Kvasy of vegetables, fruits, berries, plants and honey, very tasty, fragrant and useful. Most of them have refreshing properties of soft drinks. They can be prepared from fresh cultivated and wild apple, cranberry, lingonberry, cloudberry, cherries, currants, mountain ash, barberry, raspberries, etc. are excellent kvasses apple and cranberry. Preparation of apple kvass (sometimes called "cider") from time immemorial is widespread, not only here but in many countries of Western Europe, especially - in France, Britain, Denmark, Hungary, Czech Republic, Slovakia, Austria, Switzerland, etc. Usually, refreshing fruit and berry kvasses seek with the least amount of alcohol. If you use the fruit, in which there is a lot of sugar, then the desktop wort (juice) before fermentation is diluted with water. Alcohol content varies usually within 1-2,5%.
Preliminary preparation of fruits and berries: apples and pears are crushed, cranberry, mountain ash, cranberries, gooseberries and currants are usually crushed. From the stone fruits (cherry, plum, sloe) previously removed bone. Soft berries (raspberries, strawberries), easily give up the juice, lay in the fermentation tank intact. Dried fruit insist in warm water for 24 hours.
Prepared fruits or berries filled with enamel, wood or glass bowl to the brim, and a very acidic fruits (cranberry, mountain ash, blackthorn, barberry) fill only half the capacity, which is topped up with cold boiled water. Then put in the cold for infusion and fermentation. 2-3 days kvass ready for use. His carefully decant through tap or poured into a clean pot. Fruit again poured water for 2-3 days and insist drained kvass. This is repeated 2-3 times.
After each unloading kvass flavor to taste with sugar or honey and cool. Leaven wort can be poured in the bottle, adding to each and 1 teaspoon sugar and 1 raisins. Bottle cork stoppers net, tied with wire or tow and put the cold.
When stored in the cold should monitor the temperature of kvass, preventing its increase, as when accelerating fermentation of accumulated carbon dioxide, increases pressure, which can lead to rupture of the bottle.
