Mead, girke-girke wanda aka sani tun zamanin d ¯ a, wani abu ne mai ƙarancin barasa wanda aka samo shi a sakamakon fermentation na samfurin kudan zuma. Yanayin gida yana ba ku damar dafawa da ɗanɗano shi don taɓa tushen tsoffin al’adun Rasha.
Tarihin mead
elixir mafi tsufa kuma mafi amfani ya bayyana game da shekaru dubu 7 da suka wuce, ƙarfinsa ya bambanta daga digiri 1 zuwa 16. Har zuwa lokacin Baftisma na Rus, ana amfani da ita a bukukuwan addini, bukukuwan aure, haihuwa da jana’izar. Tare da taimakon nectar mai dadi, mutane sun kafa dangantaka mai tsarki tare da duniyar alloli da matattu.
Daga labarin: Ma’anar kalmar “ranar amarci” ga sabbin ma’aurata tun zamanin da, an ba wa matasa ganga na potion don bikin aure, wanda dole ne su sha a cikin kwanaki 30..
Ya ɗauki shekaru 40 don shirya wani ɗanɗano mai daɗi. zuma, ruwa, da berries (raisins da cherries mafi sau da yawa) an sanya su a cikin ganga na itacen oak, an zuba sau da yawa, kuma a binne a cikin ƙasa. An ƙara hops don ƙara zuma. An maye gurbin medostation ta hanyar noman alade a cikin karni na XNUMX, sakamakon haka samar da giya mai arha ya zama tartsatsi. A cikin tsakiyar zamanai, an manta da girke-girke. Fasaha ta farfado a karni na XNUMX, lokacin da aka yi ruwan inabi na zuma daga wani samfurin da ba a iya amfani da shi akan sikelin masana’antu. Alal misali, birnin Suzdal yana ci gaba da yin wannan aikin.
Saka zuma
Irin wannan fasaha ta yi amfani da girke-girke na naman da ba a dafa ba. An ƙara berries ɗin da aka shafa a cikin ruwan zuma, wanda ya zama abin haɓakawa na halitta. Ana iya amfani da abin sha bayan shekaru 8, amma an yi la’akari da shi a cikin lokaci. Tsawon lokacin da aka yi ya kasance mai lahani, don haka sun fara ƙara hops tare da cones.
Mead na gida, wanda ake kira “daidai,” yana da ɗanɗano mai ban mamaki da kaddarorin musamman. Yana haɓaka sauti da yanayi, yana taimakawa tare da sanyi, inganta rigakafi, inganta yanayin al’ada, idan dai ba a yi amfani da shi ba.
dafaffen zuma
Amfanin wannan hanyar shine cewa an sha barasa na gida bayan matsakaicin makonni 3. Ana diluted kayan kudan zuma da ruwa kuma ana tafasa su na ɗan lokaci. Yana da kyau kada ku wuce minti 5, in ba haka ba abun da ke ciki zai rasa halayen warkarwa. A wannan yanayin, wajibi ne a cire kumfa, ban da shigar da abun ciki a cikin harshen wuta.
Mahimmanci!
Mai sauri, ko da kunnawa yana buƙatar kusanci akai-akai.
Ana cika girke-girke mai sauƙi tare da kayan yaji da tushen. Yisti mai diluted an zuba a cikin syrup, sanyaya zuwa dakin da zafin jiki. Fermentation, wanda yana ɗaukar har zuwa kwanaki 6, tare da halayen sa, girgije da haɓakar iskar gas, mataki ne mai mahimmanci. Rufe saman kwandon da hatimin ruwa ko safar safar hannu na roba. Kuna iya gano ƙarshen tsari tare da taimakon wasan wuta ta hanyar riƙe shi a kan ruwa. Wutar da aka kashe tana nuna ƙarshen fermentation, da kuma yanayin safar hannu da kumfa da ba kasafai ba daga cikin tiyo don faɗuwa.
Ana shigar da mead na gida ta hanyoyi daban-daban, dangane da hanyar da aka zaɓa. Da farko ba shi da bayyanar kyan gani, don girma da kuma cire ragowar yisti, bayan tacewa an zuba shi a cikin kwalabe na gilashi, an wanke shi sosai, an rufe shi sosai kuma a sanya shi a wuri mai sanyi. A karkashin wannan yanayin ne yake haskakawa, yana dagewa daga wata zuwa shekara. Shekaru yana ba da ƙanshi da ƙarfi ga abin sha na gida. Duk abubuwan da ke cikin wannan lokacin sun cika abun da ke ciki tare da kaddarorin su masu amfani.
Yadda ake zabar zuma mai kyau
Kuna buƙatar siyan samfur na halitta. Akwai haushi a cikin nau’in chestnut, don haka ba a ba da shawarar ɗaukar shi ba, kuma nau’in clover mai dadi da algae suna da ɗan wari. Mead na gida tare da launin amber mai arziki ana samun shi tare da yanayin samun nau’ikan haske, dangane da linden, acacia, clover da rapeseed. Gishiri mai tsami tare da alamar caramel yana fitowa daga wani nau’in buckwheat mai duhu.
Daidaituwa kuma yana da mahimmanci. Acacia da heather nau’in ruwa ne a kowane lokaci na shekara. Sauran nau’ikan suna candied a cikin bazara.
Zuwa bayanin kula!
Wani ƙanshi mai daɗi yana fitowa daga zuma na halitta, tarin zinare mai kama da juna bai haɗa da haɗawa da yadudduka na inuwa daban ba..
Dangane da yawan digiri na mead da kuke son yin, ƙaddamarwa yana ƙaruwa da barasa ko vodka.
Receta Old Mead
Don shirya mead, za ku buƙaci ruwa mai laushi mai laushi mai laushi, wanda, dangane da zuma, yawanci ana ɗauka a cikin rabo na 3: 1. Yi amfani da giya mai sabo, ruwan inabi, yisti mai yisti. Wani lokaci berries suna yin aikinsu, gurasar hatsin rai da dafaffen hatsi suna yin haka.
Bisa ga girke-girke na tsohuwar gidan sufi, ana shirya abin sha na gida kamar haka:
- Lita 3 na ruwa da kilogiram 1 na samfurin zuma ana haxa su ana murzawa, ana cire kumfa.
- Ƙara teaspoons biyu na hop cones, sanya a cikin jakar zane tare da karamin dutse. Tafasa yana ɗaukar kimanin awa ɗaya kuma yana cika da ruwa idan ya ƙafe.
- Bayan sanyaya, an tace abun da ke ciki kuma an zuba shi a cikin akwati na fermentation, ya bar shi dumi kuma an rufe shi da cheesecloth.
- Lokacin da fermentation ya ƙare, zuba a cikin gram 100 na ganyen shayi mai karfi da kuma tace cakuda. Sannan a zuba a cikin kwantena a saka a cikin firiji ko cellar don tada abin sha.
Tukwici!
Idan ka bar naman alade a gida na akalla shekara guda, dandano zai inganta da yawa..
Classic Cherry Mead
Girke-girke mara yisti ya bambanta da cewa an soke tafasasshen. Narke zuma a cikin ruwa mai dumi a cikin rabo na 1: 2. Bayan cire tsaba daga 4 kilogiram na ‘ya’yan itace ceri, murkushe har sai an sami mush kuma ku zuba a kan syrup. An sanya akwati a cikin dakin dumi, rufe wuyansa tare da zane, inda abin da ke ciki zai yi zafi har tsawon mako guda ko fiye. A ƙarshen wannan tsari, ana rarraba ruwa a tsakanin kwalabe kuma a sanya shi a wuri mai sanyi har tsawon watanni hudu.
Mahimmanci!
Ba a wanke cherries ba, don kada a hana su yisti na daji – wannan shine babban yanayin..
Bayan tsufa, ana samun elixir mai ban sha’awa tare da ɗan ƙaramin acidity, wanda zaku iya kashe ƙishirwa a rana mai zafi.
Classic Raisin Mead
Don ƙirƙirar abin sha na asali kuma mai daɗi na gida, kuna buƙatar:
- lita na ruwan zãfi;
- 80 g na zuma;
- 40 g na busassun inabi.
Manipulations sun yi kama da girke-girke na baya. Ana zuba ruwan zabibi tare da maganin ruwa da zuma a bar shi ya yi taki. Bayan an tace abinda ke ciki, sai a zuba a cikin kwalabe kuma a ajiye shi har tsawon watanni 5. Za a iya kwatanta dandano na abun da ke ciki tare da soda mai dadi ko kvass na gida. A cikin yanayin dogon tsufa, dandano yana inganta sosai.
Girke-girke na Mead na zamani
An gyara tsofaffin girke-girke na zamani, sakamakon abin da barasa ya karu da digiri, amma dandano zuma da ƙanshi mai haske an kiyaye su. Yaya ake yin mead a gida a yau? Mutane da yawa sun fi son ƙarfi tare da ƙari na barasa ko vodka. Dauke:
- 10 l na ruwa;
- 3 kg na zuma;
- kayan yaji da aka fi so, kayan yaji;
- 25 g busassun yisti;
- rabin gilashin giya mai tsabta.
Bayan haɗa abubuwa uku na farko, abin da ya haifar ya kamata a dafa shi, samun yawa.
Taimako
Yana fitowa mai karfi mead a karshen dogon Dafa abinci.
Bayan sanyaya, ƙara yisti. Lokacin da fermentation mai aiki ya fara, zuba a cikin barasa, wanda zai dakatar da wannan tsari, yana ba da tabbacin ƙarfin da zai ƙara tsawon lokaci.
Yaya ake yin mead da tsohuwar zuma? Idan samfurin ya yi fermented, bayan samun ɗanɗano mara daɗi da kumfa a saman, an dafa shi, wanda zai soke cirewa. In ba haka ba, babu canje-canje a cikin tsarin fasaha.
Yadda ake shan mead
Kakanninmu sun sha nectar na allahntaka a matsayin aperitif a kan komai a ciki, wanda ya haifar da ci da kuma motsa jiki. Mead na gida ya shiga cikin jini da sauri, yana barin kai a hankali, amma yana sanyaya jiki. Daskararre elixir yana kawar da ƙishirwa mai kyau. Ana iya yin zafi a cikin hunturu. Ɗauki ƙananan sips don jin daɗin bayanin jajayen berries da ‘ya’yan itatuwa.
Yin hidima a teburin, yi amfani da ƙananan kofuna ko gilashi. Al’adar ba ta ƙunshi kayan ciye-ciye ba, amma ba a hana yin amfani da berries pickled, pickled kayan lambu, ‘ya’yan itatuwa sabo, da wuri, gishiri namomin kaza. Abincin teku bai dace ba.
Tatsuniyoyi sun rera mead a matsayin tushen wanzuwa da hikima ta har abada. Magungunan gargajiya sun ba da shawarar yin amfani da shi don haɓaka rigakafi, tare da cututtuka na zuciya da jijiyoyin jini, matsalolin hanta. Wannan tincture mai ban mamaki yana yaki da cututtuka na hanji, maƙarƙashiya, mura, tare da ikon warkarwa da nishaɗi.
