Petrovsky kvass with honey
For 1 liter of water, take 100 g of kvass extract, 75 g of honey, 40 g of grated horseradish, 8-9 g of yeast.
Extract kvass diluted in warm boiled water, add horseradish, yeast and put in a warm place to ferment for 5-6 hours. As soon as kvass begins to foam, strain it, add honey, mix. Pour into bottles, put in each two raisins, put in the refrigerator for cooling.
Recipe 2
Honey kvass.
They are fragrant, tasty, perfectly quenching thirst. It is convenient and quick to prepare them from the commercial extract of kvass. If it is not, then you can use rusks from rye bread.
Recipe 3
For 1 liter of water, take 100 g of kvass extract, 75 g of honey, 8-9 g of yeast.
It is prepared in the same way as above.
Recipe 4
In a 25-liter barrel put 0.5 kg of honey and the same amount of raisins. Then fill with boiled cold water, shake 100-200 g of flour, add 25 g of yeast and cork.
After the end of fermentation (in warm weather it lasts 5-6 days) kvass ready for use.
Recipe 5
Rye bread cut into thin slices, dry and fry a little. Water boil, pour it with bread and let the brew for an hour. When the water becomes brown, strain through several layers of gauze. Cool to 30 њ C, add yeast, sugar and about a third of honey. To maintain at room temperature 12-24 hours. Before use add the rest of honey and chill.
If you cook kvass for a longer time and immediately use all the honey, then a drink with a large content of alcohol will come out, in which there will be little taste of honey.
Instead of a bread broth, you can use diluted malt extract.
1 kg of rye bread, 10 liters of water, 800 g of honey, 100 g of sugar, 10 g of yeast.
(1 votes, average: 5.00 out of 5)Petrovsky kvass with honey