Sivame ukwenza ama-apula avela ku-jam, okwenza amazambane ahlambulukile kanye nama-jellies, ukuvala ama-compotes noma ukuwafaka njengokugcwalisa amaqebelengwane, kodwa lezi akuzona zonke izindlela ezisebenzisekayo zesithelo, ngakho-ke ungazama ukwenza i-cider esiphundu futhi enempilo njengenye indlela. Uhlobo luni lwesiphuzo nendlela yokwenza ekhaya - funda ku.
Hlanganisa isiphuzo
I-Apple cider yayibambe isiphuzo esinomsoco futhi esiphundu, amandla ayo angaba ngu-8 degrees. Kuvuselela kahle, kuphuza futhi ngesikhathi esifanayo kudakiwe kalula.
Uma unamapareyi amaningi noma amajikijolo ensimu, ungawasebenzisa esikhundleni sama-apula, nakuba iwayini langempela le-apula (elivame ukubizwa ngokuthi i-cider) lilungele kuphela ngesisekelo salesi sithelo. 
Abaningi be-wine connoisseurs bakholelwa ukuthi i-apple cider yavela kuqala eFrance, nakuba nayo inabaphikisi abathi bayisho emlandweni wasendulo waseGibithe. Kungakhathaliseki ukuthi kwakunjani, kodwa umlando wale vinini uneminyaka engaphezu kwekhulu.
Uyazi? Ngokwemibono evunyelwe ngokuvamile, i-apple cider ivele ngekhulu le-XI futhi yenziwa nguCharlemagne. Kodwa-ke, kuze kube yamuva (kuze kube sekhulwini le-19), kwakubhekwa njengokungathi isiphuzo somkhakha ophansi womphakathi, kodwa hhayi ohlonishwayo.
Inqubo yokuvuthwa yemvelo kusiza ukuthola umphumela oyifunayo, owodwa umvubelo ongeziwe kwisiphuzo. Kuye ngezici zokunambitheka, zonke izikhombi zingahlukaniswa zibe mnandi-mnandi, omnandi, obabayo-omnandi noma obabayo.
Ngesikhathi esifanayo, zihlukaniswa zibe zendabuko, ezomnandi nezomile. Ukulungiselela i-apple cider ngeke kukuthathe isikhathi esiningi, kodwa, uma kunikezwe izinhlobo ezihlukahlukene zokupheka, umsikazi ngamunye uzokwazi ukuzikhethela ithuba elihle kakhulu.
Izakhiwo eziwusizo kanye nokulimala kwe-apula cider
Noma yikuphi ukuphuza kunamandla kanye nokubuthakathaka, kepha ngaphezu kwakho konke kubalulekile ukucabangela umthelela wayo emzimbeni womuntu.
Ngokuqondene ne-apula cider, elungiselelwe ekhaya ngokweminye yezindlela zokupheka ezidumile, inokubunjwa kwayo nje inani elikhulu lamavithamini, ama-macro-micronutrients asebenzayo. Lokhu okusho ukuthi zonke izingxenye zesithelo azilahlekile lapho kulungiswa isiphuzo.
Emuva ezikhathini zasendulo, i-cider yayisetshenziswa abantu abaphulukisa abantu ukuze baphathe ama-blues (esitokisini samanje - "izizwe ezicindezelayo"), kanye nesifo sikashukela kanye nezifo zamathunjini.
Izinkinga ezifana ne-viburnum, izaqathe, ithanga, iklabishi, beet, isipinashi, i-kalanchoe, ne-ginger nazo zizonciphisa izinkinga zesisu.
Yiqiniso, kwakukhona isikhathi lapho umuthi wokwelapha wombuzo wawubuzwa khona ngenxa yalokho okwenziwe utshwala, kodwa ososayensi bakwazi ukuqinisekisa abaphikisayo, bebonisa ukuthi kusetshenziswe ukuphuza iwayini le-apula ngamanani amancane.
Ngakho-ke, kuvuselela isisu, kukhulisa ukudla, kuvame ukucindezela futhi kudonsa imithwalo yegazi, kuphuthumise ukuqedwa kwezinto ezinobuthi emzimbeni, futhi kuphungula inqubo yokuguga, kuvimbela ama-radicals mahhala.
Kubalulekile! Ukusetshenziswa kwe-apula juice cider kuncike ezinhlobonhlobo nesimo sesithelo. Ngaphezu kwalokho, izimo zokupheka nazo zinomphumela: i-home version iyasiza kakhulu kunezimboni.
Kodwa-ke, ngaphezu kwezici ezinhle zokusetshenziswa kwesiphuzo esinjalo, ungakhohlwa mayelana nokuphikisana okunokwenzeka. Iqiniso liwukuthi i-cider ngumkhiqizo wemvelo ngokuphelele futhi kwabanye abantu ingabangela ukusabela okubangelwa ukwelashwa okuhambisana nokungahambisani nomuntu ngamunye ezingxenyeni ezithile ze-apula noma ezinye izithelo ezisetshenzisiwe.
Kufanele futhi ukukhumbule ngamandla wewayini le-apula (kuye ngokuthi iresiphi, ingahluka kusuka ku-1 kuya kwezingu-9%), ukuyisebenzisa ngokulinganisa okulinganiselwe. Ngaphezu kwalokho, akukho eminye imiphumela eyingozi emzimbeni wakho ngeke isiphuze.
Uyazi? Eminye amakhasimende amakholomu amahle anikezwa ukuba ahlambe i-apula cider, ngokucwiliswa umzimba ngokuphelele. Ngemuva kokuqhubeka nenqubo efanayo, isikhumba siyaba yisisindo futhi sithobekile, futhi kungenzeka ukuba ubhebhetheke imibimbi engajulile.
Ukupheka ekhaya
Njengoba sishilo ekuqaleni, kunezinombolo eziningi zokupheka okwenzela iwayini le-apula elimnandi nelinempilo, kodwa kulesi sihloko sizobheka ezimbalwa kuphela, sibheke ngokucophelela okulula nokufinyeleleka kakhulu.
Yini edingekayo yokupheka
I-recipe ye-classic ye-cider ihlinzekela ukusetshenziswa kwanoma iyiphi yezinhlobo ezingu-50 zama-apula, ikakhulukazi, awaziwa ngokuthi "uMelba", "i-Antonovka", "isitayela", "i-Amber Altai" ne-"Foxville".
Zonke zivame ukukhonjiswa ngamanzi amaningi, okwenza isiphuzo esiphelile sibe ukunambitheka okuyingqayizivele. Kalula nje, ungathatha noma yiziphi izinhlobonhlobo zama-apula ezivamile esifundeni sakho, into eyinhloko ukuthi ziyisiphuzo esihle.
Kubalulekile! Ungalokothi usebenzise ama-apple angaphezulu-okuvuthiwe noma angaphansi, njengoba izithelo ezinjalo zizokhahlela noma zibe mbaba kakhulu ngesikhathi sokucubungula, okungeke kwenzeke kodwa kuthinte izici zokugcina zokudla zomkhiqizo wewayini okwenziwe.
Ukuze ukulungiswa kwesiphuzo, ubusika nezinhlobo zokuphuza ze-apula, eziqukethe inani elikhulu lamathanini noshukela, zihle kakhulu. Kulesi simo, i-cider iyiphunga elimnandi, elihlwabusayo futhi elinempilo. Phakathi kwezinye izithako ezidingekayo kukhona amanzi noshukela, nge-10 kg we-apula udinga ukuthatha u-1 litre lesakhi sokuqala no-1.5 kg wesibili.
Ngokuqondene nezitsha zekhishi, into esemqoka ukulungisa isikebhe esikhulu, futhi konke okunye kungatholakala ekhishini. 
Iresiphi elula ye-apple cider
FUkukhula kwe-apple cider iresiphi kuhle kulabo abafuna ukuthola isiphuzo esihlwabusayo, kodwa abanaso isikhathi esiningi sokwenza.. Imfihlo lapha ikhona ekusetshenzisweni kwewayini ("imvubelo" ephilayo), ngenxa yokuthi inqubo yokulungiselela i-cider ingasheshisa. 
Ukucindezela ama-apula, okugcwalisa imbiza emithathu-litre ingxenye eyodwa yesithathu, kufanelekile ukuba ube yisisekelo siphuzo esizayo. Okulandelayo, udinga ukwengeza omisiwe omhlophe omhlophe, ingilazi ushukela kanye nesigamu sesipuni semvubelo, bese uthele konke lokhu ngamanzi abandayo, ugcwalisa imbiza emgqeni.
Ngemva kokwenza lezi zinyathelo, ihlala kuphela ukubeka isitsha endaweni emnyama bese ishiya khona izinsuku ezingu-5-6. Ekupheleni kokuvutshelwa, i-cider eqediwe ihlungiwe futhi kubhekwa njengokulungele ukusetshenziswa.
Uma usebenzisa lokhu noma enye iresiphi yokudala isiphuzo se-apula, kudingeka ukhumbule imithetho embalwa elula:
- Ama-apula aqoqwe ku-cider akakwazi ukugezwa. Basuswa ngendwangu eyomile bese behamba ukuze baphumule izinsuku ezingu-2-3 ekamelweni elithambile (iqiniso liwukuthi imvubelo "ephilayo" iyinambuzane ehlala phezu kwesithelo, futhi ukuze uphumelele, ikakhulukazi uma ungasebenzisi imishanguzo yemvubelo eyenziwe ngomumo, kubaluleke kakhulu).
- Qinisekisa ukususa imisila kanye namaqabunga esithelo, futhi usike ama-apula (kanye namathambo kanye ne-peel, kungcono ukugawula ku-blender ukuba uhlolwe ngokufanayo).
- I-tank fermentation (kuleli cala, ibhodlela elingu-litre) kumele lihlanzwe kahle emanzini ashisayo futhi lisule. Ukuze uthole isitsha salo mqulu, uzodinga cishe u-2.5 kg we-apple porridge, okuzothatha indawo engu-2/3 yesikhala, kanti konke okuzogcina kugcwaliswe nge-foam.
- Intamo yembiza ayikwazi ukuvalwa nanoma yiziphi izikhumba; kwanele nje ukuyibopha nge-gauze egoqwe ezinqabeni eziningana.
- Okuqukethwe embizeni kumele kuqhutshwe nsuku zonke, ukushaywa umoya nokugcoba ungqimba oluphezulu ejusi.
Kubalulekile! Iphunga le-fermentation, i-hersing ne-foam livele selivele ngemuva kwamahora angu-8 kuya kwe-16 ngemuva kokubeka i-apple sauce.
- I-Apple cider, elungiselelwe ekhaya, kufanele ifakwe ekushiseni kwe-18 ... +27 ° C. Kodwa uma inqubo ingavumi emva kwezinsuku ezingu-50 kusukela ngesikhathi sokubekwa ukuvutshelwa, ukuze kugweme ukunambitheka okubabayo, kubalulekile ukuthululela cider kwenye imbiza ngokusizwa ngotshani, bese ushiya ukuvuthwa ngezimo ezifanayo isikhathi esithile.
Ungase ube nesithakazelo sokufunda mayelana nendlela yokwenza iwayini iqede ekhaya
Ezinye zokupheka ezidumile
Ngaphandle kwesikhombi se-apple cider esheshayo, kunezinye izinketho ezithandwa ngokulinganayo ekudaleni isiphuzo esichazwe: isibonelo, ngaphandle kokushukela noma negesi.
I-cider engenashukela ibhekwa njengendlela yokupheka ejwayelekile ejwayelekile eNgilandi naseFrance. Ibonakala ngobuchwepheshe obulula futhi ngokuqinisekile iyojabulisa abachwepheshe beqiniso bazo zonke izinto zemvelo, futhi ukuze uthole umkhiqizo onjalo owusizo, udinga:
- Cindezela ijusi bese uvumela ukuba ume emkhathini wokushisa ovamile.
- Bese uthele ijusi ehlanzekile (ngaphandle kwesidumbu) ube yitangi lokuvotela elihlanzekile bese ubeka uphawu lwamanzi kuso, ngesimo segrivu ejwayelekile yezokwelapha.
- Ngaphezu kwalokho, njengenjwayelo, imbiza ibeke amaviki angu-3-5 ekamelweni elimnyama elinamazinga okushisa angaba ngu-20 ... +27 ° C, futhi ngemuva kokuba inqubo yokuvuthwa isiphelile, i-cider ithululelwa ngethubhu ibe yinye imbiza, izama ukungaxubani ne-juice.
Kubalulekile! Uma ungahle uhlele ukugcwalisa isiphuzo ne-carbon dioxide, bese uvala isitsha bese ubeka izinyanga ezingu-3-4 egumbini elimnyama elinokushisa kwe-+6 kuya ku-12 ° C.
Ngemuva kwesikhathi esibekiwe, kuyadingeka ukuhlunga cider futhi futhi, ukufaka ibhodlela, isikhunta ngokuqinile.
Manje cabanga ukhetho lokudala i-apple cider ekhazimulayo. Zonke izigaba eziyinhloko zokukhiqiza zihlala zifana nezindlela zokupheka ezedlule, "ezithule," kodwa ngesikhathi esifanayo kukhona ukungafani.
Ngakho-ke, ngemva kokususa isiphuzo esiqandisini bese sibeka amabhodlela (ingilazi noma ipulasitiki), lapho izogcinwa khona emva kokufa, ushukela kufanele uthuliswe phansi phansi ngayinye yazo ngesilinganiso se-10 g ngalinye nge-1 litre yevolumu. Kuyinto ushukela owenza ukuvuthwa okubuthakathaka nokukhululwa kwe-carbon dioxide efanayo.
Ngemuva kwalokho, gcwalisa amabhodlela nge cider, hhayi ngaphansi kwentamo uqobo, kodwa ushiye cishe 5-6 cm isikhala mahhala. Zonke iziqukathi kumele zivaliwe ngama-caps noma ama-stoppers.
Amabhodlela aphethwe yi-Cider asele ekamelweni elimnyama (ekamelweni lokushisa) izinsuku ezingu-10-14, njalo ehlola ingcindezi yegesi nsuku zonke. Ukucindezela okukhulu kakhulu kungabangela ukuqhuma kwamathangi, ngakho-ke kubalulekile ukukhulula igesi elidlulele kuzo ngesikhathi esifanele.
Ngaphambi kokusetshenziswa okuqondile, isiphuzo esiphelile kufanele sigcinwe okungenani izinsuku ezingu-3-4 egumbini elibandayo. 
Izincomo zesitoreji
Njengoba i-apple cider ingumkhiqizo wejusi elivuthiwe ngaphansi kwezimo ezithile, kufanele igcinwe ukuze igcinwe ukunambitheka kokunambitheka kwayo isikhathi eside ngangokunokwenzeka. Ngokusekelwe kwezobuchwepheshe bokulungiselela, isiphuzo esakhiwe ekhaya silinganiswa ne-kvass noma "bukhoma" ubhiya, okusho ukuthi impilo yeshalofu ngeke ibe isikhathi eside ngangokunokwenzeka.
Ukuze uthole isiphuzo esilungisiwe, i-cellar noma indawo encane epholile ephansi kuyoba yindawo efanele kakhulu. Ukuvuthwa akupheli, kubalulekile ukugcina izinga lokushisa ekamelweni elingu-3 ... +5 ° C. Bawuthululela isiphuzo zibe amabhodlela amnyama angilazi, bawafaka bese bewabeka ngaphandle kokungaphezulu kweviki elilodwa.
Uma kungekho isakhiwo esingaphansi, ungathumela isiphuzo sokugcina esiqandisini. Kule ndawo kuphela izinga lokushisa lomkhiqizo osanda kulungiswa akufanele libe ngaphezu kuka-5 ° C, futhi amabhodlela ngokwawo kufanele afakwe eshalofini elingaphezulu elinikezwe ukugcinwa kweziqukathi.
Kubalulekile! Ukuze i-apple cider ephekiwe ihlale ihle kakhulu futhi ifaka isikhathi eside, kubalulekile ukuthi ungadlulisi amabhodlela, ngaleyo ndlela ugcine yonke igesi ngaphakathi.
Uma cider yakho ilungiswe kuphela ukuvutshelwa kwemvelo, kungcono ukusebenzisa isiphuzo izinsuku ezingu-3-5 noma okungenani ngesonto. Ngaphandle kwalokho, kungamane kuvele perekisnut futhi uthole ukunambitheka kwe-acetic.
