How to make apple kvass at home: recipes, cooking features

There are so many varieties of kvass drink. But the main only three: bread, berry and fruit. In the latter group, a special place is given to an apple drink, which is not only good for the body, but also refreshingly in the summer heat.

Apple kvass: traditional recipe

According to the classical recipe, kvass based on apples is prepared using yeast. Dry in this case will not work, but only live pressed. They will need only 10 grams per 2.8 liters of water. In addition, for kvass you need to prepare apples (1 kg) and sugar (400 g). This is a complete list of ingredients.

The sequence of preparation of apple kvass:

1. Prepare a pan (enameled), pour water into it and put it on a stove.
2. When the water boils, add to it peeled and cut into slices apples. Cook for five minutes after boiling.
3. The resulting unsweetened compote is removed from the plate and allowed to cool to a temperature of 30 degrees
4. After cooling, pour the third part of compote into a separate bowl, add the hand-crushed yeast and sugar. Stir well to allow the yeast to dissolve.
5. Pour the compote with yeast and sugar back into the pan, stir and insist the resulting drink 24 hours warm.
6. After 24 hours, kvass should be filtered and poured into a three-liter glass jar. Cover the container with a plastic lid and send it to the refrigerator for 6 hours.

Only a few hours - and apple kvass can already be poured over glasses. It is very easy to drink and has a pleasant taste of juicy apples.

Delicious apple kvass without yeast

This natural drink is obtained as a result of natural fermentation of apples in sweet and sour environment. Yeast in the recipe is not used. Enough only water, apples, sugar and lemon.

To cook apple kvass at home, you should take apples (2.5 kg) and clean them from the core. Fruits should only be torn from the tree, that is, they need unbroken and without rotting. Peeled apples in a pan or any other enameled container and pour over 1 cm of fruit above the fruit.

In a half-liter glass jar, dissolve the sugar (250 g). Pour the sweet water into a saucepan with kvass. Also add grated lemon peel. You can pour and juice, if you prefer kvass more sour to taste. Cover the pan and send the drink to a cool place for three days. After the specified time, the drink must be filtered and poured into a glass jar. With apples, too, it is recommended to squeeze out all the juice and pour it into the jar. Apple kvass stored in the refrigerator. Serve chilled.

The recipe for kvass from apple juice

An excellent drink with an apple flavor and coffee aroma is obtained from ordinary juice. Of course, it's better if it's freshly made home-made juice, but also from the store product, you get a good apple kvass.

Recipe at home involves the use of such ingredients: apple juice (1 tbsp.), Sugar (200 g), compressed yeast (5 g), coffee soluble (2 tbsp.). Kvass can be cooked immediately in a three-liter jar.

First, the 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. Once again, mix everything, cover the jar with a cut of gauze and send it to a warm place for a day. Ideally, a window sill on the sunny side of an apartment or house is suitable.

It is recommended to strain the ready-made apple kvass and pour it into a bottle. Keep in the fridge for no more than three days.

How to cook kvass from apple drying

Such kvass can be prepared both in winter and in spring, when apples are not yet ripe, and the drying, prepared since last summer, is still preserved. This recipe is designed for 3 liters of water. If necessary, the portion volume can be increased.

In an enamel saucepan boil unsweetened compote from dried apples (200 g). Allow to pour for 10 minutes, remove from the plate and cool to 35 degrees. After that, add the compost to the compost of pressed yeast (5 g) and a glass of sugar. Then cover the pan with gauze and leave in a warm dough for a day. After the specified time kvass from apple juice to pour into a glass jar and add to it a handful of raisins. Thanks to this, the kvass will be more dramatic.

Kvass apple with carrots

For cooking kvass for this recipe Apples should be cut into slices, and grated carrots. Then the ingredients should be put together in a saucepan, mixed, add yeast (live pressed 10 g) and a glass of sugar. Top the contents of the pan with cleaned water (5 liters). Cover with gauze and leave to wander right into the room for a day.

After 24 hours, cover the pan and send it to the refrigerator for another three days. After that, apple kvass needs to be bottled. The remaining wort can be left to prepare the next serving of the drink.

The recipe for apple kvass with raisins

For preparation of such kvass the big ten-liter bottle in which house wine is usually done ideally will approach. Metal pans (especially aluminum) and plastic buckets are undesirable.

So, 2 kg of sweet apples cut into slices and folded into a prepared container. Add sugar (700 g), raisins (1 tbsp.) And yeast leaven. To make it it is necessary from the pressed yeast (40 g), sugar (25 g) and water. Pour the leaven into a container to the apples and sugar, shake a little and leave in the heat for 6 hours.

After the allotted time, kvass should be poured into bottles and closed tightly with lids. Bottles are first left under room conditions, so that the drink begins to ferment, and then sent to the refrigerator for another 2 days. And only after that, apple kvass, the recipe of which is presented here, can be tried. It turns out to be rather sharp, with a pleasant apple aftertaste.

Preparation of apple kvass with mint

Preparation of kvass for this recipe also begins with cooking unsweetened compote of 1.5 liters of water and apples (4 pcs.). When the broth cools down, half of it should be poured into another glass container, add dry yeast (½ tsp) and sugar (4 tablespoons). Put the container in the heat for the preparation of the starter. When the opara rises, it must be poured into a compote, add chopped mint and a handful of raisins.

Cover the kvass with gauze and leave to ferment for 12 hours. Apple kvass at home under this recipe is prepared very quickly, but to get a more saturated taste it is necessary that it is infused into the refrigerator before use. Therefore, the ready drink is bottled and stored in the refrigerator for 2 more days and only then taste.

Apple cider (kvass): self-cooking at home

This recipe of kvass was especially popular in Russia in the XIX century, and the product prepared in this way was called apple cider. According to the classic recipe, the drink ripens in the cellars for 6-9 months. But you can cook apple cider and a simplified version.

From 1 kg of apples and four liters of water to cook compote. It is good to cool it and add 300 g of honey, yeast alive (30 g), cinnamon (1 tsp). Cover the pan with all the contents covered with gauze and leave in a warm for fermentation for three days.

When kvass is sufficiently ripe, it must be filtered through a fine sieve, poured over cans or bottles, tightly closed with lids and put in the refrigerator for several hours. And after that kvass (cider) can be poured over glasses and served to the table. It turns out softer than classic cider, but no less tasty.