There are many varieties of kvass drink. But there are only three main ones: bread, berry and fruit. In the last group, a special place is given to an apple drink, which is not only useful for the body, but also well refreshes in the summer heat.
Apple kvass: a traditional recipe
According to the classic recipe, apple-based kvass is prepared using yeast. Dry in this case will not work, but only live pressed. They will need only 10 g per 2.8 liters of water. In addition, apples (1 kg) and sugar (400 g) must be prepared for kvass. This is a complete list of ingredients.
The sequence of preparation of apple kvass:
- Prepare a pot (enameled), pour water into it and put on the stove.
- When the water boils, add the peeled and sliced apples to it. Cook for five minutes after boiling.
- Remove the unsweetened compote from the stove and allow it to cool to a temperature of 30 degrees
- After cooling, pour the third part of the compote into a separate dish, add yeast and sugar crushed by hand. Stir well to dissolve the yeast.
- Pour the compote with yeast and sugar back into the pan, mix and infuse the resulting drink for 24 hours in the heat.
- After 24 hours, kvass should be filtered and poured into a three-liter glass jar. Cover the container with a plastic lid and refrigerate for 6 hours.
Just a few hours - and apple kvass can already be poured into glasses. It is drunk very easily and has a pleasant taste of juicy apples.
Delicious apple kvass without yeast
This natural drink is obtained as a result of the natural fermentation of apples in a sweet and sour environment. Yeast is not used in the recipe. Only water, apples, sugar and lemon are enough.
To make apple kvass at home, you should take apples (2.5 kg) and peel them from the core. Fruits should only be ripped from the tree, that is, unbroken and without rot are needed. Put the peeled apples in a pan or any other enameled container and pour 1 cm higher than the fruit level with water.
Dissolve sugar (250 g) in a half liter glass jar. Pour sweet water into a pot with kvass. Also add grated lemon zest. You can pour the juice, if you prefer kvass more sour taste. Cover the pan with a lid and send the drink to infuse in a cool place for three days. After the specified time, the drink must be filtered and poured into a glass jar. With apples, it is also recommended to squeeze out the juice with your hands and pour it into a jar. Store apple kvass in the refrigerator. Serve chilled.
Apple Juice Kvass Recipe
An excellent drink with apple flavor and coffee aroma is obtained from ordinary juice. Of course, it is better if it is freshly made homemade juice, but also from the store product also turns out to be a good apple kvass.
The recipe at home involves the use of such ingredients: apple juice (1 tbsp.), Sugar (200 g), pressed yeast (5 g), instant coffee (2 tbsp.). Kvass can be prepared immediately in a three-liter jar.
First, yeast must be dissolved with coffee in a glass of water. Then pour them into a jar, add juice and sugar. Stir and add boiled water to the top. Mix everything again, cover the jar with a piece of gauze and send to a warm place for a day. The window sill on the sunny side of the apartment or house is ideal for this.
It is recommended to strain and pour the finished apple kvass into a bottle. Store in the refrigerator for no more than three days.
How to make apple-dried kvass
Such kvass can be prepared both in winter and spring, when apples have not yet ripened, and the drying harvested from last summer is still preserved. This recipe is for 3 liters of water. If necessary, the portion size can be increased.
In an enameled pan, cook unsweetened
compote of dried apples (200 g). Let it boil for 10 minutes, remove from the stove and cool to 35 degrees. After that add a bowl of pressed yeast (5 g) and a glass of sugar to the compote. Then cover the pan with gauze and leave in a warm dough for a day. After the specified time, pour kvass from apple juice into a glass jar and add a handful of raisins to it. Thanks to this, kvass will turn out sharper.
Kvass apple with carrots
To make kvass according to this recipe apples need to be cut into slices, and grate the carrots. Then the ingredients should be folded into a pan, mixed, add yeast (live pressed 10 g) and a glass of sugar. Top the contents of the pan with purified water (5 l). Cover with gauze and leave to roam right in the room for a day.
After 24 hours, cover the pan with a lid and refrigerate for another three days. After this, apple kvass should be bottled. The remaining wort can be left to prepare the next portion of the drink.
Recipe for apple kvass with raisins
For the preparation of such kvass, a large ten-liter bottle, in which homemade wine is usually made, is ideal. Metal pans (especially aluminum) and plastic buckets are undesirable.
So, cut 2 kg of sweet apples into slices and put in a prepared container. Add sugar (700 g), raisins (1 tbsp.) And ferment their yeast. You need to make it from pressed yeast (40 g), sugar (25 g) and water. Pour the leaven into the container for apples and sugar, shake a little and leave warm for 6 hours.
After the allotted time, kvass should be poured into bottles and closed tightly with lids. First leave the bottles under room conditions so that the drink starts to ferment, and then send it to the refrigerator for another 2 days. And only after that, apple kvass, the recipe of which is presented here, can you try. It turns out moderately sharp, with a pleasant apple aftertaste.
Making apple kvass with mint
The preparation of kvass according to this recipe also begins with cooking unsweetened compote of 1.5 liters of water and apples (4 pcs.). When the broth cools down, half it needs to be poured into another glass container, add dry yeast (½ tsp.) And sugar (4 tbsp. L.). Put the container in heat to prepare the starter culture. When the dough rises, it must be poured into a compote, add chopped mint and a handful of raisins.
Cover the container with kvass with gauze and leave to ferment for 12 hours. According to this recipe, apple kvass at home is cooked very quickly, but in order to get a more saturated taste, it is necessary that it is infused in the refrigerator before use. Therefore, the finished drink is bottled and stored in the refrigerator for another 2 days and only then tasted.
Apple cider (kvass): self-cooking at home
This kvass recipe was especially popular in Russia in the 19th century, and the product prepared in this way was called apple cider. According to the classic recipe, the drink matures in the cellars for 6-9 months. But you can make apple cider in a simplified way.
From 1 kg of apples and four liters of water, boil the compote. Cool it well and add 300 g of honey, live yeast (30 g), cinnamon (1 tsp). Cover the pan with all contents with gauze and leave it warm for three days to ferment.
When the kvass is ripe enough, it must be filtered through a fine sieve, poured into jars or bottles, tightly closed with lids and refrigerated for several hours. And after that, kvass (cider) can be poured into glasses and served. It is softer than the classic cider, but no less tasty.