Honey kvass at home: the usefulness of honey kvass, an old-fashioned recipe

To make kvass, you definitely need carbohydrate products. Thanks to carbohydrates, the fermentation process begins, and the drink comes out effervescent and fragrant. A delicious sourdough base is honey. But how to prepare honey kvass at home? With a good ancient recipe it’s not difficult at all!

Honey kvass at home

Number of servings: 6
Production time: 3 minutes

Health benefits of honey kvass

The highlight of ordinary Russian kvass is its unique technology based on lactic acid fermentation. As a result of fermentation, a set of ordinary goods is transformed into a mind-blowing drink. It contains amino acids, vitamins (a group of low molecular weight organic compounds of relatively simple structure and varied chemical nature) of groups B and E, iron, copper, calcium.

Kvass prepared with a honey base acquires extraordinary value. It helps strengthen the heart muscle (Designed to perform various actions: body movements, contraction of the vocal cords, breathing) and the walls of blood vessels, restores the functioning of the intestinal tract, and perfectly destroys harmful bacteria. Kvass made from honey tones the nervous system, gives energy, and increases immunity. By quenching your thirst with this drink, you can protect your body from colds, which often occur on warm days. It is given to the sick to speed up the healing process.

Recipe for honey kvass according to ancient recipes

Honey is very convenient for making kvass because it is mixed with any fruits, spices, and by itself perfectly flavors the liquid.

· ginger root, fresh – 150 g.

The ginger in this recipe can be replaced with a handful of raisins and spices, taken a pinch at a time (cinnamon, cardamom, hops, cloves).

Pour 4 liters of cool water into the pan. Ginger is peeled and finely chopped. Lemon is cut into slices. Place honey, ginger and lemon slices in a pan of water and put it on gas. After boiling, turn off the fire. Add yeast to the cooled mixture and mix well. Cover the pan with a towel and place in a warm place. After some time, the fermentation process will push the lemon slices to the surface. This is a symbol of the readiness of the drink. It is filtered and bottled.

Honey kvass based on oatmeal

Another production method is based on oatmeal. Required products:

No yeast is added. There are already quite a few carbohydrates in the composition.

The oats are carefully washed. Then they put it in a 3-liter jar. Honey and raisins are also added there. Fill with cooled boiled water up to the neck of the jar and place in a warm place. After 2 days the drink will be ready.

Kvass made with honey is best poured into bottles with screw caps. You should not store it longer than 3 days. Fermentation continues even in the refrigerator, and alcohol appears with a nasty smell.

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Making honey kvass at home

Honey kvass is a tasty and cooling drink that saturates the body with useful substances and energy. There are a huge number of recipes for making such a drink. In addition to the main components, kvass can include spices and berries.

What is the benefit of honey kvass?

The highlight of ordinary kvass is the development of production based on fermentation. As a result, a tasty and tonic drink comes out of ordinary goods. It contains the following beneficial substances:

vitamins (a group of low molecular weight organic compounds of relatively simple structure and diverse chemical nature) of group B;
calcium;
copper;
vitamin (low molecular weight organic compound of relatively simple structure, necessary for all living things) E;
iron;
amino acids.

Moderate consumption of honey-based kvass has a beneficial effect on the human body . The drink tones the nervous system and improves immune function. Other useful characteristics:

strengthening the walls of blood vessels and cardiac muscle;
elimination of harmful microbes;
normalization of the intestinal tract;
prevention of colds.

For honey kvass to be beneficial, it must be of high quality and fresh. This drink is quite easy to prepare at home. It will be useful to clients with the following diagnoses:

hypertension;
diseases (disorders of normal functioning, performance) of the liver;
kidney diseases;
weak nervous system;
gastritis with low acidity;
skin problems;
cerebrovascular accident (Blood circulation is an important factor in the life of the human body and a number of animals) .

Kvass has a positive effect on tooth enamel. It can also be used to make warming compresses for inflammation of the pulmonary lining. To increase the healing parameters of the drink, pharmaceutical herbs can be added to its composition.

Crafting Recipes

There are a huge number of different recipes for making kvass based on honey. They differ in production time and the necessary additional components. In addition to the unusual option, you can prepare kvass without yeast or with the addition of sloe berries.

Unique honey kvass

To make honey kvass according to a unique recipe, you need 4 liters of water. The following components will also be required:

rye crackers – 800 g;
grated horseradish - 0.5 cups;
yeast – 2 tbsp;
honey – 0.5 cups.

The crackers are filled with water and infused for 3-4 hours. Before adding yeast, strain the liquid through cheesecloth. The finished base must ferment for at least 5-6 hours. Honey and horseradish are added to the fermented drink. Kvass must be bottled. It will be ready for use in just a few hours.

Frisky recipe

Honey is a good alternative to sugar; it can be of any variety. Even a candied product can be used to make kvass.

To prepare honey kvass according to a quick recipe, you will need the following ingredients:

water – 4 l;
honey – 120 g;
citric acid – 7 g;
rye crackers – 2 pcs.

To make this drink, it is recommended to take slightly burnt crackers. They need to be filled with 1 liter of hot water. When the composition has infused slightly, the rest of the water is added. Next, you need to add citric acid, yeast and carefully mix the resulting mass. At the last step, honey is added, the drink should be stirred until the honey is completely dissolved.

On a note! To make the fermentation process faster and the taste of the drink more intense, you can add a handful of raisins to it.

After some time, the kvass will acquire a delicate taste and can be strained from the bread and served.

Sloe kvass with honey

To make such kvass you will need 8 liters of water and 1 kg of thorn berries. For this amount of main components, take 250 g of honey and 30 g of yeast. The turn must be prepared in advance. The berries need to be washed and dried within 24 hours. Use a pestle to crush them. The acquired mass is filled with water and boiled for 40 minutes. The purchased decoction is filtered. At this step, all other components are added. Sloe kvass should be infused in a warm place for 12 hours.

Sourdough recipe with honey without yeast

Kvass made with honey without yeast is perfect for a hot summer day. For manufacturing, the following components are required:

strawberries – 500 g;
honey – 2 tbsp;
sugar – 4 tbsp;
citric acid – 0.5 tsp.

Strawberries must be thoroughly washed and placed in boiling water; they should boil. The finished berry decoction must be infused for 30 minutes. Citric acid, honey and sugar are added to the strained liquid. Berry kvass with honey must be bottled, and 10 raisins must be added to each bottle.

The drink must be left in the refrigerator for 10 days, during which time it must ripen. To speed up the process, berry kvass can be placed in a warm space for 2 days, and then put in the refrigerator for the same amount of time.

Recipe for ancient honey kvass

The ancient recipe for kvass on a honey base has the most intense and varied taste. To prepare the drink you will need:

honey – 2 kg;
brewer's yeast – 2-3 tsp;
snow white bread - 1 loaf;
cardamom – 4 g;
hops – 1 tsp;
water – 5 l;
cloves – 5-6 pcs.

Honey must be dissolved in water in advance. The purchased liquid is brought to a boil until the size of the decoction is reduced to half its size. Bread crumb is added to the cooled syrup. The crust of the loaf must be soaked in brewer's yeast. Hops are added to the kvass base. The wort must be placed in a warm space. If fermentation is weak, you can add a small amount of yeast.

An hour after the start of fermentation, the composition must be poured into a barrel. Seasonings should be placed in a gauze bag and placed in the solution. The container is sealed and stored in the cold for 10-12 days. To fully mature, the drink must be bottled and placed in a cool space for 1.5-2 months.

Storage

Homemade kvass is not suitable for long-term storage. An opened bottle can be stored in the refrigerator for up to 2-3 days. Otherwise, the drink continues to ferment and its acidity increases.

If the bottle is carefully sealed, then such kvass can be stored for no more than 10-12 days. In a cellar or basement, homemade kvass retains its beneficial characteristics and taste for 2-3 months.

How to use it correctly?

Kvass is recommended to be consumed chilled. This drink can act as an independent drink. It is also ideal for making okroshka and cool cabbage soup.

Honey kvass has a special rich taste. A huge number of recipes allows you to prepare a new drink every time from ordinary products. You can add herbs, fruits, spices and berries to honey kvass.

Homemade honey kvass - recipe with yeast or raisin starter

Honey kvass is a refreshing, moderately carbonated and slightly sweet drink made from natural ingredients. We will look at a universal recipe in which ordinary baker's yeast can be replaced with sourdough, which will have a positive effect on the smell and taste.

The water must be well-settled, without a high concentration of chlorine; I recommend using bottled water. The freshest honey comes up, maybe thick, but certainly not candied honey. Better is a floral one, which brings a slight garden scent to the drink. Lemon juice balances the flavor and promotes fermentation.

Ingredients:

water – 2 liters;
honey – 0.5 kg;
lemon juice – 200 ml (or 4 medium lemons);
yeast - 20 g dry (100 g compressed), 50 g raisins or sourdough.

Yeast selection

The most common option for making honey kvass is to add dry or pressed baker’s yeast, but the finished drink is almost guaranteed to have a corresponding yeasty smell, and from time to time the taste will become worse.

Ordinary yeast is replaced with wine yeast (in proportion to 3 liters of wort), unwashed raisins or pre-made starter (3-4 days before working with honey).

The best solution is wine yeast. If they are not there, you can add unwashed raisins (25 grams per 1 liter of water), on the surface of which there are “wild” wine yeasts, into the kvass wort. The problem is that almost all raisins currently sold to increase their shelf life are treated with special preservatives that kill yeast, or are contaminated with mold.

At home, to be on the safe side against disgusting raisins, it is better to create a starter in advance, which requires 3-5% of the wort size. In addition to raisins, you can use unwashed fresh grapes, raspberries, cherries, currants or strawberries. The method for making sourdough is shown in the video.

Honey kvass recipe

1. Squeeze juice out of lemons using any easily accessible method. For example, just cut any citrus into 2 parts and squeeze the juice with your hands.

2. Place very thick honey in a saucepan or saucepan, then put on low heat or a water bath (preferably). Stirring constantly, bring the honey to a watery state and immediately remove from heat. There is no need to heat the watery honey at first.

3. Dilute the yeast according to the instructions on the label. In a fermentation container (plastic jar or glass jar), mix water at room temperature and half the honey. Add yeast or starter to the wort (can be combined with raisins or berries). Stir until smooth. At least half the size must be left free to add a second portion of honey and the released carbon dioxide.

4. Cover the neck of the container with gauze to prevent insects from getting inside. Transfer the honey kvass to a black space (or cover with a thick cloth (A collection of different and interacting tissues form organs) ) at room temperature (18-27°C).

5. Leave the drink for 10-12 hours. After 2-3 hours after mixing, signs of fermentation should appear: foam on the surface, a slight sour smell and hissing. This means that everything is going fine.

6. Add the remaining half of honey to the drink. Stir until the mixture is homogeneous. You can pour it into bottles or other containers that are most convenient for storage. Close the lid tightly and leave for another 60-90 minutes at room temperature to saturate with carbon dioxide, which is released during fermentation. This will make homemade honey kvass carbonated.

Attention! Monitor the gas pressure from time to time; if necessary (plastic containers have become very rigid, the lid is very inflated), release the carbon dioxide by opening the bottle, otherwise excess pressure may rupture the container.

7. Put the drink in the refrigerator, cellar or basement. After 12-16 hours, the kvass is ready. Shelf life in the refrigerator in a hermetically sealed container is up to 10 days (preferably no more than 5).

The color of kvass depends on the type of honey

Kvass with honey at home recipes

Honey kvass is a drink endowed with cooling and tonic qualities. It also saturates the body with energy, useful substances, and restores strength. There are a huge number of recipes for making, moreover, the components are widely available, and waste is low. Therefore, the drink is usually made independently - with or without yeast.

Useful characteristics of honey kvass

Kvass is produced by fermentation, sourdough. These processes release a number of necessary substances from the ingredients: amino acids, vitamins (a group of low molecular weight organic compounds of relatively simple structure and varied chemical nature) (tocopherols and group B), trace elements, minerals. The listed compounds give the drink medicinal qualities. Examples:

quenching thirst on hot days;
increased performance;
improving mood, giving strength;
normalization of digestion;
strengthening the heart and vascular walls;
restoration of immunity;
calming effect on the nervous system;
destructive effect on pathogenic microflora.

Kvass based on honey improves the general condition of the body, helps with colds, respiratory diseases or flu. Usefulness also lies in the treatment (the process of alleviating, removing or eliminating symptoms and diseases) of scurvy, recovery after heavy loads, diseases, operations. The remedy increases appetite and restores metabolism.

Recipe for honey kvass according to ancient recipes

The first versions of the drink originated in Old Rus'. Almost all ancient recipes have survived to this day. For production it is necessary to use only the freshest bee product. Honey kvass recipe:

Combine 2 kg of nectar and 5 liters of clear water and place on the stove.
Simmer over low heat until the size is reduced by 2 times.
Separate the crumb from 1 bread loaf, soak in brewer's yeast, add to honey syrup, add 1 small spoon of hops.
Place in a warm space, wait 1 hour, pour the liquid into a barrel.
Place 4 g of cardamom and 6 cloves into gauze and tie.
Place the bag of seasonings into the honey-bread infusion.
Close the jar, refrigerate, wait 2 weeks.
Pour into bottles and leave for another 2 months to mature.

Honey kvass is easy to prepare at home, but in this case you will need to reserve time. The ancient recipe will last up to 3 months. During fermentation, the liquid becomes saturated with aroma, acquires effervescence and a corresponding color, honey-bread taste.

Honey kvass with oatmeal

One of the favorite options is oatmeal kvass with honey and raisins. This product does not require the presence of yeast. The brewing time for the drink is 2–3 days. Step by step {instructions}:

Wash 1 kg of oatmeal and place in a 3-liter jar.
Add 100–120 g of flower nectar, 5–10 raisins.
Boil 3 liters of water, cool, pour in the ingredients.
Place the prepared mixture in a warm space for 2 days.

Fermentation of the contents does not stop even when stored in the cold. The drink gradually becomes stronger and is saturated with the smell of alcohol, so it is recommended to drink it within 3-4 days. For the bottles into which the honey-oat extract is poured, you need to take screw caps.

Kvass from horseradish and honey

This option is useful for guys with potency dilemmas, because its medicinal properties act like Viagra. A popular recipe: pour rye crackers (800 g) with 4 liters of boiled water, leave for 4 hours. Strain, then add 2 huge spoons of yeast, leave for 5 hours. Add grated horseradish root (half a glass), 120–130 g of nectar. Stir, pour into bottles, add 1 raisin. Drinking is allowed after 120 minutes.

Honey kvass without yeast

Yeast is not always used in production. Fermentation is also obtained by other methods. For example, honey kvass with berries - recipe:

Take 500 g of strawberries and wash thoroughly.
Place in boiling water, bring to a boil.
Then remove from heat, leave for 60 minutes, strain.
Add 60–70 g of bee product, 80 g of sugar and half a teaspoon of citric acid to the broth.
Stir, distribute into bottles, add 10 raisins.
Place in the refrigerator for 1.5 weeks to ripen.

How to store

The basic rule for storing kvass with honey is to keep it in cold places (cellar, refrigerator). The usefulness lasts only for the first 3 days. The longer the storage, the less substances remain in the water. The drink gradually develops an alcoholic smell, and the taste is lost. During production and storage, you must follow the list of tips, otherwise the product will be harmful to health due to a decrease in properties.

Honey kvass is a common tonic drink for Russia, which also has other characteristics. For example, the product strengthens the heart and blood vessels, restores digestion, and stimulates protective functions. Honey kvass is prepared with and without yeast. Other ingredients are added to the nectar: oatmeal, bread, crackers, berries, seasonings or horseradish.