Honey and apple kvass

Honey and apple kvass

In boiling water, first pour honey, then apple juice and add citric acid to the wort, cool to 25-27 њ C, add baker’s yeast, previously diluted in water, and raisins. After a day, the must, which fermented, filtered and bottled, adding to each of 1-2 raisins. The bottles are clogged with stoppers and put on the cold for ripening.

For 10 liters of apple juice: 4 liters of water, 0.6 kg of honey, 10-15 g of citric acid, 50 g of raisins and 2-3 tablespoons of diluted yeast.

Recipe 2

Strawberry honey kvass.

Strawberry to sort out, wash, squeeze the juice.

Put the oil cake in enameled dishes, add water, heat to a boil, remove from heat and strain through gauze after 10 minutes. Add the squeezed juice, sugar, ground with yeast, honey, citric acid, mix well and put on 1-2 days in a warm place for fermentation.

Pour kvass into bottles, add 5-6 raisins to each, tightly cork and put in a cold place.

For 5 l of kvass: 1 kg of strawberry, 5 l of water, 100 g of sugar, 25 g of yeast, 250 g of honey, 5 g of citric acid, 75 g of raisins.

Recipe 3

Pear honey kvass.

Remove pips from pears, cut into thin slices, pour water and bring to a boil. Remove from heat and press for 2-3 hours. Strain, add sugar, honey, yeast, cinnamon and leave for 10-12 hours in a warm place for fermentation. Strain again, pour into bottles, tightly stopper.

To withstand in a cold place for 3 days. Serve chilled.

On 2 l of kvass: 500 g of pears, 2 l of water, 50 g of sugar, 100 g of honey, 15 g of yeast, 2.5 g of ground cinnamon.

1 звезда2 звезды3 звезды4 звезды5 звезд (1 votes, average: 5.00 out of 5)

Honey and apple kvass