Apple kvass

Apple kvass

Friday, December 4, 2015

Another recipe for homemade kvass, which I propose to prepare using juicy and fragrant apples. The result is a savory, moderately sweet, fairly carbonated drink that is incredibly refreshing. By the way, you can simply prepare pear kvass in a similar way, reducing the amount of sugar if desired.

Making homemade kvass does not involve complexity or expensive ingredients: the most important thing is to withstand the required fermentation and ripening time. It must be said that the longer the finished apple kvass sits in the refrigerator, the tastier and more aromatic it becomes.

Ingredients:

Making a dish step by step:

The step-by-step recipe for homemade kvass includes water, the freshest apples (of any variety), sweet sand and dry yeast (1 level teaspoon contains 3 grams, we need half, which means 1.5 grams). You can use both dry and instant yeast in the same quantity. The freshest/pressed ones are also perfectly suitable - we take them three times more, in other words, about 5 grams.

First, pour cool water into a huge saucepan and put it on the stove, bring to a boil.

Wash the freshest apples and cut them into 8 parts, removing the seed boxes and stalks. You can, of course, cut it smaller, but then the apple compote will turn out cloudy. In addition, boiled apple slices can become an excellent delicacy in themselves, so it is better that they retain their shape. If there are spoiled places on the fruit, cut them off and throw them away.

Place fruit slices in boiling water and add sweet sand. Mix everything and cook after boiling for about 5-7 minutes over medium heat. Now try to taste: if there is not enough sugar for you, add as much as you think is necessary. For sour apples, be sure to increase the amount of sweet sand so that the finished apple kvass is not very sour. I had sweet and sour apples, so 80 grams of sugar was enough for us.

The result is a fragrant and very tasty apple compote. Depending on the color of the apple skin, the drink can be light, almost transparent, or pink, like mine. Let the compote cool to room temperature.

After this, strain the compote so that there are no apple slices left in it. If the drink comes out cloudy, strain through 3-4 layers of gauze.

Pour half a glass of apple compote and add yeast to it. Mix thoroughly.

Add yeast to the apple compote, mix again, cover the dishes with cling film (make punctures with a toothpick) or gauze. Leave the drink at room temperature for 10-12 hours to ferment.

After the allotted time, a foam cap will appear on the surface of the drink; there will not be very much of it.

Pour the drink into a bottle or jar and close it tightly with a lid. We put the apple kvass in the refrigerator for 2-3 (or preferably 5) days so that it ripens. During this period of time, the smell of yeast will evaporate one hundred percent, and the finished drink will be saturated with gases. By the way, when you open the lid, be careful: there will be a lot of foam that may end up on the table. So don't rush! Ready kvass can be stored in the refrigerator for up to 2 weeks - over time it will become even tastier and richer.

It's time to enjoy a wonderful homemade drink - cool, highly carbonated apple kvass. I hope that you will need this step-by-step recipe for kvass at home; you will refuse store-bought drinks and prepare them yourself for your own loved ones.

Homemade apple kvass recipes

Properly made apple kvass is light, fragrant, moderately sweet and perfectly relieves thirst. We look at three of the best homemade recipes that have stood the test of time.

Ripe apples of any variety without rottenness or mold are suitable for kvass. The color of kvass depends on the color of the fruit, so don’t be surprised if your drinks differ from those shown in the photo. The proportions of sugar can be changed at your own discretion.

Traditional apple kvass

A drink with nothing superfluous in its taste. It is somewhat reminiscent of cider, but does not contain alcohol.

Ingredients:

• apples – 0.5 kg;
• water – 2 liters;
• sugar – 100 g;
• yeast - 10 grams new or 2 grams dry.

For lovers of kvass without yeast, I advise you to replace store-bought yeast with 30 grams of raisins and at the 5th step increase the fermentation time to 14-16 hours.

Recipe

1. Cut the washed apples into large pieces. Remove the core, seeds and tails, discard the skin.

2. Bring water to a boil, add apples, simmer over low heat for 5-6 minutes.

3. Add sugar, stirring and cook for a few more minutes until completely dissolved.

4. Cool the purchased compote to room temperature (certainly below 30°C), then add yeast (raisins), mix well and cover with gauze.

5. After a couple of hours, foam and a slight sour smell will appear. This means that the kvass has fermented. Fermentation lasts 10-12 hours at room temperature.

6. Strain the drink through several layers of gauze and a sieve.

7. Pour into bottles, seal tightly and refrigerate. Apple kvass will be ready in 7-8 hours. Shelf life in the refrigerator is up to 10 days.

Kvass from apple juice with coffee

Both fresh and canned or store-bought juice will do. Coffee creates a unique flavor.

Ingredients:

• clarified apple juice (without pulp) – 1 liter;
• instant coffee – 2 teaspoons;
• sugar – 1 glass;
• water – 3 liters;
• dry yeast – 1 teaspoon.

Recipe

1. Boil water in a saucepan and cool to 24-29°C.

2. Add juice, coffee, sugar and yeast, stir.

3. Cover with gauze and leave for 12 hours at room temperature.

4. Strain the kvass through dense tissue (a medical system of cells and intercellular substances united by a common origin, structure and functions) , pour into bottles, and seal tightly.

5. Keep in the refrigerator for at least 4-5 hours. Shelf life 8-10 days in the refrigerator.

Bread and apple kvass without yeast

Thanks to this recipe, ordinary kvass has an apple flavor.

Ingredients:

• bread kvass – 3 liters;
• apples – 1 kg;
• sugar – 200 gr.

It is better to use homemade bread kvass. If you don’t have your own drink, a good store-bought one, made using classical technology and not from chemicals, will do.

Recipe

1. Cut the apples into pieces, remove the core and seeds.

2. Grate the pulp with the skin on a large grater.

3. Place the finished puree in a saucepan, pour in regular kvass, add sugar and stir.

4. Strain the drink through cheesecloth, pour into bottles, close and refrigerate for 5-6 hours. Shelf life up to 7 days.

Apple kvass at home

About the drink

Since ancient times, apple kvass has had medicinal properties. It was used not only to quench thirst, but also to prepare various dishes. The energy and medicinal value of the product also made it popular for the prevention of various diseases. The drink became so necessary that for its production they began to use both rye and wheat bread, as well as various fruits and berries, thanks to which the taste of the drink acquired even greater uniqueness and richness.

The benefits and harms of apple kvass

A tasty, fragrant drink not only increases performance, but also has a general strengthening effect on the body.

Natural kvass will have a positive effect on the intestinal tract, digestion processes improve, due to the increase in stomach acidity, metabolism is activated. Most often it is consumed before meals, preparing the digestive system for food intake. Due to the content of a set of necessary microbes, kvass is able to cope with dysbiosis and intestinal tract disorders.

Vitamin B (a low-molecular organic compound of relatively simple structure, essential for all living things) B will have a positive effect on the nervous system, impart vigor and give an increased charge of energy.

The presence of a huge amount of antioxidants in the drink prevents the formation of cholesterol plaques in the blood vessels. Potassium will have a beneficial effect on the heart muscle (Designed to perform various actions: body movement, contraction of the vocal cords, breathing) , increasing its elasticity and thickening it.

Due to the presence of vitamin B (vitamins are a group of organic substances combined by chemical nature, united on the basis of their absolute necessity for a heterotrophic organism as an integral part of food) B and zinc, testosterone in men increases, a general bactericidal effect appears, and the risk of developing diseases of the genitourinary system decreases .

Value for guys

One of the unique parameters of apple kvass is its ability to refresh and remove toxins from the body (Ancient Greek toxin (toxikos) - poisonous - poison of biological origin) . Also, drinking the drink allows you to cope with hangover syndrome (In medicine and psychology, the term syndrome refers to the association of a number of clinically recognizable symptoms) , reducing the unpleasant feelings after excessive alcohol consumption. Thanks to kvass, the craving for drinking other alcohol-containing drinks is significantly reduced.

(a group of low-molecular organic compounds of relatively simple structure and varied chemical nature) included in the composition increase endurance during physical weights by a couple of times, accelerating the process of gaining muscle mass.

Useful for ladies

Apple-based kvass is no less beneficial for women's health. The product has the most pronounced antioxidant effect, improves the condition of hair and nails. Kvass is often used in spa wrapping procedures in salons.

People with liver cirrhosis, hypotension and gastritis should limit their consumption of the drink. It is also not recommended to use it for people with diseases of the duodenum, kidneys and urinary tract. Clients who have difficulties with the gastrointestinal tract (the gastrointestinal tract is the digestive system of the organs of real multicellular animals, designed to process and extract nutrients from food) should definitely consult with their doctor before taking the drink.

It should not be introduced into the diet of children under 3 years of age, pregnant or lactating women.

To make kvass tasty: useful tips

1. If you add more sugar and raisins to kvass, the fermentation process will intensify and the taste will become more pronounced.
2. During fermentation, the container with the drink must be covered to prevent insects from getting into it.
3. To give the broth a rich black color, you can add burnt sugar.
4. You can vary the taste with a small amount of fruit puree.
5. Carbonation directly depends on the temperature at which fermentation occurred. The higher the temperature, the more effervescent the drink will be.
6. To make the drink, it is not necessary to choose only ripe, fragrant apples; sour varieties are also suitable, but at the same time, the amount of sugar or honey used can be increased slightly.
7. The color and taste of the mash are not always similar and directly depend on the quantity and quality of the fruit used and the components also present.

Step-by-step recipes

The apple-based drink is a good product of natural fermentation. Preparing apple kvass at home is very simple, especially if you have trees with fragrant fruits growing on your property. Any apples are suitable for making. In general, the variety is not of great importance, but it is more important to take sour fruits with a clearly pronounced smell.

Traditional

This is perhaps the most common recipe for apple kvass at home. There are no unnecessary impurities in its taste, so it is more reminiscent of ordinary cider.

• 0.5 kg apples;
• 100 g sugar;
• 2 liters of water;
• 10 grams of yeast.

Beforehand, prepare the apples, peel the skins and remove the seeds. We cut the fruits, put them in boiling water and cook over low heat for about 6 minutes. Add sugar and boil again until it is one hundred percent dissolved. Cool the resulting mixture to room temperature, add yeast and cover. We put it in the black space for 10 hours, after which we filter the kvass through cheesecloth. Pour the liquid into bottles and put it in the refrigerator.

Apple kvass without yeast

Fans of yeast-free kvass can simply consume raisins, increasing the exposure time to 16 hours.

• apples – 5 kg;
• lemon zest;
• sugar – 500 gr;
• the right amount of water.

Wash the apples and cut into pieces. Place all the fruits in a bowl, sprinkle sugar on top and pour water so that it completely covers the contents. Stir the mixture well until the sugar dissolves. To prevent the drink from becoming bitter, it is recommended to rinse the lemon and pour boiling water over it beforehand. For fermentation, place the jar of kvass in a cold, black space. After 2-3 days, you need to strain the kvass through a mesh or gauze, folding it in half.

Dried apple kvass

Making kvass from dried apples at home is quite simple. Useful:

• 400 g dried apples;
• 5-6 liters of water;
• 10 grams of yeast;
• 200 grams of raisins.

Boil water, throw dried fruits into it and close the container with a lid. Leave to cook in the kitchen for about 10 minutes. Next, let the drink cool slightly so that the temperature does not exceed 30 degrees, add yeast and sugar. Leave the mixture for 24 hours in a warm place, then strain and store in the refrigerator.

We recommend serving chilled in a large glass. You can add ice or fragrant mint leaves, which will make the drink even more refined and refined.

Video

Apple kvass

• The benefits of apple kvass
• Individual manufacturing
• How to create correctly
• Popular recipes

Kvass is a popular refreshing drink that has long been made at home. In addition to bread, berries, fruits and vegetables were taken to make it. Apple kvass is considered especially tasty and healthy. It is fragrant and has a rich sweet and sour taste. It can simply be prepared from new or dried fruits, from juice, compote or puree. Yeast is used for fermentation, but you can make this drink without it.

The benefits of apple kvass

Apple kvass is a pleasant, refreshing, naturally fermented drink. It is sour and effervescent, has a tonic effect, and is perfectly refreshing in the heat. Its popularity since ancient times is explained by its beneficial qualities:

• restores the microflora of the intestinal tract and improves digestion;
• contains many B vitamins, ascorbic acid, iron and other essential microelements;
• strengthens the immune system, helps avoid colds;
• restores blood sugar levels (internal environment of the human and animal body) ;
• relieves lethargy, improves mood, helps to cope with stress (Stress from the English stress - pressure, pressure, pressure; oppression; load; tension) ;
• improves the functioning of the cardiovascular system.

Individual manufacturing

Any apples are suitable for making kvass. It is necessary to choose ripe fruits, without rottenness, and under no circumstances should there be mold. The most ideal varieties are those with a distinctive smell, for example, Antonovka, Sinap, Snow White filling. You can take whole fruits or just the skin, use pieces or puree. In addition to fresh apples, frozen or dried apples, as well as apple juice, are suitable for making the drink.

In order for the kvass to come out tasty, it is necessary not only to observe the proportions according to the recipe. There are several manufacturing tricks that will help you quickly create a real fizzy drink.

• By increasing the amount of sugar you can get a more carbonated, sharp taste. To do this, it is also recommended to add raisins, which speed up fermentation.
• When adding yeast, do not dilute it with boiling water or ice water. All ingredients should be at room temperature.
• Fermentation occurs faster in warm conditions. Therefore, it is better to make kvass in the summer. At other times of the year, you can place the jar in the sun or in a warm space.
• To make the drink dark, you need to add burnt sugar to it.
• When fermentation occurs, this process attracts insects. Therefore, be sure to cover the container with gauze. It is not allowed to cover it tightly with a lid, because carbon dioxide must escape.
• You can combine apples with pears and berries. This will make the drink taste more intense.
• Utensils for making kvass must be enamel or glass. Iron will oxidize.

How to create correctly

Apple kvass is easy to prepare at home. There are a huge number of recipes with various additional ingredients. But the principle of making the drink is always the same.

• First prepare the apple base. To do this, the fruits are cut, grated, boiled, and the juice is squeezed out. You can simply add water, but then the drink will turn out to be the least fragrant.
• The second essential ingredient is that fermentation will take place. Usually this is yeast or alum malt. You can also eat raisins and sourdough bread. From time to time, fermentation occurs naturally without catalysts.
• Even if the fruits are sweet, it is imperative to add sugar or honey. In a sweet drink, fermentation will occur faster.
• After mixing all the ingredients, cover the jar with gauze and leave in a warm place. Typically fermentation takes 10-12 hours, if without yeast it takes 2-3 days.
• After foam and bubbles appear on the surface, the drink must be filtered, poured into bottles and refrigerated. In a few hours it will be ready.

Popular recipes

There are many recipes for making kvass from apples. In addition to the main ingredients, other fruits or berries are added to it, as well as mint, cinnamon, ginger, and lemon juice. Depending on this, a different taste comes out. You can find one method of production or prepare the drink according to a new recipe every time.

Traditional manufacturing method

This kvass bears little resemblance to cider, but contains virtually no alcohol. This is a sour sparkling drink with a pleasant apple scent. Its color is usually light and transparent, but it all depends on the variety. Making this drink is simple.

• Wash half a kilogram of apples, remove the middle and cut into pieces.
• Bring 2 liters of water to a boil, add apples, cook for 5 minutes.
• Add 100 g of sugar, cook until it dissolves.
• Cool the broth, add 10 g of yeast, mix well.
• Pour into a jar and leave for 10-12 hours.

ADVICE ! Instead of yeast, you can take 30 g of raisins. Then you need to insist for at least a day.

The most common recipe

The most common and quick method of making such a drink is to create it on the basis of ready-made bread kvass. It’s better to take homemade, but even store-bought will do, just naturally fermented. It is necessary to grate 1 kg of apples on a large grater, pour in 3 liters of kvass, add a glass of sweet sand. Leave for 1-2 hours, then strain.

Without yeast

Previously, apple kvass was prepared without yeast and without raisins. Fermentation occurs due to fruit acids and sugar. This drink is the most useful and can be given to children. The method of its manufacture differs little from the traditional one.

• Cut 1 kg apples into pieces.
• Pour the apples into a large enamel saucepan so that the water just covers the fruit. Water must be taken filtered or spring.
• Add 100 g of sugar and the zest from a quarter of a lemon; you can squeeze out a little juice. Stir well.
• Cover the pan with a napkin and place it in a cool place, but not in the refrigerator.
• Fermentation will take 2-3 days, after which the fruits are squeezed, the drink is strained and poured into bottles.

From dried fruits

Dry apples are available all year round; you can use them to make kvass in winter and summer. And it’s very simple to create it from dried fruits.

• Cook a compote from 250 g of dried fruits, 3 liters of water and a glass of sugar.
• Cool and strain, add 5 g of yeast and a handful of raisins.
• Infuse in a warm place for a day.
• When pouring into bottles, add a few more raisins to each bottle.

Bread-apple

You can create ordinary bread kvass, but with apples. To do this you need 1 kg of apples, 400 g of dark bread, a glass of sugar, 5 liters of water, 15 raisins. The manufacturing process is normal.

• Create small croutons from their bread.
• Make compote from apples and sugar, boil for 3-5 minutes.
• Add crackers and raisins to the cooled broth
• Stop fermenting for 2-3 days.

What else can you cook with?

Apples are often mixed with other ingredients. Drinks with different flavors are obtained.

• The drink acquires an unusually pleasant taste and invigorating characteristics if you add instant coffee to it. You will need 3 liters of water, 1 liter of natural apple juice without pulp, 200 g of sugar, 5 g of yeast and a teaspoon of freeze-dried coffee.
• Kvass with mint is a great refresher in hot weather. To make it, you need to boil 3 medium apples, cut into pieces, in 1 liter of water. After cooling, add 50 g of sugar, 5 g of yeast, 5-7 raisins, a teaspoon of lemon juice and a few sprigs of mint.
• Apple and pear kvass will be tasty and fragrant. First you need to cook a compote of 4 apples, 4 pears, half a glass of sugar and 4 liters of water. When it cools down, strain, add half a glass of sugar, 1 tsp. yeast and a pinch of cinnamon. Leave for a day at room temperature.
• A drink with carrots will be sweet and catchy. It acquires an extraordinary taste and is enriched with vitamins. It is necessary to cut several sour apples and coarsely grate 2-3 carrots. Add 150-200 g of sugar, 5 g of yeast, pour in 4 liters of water. Leave at room temperature for a day.
• To create the most healthy drink, you need to add honey instead of sugar. First, cook compote from 1 kg of apples and 3-4 liters of water. Cool, add half a glass of watery honey, 5 g of yeast, and a pinch of cinnamon. If the apples are sour, the compote must be boiled with sugar.
• The drink with ginger is the most spicy, with a sharp taste. Make a compote from 4 large apples, 100 g of sugar and 1 liter of water. Add 50 g of grated ginger, 1 tsp to the cooled broth. lemon juice, 1 tsp. honey, a handful of raisins, 5 g of yeast for previously dissolved, a few sprigs of mint.

Properly prepared apple kvass is a fragrant, refreshing drink. It is a great substitute for carbonated drinks, because it is not worse than them, but much healthier. Its sweet and sour taste and pleasant smell are liked by adults and children.