Ukuvula i-champagne ngenkemba noma i-saber kungase kubonakale kuwumsebenzi ongenakwenzeka, noma iqhinga elivela embukisweni womlingo. Eqinisweni, kulula kakhulu ngowesilisa noma owesifazane ovamile ukukwenza. Okudingekayo ithuluzi elilungile (le saber ye-champagne ukuqalisa, ukuzijwayeza kancane, nolwazi oluncane.
Okokuqala, lungiselela ngokubanda Ibhodlela LONKE. Lokhu kusho ukuyishiya esiqandisini kuze kube yilapho ifinyelela ku-35 degrees Fahrenheit. Kubalulekile ukuthi ipholiswe esiqandisini esikhundleni sebhakede leqhwa. Nakuba ibhakede leqhwa ngokuvamile lisetshenziselwa ukupholisa, le ndlela ipholisa kuphela ingxenye engezansi yebhodlela.
Ukuze uthole i-sabrage, ibhodlela lonke (kuhlanganise nentamo) lidinga ukupholisa. Lokhu kusiza ukwenza ingilazi ibe brittle, futhi kwenza kube lula ukuphumula okuhlanzekile. Uma isusiwe, idinga ucingo kanye ne-foil ezungeze ukhokho kukhishwe. Uma isipholile, bamba ingilazi cishe nge-engeli engu-30 degree ibheke kude nomzimba. Thola umthungo webhodlela lengilazi. Gijikisa uhlangothi olubuthuntu lommese ngokushesha ulususe emzimbeni wakho, wenze umthelela lapho umthungo ushaya khona udebe lwebhodlela.
Uma kwenziwa kahle, lokhu kufanele kuthumele ukhokho undize, nengilazi ewuzungezile ngesikhathi sokuphumula esihlanzekile. Kunamavidiyo amaningi atholakala ku-inthanethi uma usadonsa kanzima.
