Properly made apple kvass turns out to be light, fragrant, moderately sweet and perfectly quenches thirst. We take a look at three of the best homemade recipes that have stood the test of time.

Ripe apples of any variety without rot and mold are suitable for kvass. The color of kvass depends on the color of the fruit, so do not be surprised if your drinks differ from those shown in the photo. The proportions of sugar can be changed at your discretion.

Classic apple kvass

A drink that has nothing superfluous in its taste. Something like cider, but does not contain alcohol.

Ingredients:

• apples - 0.5 kg;
• water - 2 liters;
• sugar - 100 grams;
• yeast - 10 grams fresh 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 fifth stage, increase the fermentation time to 14-16 hours.

Recipe

1. Washed apples cut into large pieces. Remove the core, bones and ponytails, leave the peel.

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

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

4. Cool the resulting compote to room temperature (necessarily 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 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 up to 10 days.

Kvass from apple juice with coffee

Suitable for both fresh and canned or store-bought juice. Thanks to coffee, an original aftertaste appears.

Ingredients:

• clarified apple juice (without pulp) - 1 liter;
• instant coffee - 2 teaspoons;
• sugar - 1 cup;
• 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, mix.

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

4. Strain kvass through a dense cloth, pour into bottles, 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 grams.

Better to use . If you don’t have your own drink, a good store-bought one, made using traditional 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 coarse grater.

3. Put the finished puree into a saucepan, pour over ordinary kvass, add sugar and mix.

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

Summer day. The sun melts the asphalt and it seems that there is no escape from the heat. But then he came home, opened the refrigerator, and there was a misted jug with an amber drink. You take a sip of apple kvass, and life takes on meaning, and it doesn’t seem too dull. A drink with a delicately sweet taste and amazing sourness will cheer you up, invigorate you well, and improve the functioning of the digestive tract.

Kvass has been known for a long time. The Slavs hardly drank water. Ancient chronicles indicate that the favorite drink of the Russians was kvass. From what it was just not made. The most popular were drinks, black rye bread, pears, apples. The latter was especially popular, since at the end of summer - the beginning of autumn, heavenly apples ripened in the gardens of the Slavs, which gave it an amazing and unique taste. Apple kvass was prepared in every house and the guest was greeted with a bow with this particular drink. An apple among an abundance of fruits is like our beloved potato among all vegetables: a special huge world. Every second fruit tree is an apple tree. And there are a lot of varieties. Only in our country there are more than three hundred of them. So there will be plenty to choose from.

Making apple kvass at home is not at all difficult even in a modern metropolis.

Recipe one

To prepare a drink you will need:

If you want to make a drink more, you need to increase the number of ingredients. That is, for 10 liters of water, take 2.5 liters of apple juice, and so on according to the recipe.

Apple cider vinegar is very easy to make. Place all the ingredients in an enameled container and pour warm water over it, stirring to dissolve the sugar and yeast. Close the container with gauze and send to some warm place. This is necessary for better fermentation. After a day, you can strain it and put it in the refrigerator. If our apple kvass stays longer in a warm place, then fermentation will be more active. But it is not recommended to give such a drink to children. It will have a small degree of alcohol.

But in the following recipe, yeast is not used. Therefore, it is recommended to drink it even for young children.

Recipe two

Apple kvass from fresh apples.

To prepare a drink, you will need the following components:

• apples of any variety -10 kg;
• granulated sugar - 1 kilogram;
• boiled water;
• lemon - two medium in size.

Wash the apples well, remove the rot and the middle. Cut each apple into four pieces and put in a saucepan. Dissolve sugar in warm water, add lemon juice and zest here, pour fragrant fruits. The exact amount of water is not specified. How much liquid is needed to cover the apples. Then put on aging in a warm place. After a couple of days, you need to carefully strain the liquid through cheesecloth. Squeeze apples and add to strained liquid. Pour into a glass or enamel container, put in a fairly cool place or refrigerator.

Recipe 3

Apple kvass from dried apples at home can be prepared very quickly.

To prepare a drink, you need to take:

Put apples into boiling water. Let simmer for about 10 minutes. Cool a little so that the temperature of this workpiece is not higher than 30 degrees, and only then add yeast and sugar. We leave for a day in a warm place. Strain and put in the refrigerator.

Recipe 4

What is good about this recipe? If you leave kvass to ferment for a longer time, you will get. Well, the incomparable apple sourdough will ripen if you leave the sourdough for no more than a day.

What will we need?

But it is best, of course, to do without water. To get high-quality juice, if there is no juicer, you need to cut the apples into small pieces and scroll through a meat grinder. When there is no press, the pulp can be squeezed out by hand using gauze napkins folded in half. To start the fermentation process faster, you can leave the pulp for a couple of days in a warm place. Strain through cheesecloth. After filtering, dilute the resulting juice with clean drinking water and add sugar. Mix everything and pour into a pre-prepared dish. To obtain high-quality kvass, the fermentation period in a warm place should not exceed two days. If we leave it in a warm place, then in 25-30 days we will get cider.

These are quite simple, but no less tasty recipes for apple kvass. At home, cooking it is not such a big deal. But then on a hot day, drinking a drink will be a pleasure.

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Kvass from apples is an excellent drink in the heat. Cold, slightly effervescent (as befits kvass), refreshing. Unfortunately, in the summer season, most varieties of apples do not yet have time to ripen, but frozen apples prepared in advance can also be used to make kvass. And in the fall, home-cooked apple kvass will be quite useful on the table - especially in October-November, when the batteries are already on, and it has not had time to get cold outside, and all you think about at home is a sip of a fragrant soft drink.

TIME: 8 hours

Easy

Servings: 6

Ingredients

• 2 liters of cold water;
• From 3 to 5 apples of medium size;
• 100 g sugar;
• 0.5 teaspoon of dry yeast (or 10 g of live, pressed).

Cooking

Bring the water to a boil. Cut the apples into quarters, remove the seeds - the skin can be left.


Drop apples into boiling water. Add sugar, boil compote, 5-7 minutes. Turn off.


We cool the future kvass to a temperature of 30 degrees (that is, to just a little lukewarm state).


We add yeast. If they are pressed, mix well so that they disperse in compote.
Leave the pot overnight at room temperature. Important: it is necessary to close it not with a lid, but with a cotton towel, through which the kvass will “breathe”. And by the way, if you have small children, it is better to put the bowl higher - they (as is customary for children) can wake up before everyone else and accidentally “buy out” a towel in kvass.


In the morning we evaluate the state of the drink. Whitish bubbles should appear on top of the compote. This is good - it means that everything went right and the kvass fermented.

Now we filter the drink and pour it into a glass bowl (better - a regular jar with a rubber lid). We put it in the refrigerator for 7-8 hours. After this time, kvass will be completely ready for use. Although, in principle, you can taste it already in the process of filtering!


Any apples, both sweet and sour, go to kvass - the main thing is, if you use substandard ones, cut off the rotten areas, because they will spoil the drink. Ready kvass can be either whitish or yellowish - it all depends on the variety of apples that were used. The amount of sugar can be changed - put it both more and less. But you can’t do without sugar at all, it is necessary for the nutrition of yeast. And if you like the characteristic kvass sourness, put a handful of raisins in the pan along with the yeast.
This is such a refreshing homemade drink. It can be given to drink to children, put on a festive and everyday table. The only condition: this dish is stored for a very short time, a maximum of 10 days (and the longer it stays, the more piquant sharpness and sourness will appear in it). But in most cases, homemade apple kvass does not have time to stand in the refrigerator for even a day.
By the way, this drink can be prepared in various ways. Alternative recipes - to your attention!

Recipe for kvass from apple juice

Apple kvass on apple juice is prepared as simply as according to the main drink recipe.
Ingredients for 4 liters of kvass:

• 1 liter of apple juice;
• 1 glass of granulated sugar;
• 3 liters of boiled water (can be spring or purified).

Cooking

First you need to dilute the yeast in warm water (take a small amount, half a cup).

Mix the juice with warm prepared water, sugar and add the dissolved yeast there. Juice for making a drink is best taken freshly squeezed. But if this is not at hand, then you can use cooked, store-bought. However, it should be borne in mind that it must be without additives and not nectar (the juice content in it is not 100%). The most suitable is the simplest, in glass jars.

Mix everything thoroughly and leave in a dark, warm place for 12 hours. The dish with the mixture should not be covered with a lid, but with a linen towel or gauze, so as not to restrict the access of oxygen for yeast fermentation.

We strain the drink through gauze and put it down the refrigerator for a few more hours. After that, you can use. Shelf life - 7-10 days.

Recipe for apple kvass with honey

Another recipe for making a drink includes honey, which means that kvass becomes even healthier and tastier!


Ingredients:

• 1 kg of sour apples;
• 1 glass of sugar;
• 1 large spoon of dry yeast;
• Half a glass of natural honey;
• Cinnamon - on the tip of a knife;
• 4 liters of boiled water.

Cooking

Apples (it is better to take sour varieties) cut into thin slices, pour water in a prepared bowl. Bring to a boil over low heat, but do not boil. Let the broth stand for 4-6 hours. Then - we filter.
Add sugar until it is completely dissolved. Dissolve honey and also pour into the mixture.
We dissolve the yeast in a small amount of warm water and pour it into the total mass. There - cinnamon.
We put in a warm place for fermentation for 2 or 3 days, covered with a towel or gauze.
After we filter the drink, pouring into bottles, corking with corks. We put in a cold place (bottom of the refrigerator or cellar) for 3-4 days.
Kvass is ready to drink, enjoy your kvass drinking!

Recipe for apple kvass without yeast

Apple kvass without the addition of yeast (an old recipe) is preferable for those who do not like the obvious yeast flavor that occurs when cooking according to the above recipes.


Ingredients:

• 1 kg of sour apples;
• 3 l of bread kvass on sourdough;
• A glass of granulated sugar.

Cooking

Apples, having previously washed and freed from seeds and stalks, grate coarsely (you can perform the same procedure with a blender, turning the apples into a thick gruel).

We shift the mass into a large container and fill it with bread kvass on sourdough, add sugar dissolved in a small amount of water. Mix everything thoroughly and, covering with gauze, set aside in a warm place for fermentation (12-24 hours).

After that, the drink is filtered through a gauze bandage and bottled. Seal with cork or lids. Refrigerate for a few days. Rustic kvass without yeast, according to an old recipe, is ready for use. It has a mild taste and a bright apple aroma.

Recipe for kvass from dried apples

You can also make this refreshing and vitamin drink from dried fruits. Moreover, the main feature is that drying is available almost all year round, and is relatively inexpensive. So, you can provide your family with apple kvass both in winter and in summer.

Ingredients:

• 250 grams of apple dried fruits;
• 4 liters of boiled water;
• A glass of sugar;
• A handful of raisins;
• 5 grams of live yeast.

Cooking

Cook dried fruit compote using water (30 minutes over low heat).
Cool the mixture to 30 degrees. Dissolve yeast in a small amount of warm water.
Stir sugar in warm water until completely dissolved. Mix compote with yeast and sugar.
We insist during the day in a warm place, covered with a towel. Pour into bottles, putting a couple of raisins in each half-liter.

One of the most popular types of raw materials for making kvass at home is apples. The preparation of apple kvass is available even for a beginner moonshiner and a lover of home winemaking. Apple kvass, prepared at home, does an excellent job of quenching thirst, and also makes it easy to cool down on a hot day.

What apples are needed for kvass?

When choosing apples for kvass, you should pay attention to the ripeness of the fruit: Ripe apples will contain a large enough amount of sugar to start fermentation. When choosing fruits for homemade kvass from apples, you should make sure that there is no mold on the surface of the fruits - this can ruin all the work.

Classic recipe for apple kvass

To prepare apple kvass according to the classic recipe, you need only half a kilo of apples, about two liters of water, 100 grams of sugar and 10 grams of fresh yeast (or 2 grams of compressed). If you want to make homemade kvass from apples, but without yeast, then you can simply replace the yeast with 30 grams of raisins from the store. Just remember that in this case, the fermentation time should be increased to 16-20 hours, and also avoid the desire to wash the raisins before adding them to the wort.

The classic recipe for apple kvass is simple:

First of all, you need to wash and cut the apples. You can’t let it go through a meat grinder or blender, since you must definitely remove the bones from the body of the apple, as well as the “ass” and twigs.

Peeled from seeds and branches, the fruits must be poured into boiling water, and boiled over low heat for about 5-6 minutes. After that, you need to add sugar, mix everything thoroughly, and cook for about 2-3 more minutes.

The next stage is the cooling of the resulting "compote". Without fail, it is necessary to cool the liquid to a temperature not higher than 25 degrees, otherwise the yeast and microorganisms necessary to create homemade kvass from apples simply will not wake up. It is worth adding yeast (or raisins) to the chilled compote, then cover the container with gauze and set aside in a dark and dry place.

After 1.5-2 hours, a sour taste will appear - this directly indicates that the kvass has begun to ferment. Kvass fermentation lasts about 10-12 hours for a recipe using yeast, and about 20 hours for a recipe with raisins. After the end of fermentation, the drink must be filtered and filtered.

Bottling must be done through a funnel, it is better to store the drink in the cellar or in the refrigerator. The finished drink is stored for no more than 6-7 days, after which it finally turns sour. It is worth noting that it is better to drink the drink immediately, as its taste deteriorates over time.

Recipe for kvass from apple juice

Quite popular is the recipe for kvass from apple juice. As the name implies, when using apple juice, half of the steps from the traditional recipe are simply not needed. Almost any apple juice that can be found in the supermarket is great for making kvass from apple juice and coffee. We will need:

• About one liter of apple juice
• 2 teaspoons instant coffee
• About 1 cup sugar (optional)
• About 3 liters of water
• 1 teaspoon dry yeast (or 15-20 grams of raisins)

The recipe for making kvass from apple juice is not complicated:

Add juice, yeast and sugar to boiled water. Note that sugar is an optional ingredient. The fact is that there is a lot of sugar in the juice itself, however, its excess can significantly speed up the fermentation process. Yeast can also be replaced with raisins, as mentioned above.

Fermentation of kvass from apple juice lasts about the same - about 10-12 hours. After this period, kvass must be filtered and filtered through gauze and cotton wool, then bottled and hermetically sealed. The shelf life of the drink is about 4-6 days. As in the previous case, apple juice kvass is best consumed as soon as possible, because its taste degrades and deteriorates over time.

Apple kvass is an excellent refreshing drink. Read the recipes below.

Apple kvass - recipe

Ingredients:

• medium-sized apples - 3 pcs.;
• sugar - 50 g;
• fresh yeast - 5 g;
• purified water - 1 liter;
• lemon juice - ½ teaspoon.

Cooking

Wash apples well and remove seeds and skins. We cut the apples into slices and send them to the pan and pour in hot water. Bring to a boil and cook for 5 minutes. Remove the saucepan from the stove and leave it under the lid to cool to a warm state. Then we drain a little apple broth, dilute the yeast in it and leave it for a quarter of an hour. When a foam cap appears, send the mass to the pan, add sugar and lemon juice. Stir everything thoroughly and leave for fermentation at room temperature for 15 hours. We filter the finished kvass and put it in the cold.

Apple kvass - an old recipe

Ingredients:

• ripe apples - 500 g;
• purified water - 2 liters;
• fresh yeast - 10 g;
• sugar - 100 g.

Cooking

Washed apples cut into pieces. In this case, the bones and ponytails must be removed. We boil water, put apples in it and cook on low heat for about 5 minutes. Add sugar and, stirring, cook for a couple of minutes over low heat until the sugar dissolves. Cool the compote thus obtained to room temperature, then add the yeast, stir well and cover with gauze. After 2-3 hours, a sour smell and foam will appear. This means that kvass has already fermented. After that, the drink should be infused at room temperature for 12 hours. Then we filter it, pour it into containers and put it in the cold. After 7 hours, the drink will be ready to serve.

Kvass from apple juice

Ingredients:

• apple juice without pulp - 1 liter;
• instant coffee - 1 tbsp. a spoon;
• purified water - 3 liters;
• granulated sugar - 200 g;
• dry yeast - 10 g.

Cooking

We boil the water and cool it to a temperature of about 25-29 degrees. Pour in the juice, put sugar, coffee, yeast and mix. We cover the top with gauze and leave it for 12 hours right in the room. We filter kvass through a dense cloth, pour it into bottles and close it. We stand in the cold for 5 hours, and then we try.

Apple kvass without yeast

Ingredients:

• - 3 liters;
• sugar - 200 g;
• apples - 1 kg.

Cooking

We cut the apples into pieces. We cut out the core, and grind the pulp together with the peel using a coarse grater. Place the prepared apple mass in a saucepan, pour kvass, add sugar and stir. We filter the drink through cheesecloth, bottle it, close it and put it in the cold for 6 hours.

How to make apple kvass at home?

Ingredients:

• cocoa - 2 tbsp. spoons;
• sugar - 100 g;
• purified water - 2 liters;
• dry yeast - ½ teaspoon;
• natural - 500 ml.

Cooking

Mix cocoa, yeast and sugar. The resulting mixture is dissolved in warm water. Pour in apple juice, stir, cover with a lid and leave at room temperature for 12 hours. After that, we remove the cold drink, and after 3 hours you can already use it.

Apple kvass at home without yeast