Yablochny Kvas Apple Kvass Food

YABLOCHNY KVAS (APPLE KVASS)

Yablochny Kvas (Apple Kvass) image

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

Ingredients

2 1/2 lbs apples, peeled, cored and thinly sliced
7 tablespoons white sugar or 7 tablespoons brown sugar
7 tablespoons honey
1 cinnamon stick
5 teaspoons brewer's yeast
6 tablespoons raisins

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

SPICED CHERRY APPLE KVASS

Spiced Cherry Apple Kvass image

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

Ingredients

2 organic apples, sliced
1 organic lemon, sliced
1 1/2 cups organic frozen cherries
3 cinnamon sticks
3 cinnamon sticks
1 tablespoon apricot seeds
1 teaspoon bee pollen
2 tablespoons fermented raw honey
2 tablespoons ginger n turmeric bug juice
4 cups filtered water

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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