How to make apple kvass at home: recipes, cooking features

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

There are many varieties of kvass drink. But there are only three main ones: bread, berry and fruit. In the last group, a special place is given to an apple drink, which is not only good for the body, but also refreshes well in the summer heat.

Apple kvass: traditional recipe

According to the classic recipe, apple-based kvass is prepared using yeast. Dry in this case will not work, but only live pressed. They will need only 10 g per 2.8 liters of water. In addition, for kvass you need to prepare apples (1 kg) and sugar (400 g). This is the complete list of ingredients.

Sequence of making apple kvass:

1. Prepare a pot (enamelled), pour water into it and put it on the stove.
2. When the water boils, add the cored and sliced apples to it. Boil five minutes after boiling.
3. Remove the resulting unsweetened compote from the stove and let it cool to a temperature of 30 degrees
4. After cooling, pour the third part of the compote into a separate bowl,add yeast and sugar crumbled by hand. Mix thoroughly to dissolve the yeast.
5. Pour the compote with yeast and sugar back into the pan, mix and infuse the resulting drink for 24 hours in heat.
6. After 24 hours, kvass should be filtered and poured into a three-liter glass jar. Cover the container with a plastic lid and refrigerate for 6 hours.

Just a few hours - and apple kvass can already be poured into glasses. It is very easy to drink and has a pleasant taste of juicy apples.

Delicious apple kvass without yeast

This natural drink is obtained from the natural fermentation of apples in a sweet and sour environment. Yeast is not used in the recipe. All you need is water, apples, sugar and lemon.

To make apple kvass at home, you should take apples (2.5 kg) and peel them from the core. The fruits should only be plucked from the tree, that is, unbroken and without rot are needed. Put the peeled apples into a saucepan or any other enameled container and pour water 1 cm above the level of the fruit.

Dissolve sugar (250 g) in a half-liter glass jar. Pour sweet water into a pot with kvass. Also add grated lemon zest. You can also pour out the juice if you prefer kvass with a more sour taste. Cover the pan with a lid and send the drink to infuse in a cool place for three days. After the specified time, the drink must be filtered and poured into a glass jar. It is also recommended to squeeze out all the juice from apples with your hands and pour it intobank. Store apple cider in the refrigerator. Serve chilled.

Kvass recipe from apple juice

Excellent drink with apple flavor and coffee aroma is obtained from ordinary juice. Of course, it is better if it is freshly made homemade juice, but a store-bought product also makes good apple kvass.

Recipe at home involves the use of the following ingredients: apple juice (1 tablespoon), sugar (200 g), pressed yeast (5 g), instant coffee (2 tablespoons). Kvass can be prepared immediately in a three-liter jar.

First, the yeast must be dissolved with coffee in a glass of water. Then pour them into a jar, add juice and sugar. Mix and top up with boiled water. Mix everything again, cover the jar with a piece of gauze and send it to a warm place for a day. A window sill on the sunny side of an apartment or house is ideal for this.

Ready apple kvass is recommended to strain and pour into a bottle. Store in the refrigerator for up to three days.

How to make kvass from dried apples

Such kvass can be prepared both in winter and in spring, when the apples are not yet ripe, and the drying prepared from last summer is still preserved. This recipe is for 3 liters of water. If necessary, the portion size can be increased.

Cook unsweetened dried apple compote (200 g) in an enamel pan. Let it boil for 10 minutes, remove from the stove and cool to 35 degrees. After that, add to the compote the brew frompressed yeast (5 g) and a glass of sugar. Then cover the pan with gauze and leave in a warm dough for a day. After the specified time, pour the kvass from apple juice into a glass jar and add a handful of raisins to it. Thanks to this, kvass will turn out sharper.

Kvass apple with carrots

To make kvass according to this recipe, apples need to be cut into slices and carrots grated. Then the ingredients should be put in a saucepan, mix, add yeast (live pressed 10 g) and a glass of sugar. Top the contents of the pan with purified water (5 l). Cover with gauze and leave to wander right in the room for a day.

After 24 hours, cover the pan with a lid and refrigerate for another three days. After that, apple kvass needs to be bottled. The remaining wort can be left to prepare the next portion of the drink.

Apple kvass with raisins recipe

For the preparation of such kvass, a large ten-liter bottle is ideal, in which homemade wine is usually made. Metal pots (especially aluminum) and plastic buckets are not recommended.

So, cut 2 kg of sweet apples into slices and put in a prepared container. Add sugar (700 g), raisins (1 tbsp.) And their yeast starter. You need to make it from pressed yeast (40 g), sugar (25 g) and water. Pour the starter into a container with apples and sugar, shake a little and leave warm for 6 hours.

After the allotted time, kvass must be poured into bottles and closed tightly with lids. bottlesfirst leave at room conditions so that the drink begins to ferment, and then send it to the refrigerator for another 2 days. And only after that you can try apple kvass, the recipe of which is presented here. It turns out moderately sharp, with a pleasant apple aftertaste.

Cooking apple kvass with mint

Preparing kvass according to this recipe also begins with cooking unsweetened compote from 1.5 liters of water and apples (4 pcs.). When the broth has cooled, pour half of it into another glass container, add dry yeast (½ tsp) and sugar (4 tbsp). Put the container in heat to prepare the sourdough. When the dough rises, pour it into compote, add chopped mint and a handful of raisins.

Cover the container with kvass with gauze and leave to ferment for 12 hours. Apple kvass at home according to this recipe is prepared very quickly, but to get a richer taste, it is necessary that it be infused in the refrigerator before use. Therefore, the finished drink is bottled and stored in the refrigerator for another 2 days and only then tasted.

Apple cider (kvass): self-cooking at home

This kvass recipe was especially popular in Russia in the 19th century, and the product prepared in this way was called apple cider. According to the classic recipe, the drink matures in cellars for 6-9 months. But you can also make apple cider in a simplified way.

From 1 kg of apples and four liters of water, cook compote. Cool it well and add300 g honey, live yeast (30 g), cinnamon (1 tsp). Cover the pan with all the contents with cheesecloth and leave warm for fermentation for three days.

When kvass is ripe enough, strain it through a fine sieve, pour into jars or bottles, close them tightly with lids and refrigerate for several hours. And after that, kvass (cider) can be poured into glasses and served. It turns out softer than classic cider, but no less tasty.