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Properly made apple kvass turns out to be light, fragrant, moderately sweet and perfectly quenches thirst. We take a look at three of the best homemade recipes that have stood the test of time.
Ripe apples of any variety without rot and mold are suitable for kvass. The color of kvass depends on the color of the fruit, so do not be surprised if your drinks differ from those shown in the photo. The proportions of sugar can be changed at your discretion.
Classic apple kvass
A drink that has nothing superfluous in its taste. Something like cider, but does not contain alcohol.
Ingredients:
- apples – 0,5 kg;
- water – 2 liters;
- sugar – 100 gram;
- yeast – 10 grams fresh or 2 grams dry.
For lovers of kvass without yeast, I advise you to replace store-bought yeast with 30 grams of raisins and, at the fifth stage, increase the fermentation time to 14-16 hours.
Recipe
1. Washed apples cut into large pieces. Remove the core, bones and ponytails, leave the peel.
2. Bring water to a boil, add apples, boil over low heat for 5-6 minutes.
3. Add sugar, stirring, cook for a couple more minutes until completely dissolved.
4. Cool the resulting compote to room temperature (necessarily below 30 ° C), then add yeast (raisins), mix well and cover with gauze.
5. After a couple of hours, foam and a slight sour smell will appear. This means that kvass has fermented. Fermentation lasts 10-12 hours at room temperature.
6. Strain the drink through several layers of gauze and a sieve.
7. Pour into bottles, seal tightly and refrigerate. Apple kvass will be ready in 7-8 hours. Shelf life in the refrigerator up to 10 days.
Kvass from apple juice with coffee
Suitable for both fresh and canned or store-bought juice. Thanks to coffee, an original aftertaste appears.
Ingredients:
- clarified apple juice (without pulp) – 1 liter;
- instant coffee – 2 teaspoons;
- sugar – 1 glass;
- water – 3 liters;
- dry yeast – 1 teaspoon.
Recipe
1. Boil water in a saucepan and cool to 24-29°C.
2. Add juice, coffee, sugar and yeast, mix.
3. Cover with gauze, leave for 12 hours at room temperature.
4. Strain kvass through a dense cloth, pour into bottles, seal tightly.
5. Keep in the refrigerator for at least 4-5 hours. Shelf life 8-10 days in the refrigerator.
Bread and apple kvass without yeast
Thanks to this recipe, ordinary kvass has an apple flavor.
Ingredients:
- bread kvass – 3 liters;
- apples – 1 kg;
- sugar – 200 grams.
It is better to use homemade bread kvass. If you don’t have your own drink, a good store-bought one, made using traditional technology, and not from chemicals, will do.
Recipe
1. Cut the apples into pieces, remove the core and seeds.
2. Grate the pulp with the skin on a coarse grater.
3. Put the finished puree into a saucepan, pour over ordinary kvass, add sugar and mix.
4. Strain the drink through cheesecloth, pour into bottles, close and refrigerate for 5-6 hours. Shelf life up to 7 days.
