For beverage quality is important varieties of apples. Should not take malokislye fresh apples. The quality of the drink is also reflected in the degree of maturity of the fruit. Since best results, use sour-sweet apples of several varieties in a mixture of ash and gooseberries or cherries by 10-20%. Apples are washed, crushed, pour the hot sugar syrup in a 1:1 ratio. Yeast is added and raisins, soaked in water, and leave the wort in a warm place (24-25 ° C) for 12 hours. The liquid is then filtered, squeeze, putting a lot of press or suspended in a cloth bag.
Slices of apples can also be placed in a clean linen bag, which tied, placed in a barrel with a false bottom, covered with mesh and presses the yoke. Digested poured into 5 liters of water, sweetened with honey or sugar. Dishes are covered with a cloth and leave in the cold.
After 4 weeks, making sure that fermentation has slowed down, decant the liquid into a clean bowl and put the cold. Marcus pour sweetened water for the second time (4 liters) and third (3 liters), each time merging a must in 3-4 weeks. Wort all three discharges are mixed and stand in the cold until it is well fermented, ie 4-6 months. To defend and transparent kvass bottled and stand for 2-3 weeks in the cold.
At 7 l kvass (1-st method): Apples -8 kg, sugar -400 g, liquid yeast -4 tablespoons, raisins-100g.
At 9 yrs kvass (2-nd method): Apples - 8 kg, honey or sugar each fill - 1,6 kg
