http___www.kuchniaiwino.eu_hr_2017_01_14_gorzalka_-odnosno-povijest-i-principi-pe_C4_8Denja-jakih-alkoholnih-pi_C4_87a__1.xml
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Gorzałka or the history and principles of firing strong drinks Edition 2004. 177 pages Format 120x230mm Paperback A very interesting book, presenting the history of strong alcohols in the history of the world. The author takes us on a historical journey to the sources of alcohol production. From Iw. before Christ, where Horace, Roman poet studying philosophy in Greece, wrote about the benefits of Greek wines. Since then, all nations and cultures around the world have praised alcohol as an antidote to all ailments and ills of everyday life on earth. In Iw. AD, Plutarch - the Greek historian and philosopher - has already written: “Wine is the most beneficial of all drinks , the most pleasant of medicines and the least harmful of all delicacies ". The Romans recommended drinking alcoholic beverages while preaching, that these are certain, quick and pleasant remedies. In Christian rituals, alcohol also played an important role, e.g.: during a wedding in Cana in Galilee where Jesus turns water into wine. But the thread cannot beat the Jewish holidays. For Orthodox Jews, drinking alcohol is an integral part of many religious holidays (which did not, that's cool? Religion recommends the consumption of alcohol). During the Purim festival, commemorating saving Jews from extermination in the Persian empire, it is a religious duty to drink alcohol until you pass out! This wonderful historical journey through the world and various cultures ends in modern Europe, from the first records of the production of beer in Mesopotamia through the first trials of Arab alchemists and the rise Water of life to modern techniques of distillation and rectification of spirit. Then we have very interesting descriptions of the formation of regional alcohols: cognac, armagnacs, grappa in France, malted barley whiskey in Ireland and Scotland, gin in England and genever in the Netherlands, and our grain booze in Poland. Next, the author introduces us to the rules and practical tips for the correct distillation of alcohol, and how the distillation apparatus is constructed. After this introduction, we move on to the specific provisions. From selecting the raw material for the mash, by selecting the appropriate types of distiller's yeast and ending with distillation. “Yeast selection is an art, a nawet science. Because it is the most important ingredient for proper fermentation. Here it should be mentioned, that in all the recipes contained in the book, only yeast is mentioned and the term still yeast is not used. This is because of this, that in those days from which the rules come, there was no distillery yeast yet. Baker's yeast was used for fermentation, brewer's or wine yeast. Only the development of science made it, that new yeast strains used in distilleries had been isolated. Only the distillery yeast had a much higher efficiency, greater resistance to alcohol and no unpleasant yeast taste and smell in the booze. By the way, reader, check in survey which distillery yeast for booze is recommended in Poland! The third part of the book (the most extensive) is a list of old and proven recipes for booze. We find recipes here: how to process rye, barley, malt, corn or potatoes for spirit how to prepare a mash for slivovitz how to process fruit into spirit how to prepare sugar (however, this is a very old recipe, which is not currently applicable, To find out how to prepare sugar, I recommend reading our article) how to prepare fruit vodka, herbal, sweetened, bitter and gastric and many other very tasty recipes for interesting home-made vodkas. Found on google via phrases: - booze - spirit distillation apparatus - apparatus for the distillation of alcohol - alcohol distillates - rules of distillation - booze recipe - various methods of rectifying sugar spirit - moonshine from corn recipe - history of alcohol distillation - historical distillation apparatuses
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Gorzałka ili povijest i principi pečenja jakih pića Izdanje 2004. 177 stranicama Format 120x230mm Meki uvez Vrlo zanimljiva knjiga, predstavljajući povijest jakih alkohola u povijesti svijeta. Autor nas vodi na povijesno putovanje do izvora proizvodnje alkohola. Od Iw. prije Krista, gdje Horace, Rimski pjesnik studirao je filozofiju u Grčkoj, pisao o dobrobitima grčkih vina. Od tada su svi narodi i kulture diljem svijeta hvalili alkohol kao protuotrov za sve bolesti i bolesti svakodnevnog života na zemlji. U Iw. Plutarh - grčki povjesničar i filozof - već je pisao: “Vino je najkorisnije od svih pića , najugodniji od lijekova i najmanje štetan od svih delicija". Rimljani su preporučivali pijenje alkoholnih pića tijekom propovijedanja, da su ovi sigurni, brzi i ugodni lijekovi. U kršćanskim obredima važnu ulogu je imao i alkohol, na pr.: tijekom vjenčanja u Kani u Galilejskoj gdje Isus pretvara vodu u vino. Ali nit ne može pobijediti židovske praznike. Za ortodoksne Židove, picie alkoholu jest nieodłącznym elementem wielu świąt religijnych (što nije, to je cool? Religija preporučuje konzumaciju alkohola). Tijekom festivala Purim, obilježavanje spašavanja Židova od istrebljenja u Perzijskom carstvu, vjerska je dužnost piti alkohol dok se ne onesvijestiš! Ovo prekrasno povijesno putovanje svijetom i raznim kulturama završava u modernoj Europi, od pierwszych zapisków o wyrobie piwa w Mezopotamii poprzez pierwsze próby arabskich alchemików i powstanie Voda života do współczesnych technik destylacji i rektyfikacji spirytusu. Zatim imamo vrlo zanimljive opise nastanka regionalnih alkohola: konjak, armagnaci, grappa u Francuskoj, viski od sladnog ječma u Irskoj i Škotskoj, gin u Engleskoj i genever u Nizozemskoj, a naša žitna cuga u Poljskoj. Zatim nam autor predstavlja pravila i praktične savjete za ispravnu destilaciju alkohola, oraz jak zbudowany jest aparat destylacyjny. Nakon ovog uvoda prelazimo na konkretne odredbe. Od odabira sirovine za kašu, poprzez wybór odpowiednich rodzajów drożdży gorzelniczych i na destylacji kończąc. “Odabir kvasca je umjetnost, čista znanost. Jer to je najvažniji sastojak za pravilnu fermentaciju." Ovdje treba spomenuti, da u svim receptima u knjizi, mowa jest tylko o drożdżach i nie jest stosowane określenie drożdże gorzelniane. To je zbog ovoga, da u onim danima iz kojih dolaze propisi, nie było jeszcze drożdży gorzelniczych. Za fermentaciju je korišten pekarski kvasac, pivski ili vinski kvasac. To je učinio samo razvoj znanosti, że zostały wyodrębnione nowe szczepy drożdży stosowane w gorzelniach. Samo je destilerski kvasac imao puno veću učinkovitost, veća otpornost na alkohol i bez neugodnog okusa i mirisa kvasca u piću. Usput, čitatelju, odjavi se anketa koji se destilerski kvasac za piće preporučuje u Poljskoj! Treći dio knjige (najopsežnije) je popis starih i provjerenih recepata za piće. Ovdje pronalazimo recepte: kako preraditi raž, jedva, slad, kukuruz ili krumpir za duh kako pripremiti kašu za slivovitz kako preraditi voće u duh kako pripremiti šećer (međutim, ovo je vrlo star recept, što trenutno nije primjenjivo, aby dowiedzieć się jak przygotować cukrówkę zalecam przeczytanie naszego artykułu) kako pripremiti voćnu votku, biljni, zaslađen, gorko i želučano i mnoge druge vrlo ukusne recepte za zanimljive domaće votke. Nalazi se na Googleu putem fraza: - cuga - aparat za destilaciju alkohola - aparat za destilaciju alkohola - alkoholni destilati - pravila destilacije - recept za piće - razne metode rektifikacije šećernog špiritusa - recept za kukuruznu mjesečinu - povijest destilacije alkohola - povijesni aparati za destilaciju