Yablochny Kvas Apple Kvass Recipes
YABLOCHNY KVAS (APPLE KVASS)
Traditional Russian recipe that has a multi-day process to it. Kvass is considered the tsar of thirst quenchers in Russia - low-alcohol, beer like drink full of vitamins, minerals, and amino acids that stimulates the circulation and keeps the intestines healthy.
Provided by Member 610488
Categories Beverages
Time 35m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Bring the apples, sugar, honey and cinnamon to a boil in 4 1/2 qts water, leave to cool to room temperature.
- Add the yeast, cover and leave to ferment for 24 hours.
- Strain the liquid, pour into bottles and add the raisins equally to the bottles.
- Seal well, chill and leave to rest for 4 days.
Nutrition Facts : Calories 129.7, Fat 0.2, Sodium 2, Carbohydrate 34.4, Fiber 2.5, Sugar 30.2, Protein 0.4
VISHNYOVY KVAS (CHERRY KVASS)
Traditional Russian recipe that has a multi-day process to it. Kvass is considered the tsar of thirst quenchers in Russia - low-alcohol, beer like drink full of vitamins, minerals, and amino acids that stimulates the circulation and keeps the intestines healthy.
Provided by Member 610488
Categories Beverages
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Cook the cherries in 4 1/2 qts water for about 1 hour and leave to cool to room temperature.
- Strain the juice, add the yeast and sugar, leave to ferment for 24 hours.
- Pour into bottles, add the raisins equally and seal tightly. Let the kvass chill and rest for 4 days before use.
Nutrition Facts : Calories 172.1, Fat 0.3, SaturatedFat 0.1, Sodium 0.7, Carbohydrate 44.1, Fiber 3.5, Sugar 38, Protein 1.9
LIMONNY KVAS (LEMON KVASS)
Traditional Russian recipe that has a multi-day process to it. Kvass is considered the tsar of thirst quenchers in Russia - low-alcohol, beer like drink full of vitamins, minerals, and amino acids that stimulates the circulation and keeps the intestines healthy.
Provided by Member 610488
Categories Beverages
Time 35m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Slice the lemons thinly and remove the seeds. Cover with 4 1/2 quarts boiling water in a large pot.
- Add the sugar and honey and leave to cool to room temperature.
- Add the yeast and leave to ferment in a warm place for 24 hours.
- Strain and pour into bottles together with the raisins distrbuted equally. Seal well, chill, and leave the lemon kvass to rest for 4 days.
Nutrition Facts : Calories 113.9, Fat 0.1, Sodium 1.8, Carbohydrate 31.5, Fiber 1.5, Sugar 27.6, Protein 0.5
KHLEBNY KVAS (KVASS)
Traditional Russian recipe that has a multi-day process to it. Kvass is considered the tsar of thirst quenchers in Russia - low-alcohol, beer like drink full of vitamins, minerals, and amino acids that stimulates the circulation and keeps the intestines healthy.
Provided by Member 610488
Categories Beverages
Time 25m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Slice bread and toast in the oven. Place in a large pan and cover with 4 1/2 qts boiling water.
- Cover and leave to soak for 24 hours. Add yeast, sugar and the mint, stir well and leave to ferment in a warm place for 10-12 hours.
- Strain everything through a fine mesh strainer or cheesecloth. Pour into bottles, add the raisins equally and seal well.
- Leave to chill and rest for 4 days then use as soon as possible.
Nutrition Facts : Calories 222.1, Fat 1.4, SaturatedFat 0.3, Sodium 282.2, Carbohydrate 49.5, Fiber 2.7, Sugar 29.6, Protein 3.8
SPICED CHERRY APPLE KVASS
The natural alcohol level in homemade Kvass is very very low, about 0.05%-1.0%, which means that children can drink it too- a wonderful healthy alternative to high sugar fruit juices and sodas! Lack of fermentation could be caused by the type of water or honey you used- chlorinated water or commercial pasteurized honey won't allow fermentation to occur.
Provided by Rita1652
Categories Beverages
Time 10m
Yield 4-8 serving(s)
Number Of Ingredients 10
Steps:
- Place all fruit and spices in jar. Top with water. Place on counter at room temperature for 2-3 days and give it a shake twice a day to prevent bacteria from forming on the surface. After 24 hours you`ll see fermentation bubbles.
- Then you should taste your brew every day to see when it is ready- that will depend on the temperature of the room and sugar content of the fruit. In a cooler kitchen, it can take up to a week to ferment. It should taste sweet and tangy and the fruit should look cooked.
- Strain the brew into a clean jar and store your kvass in the fridge. Place the fermented fruit and spices into a clean jar add more water and if desired more raw or fermented honey and ginger bug for the next batch which will be not as strong as the first.
- Keep refrigerated for up to 1 week.
Nutrition Facts : Calories 169.9, Fat 0.3, SaturatedFat 0.1, Sodium 9.7, Carbohydrate 44.3, Fiber 4.7, Sugar 38.1, Protein 1.5
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