Hana i kāu Mash ponoʻī - Pehea e hana ai?

ʻO ka hana ʻana i ka waina ʻala mai ka hua āu i ʻohi ai iā ʻoe iho he leʻaleʻa e ulu nui nei. Eia naʻe, ʻaʻole lawa ka ninini wale ʻana i ka hua i loko o kahi pahu a waiho ʻia no kekahi manawa. ʻO kahi mea e pono ai no ka ʻuhane maikaʻi ʻo ka mash, a laila ferment. Ma kēia ʻatikala, e ʻike ʻoe pehea e hoʻomākaukau ai a hana iā lākou.

He aha ka mash?

ʻO ia kahi hui starchy a me ka sugary o nā hua i ʻoki ʻia i kumu no nā kaʻina hana fermentation ʻona. Hoʻohana ʻia ʻo Mash e hana:

• Pia,
• Nā ʻuhane,
• Wine

pono. No kēia kumu, hoʻohana ʻia ke kaʻina hana maceration. Pono e hoʻokaʻawale ʻia ma waena o:

• ʻO ka hoʻololi ʻana o ka starch i ke kō, no ka laʻana i ka palaoa a i ʻole ka ʻuala mash.
• ʻO ka fermentation o ka fructose i ka waiʻona i ka mash hua.

Ka hana ʻana i ka mash

Inā hoʻololi ʻia nā kala a me nā ʻono i ka waina hua, pono e hana ʻia ka maceration.

nā mea hoʻohui:

• hua ma ka makemake
• syrup kōpaʻa
• ka wai citric
• hū turbo
• anti-gelling agent
• pāhana pyrosulfite
• gelatin a i ʻole tannin

Pono ʻoe i nā mea hana e hana ai i nā hua waina:

• 2 mau ipu fermentation hiki ke pani i ka ea
• Hiki i nā laka fermentation ke holo i nā kinoea me ka ʻae ʻole e komo i ka ea
• mea lawe waina
• ʻO ka ʻuala masher a i ʻole blender
• hue waina
• Cork

Hoʻomākaukau i ka mash

1. E hoʻohana wale i nā hua hou, ʻoʻo loa, a ʻaʻole pōʻino. ʻAʻole pono e ʻili ka hua.
2. E ʻoki pono i ka hua. Ma muli o ka nui, hana maikaʻi kēia me ka ʻuala masher a i ʻole ka mea hui lima.
3. Mai kānana i nā hua a me nā pūpū. Mālama kēia mau mea i ke kala a me ka ʻono ʻoi aku ka ikaika.
4. E hoʻohui i ke kō i ka ratio o 1: 1 a hui maikaʻi.
5. E hui pū me ka hū turbo.
6. No ka pale ʻana i ka pulp hua mai ka gelling, hoʻohui i ka anti-gelling agent.
7. E hoʻoholo i ka waiwai pH a hoʻokaʻina me ka waikawa citric inā pono. ʻO ka nui āu e makemake ai e pili ana i ka hua a me ka nui o ke kō i hoʻohui ʻia.

Hana hou aku

E ninini ʻia ka mash i hoʻopau ʻia i loko o nā pahu fermentation. Hoʻohana ʻia ka hapalua wale nō o ka nui i loaʻa, inā ʻaʻole, hiki ke kahe ka wai i ka wā fermentation. ʻO ka pahu fermentation, pono ia ma kahi o ka mahana ma waena o 18 a me 21 degere, ua hoʻopaʻa ʻia i ka ea. Ma hope o ʻelua a ʻekolu mau lā, hoʻomaka ka fermentation, hiki iā ʻoe ke ʻike i ka piʻi ʻana o nā ʻōpū i loko o ka wai.

Ke ʻike ʻole ʻia nā ʻōhū hou aʻe ma hope o ʻehā pule, e hana hou ʻia ka hua waina. E kau i ka ipu fermentation i loko o kahi lumi maʻalili i hiki ke hoʻopaʻa i ka turbidity. A laila e hoʻopiha i loko o nā ʻōmole maʻemaʻe me ka siphon waina a me ka sulfurize me ka potassium pyrosulfite no ka lōʻihi o ke ola. Kāohi kēia mea i ka fermentation lua a me ka ulu ʻana o ka maʻi bacteria.

Ma hope o ka fermentation, hoʻomaka ka waina hua e wehewehe. Hiki ke hoʻonui i kēia kaʻina hana ma ka hoʻohui ʻana i ka gelatine a i ʻole tannin. I ka pau ʻana o nā ʻāpana a pau, huki hou ʻia ka waina, ʻeke ʻia, a ʻoki ʻia.