Ingredients: 4-6 kg of chopped apples, 750 g-1 kg of honey or sugar, 1 tsp ground cinnamon, 3-4 liters of boiled water. Known many options for preparing this kvass, which was especially popular in Russia in the second half of XIX century. And called cider. Homeland cider is France, which, incidentally, confirms the very name of the drink. This kvass is best to use acid forest or Antonio sky apples.
Cut the apples into pieces and put in a clean linen bag. Bag tie and put in an enamel pot (preferably with a false bottom). Crushed apples wooden circle, which put a burden. Pour into the tank with water dissolved in it with honey or sugar. Cover pot with a clean cloth and leave in the cellar (the ice) for fermentation for 4-5 weeks. When kvass ferments, carefully pour it into a clean bowl, which was left for storage in the glacier.
Pulp re-injects the water with honey or sugar and after 4-5 weeks again merges fermented weight in the dishes clean. After the third digestion of pulp is discarded, and all three kvass sleeve mix and leave in the ice for as long as it is not well fermented (usually 6-9 months).
Well fermented apple transparent kvass pours into bottles and tightly they survive in the ice is 3-4 weeks. Then kvass (finally) ready.
