I-Craft Beer ne-Mead Kit - Konke okudingayo ukuze wenze ubhiya wakho wasekhaya kanye ne-mead

Abenzi be-DIY nabalandeli ngokuvamile benza amasekhethi, ifenisha, namanye amagajethi amaningi namasistimu. Kodwa ... ungawupheka ubhiya ekhaya? Ingabe iresiphi yalesi siphuzo ingagetshengwa? Hhayi-ke, sizonikezela lo mhlahlandlela kukho konke lokhu, ukuze sibone ukuthi yiziphi best craft beer kit models ngakho-ke ungaqala ukuyilungiselela ekhaya futhi uguqule izindlela zokupheka ngendlela othanda ngayo. Sizokwenza futhi isingeniso ku mead nezinye iziphuzo zasekhaya. Ngale ndlela uzoba inkosi yamaqembu, i-brewmaster yangempela, ukwabelana ngendalo yakho nabathandekayo bakho ...

Ungathenga kuphi ikhithi kabhiya wezandla

Uma ufuna ukuthenga ikhithi kabhiya wezandla, kufanele wazi ukuthi ingatholakala kwezinye izitolo ezinikezelwe lolu hlobo lwento, noma ku-inthanethi ngokusebenzisa amapulatifomu afana ne-Amazon. nazi ezinye imikhiqizo enconyiwe:

Ukuphisa ngochwepheshe

Kulabo abafuna okuthile okuphrofeshinali okwengeziwe ukuphuza njengebhizinisi, ngaphezu komsebenzi wokuzilibazisa, aphinde abe nezinto ezilandelayo:

Ayikho imikhiqizo etholakele.

Ayikho imikhiqizo etholakele.

Ayikho imikhiqizo etholakele.

Ayikho imikhiqizo etholakele.

Ayikho imikhiqizo etholakele.

Ayikho imikhiqizo etholakele.

Ayikho imikhiqizo etholakele.

Izithako ezidingekayo

Uma usunayo ikhithi, nabo bayadayisa amaphakethe esithako noma okugcwaliswa kabusha ngezinhlobo ezahlukene zokupheka:

Ungathenga kuphi ikhithi ye-mead

Ngokuqondene ne kits mead, sincoma nalezi ezinye:

Izithako ezidingekayo

Uma okufunayo izinto ezingavuthiwe noma izithako nge-mead, bese unalezi ezinye:

Ezinye izihloko zokulungiselela iziphuzo zasekhaya ongase uzithakasele

para ezinye iziphuzo Futhi unochungechunge lwemishini, ama-distillers, ama-still, njll., ongakha ngawo okuningi:

Ayikho imikhiqizo etholakele.

Izesekeli eziningi

Yini okufanele ube nayo ubhiya ukuze uthathwe njengomsebenzi wezandla?

Kukhona ezinye umehluko obalulekile phakathi kukabhiya wezimboni kanye nobhiya wezandla okufanele wazi:

• Izithako zemvelo: ubhiya we-craft ukhiqizwa kuphela ngezithako zemvelo ezifana namanzi, imvubelo, i-malt (imvamisa ibhali, nakuba okunye okusanhlamvu okunjengokolweni, njll.) kanye nama-hops nakho kungasetshenziswa. Ngakolunye uhlangothi, eyezimboni ngokuvamile iqukethe ezinye izithasiselo, njengezilondolozi kanye nama-antioxidants, ngaphezu kokuba i-pasteurized.
• Iresiphi: ngenkathi lezi zezimboni zicaciswa kabanzi kusuka kuresiphi ejwayelekile efuna ukuthi isebenze ezingeni lezomnotho, ezingeni lezinqubo zokukhiqiza zezimboni kanye nezinga lezithako, izindlela zokupheka zobhiya wezandla zenziwa ngokusekelwe ekuthandweni komphathi wotshwala, nakuba le recipe kubiza kakhulu ukukhiqiza.
• Ukugcizelela: obhiya benziwa ngesandla, noma ngemishini ethile engasiza kancane inqubo. Endabeni yezitshalo zezimboni, yonke into iyazenzakalela futhi ukubamba iqhaza kwabantu kuncane. Ngaphezu kwalokho, bangaphansi kwe-pasteurization, lapho amanye ama-nuances angalahleka.
• Kuhlungiwe: le nqubo yenziwa futhi ngesandla emsebenzini wezandla. Embonini, kwenziwa ngenqubo yokuhlunga amakhemikhali ukuze kuqedwe izinsalela. Inkinga ukuthi phakathi nale nqubo yezimboni imvubelo namaprotheni kubhiya nawo abhujiswa. Lokho kugcina ngomkhiqizo onokunambitheka okuncane, iphunga kanye nezakhiwo.
• Izinhlobonhlobo: ngaphezu kokuthola ukunambitheka okwengeziwe kanye nephunga elimnandi emsebenzini wezandla, kukhona nenhlobonhlobo enkulu. Embonini, akukho okusha ezindleleni zokupheka, njengoba zibheka imikhiqizo ejwayelekile ephumelelayo ekhanga uquqaba, hhayi emaqenjini athile.
• Indawo kanye nomkhiqizo oseduze: Abakhiqizi abaningi bakabhiya bezandla bathengisa kuphela endaweni, endaweni, edolobheni, esifundeni, njll., ngomthelela ophansi wemvelo futhi ngaphandle kokulimaza ikhwalithi yomkhiqizo wokugcina. Kodwa-ke, izinkampani ezinkulu ezikhiqiza utshwala zikwenza lokho ezingeni likazwelonke nelamazwe ngamazwe.

Ilayisensi yokukhiqiza nokudayisa

Uma ufuna ukuthengisa ubhiya, uzodinga ukuthola ulwazi ngalo izidingo ukukhiqizwa kanye/noma ukudayiswa kwalolu hlobo lweziphuzo ezidakayo kanye nelayisense yokwenza kanjalo ngokusemthethweni. Ukwengeza, uzodinga futhi ukubhaliswa emsebenzini ozokwenziwa, futhi ube nolwazi lwakamuva ne-Ejensi Yentela ngalo msebenzi.

ESpain, ezinye zezidingo ezidingekayo ukuze ilayisense Yilezi:

• Thola ilayisense yokukhiqiza ubhiya wezandla (vula indawo yokuphisa utshwala), ezimele ekuthengisweni. Izinhlobo zotshwala zingaba:
  • Ipulazi noma iCraft Brewery: Imboni encane yokukhiqiza ubhiya futhi isabalalise endaweni.
  • I-brewery: ubhiya uyakhiqizwa futhi ufakwe ebhodleleni, ngaphezu kokukwazi ukudliwa endaweni ngokwayo.
  • I-Microservecería: ikhiqiza ubhiya, kodwa awudliwa endaweni, kodwa kunalokho uyathengiswa futhi usatshalaliswe ezweni lonke noma kwamanye amazwe.
• Gcwalisa ifomu ukuze uhambise isicelo selayisensi yokudayisa ubhiya evame ukufunwa eHholo Ledolobha.
• Layisha izimvume zokusebenza ezihlobene nokusungulwa lapho umsebenzi uzokwenziwa khona.
• I-IAE (Tax on Economic Activities), esihlokweni somsebenzi ohambisanayo.
• Ukukhokhwa kwemali yenqubo.

Kodwa khumbula ukuhlola nge ezokuphatha ezifanele ukuze uthole imininingwane eyengeziwe nokubonisana iBOE.

izinhlobo zikabhiya

Ngokuqondene ne izinhlobo zikabhiya ezingakhiqizwa, noma ngabe uguqula iresiphi ngendlela othanda ngayo ukuze uyinikeze ukuthintwa kwangempela kakhulu nokomuntu siqu, yilezi:

• I-LAGER: wuhlobo lukabhiya olubiliswe kusetshenziswa uhlobo lweyeast yohlobo lwe-Saccharomyces Carlsbergensis. Kwenziwa emazingeni okushisa abandayo, phakathi kuka-7 no-13ºC, okwenza umphumela ube iphunga elimnandi. Ngaphakathi kwalolu hlobo izitayela ezilandelayo zingahlukaniswa:
  • i-lager ephaphathekile: Inombala ophakathi kophuzi ngokuphaphathekile nosagolide, njengoba isebenzisa ama-malt athosiwe. Ukunambitheka kwayo nephunga layo kuthambile kakhulu.
  • Pilsen: Angafakwa phakathi kwama-lagers aphaphathekile, kodwa anezici ezithile ezihlukile. Imvelaphi yayo isedolobheni lasePilsen eCzech Republic, futhi yakhiqizwa okokuqala ngqa ngekhulu le-4. Inobhalansi obuphelele phakathi kwe-sweet malt flavour kanye nama-hop ababayo. Ngokuqondene nenani lotshwala, lingahluka phakathi kwe-6-XNUMX% vol.
  • i-amber lager: ama-malt asetshenziswa nokosa okuphezulu kunangaphambili, okuhlinzeka ngephunga elimnandi nelishunqayo.
  • i-lager emnyama: Idabuka eJalimane. Zenziwe ngama-malts athosiwe kakhulu ezinikeza umbala wethusi noma onsundu ngokumnyama. Ukunambitheka kwayo kunamandla, njengesinkwa esithosiwe kanye noshokoledi.
  • Bock: Futhi imvelaphi yaseJalimane, inomzimba omkhulu, ukunambitheka kwe-malt kanye nokubaba okuncane kakhulu. Ngokuqondene notshwala, bungafinyelela ku-14%.
• KODWA: Ngesinye isitayela sikabhiya esisebenzisa enye yeast ebizwa ngokuthi i-Saccharomyces cerevisiae. Ivutshelwa endaweni yokushisa yegumbi, phakathi kuka-18 no-25ºC. Lokhu kubangela ukwakheka kwezinto ezinephunga elimnandi noma ezibabayo ezifana nama-esters noma ama-phenols. Iphunga layo liyinkimbinkimbi.
  • I-Pale Ale noma i-Pale Ale: zenziwe nge-malts ephaphathekile, enezinhlobonhlobo ezinkulu ngaphakathi kwayo, njenge-Caream Ale, i-Blonde Ale, i-American Pale Ale, njll., futhi ingaba yesiFulentshi, isiNgisi, iBelgian, imvelaphi yaseMelika, njll.
  • I-IPA (Indian Pale Ale): lisuselwa ku-English Pale Ale. Kukholakala ukuthi zaqala ukukhiqizwa eNgilandi ngekhulu le-XNUMX, kusetshenziswa inani elikhulu lamahops. Lokhu kwavumela imiphongolo kabhiya ukuba imelane nohambo olude lwesikebhe ukuze inikeze amakoloni, njengoba amahobe enezinto ezilondolozayo. Kulokhu kungatholakala ama-substyles ambalwa.
  • I-Amber noma i-Red Ale: Basebenzisa ama-malts athosiwe kakhulu anama-flavour amnandi okukhumbuza i-caramel noma uju. Ngezinhlobonhlobo ezivela emazweni ahlukene.
  • U-Brown AleUkunambitha: okusuka esiNgisini, okunombala onsundu ngokubomvu, okunama-nuances of flavour ngenxa yokusetshenziswa kwe-malt emnyama. Ungaqaphela ama-nutty, ithofi, noma ushokoledi overtones.
  • Amabhiya e-Abbey: balandela isiko lokuphisa lama-abbeys aseBelgium eNkathini Ephakathi. Aphinde avela futhi ngekhulu le-XNUMX futhi akhiqizwa ngamandla amathathu anjenge-Double, Triple kanye ne-Quadruple (kusuka kokulula kakhulu kuye kokuqine kakhulu). Zinomzimba omningi, namathoni amnyama esimweni se-Double kanye ne-Quadruple, aluhlaza ngandlela-thile ku-Triple, lapho ama-tints amnandi kanye nesiphetho esinokoma nokubabayo sigqama.
  • PorterI-Ale: yendabuko yesiNgisi, imnyama futhi iminyene kune-Brown Ale. Inama-nuances kashokoledi, kokubili ku-flavour nephunga.
  • IsibindiUbhiya: Ubhiya obuqinile, onombala phakathi komnyama omnyama kakhulu nomnyama opaque. Inomzimba omningi futhi ine-carbonation ephansi. Itholakala kuma-malts aqinile athosiwe, anezinhlamvu zokusanhlamvu ezigazingiwe ezifana nekhofi.
  • i-ale enamandlaUbhiya: Nabo bangobhiya abagcwele umzimba onotshwala obuphezulu. Bakumema ukuthi uphuze kancane futhi uzwakale sengathi ugologo. Kungase kube nezinhlobonhlobo ezinama-shades ahlukene.
  • ubhiya kakolweni: iresiphi inokolweni ongaphezu kuka-50%, inikeza ukunambitheka okune-acidic kancane nokuqabulayo.
  • U-Ale omuncu: Imbiliso yohlobo lwe-Brettanomyces kanye/noma i-Lactobacillus ne-Pediococcus amagciwane afana nalawo atholakala ku-yogurt noma i-kefir asetshenziswa kanye ne-base yeast yeast. Abaningi bathi ifana ne-cider, nakuba inomehluko.
  • LAMBIC: Nakuba abanye bakubheka njengeqembu lesithathu noma umndeni, kanye neLager ne-Ale, abanye bayayifaka ku-Ale. Bangamabhiya azenzakalelayo noma asendle, avula ama-fermenter futhi awavumele ukuthi "angcoliswe" yizitshalo nama-yeasts atholakala ngokwemvelo endaweni ezungezile.

Yini i-mead?

La i-mead noma i-mead Iwuhlobo lwesiphuzo esidakayo esingaba neziqu eziphakathi kuka-4 no-18%. Itholakala ekuvutshelweni kwengxube yamanzi noju. Imvubelo ye-Saccharomyces isetshenziselwa ukuvutshelwa, njengaleyo esetshenziswa kubhiya, ukusheshisa inqubo futhi ibe nomkhiqizo cishe ezinyangeni ezi-2. Uma imvubelo ingasetshenziswa, inqubo izothatha isikhathi eside.

Su imvelaphi ibuyela emuva isikhathi eside, njengoba kubhekwa njengesiphuzo sokuqala esidakayo esaphuzwa futhi kukholakala ukuthi sasiyisandulela sikabhiya. EYurophu yayiphuzwa amaGreki, amaRoma, amaCelt, amaNorman, amaSaxon namaViking, kanti eMelika amaMayya ayekwenza. Futhi kwashiwo okokuqala emavesini e-Rig Veda, kusukela phakathi kuka-1700 BC kanye no-1100 BC.

Lesi siphuzo sihlobene eduze nezinganekwane zamaNorse, njengoba i-mead yayiwukuphela kokudla kukankulunkulu u-Odin. Futhi kwathiwa uma sebefile bazoya khona Valhalla ipharadesi, lapho ayengase aphuze khona isinkwa kuze kube phakade.

Imaphi amakhithi kabhiya wezandla angcono kakhulu?

I-Los indlela yokuthenga ukuze uthole ikhithi yobhiya wezandla engcono kakhulu yekesi lakho yilokhu okulandelayo:

• IsikhungoQaphela: Akuwona wonke amakhithi kabhiya wezandla enzelwe abaqalayo. Ezinye zidinga ulwazi oluthuthuke kakhulu ukuze zisetshenziswe. Ngokuya ngolwazi onalo, kufanele uthenge ikhithi eqinisekisa ukuthi ungayisebenzisa ngaphandle kwezinkinga.
• Izesekeli: amanye amakhithi aphelele kakhulu kunamanye, futhi angaba nezinto eziyisisekelo (i-fermenter, thermometer, njll.) noma lawo aqhubekela phambili esebenzisa ompompi, amashubhu okugcwalisa, ama-hydrometer, ama-airlock, amashubhu okuhlola, ama-dispensers, ama-sanitizer, ama-cappers okuvala amabhodlela njll.
• Izithako- Udinga izithako ezine kuphela ukwenza ubhiya wezikebhe, njengoba ngixoxile ekuqaleni. Amanye amakhithi afaka amaphakethe esithako asebenziseka kalula efomini lesiraphu ukuze avele ahlanjululwe ngamanzi. Nokho, abanye bazoba nazo ngokwehlukana noma kuzodingeka uzithenge ngokwehlukana. Phakathi kwezithako ezidingekayo kukhona:
  • Amanzi: isithako esigcwele kakhulu. Kuye ngenani layo, ikhwalithi ingashintshwa. Amanzi amaningi, ikhwalithi encane. Ngaphezu kwalokho, i-acidity yayo, i-alkalinity noma ukuba khona kwamaminerali nakho kubalulekile, ngoba kungashintsha umphumela.
  • imalt noma okusanhlamvu: kungaba ibhali, ukolweni, irye, ummbila, oats, noma izingxube. E-malting, lezi zinhlamvu ziyacwiliswa futhi zihlume, bese zomiswa futhi zosiwe kuhhavini ngezinga elikhulu noma elincane lokugazinga.
  • Ithemba: inikeza amafutha anikeza iphunga nephunga kubhiya. Uma kune-alpha acids, kubaba nakakhulu. Ama-alpha acid amancane, ukunambitheka okwengeziwe nephunga.
  • Imvubelo: unesibopho, ngokusebenzisana nezithako ezingenhla, ukuzivubela ukuze zikhiqize utshwala, ama-esters (iphunga elimnandi) kanye ne-CO2 (amabhamuza).
• UkupakishaUkuphisa kudinga izinsuku ezimbalwa ukupheka, ukupheka, ukuvutshelwa, nokufaka amabhodlela. Ikhithi kufanele, okungenani, ibe nesiqukathi sokuqhuba inqubo, noma ingafaki amabhodlela. Amakhithi kabhiya wezandla ahlanganisa amabhodlela ngokuvamile angu-330ml noma ama-33cl, amanye afika ku-750ml. Uma ukuphuza phakathi kweziningana, okukhudlwana kungase kube inketho, kodwa ngokusetshenziswa komuntu ngamunye, okukhudlwana kungalahlekelwa igesi uma kuvuliwe uma kungadliwe ngokushesha. Okubaluleke nakakhulu ukuthi izingilazi zamabhodlela azibonakali, ukuze zigcinwe kahle.
• Tamaño: Kunamakhithi abalulekile ngokuvamile athatha indawo encane, alungele ukuba nawo ezindlini. Kodwa-ke, ezinye zokukhiqiza ngezikali ezinkulu zingaba zikhudlwana, zidinga ukufakwa ezindaweni ezinkulu njengamagaraji, njll.

Craft ubhiya zokupheka

Kukhona izindlela eziningi zikabhiya ongazilungiselela ngekhithi yakho kabhiya wobuciko, futhi ungakwazi ngisho nokwengeza izithako ezengeziwe noma uguqule amanani ukuze uvumelane neresiphi ekuthandeni kwakho. Kuleli thebula unezibonelo zezinhlobo ongazilungiselela ekhaya:

Igama	U-Ale	ungqa	imvubelo yasendle	imvelaphi exubile
I-Tipo de ukuvutshelwa	Ukuvutshelwa okuphezulu.	Ukuvutshelwa okuphansi.	Ukuvutshelwa okuzenzakalelayo.	Ukuvutshelwa okuphezulu.
Ukushisa	phakathi kuka-15º kanye no-20º	I-10º	I-18º	Kuye nge-brewmaster.
Color	Ukusuka kokuphaphathekile kakhulu kuye kumnyama ophaphathekile.	Kucace. mnyama.	Kucace. mnyama.	mnyama.
Izwe azalelwe kulo	England	I-Czech Republic.	EBelgium.	Ulwazi alutholakali.

Uma ufuna izindlela zokupheka ezinemininingwane eyengeziwe, Kufanele wazi ukuthi amakhithi ngokwawo ngokuvamile anezinkomba zokuchaza izikhathi, izisindo, njll. Kodwa futhi kukhona imiphakathi ethile ku-inthanethi lapho kwabelwa khona izindlela zokupheka ezivivinyiwe nezihloliwe. Kukhona ngisho nezinkampani ezizenzele ezazo izindlela zokwenza amaresiphi azo.

Kubalulekile ukuqaphela ukuthi ukunambitheka akuhlinzekwa yikhithi, kodwa kunalokho ngokushintsha iresiphi. Kunjalo, isincomo ir ekhomba wonke amanani enqubo yokukhiqiza ukuthuthukisa iresiphi. Isibonelo, nciphisa noma ukhuphule i-asidi, intukuthelo, njll.

Indlela yokwenza ubhiya wezandla

Ukwenza utshwala ekhaya akuyona inkimbinkimbi kakhulu ngenxa yalezi kits kanye nalo lonke ulwazi olunetha. Ngaphambi kokuqala inqubo, ake sibone ukuthi ziyini izitsha ozozidinga (uma zingakafiki ekhithi):

• Isigidi: ukugaya i-malt, akufanele kube okukhethekile, noma yikuphi okungasebenza. Ungayisebenzisi le oyisebenzisela ukubhaka noma ikhofi, njengoba ingengeza ukunambitheka kwezinye izithako kubhiya.
• Ibhodwe le-Maceration: Isetshenziselwa ukwenza ama-macerate izithako. Kufanele ibe nephezulu nephansi ukuze ihlungwe.
• isikhwama se-maceration: lapho i-malt yethulwa khona futhi kufanele yenziwe.
• ikhoyili yokupholisa: iyishubhu elisesimweni sesiphethu, njengaleli elisendaweni enganyakazi, lapho amanzi abandayo ezungeza khona ukuze asize ekwehliseni izinga lokushisa le-must.
• Izibulala magciwane: Ukuvala inzalo kubaluleke kakhulu ukuze amanye ama-microorganisms angonakalisi inqubo yokuvutshelwa.
• Ama-cubes wokuvutshelwa: Anesivalo kanye nembobo yokuvala umoya, ukuze aphumuze ubhiya kuze kube yilapho ushukela okhona uguqulwa ube utshwala ngokuvutshelwa.
• ibhodlela: Ngokuvamile ishubhu elilula noma into eyinkimbinkimbi. Kuzokusiza ukuthi ubhodle lesi siphuzo.
• Amabhodlela e-opaque afakwe inzalo: ukubhodlela ubhiya uma usuqedile ukwenziwa.
• Ukuvala: Kungaba amakepisi asetshenziswa kanye, noma okunye ukuvalwa kwamabhodlela. Uphawu oluhle lubalulekile ekongiweni kanye nokuthi bangalahlekelwa yigesi.

Mayelana nenqubo yokukhiqiza, kufanele unamathele kumanuwali womkhiqizi noma imiyalelo yekhithi oyithengile, njengoba kungase kube nokuhluka okuncane. Kodwa, ngokwezinga elijwayelekile, izinyathelo zokwenza ubhiya wasekhaya Yilezi:

1. Ukugaya: kumele ugaye amabele uma engagayiwe.
2. I-Maceration: i-malt yomhlabathi ixubene namanzi futhi ivunyelwe ukuba i-macerate.
3. Kubilisiwe: i-must itholakala ngokubilisa ingxube yangaphambili bese wengeza ama-hops.
4. Ukuvutshelwa: Kuyisinyathelo esibucayi nesibaluleke kakhulu, lapho imvubelo yengezwa khona okufanele futhi amabhamuza notshwala buqale ukukhiqizwa.
5. Ukupakisha: kuyinqubo yokugcina uma ubhiya usutholakele, ufakwa ebhodleleni futhi ugcinwe.

Indlela yokwenza i-mead isinyathelo ngesinyathelo

Ukuze ukhiqize i-mead noma i-mead ngeke udinge imishini eminingi kakhulu. Izisekelo ukukhiqiza isiphuzo sakho:

• Ibhodlela lokuvutshelwa cishe amalitha angu-5, kungcono uma lenziwe nge-PET noma ingilazi.
• I-Airblock yamabhamuza.
• I-thermometer yokulawula izinga lokushisa.

Zonke lezi zinsiza zivame ukufakwa kuma-mead kits noma kits ukukhiqiza i-mead. Ezinye zihlanganisa uju, nemvubelo edingekayo. Ngakolunye uhlangothi futhi kubalulekile ukuthi ube nakho:

• Isihlanzi/Inzalo
• uju lwekhwalithi
• imvubelo ye-mead
• amanzi asezingeni
• Isithelo (uyazikhethela, ukunambitha iresiphi)

Manje, uma usunakho konke, ukuze zikhiqizele eyakho i-mead Uzodinga kuphela isikhala ekhaya futhi wenze lezi zinyathelo ezilandelayo (amanye amakhithi angaba nezinto ezithile, hlala ulandela izincomo zomenzi):

1. Hlanganisa uju namanzi esitsheni, njenge-carafe noma ibhakede elisetshenzisiwe.
2. Faka imvubelo futhi uma ufuna uhlobo oluthile lwesithelo lube yizicucu noma ukunambitheka. Ngokwesibonelo, ungasebenzisa omisiwe.
3. Beka I-Airlock ukuze uvale isitsha. Ngenxa yalokho, amagesi azokwazi ukuphuma, kodwa ngaphandle kokungcola okungenayo.
4. Vumela imvubelo isebenze ngokuguqula ushukela ube yi-CO2 notshwala.
5. Uma ukuvutshelwa sekuphelile, i-mead idlula isuka esitsheni iye kwesinye, ishiye ngemuva kwe-sediment edaliwe.
6. Gcina umphumela okungenani izinyanga ezi-2 endaweni emnyama.
7. Ibhodlela nelebula.

Khumbula, kubaluleke kakhulu ukuhlanza nokuvala inzalo, noma izongcoliswa futhi ukuvutshelwa kuzokonakala futhi kungase kube yingozi ngisho nasempilweni yakho uma izinyathelo zingahlonishwanga. Futhi ungakhohlwa ukuthi, njengezinye iziphuzo ezidakayo, i-mead nayo iyathuthuka ngokuhamba kwesikhathi...