How to cook kvass from wort. Making kvass at home step by step recipes from sourdough to the finished drink

Kvass wort - concentrate useful substances, on which the taste and appearance of not only, but also bread depend.

With its help, they accelerate the germination of the dough, improve baking and extend its shelf life. The crust on the bread becomes golden, and the crumb is lush.

Brazhka also has a beneficial effect on kvass. For fermentation, you can use sourdough, yeast, sugar, honey or wort - each method allows you to get a tasty and healthy refreshing drink.

Product, 100% natural. Dark brown, thick and viscous substance of sweet and sour taste - this is the wort for kvass. Can buy finished product in the store or cook it yourself, although the second method will take time and effort.

Compound

Few ingredients: barley or rye malt and Rye flour . At enterprises producing ready-made wort and kvass, malt is crushed, mixed with water and heated for several hours so that grain enzymes have time to break down starch into two types of sugar - fermentable and non-fermentable.

After the concentrate is evaporated on special equipment. But for home cooking Sophisticated equipment is not required, everything can be done in an ordinary kitchen.

Making rye bread

A simple and common method suitable for home use.

Ingredients:

Borodinsky or other rye bread - 1 kg.
Water - 15 liters.

Cooking:

Heat water to 20°C.
Cut the bread into slices, dry in the oven and fill with water so as to cover the bread.
Stir until no lumps remain and let stand for 20 minutes.
Slowly add boiling water in small portions and continuously stir the mass. The dough should remain hot - periodically heat it up to 70-75 ° C. The process lasts about 40 minutes.
Transfer the bread mass to a warm, clean container, cover with a lid, warm with a blanket and leave to settle for a couple of hours.
Carefully scoop out the first wort with a mug or ladle into a boiling container.
Pour the bread remaining in the first container with small portions of very hot, but not boiling water (90 ° C), it should be the same as you drained after preparing the first wort.
After 20 minutes, scoop out the second wort and mix it with the first.
Boil for 1 hour at a vigorous boil. Cool to 25°C and leave to ferment.

How to make wort for kvass from malt?

This ancient method has been used in Russia for many centuries. Suitable cookware - enameled container, glass bottles or jars, steamed oak barrel.

Ingredients:

Rye malt - 1 kg.
Barley malt - 1 kg.
Wheat - 1 kg.
Rye - 1.5 kg.
Dry yeast - 15 g.
Water (+80 o C).

Cooking:

Grind grain and malt into flour.
Knead a thick dough. Pour hot water in a thin stream and stir until thick sour cream.
Transfer to a container for infusion and leave for 3 hours.
Boil 7-10 liters of water
Pour boiling water over the dough and cool to room temperature.
Add yeast diluted in warm water to the dough.
Leave to ferment warm.
After the end of fermentation, drain ready kvass from must.

Pros and cons:

Yeast is added to the kvass concentrate or spontaneous fermentation is used - in the first case, the drink is sweeter, in the second - more stable.
During fermentation, containers may be open or clogged. It is believed that with the second method, the finished product is tastier.

Before fermentation, you can add honey, sugar, molasses, seasonings. Do this before or after boiling. Additives are best administered in an aqueous solution.

We make kvass at home

Home kvass handcrafted from start to finish environmentally pure product excellent thirst quencher.

Wort is an optional component of kvass, but with it the drink becomes even tastier and more aromatic.

From the must

Ingredients:

Rye crackers - a handful.
Packet of dry yeast.
2 tablespoons kvass wort.
150 g sugar.

Cooking:

Put dried crusts or crackers in a three-liter jar. Add sugar, must, yeast.
Fill with warm boiled water up to the shoulders.
Stir and put in heat for a day.
Strain through cheesecloth into a clean jar. Can be diluted with water and bottled.

The thick remaining at the bottom - which can be used by adding only sugar, wort and water. Kvass without yeast will turn out to be more saturated and transparent. A day later, you can add croutons to the jar.

From kvass wort concentrate

Ingredients:

Wort - 5‒6 tbsp. l.
Sugar - 100-150 g.
Pressed yeast - 9 g.
Warm water - 3 l.

Cooking

Pour into a 3 liter jar boiled water.
Add the wort, you can choose its amount - the saturation of the taste will depend on the concentration.
Pour sugar, it can be replaced with honey.
Add yeast if the water has already cooled to 38 ° C, otherwise they will die. The more yeast, the faster the fermentation. At fast way kvass will be sweet, with a long time it can turn into mash.
Cover the throat of the jar with gauze and leave for 10-12 hours.
If kvass is ripe, foam will appear on the surface - the drink can be bottled and left in the refrigerator for several hours for gas to appear.

On dry wort

Ingredients:

Dry kvass from a pack - 5 tbsp. l.
An incomplete glass of sugar.
Dry yeast - 1.5 tsp
Raisins - about 10 pcs.
Boiled water - 3 liters.

Cooking:

Place dry kvass concentrate, sugar, yeast and raisins in a clean three-liter jar.
Pour warm, but not hot, boiled water up to the shoulders of the jar.
Stir, loosely cover with a lid or cloth and leave in a warm place for 36-48 hours.
Strain the finished drink. The leaven with raisins left at the bottom will be the basis for a new kvass - it is enough to add water to it and add a little raisins and sugar.

From wort with rye sourdough

Ingredients:

Kvass wort - 200 g.
Sugar - 6 tbsp. l.
Rye sourdough - 20 g.
A handful of raisins.
6 l. boiled water.

Cooking:

Pour the starter into a small bowl a small amount boiled water at room temperature. Stir well.
Pour the starter and wort into the pan and stir to spread the mass along the bottom.
Fill with water and leave for 12 hours.
When air bubbles appear on the surface, add sugar and stir.
Carefully drain the finished kvass from the sediment, throw a few raisins into each bottle and leave to ripen in a warm place for 12 hours.
After that, the bottles can be kept in the refrigerator for 5 days.

The benefits and harms of kvass on kvass wort

«+»

Kvass wort - ideal environment for yeast, since in it, in addition to sugar, there are nutrients useful for the growth of microorganisms. Kvass is enriched with amino acids, vitamins and microelements, which the concentrate is rich in.

The natural sweetness of the concentrate is due to the carbohydrate content. Kvass is filled with taste, aroma and looks appetizing.

«‒»

During the fermentation process, alcohol and acetic acid . These substances are harmful large quantities, especially children, pregnant women, people suffering from stomach ulcers, gastritis with hyperacidity and other diseases of the gastrointestinal tract.

I always make homemade kvass on breadcrumbs. But sometimes you really want that kvass from childhood - from large yellow barrels, dark brown, fragrant, pungent. There are barrels even now, but to call kvass what is poured from them, the tongue does not turn. I don't even want to say how IT smells and what IT tastes like. Brrr...
Although about six years ago I was in Sochi and they sold excellent real tasty kvass there.
In short, I set out to reproduce Soviet barrel kvass. And in a small Samara market, in a tent with flour and pasta, I found an ugly jar filled with a black thick mass. On the label: "Kvass wort, concentrate, GOST 28538-90".
I bought this jar and have been using it for two years now. Of course, I don’t give it to children, but I myself enjoy the tastes of childhood.
So if you see something like this anywhere, be sure to buy it. And be sure to concentrate, not diluted. I also bought the diluted one, and then I had to throw it away - it doesn’t work out at all.
And pay attention to GOST.

COMPOUND

1/2~2/3 cup sugar, 2 tbsp concentrated kvass wort, ~6g live yeast, ~3L water

AT three-liter jar add sugar, put kvass wort.

Pour in about 0.5 liters of boiling water. Stir until sugar and wort dissolve.
Top up the jar with water at room temperature (boiled or filtered) up to the shoulders.
Put the bar fresh yeast(the size of two phalanges of the little finger).
Leave at room temperature for 1~4 days until optimal flavor is achieved.

Ready kvass (without touching the sediment) pour into bottles, cork and put in the refrigerator.

Kvass recipes:

Summer has not had time to give us its warmth, we are already reaching for different drinks. For me, there is nothing better than kvass, it is tasty and perfectly quenches thirst, especially if it is real homemade kvass. And if you are interested in the question - how to make kvass at home, then you are at the right time, in the right place.

I decided to offer you a selection interesting recipes this delicious drink, choose the one you like.

This is not always fast process, but in any case, making homemade kvass is not difficult - there are a minimum of ingredients, labor costs are small. And then kvass is made by itself, without our intervention, we just have to wait for a delicious result.

Kvass was made in ancient times and is still being made today. And he won such popularity not only as a drink that quenches thirst, but also as a drink that is good for our body. In Russia, everyone drank kvass, both poor and rich people, they believed that it adds strength and energy, and is good for digestion.

But for it to be really useful, you need to know the intricacies of making kvass at home.

Secrets of making homemade kvass

If you will make bread kvass, then it is important to know that the bread must be natural (flour, yeast, water). Newfangled additives that are put in so that, for example, it is stored longer, can ruin the fermentation process.
As a rule, croutons are made from bread, and kvass is made from them. The color of the resulting drink will depend on the degree of rosiness of the crackers. But in an effort to get a dark saturated color, remember that burnt crackers will give not only color, but also bitterness.
If you make kvass with yeast, then check them for freshness.
For fermentation of kvass, use glass or metal dishes (enamelled without chips, stainless steel). Ready kvass can be poured into plastic bottles.
Raisins are also an important ingredient in the preparation of an invigorating drink, it enhances fermentation and makes it vigorous. The main thing is not to wash the raisins before laying, as you will wash away the so-called wild yeast that are present on the surface of the berries.
The sugar in kvass releases carbon dioxide and makes the drink carbonated. But here, too, there is no need to overdo it. Indeed, one of the advantages of kvass is its low calorie, sugar, respectively, increases this calorie content. Therefore, everything should be in moderation if we want to benefit from the drink, and it is unlikely that we will be able to quench our thirst with very sweet kvass.
If we want to get exactly kvass, and not mash, then the fermentation process must be stopped in time. Therefore, the fermentation period should not be more than 4 days, the leaven must be removed, and the filtered kvass put in the refrigerator.
It is recommended to store ready-made kvass in the refrigerator for no more than 7 days.
Although why keep it, we did not do it for this. Drink this wonderful homemade drink, it will not only quench your thirst, but also benefit your body. But first, it still needs to be done.

Kvass without yeast at home

Kvass without yeast, also called kvass double fermentation, one of the most right recipes, the one that was prepared by our grandmothers and great-grandmothers. In it, sour-milk fermentation prevails over alcohol, respectively, the balance of useful substances and vitamins is observed, which makes it useful for our body.

Ingredients:

crackers from rye bread
sugar

How to make yeast-free kvass:

It is important to know that if you don’t really like the taste of the first kvass, this does not mean that a bad recipe is normal. Real taste appears already during subsequent fermentations and the older the kvass, the tastier it is.

See another recipe for kvass without yeast in the video, it is made without sourdough and therefore the process is a little faster.

Bread kvass with yeast

This recipe is very popular in home cooking- yeast accelerates the maturation of the drink and kvass is very tasty. If anyone is confused by the smell of yeast, then it will be felt only in young kvass. Yes, and we will use the yeast only once, then we will add the sourdough and the smell of the yeast will go away.

Ingredients:

crackers from different bread- 300 gr
sugar - 5 tbsp. l.
yeast - 10 gr fresh or 1 tsp. dry
raisins - 1 tbsp. l.

How to make homemade kvass with yeast:

We leave half of the swollen crackers as a sourdough and make the next sourdough using it, you don’t need to make a yeast sourdough, but we cook the rest in the same way.

Homemade kvass from wort

Kvass from store-bought kvass wort is an easier option for preparing delicious summer drink. To make kvass taste good, you need to buy a good concentrate, for example, prepared in accordance with GOST 28538-90. If there is no such marking, pay attention to the composition of the wort so that it is natural without unnecessary additives. It's good when the composition of the wort includes different types malt, such as barley and rye, then kvass has a richer taste.

Ingredients:

water - 4 liters
kvass wort - 160 gr.
sugar - 235 gr.
dry yeast - 10 gr.
raisins - 10 gr.

How to make kvass yourself from store wort:

Flour kvass - a real Russian recipe

Flour kvass is a real Russian drink, it is also called rustic. This recipe is also popular for its ease of preparation and the fact that this drink perfectly quenches thirst, is excellent as an okroshka kvass, and is ahead of all types of kvass in terms of usefulness.

Ingredients:

rye flour (preferably coarse grinding);
Wheat flour;
water;
sugar;
dry yeast or raisins
mint (optional)

How to make flour kvass:

Here you also need sourdough, it is called thick - take 150 ml. warm water, add 1 tbsp. l. sugar, stir until it is completely dissolved and add rye flour to the density of sour cream, put 5 - 6 raisins. The thick should stand for a day at room temperature. The presence of bubbles on the surface and a sour smell indicates the readiness of the starter. Raisins from the finished sourdough must be removed.
Let's start making kvass. It can only be made from rye flour, but wheat makes the drink more delicate and pleasant to the taste. For 5 liters of water we need 0.5 kg of flour. Mix rye with wheat in a ratio of 2: 1, where two parts are rye and one part is wheat.
Pour flour into a container and gradually pour water (40 - 50 0), you should get a homogeneous mass without lumps, similar in consistency to sour cream. The remaining water should be brought to a boil and pour the flour mixture over it, mix everything thoroughly, add sugar to taste and, if desired, a small bunch of mint.
As soon as the basis for flour kvass cools down to 40 0, add the leaven and mix thoroughly. Cover the container, wrap it in a blanket and leave for 4 days. The appearance of foam, bubbles and the smell of freshly baked bread indicates that the kvass is ready. It must be filtered through 4 layers of gauze, bottled and put in the refrigerator. Adjust the taste with sugar.

If you replace sugar with honey, then such kvass will be healthier and tastier.

The thick, which settled to the bottom will serve as leaven. But it needs to be revived. After decanting kvass, add a little flour, sugar, warm water and leave for a couple of days. In the refrigerator, the ground for kvass made from rye flour retains its qualities for quite a long time.

These were the recipes bread kvass, but there are many other interesting recipes, for example. About him useful properties oh, and I already talked about the method of preparation, we really like this kvass.

If you are able to collect Birch juice, then you can cook kvass based on it.

How to make birch kvass - video recipe

On this I, perhaps, will end the conversation on how to make kvass at home, choose your favorite recipe and enjoy a tasty and healthy drink.

As it turned out, there are a lot of recipes for kvass, they make such a drink from berries, chicory, ginger, rice, cleansing beet kvass, healthy kvass from celandine. So the topic is inexhaustible and maybe we will return to it with new experiments.

Elena Kasatova. See you by the fireplace.

You will need a base, which is sold in grocery stores. When choosing your wort, keep in mind that "malt extract" - the name used by some producers - is the same product.

Having free time and a desire to make the basis for kvass on your own, you can manage on your own without purchasing shop product.

The classic recipe for kvass from kvass wort

Consider a recipe based on wort.

Ingredients:

2 tbsp. l. kvass wort;
cooled boiled water - 3 l;
sugar - 150 g;
dry yeast, ½ tsp is enough;
raisin.

Cooking:

Prepare a three-liter jar. Dissolve the wort and sugar in 0.5 liters of warm water (the maximum possible temperature is 35 degrees). It is permissible to use any amount of sugar, this ingredient is added to taste.
Pour the resulting liquid into a jar, add the rest of the water, then yeast, do not mix.
Cover the jar with a lid, proceed to the next stage in 1-2 days, when fermentation occurs.
Periodically check the taste of the drink, when the result suits, pour into plastic bottles, in each of which add a few raisins. Next comes gassing.
Use kvasswhen it becomes frothy and the bottles are hard. Store in refrigerator.

Video recipe

How to make kvass from kvass concentrate

Love kvass? delicious drink obtained by using a concentrate.

Ingredients:

base - 1.5 tbsp. l.;
a glass of sugar;
boiled water - 3 liters;
yeast in the amount of 6 g (live).

Cooking:

Pour the prepared concentrate into a clean container for 3 liters, then a liter of water (temperature 80 degrees).
Infuse the liquid for three hours.
Pour in sugar, pour out the rest of the cooled water, add yeast. Fill the jar up to the shoulders.
After 3-4 days, when the fermentation is completed, pour the finished product into containers, cool.

Videos cooking

How to make kvass from sourdough

Ingredients:

rye sourdough - 20 g;
wort - 200 g;
cooled boiled water - 6 liters;
sugar - 6 tbsp. l.;
raisin.

Cooking:

Dilute the starter with a little liquid. Use a saucepan to prepare a drink.
Add the wort, mix the liquid thoroughly.
After 12 hours, you will see air bubbles, indicating primary fermentation. Add sugar, stir liquid.
Add some raisins to the bottles with kvass, soak for 12 hours.
You will receive a ready-to-drink drink in seven days. Keep it in the refrigerator during this time.

The benefits and harms of kvass from the wort

Useful action kvass from kvass wort, prepared at home, on the gastrointestinal tract due to chemical composition. The drink does not allow harmful bacteria and microbes to multiply, improves the condition with dysbacteriosis, normalizes metabolism, digestion, and the functioning of the cardiovascular system. Useful properties appear during fermentation, as in kvass from rye flour.

The vitamins present in the composition have a positive effect on the immune system, and the acids remove dead and diseased cells. With the help of homemade kvass, they reduce weight, eliminate fatigue, improve well-being and the condition of tooth enamel. It is useful for hypertension, diseases of the pancreas and diabetes. Due to the content of vitamin C, blood vessels are cleansed, cholesterol is excreted. Kvass is also useful for the body of people who suffer from heartburn, heaviness in the stomach, and increased gas formation.

It is useful to drink a drink for glaucoma and other eye lesions. With regular use, there is an improvement in vision. Kvass - effective remedy from viruses, bacteria. It benefits the body in tonsillitis, otitis, pneumonia, bronchitis.

Harm and contraindications

Some people should give up kvass. Such a drink harms with an ulcer, provokes an exacerbation. It is contraindicated to use it for oncological diseases, problems in the work of the gallbladder, liver. It is not recommended to drink kvass for drivers, pregnant, lactating women due to increased risk the appearance of edema, stool disorders. In case of impaired kidney function, problems with the urinary tract, it is permissible to consume a small amount of the drink.

Kvass refers to drinks that are perfectly refreshing, have a rich taste. A lot of useful properties allows you to use kvass from kvass wort, oats, chicory for various health problems. However, before including it in the diet, study the existing indications and contraindications. Choose the recipe that you liked the most, cook and use a natural product!

For a person living in the West, at the word Russia, bored stereotypes such as a bear, balalaika or vodka most often come to mind. But we have many more things that more fully reflect our traditions and customs. And this is not vodka at all, but such an old and healthy drink like kvass.

Kvass is ours traditional drink, which has excellent refreshing properties. And despite the popularity of modern sodas, kvass still retains its demand among our compatriots. Many people are happy to buy and consume kvass, especially in summer heat. Without this drink, it is difficult to imagine such a popular okroshka in our country.

Some make okroshka citric acid, but kvass okroshka is much tastier.

Foundation Features

Cooking kvass is quite easy. The main basis of kvass and its most important component is the wort. It is also made from sourdough, and there are many other options. But the most popular way is cooking with kvass wort.

Wort is a very thick and viscous liquid made from malt. Rye flour is also added there. The wort can be made by yourself using a special technology. All you need is bread and water.

But you can save time and just buy it, which will greatly simplify the entire manufacturing technology.

Compound

To make kvass, you will also need some other ingredients. This is primarily rye bread, as well as yeast, water and sugar. These are the main components of the future drink. But honey is also used instead of sugar. Some recipes may call for spices or wheat, and even horseradish or raisins.

Cooking

The very first is water. Of course, it must be boiled, and it must be boiled only once. After reaching the boiling point, do not immediately turn off the gas, but wait a little. It is also quite advisable to prepare kvass from drinking water, which is sold in stores.

Still need rye bread. It needs to be dried, it is even better to dry it a little, then kvass should be tastier. And you can also add some herbs, such as mint or currant leaf, which will add extra flavor to the drink.

There are cooking methods that involve spices, the main thing is not to overdo it if you use them.

Pros and cons

At various dishes and drinks are like positive traits, and negative, that is, both pluses and minuses. And kvass is no exception.

Main advantages:

such kvass is easy to make;
low cost of production;
there are many varieties of kvass;
get results quickly.

Let's not forget about the cons.

The composition of the wort sold in the store may contain artificial additives and preservatives that will not add health.
In the manufacture of kvass, lactic acid is obtained, as well as carbon dioxide. And if there are a lot of them, then this can also bring certain harm to health.

The benefits of the drink

Kvass remarkably quenches thirst, and it has a pleasant and rich taste. Kvass has many useful properties that help with various diseases.

There are no harmful bacteria in kvass, and this is its great benefit. When using kvass, digestion is normalized, the cardiovascular system functions much better, in the presence of dysbacteriosis, the use of kvass improves the condition.

There are vitamins in kvass, and they have a very positive effect on immunity. The acids present in kvass destroy dead and diseased cells. Thanks to kvass made at home, you can lose weight, be more alert and less tired, that is, you can feel much better. Tooth enamel, its condition is improving. Kvass is very useful for those who suffer from hypertension, as well as pancreatic diseases and diabetes.

Due to the fact that vitamin C is present in kvass, cholesterol is better excreted from the body and blood vessels are cleansed. For those who suffer from heartburn and heaviness in the stomach, kvass is very useful. With frequent use of kvass, vision improves. Homemade kvass is also effective against various viruses and bacteria. Kvass is recommended even for patients with pneumonia.

Possible harm

However, there are diseases in which there is no benefit from kvass, but there is only harm. Therefore, before use, it is better to familiarize yourself with the contraindications.

For those who are sick with an ulcer, it is better to refrain from drinking this drink, this can provoke an exacerbation. You can not drink kvass with cancer, with an unhealthy liver. If the kidneys are acting up, then it is better to drink kvass little by little.

When kvass is in the refrigerator, the fermentation process continues. This changes the taste of the drink. The longer kvass sits, the more its taste will change.

It is better for children to consume such kvass little by little.

Recipes

Classic kvass:

kvass wort - 2 tablespoons with a slide;
3 pieces of bread;
dry yeast - 2 teaspoons;
sugar is an incomplete glass, for those who love more sweet kvass, then you can have a whole glass.

First you need to cook crackers, for this you need 3 pieces of bread, it’s not bad if they are crusts. It is even advisable to let them burn a little, then wait until they cool down to room temperature. Prepare boiled water. Pour two and a half liters of water into a three-liter jar. If the water is not from the store, then it is more correct to pour even hot water, or at least warm water, because the sugar will dissolve faster. Pour in sugar, the glass with sugar should be incomplete.

Wait until the water is just warm, pour two full tablespoons of wort concentrate. After that mix. It is desirable that after mixing at the bottom of the jar nothing remains. Then add the already cooked croutons.

After that, pour in the yeast. Yeast will need dry 2 teaspoons. It is very important that the yeast should be added to a slightly warm or cold water. If the water is too hot, the yeast will simply die and nothing will work. Then again stir the liquid and cover it with gauze. Gauze must be folded in layers. It is best to have several layers, about five or six. After that, wrap everything with an elastic band.

Put the jar with the still unprepared kvass in a warm place. It is best if there is no direct sunlight in this place. Withstand 24 or 48 hours. Next, you need to move the jar to a cooler place for another 48 hours.

After two days, strain the resulting drink. Pour into containers. Throw three raisins into each container and set to cool.

Old Russian kvass:

wheat - 3 cups;
kvass wort - half a glass;
honey - one and a half glasses;
about 4 liters of water.

Wheat will need 3 cups. The first step is to rinse it in water. Leave it there for 10 hours, and then rinse again. Put the wheat to germinate in a place with a relatively high temperature. Before that, you need to pour water on it. In this case, a lot of water is not required. Wait a day or two, making sure that small sprouts appear, about two to three millimeters. And you will also have to wash the grains again in water so that they do not sour. Pass the sprouted wheat through a meat grinder. Take a five-liter container with warm water poured up to half.

Put one and a half glasses of honey, wheat and do not forget to add the wort there. It will need half a glass. It all needs to be well mixed. After mixing, pour water so that the container is completely filled.

Close with gauze. Let stand 48 hours in a place with warm room temperature. After this time, foam appears and there will be a lot of it, this will mean that the product is ready. It remains only to cool and then drink with pleasure.

Vigorous kvass:

half a loaf of rye bread;
half a glass of kvass wort concentrate;
package of dry yeast;
a glass of sugar, you can use honey;
water 4 liters;
half a handful of raisins;
about 100 g of horseradish from the root.

Prepare crackers from half a loaf of rye bread. Pour in 4 liters hot water and wait 5 hours. Then strain what happened, add half a glass of wort, a package of yeast and a glass of sugar, although honey can also be used.

Leave this blank to ferment for about 6-8 hours. Then add raisins and horseradish, then cool.

Aromatic kvass:

half a glass of wort;
1 package of yeast;
4 liters of water;
sugar - 2/3 cup;
20 sheets of blackcurrant;
hops, cardamom and ginger a little.

This recipe uses various spices such as ginger, cardamom and hops. Make a bag of gauze and put spices in it. Place this bag in a saucepan filled with 4 liters of water and throw blackcurrant leaves on top. They will need about 20 sheets. Turn on the fire and after reaching a boil, take out a bag of spices, and let the currant leaves remain in the pan.

Pour sugar into it, stir and wait for the water to cool. Then add half a glass of wort and 1 package of yeast there and mix. Put in a warm place. Let the liquid stand for at least a day. In the future, strain, pour into containers. And after that they should stand for about 12 hours. Then send the containers to cool.

But the drink is not ready yet. He will have to ripen for another 48 hours cooling down. And only after that the drink can be consumed.

Okroshochny kvass:

half a glass of sugar;
kvass wort - 3 tablespoons;
3 liters of water;
yeast, best pressed - 6 grams;
10 highlights.

Take a jar and pour 3 liters of hot water into it, you need to use unboiled water, it should be heated by about 70 degrees. Put 3 tablespoons of wort and half a glass of sugar in a jar. Once it's cooled down a bit, add the yeast and stir. Then throw raisins into the liquid and let stand warm. After about a day, you can observe the presence of foam, then you can make the first test. If you like the taste, all that remains is to strain, pour and cool.