisa iresiphi yangaphambilini, noma wenze i-tincture: mix 100 amagremu we-vodka nge-1 isipuni se- jamberry. Sigcina le ngxube usuku, bese sengeza enye ingxenye yesigamu se-vodka. Ukwengeza i-flavour ekhethekile, ungangezela i-vanillin ensikeni yommese ne-citric acid. I-tincture ilungile.

Esikhathini sethu kunzima kakhulu ukumangaza noma ubani onobuhle obufana noJam, ngisho nasezithelo ezingavamile kakhulu namajikijolo. Kodwa sebenzisa isenzakalo esinjalo esingathandeki, njengomkhiqizo ovuthiwe, ngokwakho, futhi umangaze izivakashi ngewayini elimnandi elimnandi. Ngemuva kwalokho, akudingekile ukutshela lokho okwenziwe kusuka.

Bon appetit!