Honey-fruit spicy kvass

Honey fruit spicy kvass

Kvass is a product of incomplete fermentation. Preparation of the drink includes 3 basic operations: obtaining sweet wort, partial digestion and bottling, keeping them at a temperature of 12-15 њ.

In kvass may contain some alcohol (up to 2%), since part of the sugar, originally embedded in sweet wort, fermented by yeast, turning into alcohol and carbon dioxide. Hence, an important regularity arises: the longer the fermentation of sweet wort, before bottling it into bottles, the less sugar in it and the more alcohol accumulates.

So, we made sweet wort (juice and sugar syrup), some of it was fermented (sugar was less, but alcohol and carbonic acid appeared), poured into bottles, clogged and cooled to 12-14 њ.

Recipe 1

In an enamel pot, pour 5 liters of water and dip a gauze with spices (hops, cinnamon, ginger and a little cloves) into it. The amount of spices and their ratio are determined according to taste. The aroma of spices should not stand out and drown out the aroma of honey. The family with spices is boiled on low heat (1-3 min.).

Then spices are removed or left in a saucepan, pour 1 liter of raspberry or other berry juice and cool to 40 њ. In the cooled mixture add 0.6 kg of honey and a little citric acid (to taste). The liquid is stirred and cooled to 25 њ, after which it is set to 2-3 st. spoons of baker’s yeast and 50 g of raisins. The next day, when there are obvious signs of fermentation, the young must be poured through a glass funnel with gauze in liter bottles, which are pre-laid on 2-3 raisins. The bottles are closed with stoppers boiled in boiling water and left at a temperature of 12-15 њ to cool the fermentation of the fermentation and allow the formed carbon dioxide to dissolve, saturate the kvass, make it sparkling. After 3-5 days the drink is ready.

Recipe 2

Broth of dogrose.

Dried fruits of dogrose well rinse, chop (top with a wooden pestle), fall asleep in boiling water, close the lid, cook for 10-15 minutes. Leave to stand for 2-3 hours. Broth filter through 2-3 layers of gauze. To improve the taste of the broth, sugar or honey is added to it.

Water 1 l, rosehip crushed 5 tablespoons, sugar or honey 5 teaspoons. The output is 1 liter.

Recipe 3

Kvass from fresh apples.

Cut apples together with peel, pour water and cook for 15-20 minutes. Strain through a thick metal sieve or through 2 layers of gauze. Cool to a temperature of 20-25 C, add the yeast, ground with a small amount of sugar, honey or sugar, blackcurrant juice, raisins, lemon or orange peel, cinnamon cut into thin strips. Leave in a warm place for 1-2 days. Then pour into bottles.

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Honey-fruit spicy kvass