Ukwenza i-Raw Apple Cider Vinegar nge-Wild Fermentation

Sebenzisa noma yiluphi uhlobo luzintambomela — umixture wezintambomela ezitshisayo, ezinambithile, nezinzima kakhulu kukhiqiza i-vinegar enobunzima obuningi. Izintambomela eziwele (ezawela esisuthantwini) ziyabhalwa kahle — zingakhale, zivame ukuba nomuntu ozisele ngokunengqondo, futhi umsele wazo ubambile i-wild yeast okuningi. Sika izigaba ezobola kepha ungakhathazeki ngezimpilo zesthwalo, ukuqaqa okuncane, noma umonakalo wohlobo. Ungajikeli izintambomela — umsele ubambile i-wild yeast esiqalela i-fermentation.

Hlamba izintambomela ngesiqalo ukuze ususe intuthuko nezinto ezihlukumezekile, kepha ungasuleli nangempela — ufuna ukulondoloza i-yeast bloom (intonsi emhlophe engabonakali ezintambomela ezingahlambile). Sika izintambomela zibe izigaba ezincane (2-3 cm) zifaka amakhokhelo nezinhlanyelo. Udinga cishe 2-3 kg yezintambomela ezisikwe ukuze kukhiqize ilitha elilodwa le-vinegar eliqediwe.

Beka ama-apula akhethiwe esitsheni esilungile seglasi noma isitsha se-plastic esifanelekile ukuthwala ukudla (akukho metal — i-acetic acid inomsulwa oningi). Fihla ngomnzi kuze kube ama-apula asenkululekile. Engeza ama-tablespoon angu-1-2 eshukela ngenilitha yomnzi ukuze wanekeze okuqukethwe kweshukela ekuqaleni futhi uqinisekise i-alcoholic fermentation enamandla (i-alcohol engaphezulu → i-acetic acid engaphezulu → iviniga elamandla).

Fihla isitsha ngengubo noma ithawaladi lephepha eliviselwa ne-rubber band — lokhu kuvumela ukuhambisana komsindi (okuthinta i-Acetobacter okuzokudinga kamuva) ngenkathi kugcinwa insects nokucitshwa. Beka endaweni enhle, emnyameni (18-28°C). Phakathi kwamazinsuku angu-2-5, uzobona izisululu ezentshisayo ezindaweni zama-apula — lona ndlu izilwane zesilwane ezizelele izigaramu zesukela zibe-alcohol. Susa osuku lonke ukuze usulele noma iyiphi ama-apula abalekile (ukuvimbela umlumbi).

Ngemuva kuka-2-3 weeks, ukububula kuzocela kakhulu — i-alcoholic fermentation iqedile ikakhulu. Umthombo kufanele usmakame njengo-rough, dry cider — one-alcoholic kodwa akakho sonti. Hlula umthombo ngaphandle kwe-fine cloth, ukucindezelela i-apple pulp ukuze uthole u-juice lonke. Lahla i-pulp (noma yi-compost).

Thela umthombo ohlulwe osungeni olubanzi noma kwe-crock. Isidingo esiyinhloko: indawo ephansi kakhulu evezwe eluhlangothini. Acetobacter ama-aerobic (oxygen-requiring) bacteria — angakwazi kuguqula i-alcohol ibe i-acetic acid kuphela ngomuntu we-oxygen. Isiqalo esibanzi nesincu sisebenza kuhle kakhulu kunegalali elide nelinxantathu. Vala ngesikhatan futhi uzisikele. Beka endaweni enobusheni (20-30°C ibubhekile kwe-Acetobacter).

Ngaphakathi kwe-1-2 iziviki ngemuva kokugamuza, ukhasi oluncane, olusobala ngokusobala luzobonakala ebusweni bamanzi. Lena iyumuntu womazi wevineigri — i-biofilm yeselulosi elenziwe yi-Acetobacter aceti nezinye izinhlobo. Kumaseeks alandelayo, iyathambeka ibe disc elithobekile, elitholakala njengo-pancake enobungako obunganele ukuze ufinyelele ku-1 cm ubunhlobo. Ingase ibonakale eye-alarming — gwavu, gelatinous, ngezinye izikhathi ezinephrasheni ezibhene noma ezimhlophe — kodwa yiyinjini ephilayo yenqubo yokubusha ivineigri.

Ungabenzi umuntu womazi wakho nengozi. Ukuhambisa ikhonteiyina noma ukugweba ikhasi kugida ikoloni yebhaktheriya futhi kukhuthaluza i-fermentation. Uma umuntu womazi ubhakela phansi (okwenzeka ngezinye izikhathi lapho uziba nzito kakhulu), owesisha uzakha ebusweni. Umuntu womazi obhakele phansi uqhubekela ukukwenza kodwa akusebenzi kahle kunedifoni elikhona ebusweni. Amanzi angaphansi azakugcina asiba sagwa kakhulu njengoba i-alcohol iguqula ibe acetic acid.

Ngemva kwamaviki angu-4-8 okushiswa kwe-acetic, linga i-vinegar (ngokucophelela — i-vinegar enamandla ingamahlela intamo). Kufanele itaste ibe nesilinganiso somqadi onobunkimbinkimbi be-apple flavor. Uma kusazwakalele inzuzo, vumela isikhathi esingeziwe. Uma itaste ibe flat noma musty, ukushiswa kunge nakuhluleka — qinisekisa ukuba kukhona umoya okunele kanye nokufinyelela kwami.

Uma umqadi kanye nesilinganiso se-acidity sifanele okukhethwayo kwakho, hlela i-vinegar ngamanxeba ashujwayo ezitini eziqotshwe. Izitini zegalasi ezinemigido engeyisikhali yilona okuhle kakhulu (amakepsi aplastiki, amakh cork, noma amagophi amagalasi — neze amakepsi esikhali esizungeza engawayo engokugcina). I-vinegar izoqhubeka nokuthuthuka umqadi kancane kancane ngamanyezi okugcina ezitini. Elinganisiwe, engacindi ACV lithuthuke ngokwendalo unina oncane ezitini — lokhu kunormal futhi kubonisa umkhiqizo ophilayo.

Umama wenxa isiko eliphilayo elingasetshenziswa kabusha okungapheli. Ulondoloze esitsheni sesigadi esingenxa (i-acidity ivimbela ukuthi kuthi kube nenkinga). Ukuqalisa inxuba entsha: beka umama ebusweni benxa entsha noma noma iyiphi inzuzo enokuthwaswa futhi bese ufaka ngeqatha. Umama ozinzile wenza ubukhulu bokushisa kancane kancane — inxuba entsha eno-amama ekhulile ingafinyelela ku-acidity ephelele ekumeleni 2-3 amaviki kunokuba 6-8.

Ungakwazi nokudlulisa umama: sika isinxephezelo semama ngabangani noma abalingani bakho (iyaziphinda ngokushesha). Ngokuqala, abamama benxa babegcinwa amashumi eminyaka emadlozini entlangeni namiphakathi, njengezisiguli zesibhakela — isilo eliphilayo elidluliselwe esilizalwane kuya esilizalwane, inxuba ngayinye inethiwe imfilo ye-microbial yalo lonke lokushisa okwandulela.