Lapho ucabanga nje nge-champagne, abantu abaningi bathuthukisa isimo sabo sengqondo. Kubhekwa njengesiphuzo sowesifazane, kepha amadoda abuye aphuze ngenjabulo. Sijwayele ukuthi lesi siphuzo sitholakala kuphela ezitolo futhi senziwa kuphela kusuka kumjusi wamagilebhisi noma impahla yewayini. Kuvela ukuthi ungenza i-champagne ekhaya izithako ezilula kakhulu, okuyinhloko kuwo amaqabunga omvini.
Izithako ezidingekayo
Labo abenza i-champagne ngezandla zabo siqu, phawula ukuthi kunobuthi obukhulu futhi obuphilile kunokuphuza okuthengwe esitolo. Yebo, futhi intengo ishibhile kakhulu, njengoba izingxenye ezidingekayo zingabizi futhi zikhona kuzo zonke izindlu. Ukuze ukulungiswa kwe-champagne eyenziwe kuyofuna amaqabunga omvini, amanzi kanye noshukela. 
Ungadinga imvubelo eyomile, iwayini elingcono, omisiwe noma amanye amagilebhisi. Amaqabunga omvini angathathwa noma yikuphi, kepha ochwepheshe batusa ukusebenzisa lokhu hhayi ubuchwepheshe, kodwa izinhlobo eziningana zezitshalo. Ukuze iwayini elikhazimulayo linambitheke kahle, i-Chardonnay, i-Sauvignon, i-Aligote, i-Riesling, i-Saperavi, i-Cabernet, i-Muscat izokwamukela kahle.
Funda imfihlo yokwenza iwayini ku-Isabella amagilebhisi.
Isisindo se-champagne esenziwe ngokwenza
Singasho ukuthi kukhona iresiphi eyodwa yokukhiqiza i-champagne ekhaya. Ungayishintsha ngokungeza izingxenye ezihlukene, kodwa okuyinhloko kuhlala okufanayo.
Ukulungiselela amaLeaf
Isithako esiyinhloko esinikeza isiphuzo amanothi ahlukene, Yebo, amaqabunga. Kumele kube fresh, ngokubukeka ujusi, ngaphandle kwamabala aphuzi nokukhula. Kungcono ukuthatha amaqabunga aphakathi kweminyaka. Abantu abasha abakafinyeleleli ujusi okwanele, futhi asebekhulile kakade bayayinika futhi bayomile. Udinga ukuhlola ngokucophelela ishidi ngalinye ngezinambuzane nezifo, amaqabunga anjalo awafanelanga iresiphi ye-champagne eyenziwe.
Uyazi? Ebhodleleni le-champagne yi-bubbles million ezingu-49.
Kudingekile ukuhlukanisa isiqu kusukela eqabeni bese uwafaka. Okulandelayo, lungiselela amanzi ngesilinganiso sama-6 amalitha kilogram ngayinye yamaqabunga. Kungcono ukuthatha okuhlungiwe noma, uma kunokwenzeka, amanzi asentwasahlobo. Amaqabunga alungisiwe kufanele afakwe emanzini abilayo. Lokhu kwenziwa ukuze kususwe amagciwane nezifo ezincane.Beka i-kilogram yethu yamaqabunga ebhodweni lama-10-12 amalitha. Abanye bayeluleka kancane ukugaya, kodwa akudingekile. Sifaka umlilo amalitha ayisithupha amanzi lapho sithumba, uthele amaqabunga kuwo. Isigaba sokuqala sesiphelile. 
Ukuphikelela
Isikhathi esithile, amaqabunga ngamanzi kufanele athole. Ngokuvamile kuthatha Izinsuku ezingu-3-5. Kubalulekile ukumboza ummbila ngento ethile efudumele bese uyibeka kunoma iyiphi indawo endlini. Abanye bathi kungcono ukuphoqelela elangeni. Kodwa lokhu akukona ngokuphelele, ngoba kukhona ingozi yokubunjwa elangeni phezulu.
Ngemuva kokuthi ukumnika ukuphelelwa yisikhathi sekuphelile, amaqabunga asusiwe futhi acacisiwe. Kufanele banikeze isiphuzo lonke ijusi. I-fluid engena kuyo, ihlunga futhi ingeza ushukela ngesilinganiso seglasi ngetitha. 
Kubalulekile! Ukuze ukumnika amaqabunga awakwazi ukusebenzisa i-aluminium cookware. Inqubo ye-oxidation izoqala futhi isiphuzo sizoba sehla.
Ukuvuthwa
Okuqakathekileko kweresiphi yokwenza iwayini elikhazimulayo ukuthi isisekelo siphuzo, noma i-wort, kufanele sitshale isikhathi esithile ngaphansi kwezimo ezithile. Ngenxa yalokhu, ithululelwa ku-tank fermentation. Kumele kube njalo ukuthi kungenzeka ukubeka kuso okuthiwa i-shutter, okungukuthi umoya noma amanzi.
Amandla angaba ibhodlela elingu-litre, ibhodlela elikhethekile lokuvutshelwa kwewayini, ipuphu elinesembozo esivaliwe kanye nomgodi ophezulu. Isibonelo, cabangela ukulungiswa kokuvutshelwa kwamathangi okuqala namabili. 
Emgodini we-litre ezintathu, i-wort ayithelisi phezulu, kepha cishe cishe-i-quarter, udinga ukumshiya indawo yokuvutshelwa. Ungakwazi ukumboza imbiza ngephepha lesipulasitiki ukuze kube khona indawo yokuphefumula emoyeni futhi iqine ngokuyibopha entanyeni yembiza. Esikhwameni udinga ukwenza izimbobo ezimbalwa. Ngesikhathi sokuvutshelwa, ama-gas avuka futhi aphume ngawo.
Ekhaya, ungenza iwayini kusuka kuma-raspberries, ama-apula, amagilebhisi, ama-currants amnyama, ama-rose ama-petals, ama-plums, ama-compums, noma ama-jam.Imithi ejwayelekile yezokwelapha ingase isebenze njengesembozo se-can. Ifakwa entanyeni yembiza futhi, uma kungenzeka, ifakwe ngaphezu kwalokho. Futhi kwenza izimbobo ezincane zokukhululwa kwegesi. Kodwa ebhodleleni lewayini ungenza uphawu lwamanzi. Umgodi wenziwa ngekhanda, i-hose ifakwa kuwo. Lo mklamo ugcinwe ngokuqinile. Omunye umkhawulo we-hose wehliselwa esiqukweni samanzi.
Isiqukathi esine-wort sifakwe endaweni efudumele, enhle kakhulu futhi inqubo yokuvuthwa iqala. Emva kwezinsuku ezinhlanu udinga ukubheka ukuthi lidlula kangakanani. Uma kunezibonakaliso zokuvutshelwa, okungukuthi i-foam, i-hers kanye nephunga elimqoka, khona-ke inqubo ihamba kahle. Uma lezi zimpawu zingekho, ukuvutshelwa kungenziwa ngcono ngokungeza isithako othanda kakhulu. Ungangeza izipuni ezimbalwa zemvubelo eyomile, mhlawumbe iwayini, noma isigamu seglasi lezithelo zomvini omisiwe, noma kuze kube yi-kilogram yamagilebhisi achotshoziwe.Uyazi? Amabhodlela we-champagne angaba kusuka ku-200 ml kuya ku-30 l. Uma zikhulu kunezingama-3, zibizwa ngokuthi amagama abalingiswa beBhayibheli.
Ngemuva kwezinsuku ezinhlanu zokuvutshelwa, uketshezi kumele kuhlanganiswe futhi kushiyiwe ukuze kufakwe izinsuku ezingamashumi amabili nesikhombisa. Abanye bayeluleka ukukhuthazelela izinsuku ezingamashumi amane, kodwa iningi lifuna ukukhetha kuqala. Isiphuzo sethu esiphuzizayo sesilungile.
Sula
Ngaphambi kokuba ulungiselele i-champagne ekhaya, udinga ukunakekelwa kweziqukathi lapho ungawuthululela khona. Kunconywa ukuthi usebenzise amabhodlela eglasi, kepha ungathatha iplastiki yokudla. Isiphuzo esiqedile sihlungiwe futhi sithunyelwa ezingxenyeni ngendlela yokuthi intamo ibhodlela ayinalutho. Ngeplastiki, futhi, kudingeka ukuthi ushiye isikhala. Lokhu kwenziwa ukuze kube khona indawo yegesi, esese-champagne. Amabhodlela aqinile futhi ahanjiswa endaweni epholile.
Kubalulekile! Uma ipulasitiki ingumgangatho ompofu, ingenza i-champagne ibe ukunambitheka okungathandeki.
Isitoreji esifanele sewayini eliphathekayo
Ukuchitha iwayini kungagcinwa kokubili ngokuqondile nangokwemvelo. Nokho, ochwepheshe bakhetha ukhetho lokuqala. Ukushisa okunconywayo okugcina ukukhanya okumele kukhanye kufanele kungabi ngaphezu kokushisa kuka-16 ° C. Imvula encane emva kwamasonto amabili, kodwa lokhu kwenzeka ezimweni ezingavamile kakhulu. Kancane kancane, isiphuzo siba lula futhi emva kwezinyanga ezintathu ungaqala ukuzama. Ukuze uthole ukunambitheka okuningi okucashile, kunconywa ukuba ugcine umlayezo kuze kube unyaka. 
Uma ungazange uzame ukwenza i-champagne ekhaya, kutuswa ukuthi uqale ukupheka kancane. Iqeda ukoma ngokugcwele, ngezinye izikhathi inombhalo we-apula. Isiphuzo sinamandla kakhulu kunomlingani wesitolo saso. Ubuhle ukuthi ngalesi simo usebenzisa umkhiqizo wemvelo ngempela, futhi ungabi ngamanzi nge powder noma iwayini.
