Home malt wiski

Malt bụ a nnọọ uru ngwaahịa nwere vitamin, na osisi homonụ, ọdụdụ asịd, minerals, micronutrients, amino asịd, folic acid, enzymes. Ma nke ahụ bụ bụghị ihe niile. N'ezie, n'ihi na ndị ahụ na-epulite ma nwere ike ịbụ ma ọ bụghị. Ma ugbu a, na usoro nke ya rụpụta bụ nnọọ ogologo ma na-agwụ ha ike, ọ bụ mfe ịzụta a okokụre ngwaahịa. Ma ndị na-eme ka ha onwe ha malt wiski, ọ bụghị egwu nke isi ike, nke mere na ihe nke ya uru. Arụrụ n'ụlọ mmanya na pastries na nke anyị malt ukwuu tastier.

Wiski n'ụlọ: ụkpụrụ nke n'ichepụta

Ugbu a, imewe nke wiski Ezi ntụziaka dị nnọọ ukwuu na-adabere na emeputa Ntụziaka, otú ahụ site nri ya n'ụlọ, echegbula onwe gị ga na-aga na-ezighị ezi na uto. E nwere ọtụtụ ụzọ ị nwere ike họrọ ihe ọ bụla nke ha. Ndị isi ihe - iji kwadebe a ọma n'ụlọ-mere biya, na a ga-achọ a ọma malt. Gịnị bụ malt wiski na-kacha mma nke niile? N'ezie, barley!

The kasị mma-mara Nsukka nke wiski - Scotland na Ireland, kamakwa mba ndị a dị iche iche nri Usoro. Scots nụrụ ụtọ nkọ. Dị ka technology na ihicha malt ji dị ka mmanụ ụgbọala peat, Otú ọ dị ihe onunu nwere a anwụrụ flavor. Na Ireland, na distillation nke wiski e mere ugboro atọ, ya mere, ọ na-akawanye softer, noo na akpu orù.

The dum usoro bụ nnọọ reminiscent nke moonshine, otú ahụ n'agbanyeghị na niile technology, noo na orù, na i nwere ike nụrụ ụtọ nke fusel mmanụ tufuo tupu ọgwụgwụ. The ndabere maka nkwadebe nke wiski n'ụlọ na-adia ama ime biya.

Wiski malitere ogologo oge gara aga, Ntụziaka e me ka Scotland Arab mọnku ndị nakweere ya na Agha Ntụte. Kwesịrị ịdị, na ụbọchị ndị ahụ na ha enweghị a oké njọ ngwá maka eme wiski, n'ihi ya ọ ga-mere n'ụlọ. Ndabere nke a arụrụ n'ụlọ malt. N'ihi wiski, a akụrụngwa dị ezigbo mkpa.

Isi nkebi nke nri wiski

• Ọka bali ọka bụ tinye, germinated ruo ọtụtụ ụbọchị, akọrọ. N'ihi ya nwetara malt wiski.
• Mgbe ihicha malt na-echi ọnụ n'ala, wee ezi grits.
• Peredroblenny malt na-weere na mmiri ọkụ ma na-niile a akpan akpan oge.
• Ihe mmiri mmiri a na-akpọ wort. Ọ na-kewapụrụ n'ebe ndị gburu malt na-mma na wụsara n'ime a akpa ebe gbaa ụka usoro ga-eme.
• Na a ga-enwe ka tinye yist. Nkume na maka ụbọchị ole na ole ferment.
• Mgbe ga atụgharị na Braga, ọ wụsara n'ime a cube distillation.
• Mgbe mbụ distillation usoro a nwetara na crude mmanya, a abụọ distillation ekewapụ isi na ọdụ òkè nke distillate.
• The distillate nwetara wụsara n'ime oak casks, ebe ọ emecha matures na-mpako aha "wiski."

Gịnị bụ malt

Malt na-eji kemgbe oge ochie nke na-eme pastries, nakwa dị ka distilling na povovarenii. Taa, ngwaahịa a bụ bụghị obere mkpa. Eji maka malt wiski, Bourbon, eji na-esi nri na na nkwadebe biya na kvass. Na Russia, ọ bụ a na-ewu ewu na ọka wine, maka na o were rye malt. Malt kwadebere si dị iche iche ọka - wheat, na ọka barley, rye, otis na ndị ọzọ na cereal ubi. Mgbe germinated ọka na-emepụta enzyme nke ngwa ngwa atọghata starch n'ime fermentable sugars. Kwadebe onwe gị malt adịghị mfe, nke a bụ nnọọ ọrụ-kpụ ọkụ n'ọnụ usoro na-ewe ogologo oge. Ugbu a, i nwere ike ịzụta n'ime ụlọ ahịa njikere mere malt. Ma, n'agbanyeghị na nke a, ọtụtụ distillers na Brewers eri ngwaahịa mere ya onwe ya.

Malt wiski n'ụlọ: Ozizi

Anyị kpebiri ime ihe onwe? Kwadebe juputara na usoro. Isi nri malt wiski - a ogologo na-ahụ na-arụ. Ndị isi ihe - oge iji kwụsị Germination usoro, ma ọ bụghị na ha ga-anọ niile ha nri. , Ị mkpa oge nkụ na malt iji mee ya.

N'ihi nkwadebe malt mkpa iji bulie ọka ọma. Ọ ga-enwe ike - asiaha ngwa ngwa. Na ọhụrụ na-egbute ọka bali Germination bụ ala, nke a nwere ike na-egosi na mgbe 2-3 ọnwa mgbe owuwe ihe ubi. Mfe na-arụ ọrụ na mkpụrụ ndị nwere otu size.

Nri mkpa naanị malt quality mmiri, ọ ga-adịghị nwere chlorine, ọ bụla ọzọ arọ ọla. Ga-abụ ihe kasị mma nke ọma mmiri, chebe ma ọ bụ ẹdụk.

Tupu usoro nke nkwadebe nke malt n'ụlọ gị mkpa iji chọpụta Germination nke osisi. Sook otu ma ọ bụ abụọ na narị abụọ, ụbọchị abụọ mgbe e mesịrị, na-enyocha. Olee asiaha? Nke otu narị otu narị na iri itoolu ahụ na-epulite - a dị ịrịba ama ntoputa, ma ọ bụrụ na ihe ndekọ dị njọ, ọ dị mma ịzụta ihe ngwaọrụ.

Practice. Akwadebe ọka idebaihe

Ebe ọ bụ na nkwadebe nke malt wiski, ntị ka usoro nke Nrịrọ, ọ dị mkpa ịgakwuru uru. Iji kwadebe barley malt n'ụlọ, gị mkpa iji dị ọcha ọka, na-enweghị n'efu, ayọcha. Yet mkpa ego na a kwesịrị ekwesị akpa, wụsa doro anya mmiri. Ọ ga-ọma mbuaha ọka - ya mere elu ga-iputa niile efu ọka, irighiri, husk. All nke na-ada n'elu, ga-ewepụ. Ndị fọdụrụ uka rinsed abụọ mmiri. Mgbe ahụ wụsa ọcha mmiri na-ekpuchi elu elu karịa 5 cm. Nkume niile maka 6-7 awa.

Mgbe oge a, igbapu mmiri na itucha ọma ọzọ ọka. Iji akuru ngwaọrụ dị mkpa iji na-esonụ usoro: na a ịwụ mmiri wụsa 2-3 grams nke potassium permanganate, mix ọma. Ngwọta dị otú ahụ wụsa ọka ka nkwụnye 1-2 awa.

Germination

Mgbe ọka disinfected, ofụri ga-gbasaa na pallets. The oyi akwa ekwesịghị gafere a elu nke 4-5 cm. N'ime ụbọchị ọka ga-ekuru. N'oge ruo n'oge ọ bụla 2-3 awa ọ ga-agwakọta. Mgbe ahụ, na-ekpuchi na a keguru mmiri owu ákwà na-ahapụ na a ụlọ ebe okpomọkụ kwesịrị 15-20 degrees. Ọ dị mkpa na ime ụlọ ikuku ekesa, bụghị stagnate. Kwa ụbọchị maka ọka ga-ekwu iji bryzgalki moistens na ákwà, ma jide n'aka na iru mmiri adịghị kwa elu. Nọmalị: 10 n'arọ akọrọ ọka eji kwa ụbọchị 100-150 ml mmiri. 3-4 ụbọchị nke Germination na ụlọ okpomọkụ ga-amụba ka 20-23 degrees. Ịkpali na oge a na ọka mkpa karịa, ọ bụghị na-amalite usoro nke sweating.

Olee otú iji chọpụta na ịdị njikere nke malt? Izizi ga-amụba ka a ga-enwe 1.5 ugboro size nke ọka. Greenish malt uto ụtọ, reminiscent nke ọhụrụ na-eto eto kukumba. Ndị dị otú ahụ a ngwaahịa bụ ihe kwesịrị ekwesị maka ojiji na saccharification. Ma ọ nọ naanị ụbọchị atọ. Dịkwuo ọrụ ndụ, ọ dị mkpa nkụ na malt. Na mịrị amị ụdị ọ ga-eji kwadebe bụghị naanị wiski na Bourbon, ma biya, nwere ike esi nri malted mmiri ara ehi.

ihicha

Tupu ihicha green malt ọzọ na-aga na-decontamination usoro. Iji a, a ngwọta nke potassium permanganate (1 liter mmiri - 0.3 gram manganese). Nke a malt ngwọta na-ẹkenịmde maka 20-25 nkeji. Ihicha a rụrụ na okpomọkụ nke 30-40 ogo. Ọ bụrụ na ọnọdụ okpomọkụ bụ elu, nke bara uru enzymes nanị ala n'iyi. ihicha nwere ike mere na-ekpo ọkụ n'ala, ị nwere ike izipu a ugboelu nke na-ekpo ọkụ na-akwado n'ụlọ. Na-ekpo ọkụ ihu igwe, malt na-Fikiere ke n'uko, ọtụtụ ihe, hụ ezi ventilashion. Mịrị malt kpamkpam mgbe 3-4 ụbọchị. Na-esonụ usoro - mwepụ nke Ome na mgbọrọgwụ. Mee ya ka ọ nnọọ mfe: ọ dị mkpa ka Mike ọka n'aka ya, na a mịrị amị na-epulite ada oyi onwe ha.

N'ụzọ kwesịrị ekwesị kwadebere malt enzymes ka a dị nnọọ elu ọrụ. 1 n'arọ nke ngwaahịa a bụ ike osaharit 5 n'arọ nke starch nwere akụrụngwa. Malt na-echekwara na linen akpa ma ọ bụ mechiri emechi containers na a akọrọ gburugburu ebe obibi. Mkpụrụ enwetara site na okokụre malt ntụ ntụ. Wiski, biya bụ akụrụngwa bụ mma niile na ndị ọgbọ. Milled malt pụrụ iche mills ma ọ bụ anuahade, na crusher.

Malt "Chateau" maka wiski

Ndị kweere na usoro akọwara n'elu, bụ kwa-ewe oge na tedious, pụrụ ịzụta njikere mere malt. Ọtụtụ ụlọ ọrụ ọkachamara na njikere nke malt, àjà ahịa zuru ezu iche. Ebe mepụtara a azụmahịa na Belgium. Nnọọ na-ewu ewu malt "Château Wiski". Ọ nwere a na-ese siga uto, nke bụ eleghi anya na-enwe ike eme n'ụlọ. Chateau Wiski mepụtara kpọmkwem n'ihi na mmepụta nke wiski. N'oge ihicha ya fumigated Scottish peat, si otú ọ bụghị naanị na flavor nke anwụrụ ọkụ, ma na-a ogologo adị ndụ. N'ihi nkwadebe wiski n'ụlọ, ị nwere ike ịtụ onwe ha ụdị malt site online store. Ọ na-efu banyere 160 rubles kwa 1 kilogram.

Olee otú iji kwadebe a n'ụlọ-mere biya si malt

Braga malt wiski akwadebe mfe iji, ma ọ bụrụ na ị na-eso niile nke ihe nke ga-aga nke ọma. N'ihi nkwadebe gị mkpa ịkwadebe:

• 6 n'arọ nke malt.
• 25 lita dị ọcha mmiri.
• 300 g 50 g nke abịakọrọ ma ọ bụ akọrọ yist.

Nri nzọụkwụ:

1. Malt ikwo ihe n'ime groats.
2. Enubanye a nnukwu ite, wụsa mmiri ọkụ (45-50 degrees). Ebido kwesịrị ruo mgbe a homogeneous umi.
3. Ikpo ngwakọta na 65 degrees. Ịkpali, cover. Belata okpomọkụ na a kacha nta na ga idi a okpomọkụ nke 55-60 degrees otu awa. Ịkpali ọ bụla 15 nkeji.
4. Ozugbo cereal ntụ ọka emen na ala, top oyi akwa na-aghọ a ìhè wort dị ka ngwa ngwa dị ka o kwere ka ọ dị mkpa ajụkwa 25 degrees. Iji wepu nke a pan na enịm ke a akpa mmiri oyi (bath, ice pelvis).
5. Dị ka ntụziaka na ngwugwu, razbrazhit yist.
6. Yet wort n'ime gbaa ụka arịa, tinye esie yist.
7. On n'olu nke a home ime biya wụnye a mmiri akara. Nyefee na ọchịchịrị ogige, ebe okpomọkụ na-ekwesịghị-ala karịa 20-25 degrees.
8. Gbaa ụka dịruru 3-6 ụbọchị. N'oge a, ụbọchị ọ bụla bụ a ga-enwe na nwuo.

Sugar-brewed biya malt

Classical Braga on sugar kwadebere dị ka ndị a:

Efrata:

• 3 n'arọ nke sugar.
• 1.2 n'arọ malt.
• 15 lita mmiri.
• 300 g abịakọrọ yist.

usoro:

1. Okpomọkụ mmiri 40 Celsius, wụsara n'ime a akpa maka gbaa ụka. Tinye a nke atọ nke sugar, yist crumble, enubanye a okporo ụzọ jam. Mix ọma. Green malt na-ground n'ime grits, wụsa na ngụkọta arọ. All mix ọma na-ahapụ na a na-ekpo ọkụ ebe 3 awa.
2. Ọ bụrụ na mere ziri ezi, n'ihi na ọ ga-amalite gbaa ụka usoro. Mgbe ahụ tinye fọdụrụ sugar, tupu na ọ ga-etisasịwo a obere ego nke mmiri ọkụ.
3. Braga njikere. Nyefee na a gbara ọchịchịrị na-ekpo ọkụ n'ebe na-eche maka chaa, nke dịruru 4-5 ụbọchị.

Braga n'ihi na oge gboo wiski

Iji kwadebe ata home of wiski, nke bụ adịghị anya n'azụ na quality Scottish, ọ dị mkpa ka na-eji nanị barley malt powder maka wiski. Sugar na oge gboo ikpe na-adịghị mkpa.

Gị mkpa:

• Malt - 8 n'arọ.
• Water - 32 lita.
• Abịakọrọ yist - 300 g

Nkwadebe:

1. Mmiri na-ewe iwe ka okpomọkụ nke 70 degrees.
2. Adasị wụsa n'ala malt. Mgbe niile na-akpali a osisi spatula. N'ihi ya, a homogeneous ngwakọta yiri porridge.
3. Ọkụ ruo 65 degrees, belata okpomọkụ, cover na-ahapụ na efere maka 1.5 h. Ịkpali mgbe niile.
4. Wepụ si okpomọkụ, mma 25 degrees.
5. Enubanye a gbaa ụka arịa, tinye razbrozhennye yist. All bido.
6. Nịm n'olu nke a mmiri ọnyà. Nkume akpa na-ekpo ọkụ, ọchịchịrị ebe.

Dabere na sugar ọdịnaya nke malt yist ọrụ na okpomọkụ, Braga maka wiski matures si 5 na 15 ụbọchị. Iji zere acidification, ga-kpaliri kwa ụbọchị.