Cranberries to sort, wash and rub through a colander. Marcus add water and boil for 15 minutes. Cool, strain, add the sugar and boil again. Syrup to cool to a temperature of fresh milk and pour into it raw cranberry juice. Add yeast, stir, pour into bottles and cork them tight stoppers. After 3 days kvass ready for use. At 2 liters kvass: Cranberry - 500 g, water - 2 liters, sugar - 200 g, yeast - 15 г.
Kvas strawberry
Strawberries bust, rinse, squeeze the juice. Marcus put it in an enamel bowl, cover with water, bring to a boil, remove from heat and after 10 minutes, strain through cheesecloth. Add squeezed juice, sugar, pounded with yeast, honey, citric acid, mix well and put on 1-2 days in a warm place for fermentation. Then kvass pour into bottles, add to each of 5-6 raisins, cork firmly and put in a cold place.
At 5 l kvass: Strawberries - 1 kg Water - 5 liters, sugar - 100 g, yeast - 25 g, honey - 250 g, citric acid - 5 g, raisins - 75 g.
Kvas orange
Orange with peel cut into small pieces, add citric acid, pound yeast and sugar, pour all the hot water (3 liters) and put in a warm place. A day kvass strain, pour into bottles, cork them tightly and refrigerate. After another night drink ready for consumption.
At 3 l kvass: orange - 1 pc., Sugar - 300 g, citric acid - 1 / 4 teaspoon, yeast - 10 g, water - 3 liters.
Kvas apricot
Apricots stand at room temperature for 24 hours, pounding the wooden pestle in a barrel or tub, pour in hot water for 12 hours. Sometimes it is boiled. Kvas filter, add yeast, bottled and withstand the cold to 10 days.
At 5 kg of apricots: water - 15 l, yeast - 30 g, honey and sugar - to taste.
Kvas with mandarins
In the usual bread soup before he was put to ferment, add cloves and slices of mandarin, insist 2 days, filtered, and aromatic kvass ready for use.
At 3 l kvass: Mandarin - 1 pc.
Kvas pink
Washed and cleaned of twigs red, white or black currant. Prepared berries fill the barrel 3 / 4 of its volume. The rest of the barrel filled with flowers, roses, cutting stems. Pouring in cold boiled water, add sugar and put the cold. When kvass acquire the taste and aroma of roses, currant, he is ready for use.
At 10 liters kvass: blackberry - 3 parts, flowers roses - 1 part sugar - to taste.
Kvas strawberry
Strawberries bust, rinse, squeeze the juice. Marcus put it in an enamel bowl, cover with water, bring to a boil, remove from heat and after 10 minutes, strain through cheesecloth. Add squeezed juice, sugar, pounded with yeast, honey, citric acid, mix well and put on 1-2 days in a warm place for fermentation. Then kvass pour into bottles, add to each of 5-6 raisins, cork firmly and put in a cold place.
At 5 l kvass: Strawberries - 1 kg Water - 5 liters, sugar - 100 g, yeast - 25 g, honey - 250 g, citric acid - 5 g, raisins - 75 g.
Kvas orange
Orange with peel cut into small pieces, add citric acid, pound yeast and sugar, pour all the hot water (3 liters) and put in a warm place. A day kvass strain, pour into bottles, cork them tightly and refrigerate. After another night drink ready for consumption.
At 3 l kvass: orange - 1 pc., Sugar - 300 g, citric acid - 1 / 4 teaspoon, yeast - 10 g, water - 3 liters.
Kvas apricot
Apricots stand at room temperature for 24 hours, pounding the wooden pestle in a barrel or tub, pour in hot water for 12 hours. Sometimes it is boiled. Kvas filter, add yeast, bottled and withstand the cold to 10 days.
At 5 kg of apricots: water - 15 l, yeast - 30 g, honey and sugar - to taste.
Kvas with mandarins
In the usual bread soup before he was put to ferment, add cloves and slices of mandarin, insist 2 days, filtered, and aromatic kvass ready for use.
At 3 l kvass: Mandarin - 1 pc.
Kvas pink
Washed and cleaned of twigs red, white or black currant. Prepared berries fill the barrel 3 / 4 of its volume. The rest of the barrel filled with flowers, roses, cutting stems. Pouring in cold boiled water, add sugar and put the cold. When kvass acquire the taste and aroma of roses, currant, he is ready for use.
At 10 liters kvass: blackberry - 3 parts, flowers roses - 1 part sugar - to taste.
