{"id":2208,"date":"2014-02-11T11:37:00","date_gmt":"2014-02-11T11:37:00","guid":{"rendered":"http:\/\/www.havatopraksu.org\/blog\/2014\/02\/11\/elma-rakisi-cider\/"},"modified":"2017-09-05T06:03:43","modified_gmt":"2017-09-05T06:03:43","slug":"elma-rakisi-cider","status":"publish","type":"post","link":"https:\/\/www.havatopraksu.org\/blog\/2014\/02\/11\/elma-rakisi-cider\/","title":{"rendered":"Elma Rak\u0131s\u0131 (Cider)"},"content":{"rendered":"
Elma rak\u0131s\u0131 (cider) geleneksel olarak sonbahar da elmalar\u0131n olgunla\u015ft\u0131\u011f\u0131 zaman yap\u0131l\u0131r, k\u0131\u015f aylar\u0131 boyunca olgunla\u015ft\u0131r\u0131l\u0131r ve \u0130lkbaharda da i\u00e7ilir.<\/span><\/div>\n
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\u0130yi bir elma rak\u0131s\u0131 i\u00e7in tatl\u0131 ve ek\u015fi elmalar\u0131n kar\u0131\u015f\u0131m\u0131 kullan\u0131l\u0131r ve suyu \u00e7\u0131kart\u0131l\u0131r. Ayr\u0131ca %10 kadar armut suyu koyulur ki elma rak\u0131s\u0131 tatl\u0131 olsun. Armutda ki \u015fekerlerden baz\u0131lar\u0131 fermante olmad\u0131\u011f\u0131 i\u00e7in tercih ediliyor.<\/span><\/div>\n
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Elma bulam\u0131yorsan\u0131z marketlerde sat\u0131lan, katk\u0131s\u0131z, ekstra \u015feker eklenmemi\u015f, koruma maddeleri bar\u0131nd\u0131rmayan elma sular\u0131n\u0131 deneyebilirsiniz. Bu durumda litre ba\u015f\u0131na 100g taze bal katarak tatland\u0131rabilirsiniz.<\/span><\/div>\n
Taze elma kabuklar\u0131nda bulunan Tannin maddesi de elma rak\u0131s\u0131na ayr\u0131 bir \u00f6zellik verir. Genelde haz\u0131r elma sular\u0131nda Tannin pek bulunmaz, o y\u00fczden 500ml kaynar suya 3 po\u015fet siyah \u00e7ay atarak demleyin ve 10 litrelik elma rak\u0131s\u0131na ekleyin. Gerekli Tannin bu \u015fekilde sa\u011flanacakt\u0131r.<\/span><\/div>\n
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\u00c7ay yerine \u015ferbet\u00e7i otu da deneyebilirsiniz. 500ml kaynar suya 1 avu\u00e7 \u015ferbet\u00e7i otu at\u0131n ve 20 dakika demleyin. Suyunu s\u00fczerek elma rak\u0131s\u0131na ekleyin. E\u011fer yurt d\u0131\u015f\u0131ndan hop getirtebilirseniz, 25 gram Cascade 1 litre su da 10 dakika kaynat\u0131l\u0131r ve s\u00fcz\u00fclerek elma rak\u0131s\u0131na eklenir. De\u011fi\u015fik bir tad olacakt\u0131r ama kullananlar g\u00fczel sonu\u00e7lar ald\u0131\u011f\u0131n\u0131 belirtmektedir.<\/span><\/div>\n
<\/div>\n
Tarifimiz:<\/span><\/div>\n

1.       <\/span><\/span><\/span>9 litre taze elma suyu<\/span>
2.       <\/span><\/span><\/span>1 litre taze armut suyu<\/span>
3.       <\/span><\/span><\/span>500ml demlenmi\u015f koyu \u00e7ay<\/span>
4.       <\/span><\/span><\/span>1 limon veya turuncun rendelenmi\u015f kabuklar\u0131 ve suyu<\/span>
5.       <\/span><\/span><\/span>1 avu\u00e7 yaban mersini<\/span>
6.       <\/span><\/span><\/span>1 avu\u00e7 kiraz, \u00e7ekirdekleri \u00e7\u0131km\u0131\u015f<\/span>
7.       <\/span><\/span><\/span>1 avu\u00e7 kuru \u00fcz\u00fcm<\/span>
8.       <\/span><\/span><\/span>4 \u00e7ay ka\u015f\u0131\u011f\u0131 kuru Ekmek mayas\u0131<\/span><\/p>\n

Kulland\u0131\u011f\u0131n\u0131z hi\u00e7 bir malzeme de b\u00f6cek ilac\u0131 kal\u0131nt\u0131s\u0131 veya koruyucu maddeler kullan\u0131lmad\u0131\u011f\u0131n\u0131 bilmeniz \u00f6nemlidir. Zira yapmaya \u00e7al\u0131\u015ft\u0131\u011f\u0131m\u0131z \u015fey, maya bakterilerinin b\u00fcy\u00fcmesini sa\u011flayacak ortam\u0131 olu\u015fturmak. Ald\u0131\u011f\u0131n\u0131z her malzeme organik ise korkunuz olmas\u0131n.  <\/span><\/div>\n
<\/div>\n
Malik veya Tartarik asit, \u015fi\u015feleme a\u015famas\u0131na ge\u00e7meden evvel elma rak\u0131s\u0131n\u0131n a\u011f\u0131zda b\u0131rakt\u0131\u011f\u0131 hisse g\u00f6re eklenerek dengelenir. \u00c7ok \u00f6nemli bir ad\u0131m de\u011fil ancak  y\u0131llarca elma rak\u0131s\u0131 yapm\u0131\u015f ki\u015filer bu de\u011fi\u015fikliklerin fark\u0131na varabilir. Asitler azar azar eklenerek a\u011f\u0131zda b\u0131rakt\u0131\u011f\u0131 hisse g\u00f6re ayarlan\u0131r. Olgunla\u015fma d\u00f6neminde de asitlerin yo\u011funlu\u011fu \u00e7o\u011falacakt\u0131r.<\/span><\/div>\n
<\/div>\n
Yaban mersini ve kiraz derin dondurucuda donmu\u015f olmal\u0131d\u0131r. Bu donma s\u0131ras\u0131nda h\u00fccre yap\u0131s\u0131 par\u00e7alanan meyvalar daha iyi  p\u00fcre haline gelip fermante a\u015famas\u0131nda aromaya daha fazla katk\u0131da bulunmaktad\u0131r. Bu y\u00fczden Yaz ba\u015f\u0131nda kiraz mevsiminde bir miktar ay\u0131r\u0131p dondurun ki sonradan kullanabilesiniz.<\/span><\/div>\n
<\/div>\n
Kuru \u00fcz\u00fcm bir nevi maya besinidir. \u00c7ok gerekli olmamakla beraber geleneksel olarak maya bakterilerini bar\u0131nd\u0131rmas\u0131 y\u00fcz\u00fcnden fermante i\u015flemine de etkili olmaktad\u0131r. \u00dcz\u00fcmler bir m\u00fcddet sonra \u015fi\u015ferek y\u00fczeye \u00e7\u0131kar ve fermantasyonun ilerleyen safalar\u0131nda dibe \u00e7\u00f6ker.<\/span><\/div>\n
<\/div>\n
T\u00fcm malzeme tek y\u00f6nl\u00fc s\u00fcbap bar\u0131nd\u0131ran bir bidonda kar\u0131\u015ft\u0131r\u0131l\u0131r. Bidonun ve i\u00e7ine girecek kep\u00e7enin steril olmas\u0131 \u00e7ok \u00f6nemlidir. \u00c7ama\u015f\u0131r suyu ile y\u0131kayarak steril hale getirin ve akabinde hemen kullan\u0131n.<\/span><\/div>\n
<\/div>\n
Maya olarak ekmek mayas\u0131 kullan\u0131labilir fakat y\u00fcksek alkol derecelerinde iyi \u00e7al\u0131\u015fmayabilir. Organik elmalar\u0131n kabu\u011funda maya bakterileri mevcuttur ve bazen biraz beklemi\u015f elmalar\u0131 yerken \u00e7ekirdek k\u0131sm\u0131ndan d\u0131\u015far\u0131 do\u011fru hafif mayho\u015f bir tad ald\u0131\u011f\u0131n\u0131 g\u00f6r\u00fcr\u00fcz. \u0130\u015fte bu elma sizin starter k\u00fclt\u00fcr\u00fcn\u00fcz olacakt\u0131r. Do\u011fal fermantasyon her zaman iyi sonu\u00e7lar vermeyebilir ama denemekte yarar var.<\/span><\/div>\n
<\/div>\n
Yurt d\u0131\u015f\u0131ndan maya k\u00fclt\u00fcr\u00fc alma \u015fans\u0131n\u0131z varsa, \u00f6nerilen mayalar:<\/span><\/div>\n

1.       <\/span><\/span><\/span>Yar\u0131m doz Lalvin 71B ve yar\u0131m doz CRU-005<\/span>
2.       <\/span><\/span><\/span>Lalvin ICV D47<\/span>
3.       <\/span><\/span><\/span>US-05<\/span>
4.       <\/span><\/span><\/span>Mangrove Jacks Cider yeast<\/span><\/p>\n

T\u00fcm malzeme bidonda kar\u0131\u015ft\u0131r\u0131ld\u0131ktan sonra hava almayacak bi\u00e7imde kapat\u0131l\u0131r ve tek y\u00f6nl\u00fc s\u00fcbap tak\u0131larak 4 hafta boyunca 20 derecelik \u0131s\u0131da fermantasyona b\u0131rak\u0131l\u0131r. \u0130lk g\u00fcnler k\u00f6p\u00fck yapan bidon sonraki g\u00fcnlerde s\u00fcbapdan fokurdamaya ba\u015flar. 4 hafta sonunda \u00e7ok fazla hareket g\u00f6zlenmez. Bidonun en az 15 litrelik olmas\u0131 k\u00f6p\u00fcklenme zamanlar\u0131nda iyi olacakt\u0131r. <\/span><\/div>\n
<\/div>\n
4 hafta sonunda ister bidonu buzdolab\u0131na koyarak, ister \u015fi\u015feleyerek so\u011futun. Ne kadar uzun durursa o kadar iyi y\u0131llan\u0131r ve aromas\u0131 geli\u015fir.<\/span><\/div>\n
<\/div>\n
SUNUM<\/span><\/div>\n
Kimisi elma rak\u0131s\u0131n\u0131 hafif tatl\u0131 sever, kimisi ise tatl\u0131 olmas\u0131n sadece elma aromas\u0131n\u0131 hissedeyim der. Benim verdi\u011fim tarif i\u00e7indeki armut suyundan dolay\u0131 hafif tatl\u0131 olacakt\u0131r.<\/span><\/div>\n
<\/div>\n

Tatland\u0131rmak i\u00e7in konsantre meyve \u015ferbetleri ile servis yap\u0131labilir. E\u011fer kar\u0131\u015f\u0131k \u015ferbet bulursan\u0131z (\u00e7ilek, yaban mersini, kiraz vb gibi) \u00e7ok daha iyi olur.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

Elma rak\u0131s\u0131 (cider) geleneksel olarak sonbahar da elmalar\u0131n olgunla\u015ft\u0131\u011f\u0131 zaman yap\u0131l\u0131r, k\u0131\u015f aylar\u0131 boyunca olgunla\u015ft\u0131r\u0131l\u0131r ve \u0130lkbaharda da i\u00e7ilir. \u0130yi bir elma rak\u0131s\u0131 i\u00e7in tatl\u0131 ve ek\u015fi elmalar\u0131n kar\u0131\u015f\u0131m\u0131 kullan\u0131l\u0131r ve suyu \u00e7\u0131kart\u0131l\u0131r. Ayr\u0131ca %10 kadar armut suyu koyulur ki elma rak\u0131s\u0131 tatl\u0131 olsun. Armutda ki \u015fekerlerden baz\u0131lar\u0131 fermante olmad\u0131\u011f\u0131 i\u00e7in tercih ediliyor. Elma bulam\u0131yorsan\u0131z […]<\/p>\n","protected":false},"author":1,"featured_media":2802,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"advanced_seo_description":"","jetpack_seo_html_title":"","jetpack_seo_noindex":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[293,214],"tags":[296,297,298],"class_list":["post-2208","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fermente","category-turkce","tag-cider","tag-elma-suyu","tag-maya","post-with-thumbnail","post-with-thumbnail-icon"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/www.havatopraksu.org\/blog\/wp-content\/uploads\/2017\/07\/fermenter.jpg?fit=5312%2C2988&ssl=1","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p90nFK-zC","jetpack_likes_enabled":true,"_links":{"self":[{"href":"https:\/\/www.havatopraksu.org\/blog\/wp-json\/wp\/v2\/posts\/2208","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.havatopraksu.org\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.havatopraksu.org\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.havatopraksu.org\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.havatopraksu.org\/blog\/wp-json\/wp\/v2\/comments?post=2208"}],"version-history":[{"count":1,"href":"https:\/\/www.havatopraksu.org\/blog\/wp-json\/wp\/v2\/posts\/2208\/revisions"}],"predecessor-version":[{"id":2950,"href":"https:\/\/www.havatopraksu.org\/blog\/wp-json\/wp\/v2\/posts\/2208\/revisions\/2950"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.havatopraksu.org\/blog\/wp-json\/wp\/v2\/media\/2802"}],"wp:attachment":[{"href":"https:\/\/www.havatopraksu.org\/blog\/wp-json\/wp\/v2\/media?parent=2208"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.havatopraksu.org\/blog\/wp-json\/wp\/v2\/categories?post=2208"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.havatopraksu.org\/blog\/wp-json\/wp\/v2\/tags?post=2208"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}