Classic recipe

For making kvass from oats need only natural products, to find not difficult:

- oats, 400 grams;
- water, 3 liters;
- sugar, 3 tbsp.

The recipe for this delicious and refreshing drink is fairly simple. Rinse the oats in clean, running water several times, loop it and pour in a jar volume of 3 liters. Pour the same boiling water and add 2 tablespoons of sugar. Mix well. Close the jar with gauze and put in a dry place at room temperature for three days.

After this time pour the fermented water and fill the jar again pure boiled water. Add 1 tablespoon of sugar, stir. Oats leave the same. Like the first time, wrap the neck with gauze and put back in for another 3 days.

In the end you'll have a slightly cloudy liquid. Drain it into a separate container and store in the refrigerator. The jar can be refilled with water and sugar, and expect a new batch of natural kvass.
Oats used for a long time, it is enough for 5-6 times.

Kvass from oats with dried fruit

The following recipe differs from the classical one only by the fact that together with sugar in a jar, you must add the well-washed dried fruits (raisins, apricots, prunes, dried Apple). In addition, ready-to-eat the very first batch, as bad taste smooths out the added sweetness of dried fruit.

Kvass from oats with honey

In some situations the use of sugar is prohibited or undesirable, for example, in diabetes or diet. In this case, a useful and natural kvass can be made with honey.

Prepare the following ingredients:

- water, 3 liters;
- oats, 1 kg;
- yeast, 50 grams;
- honey, 100 grams.

Oats rinse several times in clean water and using a blender grind. Together with bran put the resulting flour in a crock pot, pour hot water and place in warmed oven for 3-4 hours.
Bran – the hard shell of the grain, received in the process of grinding.

After this time, strain the water through a sieve, then pour it into a clean jar with a volume of 3 liters. There add warm water, yeast and honey. Wrap the neck with gauze cloth and leave for a day in a cool dry place. The resulting kvass from oats store in the refrigerator.