You will need
- For raspberry kvass:
- - Raspberries - 1 kg
- - Sugar - 1.5 glass
- - Yeast - 1/4 sticks
- - Citric acid - 1G
- Water - 4L
- For the cranberry kvass:
- - Cranberries - 1kg
- Water - 4L
- - Sugar - 400g
- - Yeast 1/2 sticks
- Northern brew:
- - Rye bread - 5kg
- - Sugar - 600g
- - Black currant leaves (chopped) - 2 tbsp.
- - Liquid yeast - 1 tbsp
- - Water - 9L
- For rye kvass:
- - Milled rye crackers - 4 cups
- - Yeast - 1/3 sticks
- - Flour - 1H.spoon
- - Sugar - 3 tbsp
- - Lemon - 1/2 lemon
- - Water - 12L
Instruction
1
Raspberry kvass:
Raspberries pound, pour water and put on fire. Once brought to the boil, turn off the fire and cooled to 30 degrees. Dissolve the yeast, combine with a total weight of. Add citric acid. The beverage is bottled, at the bottom of each of them throw a few raisins. The bottles are kept open for as long as the brew starts to ferment, then sealed and put in a cold place for a few days.
Raspberries pound, pour water and put on fire. Once brought to the boil, turn off the fire and cooled to 30 degrees. Dissolve the yeast, combine with a total weight of. Add citric acid. The beverage is bottled, at the bottom of each of them throw a few raisins. The bottles are kept open for as long as the brew starts to ferment, then sealed and put in a cold place for a few days.
2
Brew cranberry:
Cranberries wash and wipe through a colander. The cake is filled with water and boil for 15 minutes. Cool, strain, add sugar and boil again. The syrup is cooled to a temperature of 40 degrees, then pour in the raw cranberry juice. Add half a stick of yeast, stir well and the resulting product is bottled. Tightly stoppered. Kvass will be ready in two days.
Cranberries wash and wipe through a colander. The cake is filled with water and boil for 15 minutes. Cool, strain, add sugar and boil again. The syrup is cooled to a temperature of 40 degrees, then pour in the raw cranberry juice. Add half a stick of yeast, stir well and the resulting product is bottled. Tightly stoppered. Kvass will be ready in two days.
3
Brew North:
Rye bread mixed with sugar and blackcurrant leaf, then pour boiling water. Cover and insist in a warm place for 3 to 4 hours. Drained wort, added the liquid yeast and put on 3 days in a cool place. When the brew is sufficiently acidic, it is necessary to drain and boil a few minutes, removing the foam. Cool, strain, pour into bottles and refrigerate. The drink can be consumed after 7 days.
Rye bread mixed with sugar and blackcurrant leaf, then pour boiling water. Cover and insist in a warm place for 3 to 4 hours. Drained wort, added the liquid yeast and put on 3 days in a cool place. When the brew is sufficiently acidic, it is necessary to drain and boil a few minutes, removing the foam. Cool, strain, pour into bottles and refrigerate. The drink can be consumed after 7 days.
4
Kvass rye:
Rye crackers pour boiling water and infuse 8 hours. In a separate bowl, yeast is diluted with flour. Rye infusion is filtered through a sieve, then add the yeast starter and sugar. All mixed and put in a warm place for 12 hours. Then brew once filtered and bottled, leaving in the bottom of each of them a slice of lemon. Bottle stoppered and three hours to clean in a cold place.
Rye crackers pour boiling water and infuse 8 hours. In a separate bowl, yeast is diluted with flour. Rye infusion is filtered through a sieve, then add the yeast starter and sugar. All mixed and put in a warm place for 12 hours. Then brew once filtered and bottled, leaving in the bottom of each of them a slice of lemon. Bottle stoppered and three hours to clean in a cold place.
