Kvas of fresh berries
Washed berries (strawberries, raspberries, currants), to knead, cover with boiling water and cover with a lid. After 12 hours of strain, add sugar, citric acid to taste, yeast. If there is no yeast, can be 5.10 teaspoons of raisins and a spoonful of sugar to fill the same amount of warm water and insist 2-3 days. Stir, cover bowl with a clean cloth and put in a warm place for another 12 hours. If you want to save longer kvass, you pour it into the bottle, without adding them to about 5 cm, and the cork stoppers. Kvas put the cold. After 3 days he is ready for use.
At 10 liters kvass: Berries - 1 kg, water - 10 liters, sugar - 700 - 800 g, yeast - 20-30 g, citric acid.
Kvas berry
Berries (black currants, raspberries, blackberries, cranberries, blueberries) are cleaned, remove the damaged, washed, give water to flow down, stretches, put in an enamel bowl (pan) is poured and cooled to a temperature of 50 ° C, sugar syrup and stir. Pan is covered with gauze, and the mixture stand at room temperature overnight. Then kvass filtered through two layers of gauze, pour in the prepared bottles of champagne at 8-10 cm below the top of the bottle and add 4.5 raisins in each bottle. They were then sealed, strengthen the cork with string or soft wire for the maturation and survive in the cold for 8-10 days. Kvas served cold.
At 1 liter kvass: the fruit - 250 g, water - 4 cups, sugar - 5-6 tablespoons, raisins - 6-8 pc.
Kvas cherry
The fruits are sorted, washed, cleaned of seeds and boil in water until it will turn a dark red color. Juice pressed flat, add to it sugar and bottled, pre-setting of 3-4 raisins. Stuffed bottle sealed and put in a cold place. Two days later kvass ready for use.
1 kg of cherries: water - 2.5 liter, sugar - 1.5 cups.
Kvas of cherry
Fresh berries are washed cherry asleep sugar, leave for 10-12 hours, thoroughly mixed, pour warm water, add sugar and yeast, left to ferment for 10-12 hours. The mixture is then pumped through a sieve and reserve in a glass three-liter jar for another 1-2 days.
At 3 l kvass: fresh berries cherry - 3 cup, sugar - 300 g, water - 3 l, Yeast - 5 g.
Kvas cranberry 1 variant
Cranberries bust, rinse, add water, cook 10-15 minutes, knead the berries with a wooden spoon. A mixture of filter through two layers of gauze, mashed berries overcome.
To the liquid add the sugar, a slice of lemon peel, bring to a boil, then cool, put the yeast and leave to ferment for 1-2 days. When kvass covered with foam, strain it, pour in the bottle and let stand in a cool place. Serve chilled.
At 5 liters kvass: Cranberry - 1,5 kg, water - 4 liters, sugar - 400 g, yeast - 25 г.
Washed berries (strawberries, raspberries, currants), to knead, cover with boiling water and cover with a lid. After 12 hours of strain, add sugar, citric acid to taste, yeast. If there is no yeast, can be 5.10 teaspoons of raisins and a spoonful of sugar to fill the same amount of warm water and insist 2-3 days. Stir, cover bowl with a clean cloth and put in a warm place for another 12 hours. If you want to save longer kvass, you pour it into the bottle, without adding them to about 5 cm, and the cork stoppers. Kvas put the cold. After 3 days he is ready for use.
At 10 liters kvass: Berries - 1 kg, water - 10 liters, sugar - 700 - 800 g, yeast - 20-30 g, citric acid.
Kvas berry
Berries (black currants, raspberries, blackberries, cranberries, blueberries) are cleaned, remove the damaged, washed, give water to flow down, stretches, put in an enamel bowl (pan) is poured and cooled to a temperature of 50 ° C, sugar syrup and stir. Pan is covered with gauze, and the mixture stand at room temperature overnight. Then kvass filtered through two layers of gauze, pour in the prepared bottles of champagne at 8-10 cm below the top of the bottle and add 4.5 raisins in each bottle. They were then sealed, strengthen the cork with string or soft wire for the maturation and survive in the cold for 8-10 days. Kvas served cold.
At 1 liter kvass: the fruit - 250 g, water - 4 cups, sugar - 5-6 tablespoons, raisins - 6-8 pc.
Kvas cherry
The fruits are sorted, washed, cleaned of seeds and boil in water until it will turn a dark red color. Juice pressed flat, add to it sugar and bottled, pre-setting of 3-4 raisins. Stuffed bottle sealed and put in a cold place. Two days later kvass ready for use.
1 kg of cherries: water - 2.5 liter, sugar - 1.5 cups.
Kvas of cherry
Fresh berries are washed cherry asleep sugar, leave for 10-12 hours, thoroughly mixed, pour warm water, add sugar and yeast, left to ferment for 10-12 hours. The mixture is then pumped through a sieve and reserve in a glass three-liter jar for another 1-2 days.
At 3 l kvass: fresh berries cherry - 3 cup, sugar - 300 g, water - 3 l, Yeast - 5 g.
Kvas cranberry 1 variant
Cranberries bust, rinse, add water, cook 10-15 minutes, knead the berries with a wooden spoon. A mixture of filter through two layers of gauze, mashed berries overcome.
To the liquid add the sugar, a slice of lemon peel, bring to a boil, then cool, put the yeast and leave to ferment for 1-2 days. When kvass covered with foam, strain it, pour in the bottle and let stand in a cool place. Serve chilled.
At 5 liters kvass: Cranberry - 1,5 kg, water - 4 liters, sugar - 400 g, yeast - 25 г.
