{"id":5777,"date":"2025-11-28T14:17:45","date_gmt":"2025-11-28T13:17:45","guid":{"rendered":"https:\/\/nacaj.cz\/indie\/?page_id=5777"},"modified":"2026-04-03T19:17:29","modified_gmt":"2026-04-03T17:17:29","slug":"fermentace-a-domaci-vino","status":"publish","type":"page","link":"https:\/\/nacaj.cz\/indie\/fermentace-a-domaci-vino\/","title":{"rendered":"Dom\u00e1c\u00ed r\u00fd\u017eov\u00e9 v\u00edno a jin\u00e9 fermentace"},"content":{"rendered":"<div class=\"synved-social-container synved-social-container-share\" style=\"text-align: right\"><a class=\"synved-social-button synved-social-button-share synved-social-size-32 synved-social-resolution-single synved-social-provider-facebook nolightbox\" data-provider=\"facebook\" target=\"_blank\" rel=\"nofollow\" title=\"Sd\u00edlejte na facebook.com\" href=\"https:\/\/www.facebook.com\/sharer.php?u=https%3A%2F%2Fnacaj.cz%2Findie%2Fwp-json%2Fwp%2Fv2%2Fpages%2F5777&#038;t=Dom%C3%A1c%C3%AD%20r%C3%BD%C5%BEov%C3%A9%20v%C3%ADno%20a%20jin%C3%A9%20fermentace&#038;s=100&#038;p&#091;url&#093;=https%3A%2F%2Fnacaj.cz%2Findie%2Fwp-json%2Fwp%2Fv2%2Fpages%2F5777&#038;p&#091;images&#093;&#091;0&#093;=https%3A%2F%2Fnacaj.cz%2Findie%2Fwp-content%2Fuploads%2F2018%2F10%2FIndie-domaci-vino-ananas.jpg&#038;p&#091;title&#093;=Dom%C3%A1c%C3%AD%20r%C3%BD%C5%BEov%C3%A9%20v%C3%ADno%20a%20jin%C3%A9%20fermentace\" style=\"font-size: 0px; 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width:32px;height:32px; margin: 0; padding: 0; border: none; box-shadow: none;\" src=\"https:\/\/nacaj.cz\/indie\/wp-content\/plugins\/social-media-feather\/synved-social\/image\/social\/regular\/64x64\/pinterest.png\" \/><\/a><a class=\"synved-social-button synved-social-button-share synved-social-size-32 synved-social-resolution-single synved-social-provider-linkedin nolightbox\" data-provider=\"linkedin\" target=\"_blank\" rel=\"nofollow\" title=\"Sd\u00edlejte na Linkedin\" href=\"https:\/\/www.linkedin.com\/shareArticle?mini=true&#038;url=https%3A%2F%2Fnacaj.cz%2Findie%2Fwp-json%2Fwp%2Fv2%2Fpages%2F5777&#038;title=Dom%C3%A1c%C3%AD%20r%C3%BD%C5%BEov%C3%A9%20v%C3%ADno%20a%20jin%C3%A9%20fermentace\" style=\"font-size: 0px; width:32px;height:32px;margin:0;margin-bottom:5px;margin-right:5px;\"><img alt=\"linkedin\" title=\"Sd\u00edlejte na Linkedin\" class=\"synved-share-image synved-social-image synved-social-image-share\" width=\"32\" height=\"32\" style=\"display: inline; width:32px;height:32px; margin: 0; padding: 0; border: none; box-shadow: none;\" src=\"https:\/\/nacaj.cz\/indie\/wp-content\/plugins\/social-media-feather\/synved-social\/image\/social\/regular\/64x64\/linkedin.png\" \/><\/a><a class=\"synved-social-button synved-social-button-share synved-social-size-32 synved-social-resolution-single synved-social-provider-tumblr nolightbox\" data-provider=\"tumblr\" target=\"_blank\" rel=\"nofollow\" title=\"Sd\u00edlejte na Tumblr\" href=\"https:\/\/tumblr.com\/share?s=&#038;v=3&#038;t=Dom%C3%A1c%C3%AD%20r%C3%BD%C5%BEov%C3%A9%20v%C3%ADno%20a%20jin%C3%A9%20fermentace&#038;u=https%3A%2F%2Fnacaj.cz%2Findie%2Fwp-json%2Fwp%2Fv2%2Fpages%2F5777\" style=\"font-size: 0px; width:32px;height:32px;margin:0;margin-bottom:5px;\"><img alt=\"tumblr\" title=\"Sd\u00edlejte na Tumblr\" class=\"synved-share-image synved-social-image synved-social-image-share\" width=\"32\" height=\"32\" style=\"display: inline; width:32px;height:32px; margin: 0; padding: 0; border: none; box-shadow: none;\" src=\"https:\/\/nacaj.cz\/indie\/wp-content\/plugins\/social-media-feather\/synved-social\/image\/social\/regular\/64x64\/tumblr.png\" \/><\/a><\/div><hr>\n<p>I v Indii jsem ka\u017edou sez\u00f3nu kysal zel\u00ed a sm\u011bsi zeleniny; a ve velk\u00fdch barelech na vodu kvasil v\u00edno.<\/p>\n<p>\u010casto pe\u010du dom\u00e1c\u00ed chl\u00e9b z vlastnoru\u010dn\u011b p\u0159ipraven\u00e9ho divok\u00e9ho chlebov\u00e9ho kv\u00e1sku.<\/p>\n<p>Tady v Indii jsem zkusil kynout t\u011bsto na chl\u00e9b ze \u017eiv\u00fdch pivn\u00edch kvasnic kter\u00e9 se usadily na dn\u011b lahv\u00ed dom\u00e1c\u00edho piva, kter\u00e9 tu v Agond\u011b va\u0159\u00ed pro pot\u011b\u0161en\u00ed a p\u0159\u00e1tele kamar\u00e1d Vlasta.<\/p>\n<p>Clh\u00e9b jsem pak pekl ve star\u00e9 komunistick\u00e9 r\u00e9mosce. Ani nev\u00edm, kdo j\u00ed do Indie zavlekl. Chl\u00e9b se povedl a chutnal dob\u0159e.<\/p>\n<hr>\n<h3><span style=\"color: #008000;\">Recept na kysanou zeleninovou sm\u011bs<\/span><\/h3>\n<ul>\n<li>nakrouhan\u00e9 b\u00edl\u00e9 zel\u00ed<\/li>\n<li>\u010derven\u00e1 \u0159epa na kosti\u010dky<\/li>\n<li>cel\u00e9 mal\u00e9 strou\u017eky \u010desneku<\/li>\n<li>trochu mrkve na kosti\u010dky<\/li>\n<li>\u010derstv\u00fd nasekan\u00fd z\u00e1zvor<\/li>\n<li>bobkov\u00fd list<\/li>\n<li>km\u00edn<\/li>\n<li>s\u016fl<\/li>\n<\/ul>\n<p>V\u0161echno to nap\u011bchovan\u00e9 do v\u011bt\u0161\u00ed sklen\u011bn\u00e9 n\u00e1doby ve zdej\u0161\u00edch vysok\u00fdch teplot\u00e1ch z\u00e1kladn\u011b prokvas\u00ed ji\u017e b\u011bhem p\u011bti dn\u016f.&nbsp;<br \/>\nPak pokra\u010duje dal\u0161\u00ed lehk\u00e1 fermentace v lednici.<br \/>\nKysan\u00e1 \u010derven\u00e1 \u0159epa chutn\u00e1 skv\u011ble a \u010derven\u00e1 \u0159epa v\u0161e n\u00e1dhern\u011b obarv\u00ed. Jeden by nev\u011b\u0159il, \u017ee to zbarven\u00e9 b\u00edl\u00e9 nen\u00ed \u010derven\u00e9 zel\u00ed!<\/p>\n<p>&nbsp;<\/p>\n<h4>Bacha na z\u00e1\u0161kodn\u00edky!&nbsp;Suroviny mus\u00ed b\u00fdt \u010derstv\u00e9 a zdrav\u00e9!<\/h4>\n<p>Konec Z\u00e1\u0159\u00ed: \u010clov\u011bk se sna\u017e\u00ed.. no ale ten p\u0159idan\u00fd kv\u011bt\u00e1k u\u017e asi nebyl oupln\u011b fit, i kdy\u017e vypadal st\u00e1le fajn. Pl\u00edse\u0148 se z n\u011bj rozjela d\u0159\u00edve, ne\u017e fermentace.<br \/>\nKr\u00e1vy si ale pochutnaly. Mysl\u00edm, \u017ee v\u011bd\u00ed co d\u011blaj\u00ed, kdy\u017e si n\u011bco vyberou k j\u00eddlu.<\/p>\n<p><a href=\"https:\/\/nacaj.cz\/indie\/wp-content\/uploads\/2014\/09\/fotografie-kravy-indie-krav.jpg\"><img loading=\"lazy\" class=\"alignnone size-full wp-image-1932\" src=\"https:\/\/nacaj.cz\/indie\/wp-content\/uploads\/2014\/09\/fotografie-kravy-indie-krav.jpg\" alt=\"Indick\u00e9 Kr\u00e1vy. Fotografie Indick\u00fdch krav\" width=\"600\" height=\"171\" srcset=\"https:\/\/nacaj.cz\/indie\/wp-content\/uploads\/2014\/09\/fotografie-kravy-indie-krav.jpg 600w, https:\/\/nacaj.cz\/indie\/wp-content\/uploads\/2014\/09\/fotografie-kravy-indie-krav-150x42.jpg 150w\" sizes=\"(max-width: 600px) 100vw, 600px\" \/><\/a><\/p>\n<hr>\n<p>&nbsp;<\/p>\n<h2><span style=\"color: #008000;\">Dom\u00e1c\u00ed v\u00edno v Indii<\/span><\/h2>\n<p>Po\u0159\u00eddil jsem si kvasn\u00e9 z\u00e1tky na v\u00edno, vinn\u00e9 kvasinky ur\u010den\u00e9 pro kva\u0161en\u00ed ovocn\u00e9ho v\u00edna a \u017eivnou s\u016fl.&nbsp;<br \/>\nV z\u00e1\u0159\u00ed po obdob\u00ed monzunov\u00fdch de\u0161\u0165\u016f m\u00e1 v pob\u0159e\u017en\u00ed vesnici v\u011bt\u0161ina obchod\u016f s ovocem a zeleninou zav\u0159eno v jedin\u00e9, kter\u00fd zde otv\u00edr\u00e1 dopo a odpoledne jsem zat\u00edm \u017e\u00e1dn\u00e9 ovoce nezahl\u00e9dl.<\/p>\n<p>Ani\u017e jsem si p\u0159edem dohledal informace z d\u016fv\u011bryhodn\u00fdch zdroj\u016f, rozhodl jsem se zad\u011blat na prav\u00e9 r\u00fd\u017eov\u00e9 v\u00edno.<br \/>\nMyslel jsem si, \u017ee kdy\u017e se mi p\u0159ed lety poda\u0159ilo vykvasit lahodn\u00e9 v\u00edno z neuv\u011b\u0159iteln\u011b pestr\u00e9 sm\u011bsi surovin, \u017ee r\u00fd\u017eov\u00e9 v\u00edno bude pro m\u011b hra\u010dka.<br \/>\nV\u011b\u0159\u00edm, \u017ee to r\u00fd\u017eov\u00e9 v\u00edno, co mi tu te\u010f probubl\u00e1v\u00e1 ve dvou dvacetilitrov\u00fdch barelech piteln\u00e9 bude. Chybami se \u010dlov\u011bk u\u010d\u00ed, \u017ee?<\/p>\n<p>A\u017e kdy\u017e jsem m\u011bl nalo\u017eeno na kvasn\u00fd proces, dohrabal jsem se na internetu ke kvalitn\u00edm zdroj\u016fm informac\u00ed.<\/p>\n<h4><span style=\"color: #339966;\">Experti na jedine\u010dn\u00e9 r\u00fd\u017eov\u00e9 v\u00edno &#8222;Sake&#8220;&nbsp; jsou Japonci. <\/span><\/h4>\n<p>Japonci v\u011bd\u00ed, \u017ee vinn\u00e9 kvasinky vlastn\u011b r\u00fd\u017ei nedok\u00e1\u017e\u00ed zpracovat. Kvasinky r\u00e1dy cukry a ne \u0161kroby. P\u0159ed vlastn\u00edm kva\u0161en\u00edm r\u00fd\u017eov\u00e9ho n\u00e1poje je t\u0159eba nechat proj\u00edt r\u00fd\u017ei zvl\u00e1\u0161tn\u00edm procesem.<\/p>\n<p><em>V\u00edce informac\u00ed a recept na r\u00fd\u017eov\u00e9 v\u00edno n\u00ed\u017ee.<\/em><\/p>\n<p>V p\u0159\u00edpadech amat\u00e9rsk\u00fdch n\u00e1vod\u016f na r\u00fd\u017eov\u00e9 v\u00edno se dokonce myln\u011b uv\u00e1d\u00ed nasypat suchou, neva\u0159enou r\u00fd\u017ei do cukrov\u00e9 vody a p\u0159idat kvasinky (nebo dokonce rad\u00ed pou\u017e\u00edt peka\u0159sk\u00e9 dro\u017ed\u00ed!), je vlastn\u011b r\u00fd\u017ee v kvasn\u00e9 n\u00e1dob\u011b jen p\u0159\u00edt\u011b\u017e\u00ed a zbyte\u010dn\u00fdm zabahn\u011bn\u00edm a pl\u00fdtv\u00e1n\u00edm. V t\u011bchto &#8222;receptech&#8220; tito &#8222;dom\u00e1c\u00ed experti&#8220; kvas\u00ed pouze vodu s cukrem.&nbsp;<\/p>\n<h4>Jak tedy z toho ven?<\/h4>\n<h4><span style=\"color: #008000;\">Pomohla zem, ze kter\u00e9 proslul\u00e9 Sake poch\u00e1z\u00ed &#8211; Japonsko!<\/span><\/h4>\n<p>Na port\u00e1le e-bay jsem si pl\u00edse\u0148 objednal: &#8222;<strong>Koji kin starter spore 20g for making 15kg kome-koji Made in Kyoto<\/strong>&#8220; za $13.80 v\u010detn\u011b po\u0161tovn\u00e9ho.<br \/>\nTy dva barely, co m\u00e1m nalo\u017een\u00e9, to bude amat\u00e9rsk\u00e1 kva\u0161ka. N\u00e1lev jsem nadopoval cukrem ananasem a jin\u00fdm ovocem, p\u00e1r kousky sko\u0159ice a h\u0159eb\u00ed\u010dkem.&nbsp;<br \/>\nJeden barel v\u00edna, po sto\u010den\u00ed cca 15 litr\u016f, jsme vypili je\u0161t\u011b lehce perliv\u00e9. Chlazen\u00e9 bylo celkem osv\u011b\u017euj\u00edc\u00ed.<\/p>\n<h4><span style=\"color: #008000;\">Z Japonska mi do Indie p\u0159i\u0161la ob\u00e1lka a v n\u00ed s\u00e1\u010dek pl\u00edsn\u011b &#8222;Koji&#8220;<\/span> <span style=\"color: #808080;\">(\u010desky Kropidl\u00e1k R\u00fd\u017eov\u00fd)<\/span>.<\/h4>\n<p>Za\u010dal jsem \u010darovat a infikoval novou d\u00e1vku r\u00fd\u017ee t\u00edm prav\u00fdm :-)<\/p>\n<p>Z\u00e1padn\u00ed Experti pou\u017e\u00edvaj\u00ed elektroniku, kterou ani Japonci p\u0159ed 100 lety neznali a p\u0159esto u\u017e 3.000 let mistrovsky zvl\u00e1dali p\u0159\u00edpravu koji rice, sake a dal\u0161\u00edch produkt\u016f.<br \/>\nV Indii m\u00e1m v\u00fdhodu, \u017ee mi doma teplota neklesne pod 27\u00b0C, tak by v\u00fdsledek mohl b\u00fdt uch\u00e1zej\u00edc\u00ed.<\/p>\n<hr>\n<p>Kvalitn\u00ed zdroje informac\u00ed kter\u00e9 pomohou pochopit proces v\u00fdroby r\u00fd\u017eov\u00e9ho v\u00edna Sak\u00e9 a dal\u0161\u00edch produkt\u016f:<\/p>\n<ul>\n<li><a href=\"https:\/\/www.jizni-svah.cz\/2010\/09\/uvod-do-sake-i-vyroba-krok-za-krokem.html\" target=\"_blank\" rel=\"noopener\">\u00davod do sak\u00e9 I. \u2013 V\u00fdroba krok za krokem<\/a><\/li>\n<li><a href=\"https:\/\/www.zkvaseno.cz\/2017\/07\/ryze-koji-cast-1-pribeh.html\" target=\"_blank\" rel=\"noopener\">R\u00fd\u017ee koji \u010d\u00e1st 1. &#8211; p\u0159\u00edb\u011bh<\/a><\/li>\n<li><a href=\"https:\/\/en.wikipedia.org\/wiki\/Aspergillus_oryzae\" target=\"_blank\" rel=\"noopener\">Aspergillus oryzae (anglicky)<\/a><\/li>\n<\/ul>\n<hr>\n<h2><span style=\"color: #008000;\">Dom\u00e1c\u00ed ananasov\u00e9 v\u00edno<\/span><\/h2>\n<p>Zat\u00edm co jsem \u010dekal na z\u00e1silku z Japonska se spory&nbsp;&#8222;Aspergillus oryzae&#8220;, nalo\u017eil jsem dal\u0161\u00ed dvaceti-litrov\u00fd barel sm\u011bs\u00ed \u0161\u0165\u00e1vy a du\u017einy z \u010derstv\u00e9ho ananasu, vody a p\u0159eva\u0159en\u00e9ho t\u0159tinov\u00e9ho cukru.&nbsp;<\/p>\n<h4>Suroviny a prost\u0159edky na p\u0159\u00edpravu v\u00edna:&nbsp;<\/h4>\n<ul>\n<li>\u010derstv\u00fd ananas<\/li>\n<li>t\u0159tinov\u00fd cukr<\/li>\n<li>vinn\u00e9 kvasinky Vinka<\/li>\n<li>\u017eivn\u00e1 s\u016fl<\/li>\n<li>voda<\/li>\n<li>barel na pitnou vodu, 20 litr\u016f<\/li>\n<li>kvasn\u00e1 z\u00e1tka nebo kondom<\/li>\n<\/ul>\n<p>Sm\u011bs nadrcen\u00e9ho ananasu je dobr\u00e9 nejprve pasterovat, oh\u0159\u00e1t nad 60\u00b0C, aby se zlikvidovali spory divok\u00fdch kvasinek, kter\u00e9 jsou tu v\u0161ude kolem n\u00e1s. Tou\u017e\u00edme po v\u00edn\u011b a ne po octu.<\/p>\n<p>Po 3 dnech rozkva\u0161en\u00ed obsahu dvou pytl\u00ed\u010dk\u016f kvasinek Vinka v mal\u00e9 p\u016fllitrov\u00e9 pet lahvi jsem rozdrcen\u00fd ananas a p\u0159eva\u0159enou vodu s t\u0159tinov\u00fdm cukrem naplnil barel.&nbsp; Po dvou dnech nast\u00e1v\u00e1 bou\u0159liv\u00e9 kva\u0161en\u00ed. Fermentuj\u00edc\u00ed \u0161\u0165\u00e1va z ananasu kr\u00e1sn\u011b von\u00ed.<\/p>\n<p>Max 6 t\u00fddn\u016f bubl\u00e1n\u00ed a dom\u00e1c\u00ed v\u00edno je lahodn\u00e9!<\/p>\n<p>&nbsp;<\/p>\nngg_shortcode_0_placeholder\n<p>&nbsp;<\/p>\n<h2>Dom\u00e1c\u00ed R\u00fd\u017eov\u00e9 V\u00edno<\/h2>\n<h3><span style=\"color: #808080;\">Sak\u00e9?<br \/>\n<\/span><\/h3>\n<h3><span style=\"color: #999999;\">Recept na dom\u00e1c\u00ed r\u00fd\u017eov\u00e9 v\u00edno<\/span><\/h3>\n<p>Experti na jedine\u010dn\u00e9 r\u00fd\u017eov\u00e9 v\u00edno &#8222;Sake&#8220;&nbsp; jsou Japonci.<br \/>\nJaponci v\u011bd\u00ed, \u017ee vinn\u00e9 kvasinky vlastn\u011b r\u00fd\u017ei nedok\u00e1\u017e\u00ed zpracovat. Kvasinky r\u00e1dy cukry a ne \u0161kroby. P\u0159ed vlastn\u00edm kva\u0161en\u00edm r\u00fd\u017eov\u00e9ho n\u00e1poje je t\u0159eba nechat proj\u00edt r\u00fd\u017ei zvl\u00e1\u0161tn\u00edm procesem.<br \/>\nR\u00fd\u017ee se nejprve dlouho nam\u00e1\u010d\u00ed a pak va\u0159\u00ed v p\u00e1\u0159e. Po vychlazen\u00ed na teplotu 35 &#8211; 38\u00b0C se infikuje sporami netoxick\u00e9 pl\u00edsn\u011b &#8222;Aspergillus oryzae&#8220;, anglicky &#8222;koji&#8220;, v p\u0159episu z japon\u0161tiny &#8222;k\u014dji&#8220;, \u010desky &#8222;Kropidl\u00e1k R\u00fd\u017eov\u00fd&#8220;. Tato pl\u00edse\u0148 produkuje enzymy kter\u00e9 rozlo\u017e\u00ed \u0161kroby na jednoduch\u00e9 cukry, kter\u00fdmi se pak vinn\u00e9 kvasinky \u017eiv\u00ed.&nbsp;<\/p>\n<h3>Pou\u017eit\u00e9 n\u00e1stroje a suroviny<\/h3>\n<ul>\n<li>Kvalitn\u00ed r\u00fd\u017ee ( v Indii jsou v obchodech des\u00edtky druh\u016f kvalitn\u00ed lok\u00e1ln\u00ed r\u00fd\u017ee)<\/li>\n<li>Dvacetilitrov\u00fd barel na pitnou vodu<\/li>\n<li>Kvasn\u00e1 z\u00e1tka, kondom, nebo nafukovac\u00ed bal\u00f3nek<\/li>\n<li>Vinn\u00e9 kvasinky (V m\u00e9m p\u0159\u00edpad\u011b su\u0161en\u00e9 kvasinky Vinka &#8211; dva pytl\u00ed\u010dky)<\/li>\n<li>\u017divn\u00e1 s\u016fl<\/li>\n<li>V\u011bt\u0161\u00ed hrnec, pa\u0159\u00e1k a poklice<\/li>\n<li>Pitn\u00e1 voda<\/li>\n<li>P\u016fl-litrov\u00e1 pet lahev na rozkva\u0161en\u00ed kvasinek<\/li>\n<li>V\u011bt\u0161\u00ed plastov\u00e1 n\u00e1doba<\/li>\n<li>Rozinky, h\u0159eb\u00ed\u010dek, sko\u0159icov\u00e1 k\u016fra v celku<\/li>\n<li>Japonsk\u00e1 pl\u00edse\u0148 &#8222;Koji&#8220; =&nbsp;&#8222;Kropidl\u00e1k R\u00fd\u017eov\u00fd&#8220;<\/li>\n<li>Velk\u00e1 ut\u011brka a ru\u010dn\u00edk<\/li>\n<\/ul>\n<p>Asi kilogram r\u00fd\u017ee jsem nechal namo\u010den\u00fd v uzav\u0159en\u00e9 n\u00e1dob\u011b v lednici alespo\u0148 10 hodin.&nbsp;<br \/>\nDruh\u00fd den jsem slitou a&nbsp; propranou r\u00fd\u017ei vlo\u017eil do pa\u0159\u00e1ku a va\u0159il v p\u00e1\u0159e v\u00edce, ne\u017e hodinu a\u017e byla m\u011bkk\u00e1 na skus.<br \/>\nUva\u0159enou r\u00fd\u017ei jsem vysypal do \u010dist\u00e9 a vypa\u0159en\u00e9 velk\u00e9 plastov\u00e9 n\u00e1doby a nechal chladnout&nbsp; na teplotu pod 40\u00b0C.&nbsp;&nbsp;<br \/>\nSpory&nbsp;&#8222;Koji&#8220; jsem prom\u00edchal v misce s n\u011bkolika l\u017e\u00edcemi jemn\u00e9 r\u00fd\u017eov\u00e9 mouky a polovinou t\u00e9to sm\u011bsi zasypal povrch r\u00fd\u017ee. Po t\u00e9 je t\u0159eba v\u0161e \u0159\u00e1dn\u011b prom\u00edsit, op\u011bt rovnom\u011brn\u011b posypat zbytkem sm\u011bsi a znovu pe\u010dliv\u011b vmas\u00edrovat, aby ka\u017ed\u00e9 jednotliv\u00e9 zrn\u00ed\u010dko r\u00fd\u017ee bylo infikov\u00e1no. Po t\u00e9 jsem n\u00e1dobu p\u0159ikryl ut\u011brkou a zabalil v\u0161e do velk\u00e9ho ru\u010dn\u00edku.&nbsp;<br \/>\nExperti pou\u017e\u00edvaj\u00ed ke kontrol teploty digit\u00e1ln\u00ed teplom\u011brov\u00e9 sondy. Jakmile za\u010dnou b\u00fdt spory Koji aktivn\u00ed, uvol\u0148uj\u00ed do r\u00fd\u017ee enzym. Ten reaguje s \u0161kroby v r\u00fd\u017ei a rozkl\u00e1d\u00e1 je na jednoduch\u00e9 cukry. P\u0159i tomto procesu vznik\u00e1 teplo. Jestli\u017ee proces nehl\u00edd\u00e1te a teplota stoupne nad 40\u00b0C, pl\u00edse\u0148 zahyne.<br \/>\nU\u017e druh\u00fd den je mo\u017en\u00e9 na povrchu zrnek r\u00fd\u017ee pozorovat mal\u00e1 povlak b\u00edl\u00e9 pl\u00edsn\u011b. R\u00fd\u017ei znovu prom\u00edch\u00e1me a zkontrolujme teplotu. P\u0159i ide\u00e1ln\u00ed teplot\u011b cca 35\u00b0C je r\u00fd\u017ee za dva dny p\u0159ipraven\u00e1.<\/p>\n<p>Plesnivou r\u00fd\u017ei lze usu\u0161it a skladovat. Pro jistotu ji lze uchovat na mraz\u00e1ku.<\/p>\n<p>R\u00fd\u017ei jsem rozm\u011blnil na drobn\u00e9 kousky a vlo\u017eil do barelu. Zalil vodou a rozkva\u0161enou sm\u011bs\u00ed p\u0159ipravenou p\u0159ede dv\u011bma dny do petky (voda, t\u0159tinov\u00fd cukr, rozemlet\u00e9 rozinky.) Barel jsem opat\u0159il kvasnou z\u00e1tkou a te\u010f u\u017e to jen nechat cca 3 t\u00fddny bublat.<\/p>\n<h4><span style=\"color: #808080;\">Na V\u00e1noce jsme m\u011bli&nbsp; zhruba 16 litr\u016f prav\u00e9ho r\u00fd\u017eov\u00e9ho v\u00edna&nbsp; :-)<\/span><\/h4>\n<p>&nbsp;<\/p>\n<div class=\"synved-social-container synved-social-container-share\" style=\"text-align: right\"><a class=\"synved-social-button synved-social-button-share synved-social-size-32 synved-social-resolution-single synved-social-provider-facebook nolightbox\" data-provider=\"facebook\" target=\"_blank\" rel=\"nofollow\" title=\"Sd\u00edlejte na facebook.com\" href=\"https:\/\/www.facebook.com\/sharer.php?u=https%3A%2F%2Fnacaj.cz%2Findie%2Fwp-json%2Fwp%2Fv2%2Fpages%2F5777&#038;t=Dom%C3%A1c%C3%AD%20r%C3%BD%C5%BEov%C3%A9%20v%C3%ADno%20a%20jin%C3%A9%20fermentace&#038;s=100&#038;p&#091;url&#093;=https%3A%2F%2Fnacaj.cz%2Findie%2Fwp-json%2Fwp%2Fv2%2Fpages%2F5777&#038;p&#091;images&#093;&#091;0&#093;=https%3A%2F%2Fnacaj.cz%2Findie%2Fwp-content%2Fuploads%2F2018%2F10%2FIndie-domaci-vino-ananas.jpg&#038;p&#091;title&#093;=Dom%C3%A1c%C3%AD%20r%C3%BD%C5%BEov%C3%A9%20v%C3%ADno%20a%20jin%C3%A9%20fermentace\" style=\"font-size: 0px; 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a ve velk\u00fdch barelech na vodu kvasil v\u00edno. \u010casto pe\u010du dom\u00e1c\u00ed chl\u00e9b z vlastnoru\u010dn\u011b p\u0159ipraven\u00e9ho divok\u00e9ho chlebov\u00e9ho kv\u00e1sku. Tady [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":5835,"parent":0,"menu_order":0,"comment_status":"open","ping_status":"closed","template":"","meta":{"ngg_post_thumbnail":0},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v16.3 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Fermentace, kys\u00e1n\u00ed zel\u00ed a zeleniny. Dom\u00e1c\u00ed r\u00fd\u017eov\u00e9 v\u00edno. Dom\u00e1c\u00ed chl\u00e9b<\/title>\n<meta name=\"description\" content=\"V\u00fdroba dom\u00e1c\u00edho v\u00edna. Kvasn\u00e9 z\u00e1tky na v\u00edno, vinn\u00e9 kvasinky pro kva\u0161en\u00ed ovocn\u00e9ho v\u00edna\u00a0 a \u017eivn\u00e1 s\u016fl. R\u00fd\u017eov\u00e9 v\u00edno. Sak\u00e9. Recepty: Kysan\u00e1 zeleninov\u00e1 sm\u011bs. 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