Armenian raisin: homemade, apartment-style raisin

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zar aragh

Published on Nov 23, 2024
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Hello, I am very sincere. For every kilo of raisins, three to three and a half liters of water are used, and we chose three and a half liters. If you are using mineral water, pay attention to the pH number written on the bottle. If it is between 7 and 8.5, use half a lemon for seven liters of mortar and squeeze it into the mortar. If you don't have one, add two tablespoons of lemon juice. There are two types of raisins: One is grapes that are dried in the sun or naturally: These raisins have natural yeast on them and you just need to put the raisins in water and after a few days, fermentation or alcohol production begins. Acidified raisins: These grapes are put in acid or so-called acid and dried immediately, which destroys their yeast in this state. You say that yeast must be added. Both are good, there is no difference between them except for the yeast. Raisin tails have never been dangerous or harmful. If your raisins have tails, seeds, or are pilaf, there is no problem. However, pilaf raisins, like sour raisins, do not have yeast and you must add yeast or leavening agent to them. One or two grams of yeast is enough for each kilo of raisins. Related clips⬇️⬇️⬇️⬇️ • Principles of sweating at home and an important update to... • Tutorial on making a sweating pot and condenser: Construction...

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