home
➠ Beverages
➠ Beverages
➠ Kvass from birch sap for the winter

Kvass from birch sap for the winter

2646

Kitchen Russian

Calorie content 211.5 kcal

Portions 10 l.

Cooking time 20 minutes.

Proteins * 0.1 g

Fats * gr.

Carbohydrates* 52.9 gr.

Content

Kvass from birch sap can be prepared for the winter. At the first stage of cooking, we start the fermentation process in heat and achieve the desired sharpness and taste of kvass. After that, we pour the finished kvass into a sterile container, cork it and put it away in a cold, dark place - a cellar or refrigerator.

Ingredients

Birch sap 10 l. Granulated sugar 400 gr. Lemon acid 5 tsp Dry yeast 12 gr.

Cooking process

Strain the birch sap into a deep container through cheesecloth folded in two or three layers.

Add granulated sugar, citric acid and dry yeast to the juice. We mix.

Leave the juice at room temperature for four to five days. Towards the end of this period, we taste the kvass and evaluate the degree of readiness. When the taste suits you, you can proceed to the next stage.

Wash cans, sterilize in any way possible. After that, dry the container well. We do the same with the lids.