/ / Recipe for Apple Kvass

Recipe Apple Kvass

  • Water - 4 liters
  • Apples - 6 Kilograms
  • Cinnamon - 15 Grams
  • Honey 750 grams
  • Sugar - 100 Grams

We wash apples, cut into pieces andWe put it in a clean linen bag. We tie a bag and put it in an enamel tank (with a false bottom better). We crush the apples with a wooden mug, we load the load on top of the circle. Honey (or sugar) is dissolved in water and poured into the tank. We cover the tank with a clean cloth and leave it in the cellar for 4-5 weeks. After the kvass ferments, we merge it into clean dishes, leave it in the cellar. With water or sugar or honey, pour the mash, and in a clean container drain after 4-5 weeks of fermentation. We will throw out the mash after the third fermentation. Mix kvass three plums and leave in the cellar (about 6-9 months). Apple kvass, transparent, well fermented, bottled and tightly clogged. Another 3-4 weeks stand in the cellar. Now kvass is ready!

Servings: 20

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