Spiced Cherry Apple Kvass Recipes

SPICED CHERRY APPLE KVASS

Steps:

• Place all fruit and spices in jar. Top with water. Place on counter at room temperature for 2-3 days and give it a shake twice a day to prevent bacteria from forming on the surface. After 24 hours you`ll see fermentation bubbles.
• Then you should taste your brew every day to see when it is ready- that will depend on the temperature of the room and sugar content of the fruit. In a cooler kitchen, it can take up to a week to ferment. It should taste sweet and tangy and the fruit should look cooked.
• Strain the brew into a clean jar and store your kvass in the fridge. Place the fermented fruit and spices into a clean jar add more water and if desired more raw or fermented honey and ginger bug for the next batch which will be not as strong as the first.
• Keep refrigerated for up to 1 week.

VISHNYOVY KVAS (CHERRY KVASS)

Steps:

• Cook the cherries in 4 1/2 qts water for about 1 hour and leave to cool to room temperature.
• Strain the juice, add the yeast and sugar, leave to ferment for 24 hours.
• Pour into bottles, add the raisins equally and seal tightly. Let the kvass chill and rest for 4 days before use.

YABLOCHNY KVAS (APPLE KVASS)

Steps:

• Bring the apples, sugar, honey and cinnamon to a boil in 4 1/2 qts water, leave to cool to room temperature.
• Add the yeast, cover and leave to ferment for 24 hours.
• Strain the liquid, pour into bottles and add the raisins equally to the bottles.
• Seal well, chill and leave to rest for 4 days.