Qab Qab Zib Brew - qhov zoo tshaj plaws los npaj lub hauv paus rau tsev ua cawv

Qab zib brew yog ib qho tsis hloov pauv rau qhov kev npaj ntawm tsev xuab zeb thiab qhov kawg tshwm sim nyob ntawm nws qhov zoo. Muaj ntau txoj hauv kev haus cawv ntawm qab zib, uas yuav nthuav tawm cov kiv cua ntawm kev sib tw.

Yuav ua li cas yuav ua rau ib tug brag qab zib?

Lub tsev brews rau moonshine los ntawm qab zib, qhov zoo tshaj plaws recipes ntawm uas tau raug kuaj ntau zaus los ntawm kev paub txog tsev-brewers, yog npaj nyob rau hauv kev ua raws cai nrog tsim cov kev cai.

  1. Dej rau brewing yuav tsum yog lub caij nplooj ntoos hlav, fwj los yog sawv thiab lim. Boil los yog distill lub kua siv tsis tau.
  2. Qab zib ua ntej qhov sib ntxiv ntawm cov poov xab thiab lwm cov khoom xyaw yuav tsum tau ua tiav los yog hom phiaj zoo.
  3. Poov xab yog thawj zaug hauv qhov dej ntawm cov dej sov thiab lub hauv paus ua kua yog pib nrog qhov kub thiab txias tsawg kawg 30 degrees.
  4. Nws yog tsim nyog yuav tsum ua raws li cov cai rau qhov ntsuas kub nyob rau hauv chav tsev, qhov twg lub billet ripens. Qhov zoo tshaj plaws kub rau berg ua los ntawm suab thaj yog 24-30 degrees.
  5. Rau ntawm ib lub taub ntim nrog lub thoob khib nyiab muab tso rau hauv hnab looj tes nrog ib tus ntiv tes punctured los nruab ib lub khoob hydraulic.
  6. Lub fermented tiav breg yog tso cai rau khom rau 24 teev, thiab ces drained los ntawm lub precipitate thiab, yog hais tias Desired, clarified.

Inverting qab zib rau braga

Txoj kev fermentation tshwm sim zoo tshaj yog tias cov suab thaj uas muaj suab thaj yog ua ntej rov qab. Lawv yuav pab cuam ​​tshuam cov piam thaj rau brewing qhov kev faib ua feem ntawm cov khoom xyaw thiab qhov ua tiav ntawm kev ua tiav ntawm cov txheej txheem teev hauv seem no. Nws yog ib qho tseem ceeb uas yuav tau xaiv lub thawv rau txoj cai, uas yuav tsum muaj tsawg tshaj li ib feem peb ntau tshaj li qhov siv tag nrho cov khoom.

Cov khoom xyaw:

Npaj

  1. Tshav kub rau 80 degrees.
  2. Ncuav maj qab zib, stirring kom txog thaum tag nrho cov muaju muaj yaj.
  3. Nqa lub syrup mus rau ib tug boil, boil rau 10 feeb.
  4. Txo cov cua sov thiab ntxiv citric acid me ntsis.
  5. Tom qab siv ceev faj tso, npog lub hau nrog lub hau thiab ua noj lub laub rau 1 xuab moos ntawm qhov kub ntawm 80 degrees.

Braga on inverted qab zib - daim ntawv qhia

Braga los ntawm qab zib inverted yog ib qho kev txiav txim ntawm qhov ntau siab dua nyob rau hauv zoo tshaj analogues los ntawm qub qab zib granulated. Nws wanders ceev dua, tsim tsawg teeb meem impurities hauv tus txheej txheem. Tsis tas li ntawd xwb, thaum tho qhov siab, siab kub tua cov kab mob phem ntawm cov nplaum pob txha, uas tuaj yeem ua rau lub cev tsis saj thiab, vim li ntawd, lub hli thaum lub caij fermentation.

Cov khoom xyaw:

Npaj

  1. Qab zib yog inverted rau hauv 2.5 liv dej, ntxiv citric acid mus rau txoj kev.
  2. Txias lub syrup mus rau 35 degrees, intercalate lub poov, nruab ib lub hydraulic ruaj rau ntawm lub thawv.
  3. Npaj ib chav nyob qhov twg qab zib brew yuav ferment, qhov kub thiab txias yog 26-31 degrees.

Daim ntawv qhia rau burgers los ntawm cov piam thaj thiab cov poov xab

Qab zib brew on alcoholic poov yuav npaj txhij rau 4-7 hnub, muaj accumulated ntau tsawg impurities tshaj fermented nrog neeg ua mov lub poov. Tsis tas li ntawd, nws yuav ua tau kom tsis txhob siv no hom ua npuas dej. Lub tso zis ua lub hli txaws, tau tom qab distillation ntawm cawv brew, tseem yuav nce.

Cov khoom xyaw:

Npaj

  1. Pib, yog tias xav tau, txhawm rau txhim kho qhov zoo ntawm cov brew, invert qab zib, muaj boiled nws nyob rau hauv ib feem ntawm cov dej nrog citric acid rau tsawg kawg yog ib teev.
  2. Sau lub syrup kom txias mus rau ib tug kub ntawm 30-40 degrees, tom qab uas lawv dissolve nws mus rau hauv feem ntawm sov, lim dej.
  3. Ncuav me ntsis kua, dissolve poov xab nyob rau hauv nws, ncuav nws mus rau hauv ib qho ntim.
  4. Nqa cov kaus poom rau hauv lub tso tsheb hlau luam thiab tso tawm hauv hydraulic foob kom txog thaum cov txheej txheem fermentation lawm.
  5. Cov dej cawv cwj pwm qab zib uas tau muab rov qab lawm yog teem rau 24 xuab moos thiab cov dej ntws tawm los ntawm kev siv dej.

Qab zib brew on qhuav poov

Daim ntawv qhia rau cov kaus poom ntim cov piam thaj hauv qab no, nthuav tawm hauv qab no, yuav tsum siv los qhib thiab txhim kho kom muaj kev ntxim ntxim rau dej qhuav. Tsis zoo li cov khoom siv tshiab tshiab, qhov kev tivthaiv no yuav tsum tau ua ntej rau lub sijhawm ua haujlwm ntawm cov kua, uas yog muab tso rau hauv qhov chaw sov so nrog rau qhov kub siab li 30 degrees.

Cov khoom xyaw:

Npaj

  1. Qab zib, rov qab los yog crystalline, yog yaj nyob rau hauv ib qho ntim nrog dej sov.
  2. Ncuav ib feem ntawm lub kua, dissolve nyob rau hauv nws qhuav poov, tawm rau 30 feeb nyob rau hauv lub tshav kub.
  3. Braga ua piam thaj thiab cov poov xab rau lub hli tseem yog poured rau hauv fermentation tso tsheb hlau luam hauv qab hydraulic seal.

Braga rau nplej nrog cov poov xab thiab qab zib

Braga rau nplej nrog qab zib sib txawv ntawm classical nrog saj zoo dua thiab, vim li ntawd, nws yog qhov zoo tshaj kom tau txais lub tsev xuab zeb. Cov hnoos qoob loo yuav tsum tsis muaj hnub nyoog tshaj li ib xyoos thiab rau cov kab mob tso rau hauv tshav kub, ntim nrog dej kom npog: cov dej yuav tsum tsis txhob ntau dhau los sis tsawg.

Cov khoom xyaw:

Npaj

  1. Hliv cov nplej dej kom npog thiab tawm mus rau 2-3 hnub hauv lub tshav kub, xa txhua 12 xuab moos.
  2. Hloov cov tua mus rau ib lub teeb thiab txias thiab tso cai rau germinate kom txog thaum 2-3 cm.
  3. Hloov cov piam thaj hauv dej sov, ntxiv cov poov xab thiab cov nplej, nruab ib lub khoob khawm ntawm lub khob, cia kom txog thaum lub fermentation tiav.

Braga ntawm malt thiab qab zib

Revered ntau ntawm cov pib xyaum ua booners yog piam thaj malt breg, npaj tsis muaj qhov sib ntxiv ntawm cov poov xab. Ua ntej tus malt siv yog ntxiv comminuted, uas yuav accelerate tus txheej txheem fermentation thiab txhim khu qhov kev txiav txim ntawm cov tsiaj qus poov xab fungi. Hauv qhov no, nws tseem ceeb dua puas tau kom muaj qhov kub thiab txias hauv chav nyob ntawm 26 degrees.

Cov khoom xyaw:

Npaj

  1. Ua kom sov cov dej qab zib kom txog rau thaum cov kauv tso, ces txias rau 30 degrees.
  2. Siv lub malt, tawm lub khob rau ib hnub, tsis npog, kom saturate lub leaven nrog oxygen.
  3. Tom qab ntawd cov kab sweig nrog ntxiv ntawm malt yog npog nrog phuam los yog ib daim ntaub thiab sab laug rau 5-12 hnub los yog txog rau thaum xaus ntawm txoj kev fermentation.

Braga ua ntawm raisins thiab qab zib

Ib qho zoo ntawm lwm txoj rau cov poov xab muaj peev xwm yuav ua tsis tau rais los. Ib qho yuav tsum tau ua ntej yog cov txiv hmab txiv ntoo uas muaj cov txiv hmab txiv ntoo uas muaj suab thaj, uas yog khaws cia yog tias cov khoom tsis raug tshuaj lom neeg. Ua ntej yuav pib qhov pib, qhov khoom yog nyob rau hauv ib tug nqaij grinder rau siab tshaj plaws nyhuv.

Cov khoom xyaw:

Npaj

  1. Muab cov raisins hauv lub hwj, ncuav 0.5 liters ntawm dej sov, ntxiv tag nrho cov piam thaj, ua kom txog thaum cov kauv tso, tom qab 2 xuab moos lawv muaj av thiab sab laug hauv tshav kub 2-3 hnub los txog rau thaum ua npuas thiab kua qaub tsis zoo.
  2. Ntxiv lub oob khab hauv lub khob nrog dej sov thiab tawm hauv qhov chaw sov thiab tsaus nti.
  3. Qab zib brew nrog ntxiv ntawm raisins wanders los ntawm 3 mus rau 5 lub lim piam.

Braga los ntawm jam thiab qab zib

Lwm daim ntawv qhia rau bergs rau moonshine los ntawm qab zib yuav ua tau thaum nws yog tsim nyog yuav nrhiav tau ib daim ntawv thov rau ib tug tsis meej los yog fermented jam. Nws yog ib qho tseem ceeb kom paub tseeb tias tsis muaj pwm ntawm lub pob zeb los yog phab ntsa, uas tuaj yeem degrade qhov saj ntawm lub ferment thiab npaj txhij-brewed moonshine.

Cov khoom xyaw:

Npaj

  1. Tshav kub rau 60 degrees, dissolve qab zib thiab jam nyob rau hauv nws, txias mus txog 30 degrees.
  2. Cov poov xab ntsev, cov kua qaub ntim rau hauv lub fermentation tank, thiab cov septum nruab.
  3. Tom qab tus txheej txheem fermentation nres, lub qab zib brew yog lim, sedimented thiab drained ntawm lub precipitate.

Braga rau peas thiab qab zib

Qab zib brew nrog peas yog npaj nrog ib feem me me ntawm ntxiv poov, tsis muaj uas yog supplemented los ntawm fermentation ntawm taum. Cov txheej txheem feem ntau nrog nws sib txuas nrog ntau npuas, yog li yuav tsum ntim nrog braggon tsis pub tshaj ob feem peb. Peas dua li pre-soak rau 4 teev, uas yuav txhim kho lub fermentation.

Cov khoom xyaw:

Npaj

  1. Peas yog poured rau 4 teev nrog 2 liv dej, tom qab uas lawv tau drained.
  2. Qab zib yog tov nrog peb liv dej, boiled rau 5-7 feeb, txias rau 30 degrees.
  3. Muab tso rau hauv lub thawv fermentation phoov, poov xab, peas thiab dej ntxiv.
  4. Ntsia rau ntawm lub nkoj lub septum, tawm rau 4-10 hnub.