Indlela yokuphuza utshwala nokuthola utshwala

Akuyona imfihlo ukuthi namuhla kulula kakhulu ukuba ubuthile imikhiqizo yotshwala ethengwe esitolo. Ayikho imithetho yokuqinisekiswa okuphoqelekile noma ukulawulwa kwekhwalithi yemikhiqizo igcinwa. Endaweni ethile kwesinye isigaba sokukhiqiza noma ukuhweba, "i-dodger" eyakhayo ibonakala-futhi "ukubhala-kwalahleka"!

Okuhle kungcono ukungakhethi utshwala nhlobo. Indlela enhle yokuzivikela ingabhekwa ukuthengwa kweziphuzo eziphuza utshwala ngentengo ebiza kakhulu - izinga eliphakeme nakwezitolo ezinkulu ezifakazelwe. Kodwa uma lezi zindlela ezimbili zomuntu azamukeleki?

Khona-ke kukhona indlela kuphela yokuphuma - ukukhiqizwa kwe-vodka ekhaya ngekhwalithi eqinisekisiwe ye- ethyl alcohol. Kodwa ukuze unciphise utshwala, udinga ulwazi nolwazi oluthile.

Uma umuntu ekwazi ukuphuza utshwala ngendlela efanele, angenza ekhaya hhayi nje kuphela i-vodka yokuqala, kodwa futhi nezinye iziphuzo eziqukethe utshwala phansi. Isibonelo, i-vodka engama-40% kanye nokwengezwa ushukela oshiswayo kanye nama-seasonings (i-clove, i-vanillin, i-nutmeg), ekhishwe ngamasonto amabili e-oak bark, iyoba isiphuzo se-cognac.

Futhi uma uphuzisa utshwala ngejusi kuya ku-18%, khona-ke ungathola isiphuzo esiphundu kakhulu, okukhumbuza iwayini le-port noma i-vermouth. Yenza kube mnandi - thola utshwala. Futhi uphuze utshwala "tarhun" noma i-decoction eqinile yemithi - ungajabulela i-balm.

Ngaphambi kokuba uphuze utshwala, udinga ukuhlanza kahle amanzi. Ngaphandle kwalokho kufanele usebenzise amanzi okupompo! Iqukethe amanoni amaningi kanye nezinye izinto ezingcolile, ngakho-ke isisombululo sotshwala ngamanzi singaba namafu. Ungakwazi ukuphuza utshwala ngamanzi ase-distilled noma ubilisiwe bese uhlihliwe kuya kuma-degrees angu-20. Amanzi atholakala ngokuqhaqhaza iqhwa nawo angabhekwa njenge-distilled.

Ungasebenzisa futhi i-carbon esebenzayo. Amathebulethi amaningana kufanele aphonswe embizeni yamanzi, ashiye ingxube emazingeni angu-22 amahora amathathu, bese uhamba ngezigaba eziningana ze-gauze.

Ngesinye isikhathi ngaphambi kokuba uphuze utshwala, faka izithasiselo zokunambitheka emanzini ahlanzekile. Kungaba i-acetic ne-citric acid, ubisi, ama-flavour, kanye noshukela, i-glucose noma uju. Kufanele kukhunjulwe ukuthi lezi zithasiselo akufanele zisetshenziswe kabi. Isibonelo, i-asidi yanele isipuni samatitha amathathu wemikhiqizo eqedile, noju noma i-glucose - angaphezu kuka-40 amagremu.

Ikhwalithi yotshwala idlala indima enkulu kule nqubo. I-Alcohols eklasini "Lux" ibhekwa njengeyona engcono kakhulu, endaweni yesibili - ezokwelapha kanye "nokuhlanza okuphakeme".

Kufanele kukhunjulwe, ngaphambi kokuhlanza utshwala, ukuthi:

1. Ungadli amanzi ekudakwa, utshwala ube ngamanzi;
2. I-dilution kufanele yenziwe ekushiseni kwama-degrees angu-20;
3. Uphuzo oludakayo kufanele lugcinwe ngesonto ebumnyameni futhi epholile (izinga lokushisa - hhayi ngaphansi kwama-degrees angu-4);
4. Ukuvezwa kuthuthukisa kuphela ukunambitheka kwesiphuzo;
5. Ukulinganisa ukuphuza utshwala kungabonakala etafuleni likaFertman, kodwa singasebenzisa isilinganiso 2: 3;
6. Into engcono kakhulu ukukala amandla esiphuzo esitholiwe ngedivayisi ekhethekile - i-alcoholometer;
7. Uma isixazululo sinyenekile, i-activated carbon is added to it, ivikela futhi ihlungiwe.

Kodwa umthetho obaluleke kunawo wonke, osebenza kuwo wonke umuntu obhekana nokuphuza utshwala, yilokho, ngaphandle kwekhwalithi, ubuningi bokudakwa kubaluleke kakhulu! Ungakhohlwa ngalokhu ...