{"id":151,"date":"2020-07-27T00:05:44","date_gmt":"2020-07-26T22:05:44","guid":{"rendered":"https:\/\/www.palenicajastrabie.sk\/?page_id=151"},"modified":"2020-10-12T10:53:31","modified_gmt":"2020-10-12T08:53:31","slug":"ako-pripravit-kvas","status":"publish","type":"page","link":"https:\/\/www.palenicajastrabie.sk\/index.php\/ako-pripravit-kvas\/","title":{"rendered":"Ako pripravi\u0165 kvas"},"content":{"rendered":"\n<p><strong>Desatoro pre pr\u00edpravu kvalitn\u00e9ho ovocn\u00e9ho kvasu:<\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\" type=\"1\"><li>Ovocie mus\u00ed by\u0165 dozret\u00e9 a\u017e prezret\u00e9, zbaven\u00e9 listov a&nbsp;stopiek. V&nbsp;\u017eiadnom pr\u00edpade nesmie by\u0165 nahnit\u00e9 alebo plesniv\u00e9. D\u00e1vame pozor, aby sa do kvasu nedostala tr\u00e1va, hlina, kon\u00e1riky a&nbsp;in\u00e9 ne\u010distoty. Plat\u00ed pravidlo, \u010do ned\u00e1\u0161 do \u00fast, ned\u00e1vaj do suda.<\/li><li>Ovocie je potrebn\u00e9 dobre pomlie\u0165, podrvi\u0165, pomiaga\u0165 na ka\u0161u. Pri&nbsp;k\u00f4stkovitom ovoc\u00ed je d\u00f4le\u017eit\u00e9 nepo\u0161kodi\u0165 k\u00f4stky. Pri ovoc\u00ed s&nbsp;ve\u013ek\u00fdmi k\u00f4stkami, ako napr. marhule a&nbsp;broskyne, ovocie odk\u00f4stkujeme. Odk\u00f4stkovanie je mo\u017en\u00e9 urobi\u0165 aj tesne pred p\u00e1len\u00edm, preliat\u00edm kvasu cez sito.<\/li><li>Kvasn\u00e9 n\u00e1doby&nbsp;musia by\u0165 vy\u010disten\u00e9 a&nbsp;d\u00f4kladne vypl\u00e1chnut\u00e9 \u010distou vodou. N\u00e1doby od farb\u00edv, pal\u00edv a&nbsp;in\u00fdch chemik\u00e1lii nepou\u017e\u00edvame.<\/li><li>Kvasn\u00e9 n\u00e1doby pln\u00edme pribli\u017ene do 2\/3 objemu. Prikryjeme ich vekom alebo igelitovou f\u00f3liou s&nbsp;gumi\u010dkou. N\u00e1doby neuzatv\u00e1rame \u00faplne &nbsp;tesne, mohlo by d\u00f4js\u0165 k&nbsp;ich zdeformovaniu.<\/li><li>Ide\u00e1lne je naplni\u0165 n\u00e1dobu naraz, resp. v&nbsp;\u010do najkrat\u0161om \u010dase. Pri postupnom plnen\u00ed kvas podlieha hnilobe.<\/li><li>V&nbsp;procese kvasenia n\u00e1doby \u010do najmenej odkr\u00fdvame. Kvas premie\u0161ame na za\u010diatku kvasenia, t. j. do 5 dn\u00ed, nesk\u00f4r kvas u\u017e nemie\u0161ame. Alkohol pri mie\u0161an\u00ed oxiduje a&nbsp;vyprch\u00e1.<\/li><li>Kvas umiestnime na miesta s&nbsp;ni\u017e\u0161ou a&nbsp;stabilnou teplotou. Teploty vhodn\u00e9 na kvasenie s\u00fa 12 &#8211; 20 \u00b0C. \u010c\u00edm vy\u0161\u0161ia teplota, t\u00fdm kvasenie prebieha r\u00fdchlej\u0161ie, ale rozmno\u017euj\u00fa sa pri \u0148om aj ne\u017eiaduce bakt\u00e9rie. \u010c\u00edm je teplota ni\u017e\u0161ia, kvasenie prebieha pomal\u0161ie, av\u0161ak \u010distej\u0161ie a kvalitnej\u0161ie.<\/li><li>Ke\u010f z&nbsp;n\u00e1dob prestane unika\u0165 oxid uhli\u010dit\u00fd, proces kvasenia je ukon\u010den\u00fd. Tuh\u00e9 \u010dastice (klob\u00fak) sa prepad\u00e1va ku dnu a&nbsp;na povrchu zost\u00e1va \u0161\u0165ava.<\/li><li>Ukon\u010denie kvasenia najpresnej\u0161ie zist\u00edme meran\u00edm zostatkov\u00e9ho cukru cukromerom, resp. kyslos\u0165 alebo z\u00e1saditos\u0165 kvasu zist\u00edme indik\u00e1torov\u00fdm papierikom. Ak nameriame zvy\u0161kov\u00fd cukor na \u00farovni 2 \u00b0NM (kvas z&nbsp;hru\u0161iek 4 \u00b0NM), kvasenie pova\u017eujeme za ukon\u010den\u00e9. Kvas po ukon\u010den\u00ed kvasenia je potrebn\u00e9 da\u0165 vyp\u00e1li\u0165.<\/li><li>Marhule, broskyne, \u010dere\u0161ne, vi\u0161ne, jahody, \u010du\u010doriedky a maliny po ukon\u010den\u00ed kvasenia r\u00fdchlo str\u00e1caj\u00fa svoju ar\u00f3mu, preto ich nech\u00e1vame vyp\u00e1li\u0165 \u010do najsk\u00f4r. Kvas z&nbsp;in\u00e9ho ovocia je mo\u017en\u00e9 vyp\u00e1li\u0165 aj nesk\u00f4r, ak ho vzduchotesne uzavrieme a&nbsp;uskladn\u00edme na chladnom mieste. Pri n\u00edzkych teplot\u00e1ch a&nbsp;mraze sa v&nbsp;kvase zastavuj\u00fa v\u0161etky procesy, preto ho v&nbsp;zimnom obdob\u00ed m\u00f4\u017eeme umiestni\u0165 vonku. &nbsp;&nbsp;<\/li><\/ol>\n\n\n\n<p><strong>V pr\u00edpade ak\u00fdchko\u013evek ot\u00e1zok spojen\u00fdch s&nbsp;pr\u00edpravou kvasu a&nbsp;v\u00fdrobou destil\u00e1tu n\u00e1s nev\u00e1hajte kontaktova\u0165.<\/strong><\/p>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Desatoro pre pr\u00edpravu kvalitn\u00e9ho ovocn\u00e9ho kvasu: Ovocie mus\u00ed by\u0165 dozret\u00e9 a\u017e prezret\u00e9, zbaven\u00e9 listov a&nbsp;stopiek. V&nbsp;\u017eiadnom pr\u00edpade nesmie by\u0165 nahnit\u00e9&hellip;<\/p>\n","protected":false},"author":1,"featured_media":343,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-151","page","type-page","status-publish","has-post-thumbnail","hentry"],"_links":{"self":[{"href":"https:\/\/www.palenicajastrabie.sk\/index.php\/wp-json\/wp\/v2\/pages\/151","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.palenicajastrabie.sk\/index.php\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.palenicajastrabie.sk\/index.php\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.palenicajastrabie.sk\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.palenicajastrabie.sk\/index.php\/wp-json\/wp\/v2\/comments?post=151"}],"version-history":[{"count":6,"href":"https:\/\/www.palenicajastrabie.sk\/index.php\/wp-json\/wp\/v2\/pages\/151\/revisions"}],"predecessor-version":[{"id":319,"href":"https:\/\/www.palenicajastrabie.sk\/index.php\/wp-json\/wp\/v2\/pages\/151\/revisions\/319"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.palenicajastrabie.sk\/index.php\/wp-json\/wp\/v2\/media\/343"}],"wp:attachment":[{"href":"https:\/\/www.palenicajastrabie.sk\/index.php\/wp-json\/wp\/v2\/media?parent=151"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}