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Birch sap kvass with raisins

5950

Kitchen Russian

Calorie content 19 kcal

Portions 10 l.

Cooking time 5 days

Proteins * 0.1 g

Fats * gr.

Carbohydrates* 4.7 gr.

Content

Kvass from birch sap will not be a monotonous drink if you enrich its taste with citrus fruits or coffee, and put raisins, bread or barley in the juice for fermentation. When properly prepared, birch kvass retains its taste well for up to six months. Currently, such kvass is prepared in plastic bottles.

Ingredients

Birch sap 10 l. Raisin 45 pcs. Granulated sugar 12 tbsp Prunes 6 pcs. Dried apples taste

Cooking process

Leave the freshly harvested juice in a cool place for a day to settle. Then be sure to filter the juice through a cheesecloth folded in several layers to clean the juice from small debris. Then pour the prepared juice into clean plastic bottles, without filling them up to the very top by 5 cm. This space will be needed for gases during juice fermentation.

Raisins, preferably raisins and light-colored, bottle to juice. It is not necessary to wash the raisins, as there are wild yeasts on its surfaces, which make the juice a real kvass.

Then carefully add sugar to the juice, the amount of which you can change to your liking. Put prunes in each bottle to give the kvass a beautiful shade and add some dried apples, because they will give the kvass a special aroma and taste.

Then plug the bottles not very tightly with corks and shake them a little so that the sugar dissolves well. Squeeze the juice bottles a little to remove air from them. This space will be needed for gases during juice fermentation.

Leave the bottled juice for 4 days at home in a warm place for the fermentation of kvass. Then re-purge all air from the slightly swollen bottles and screw the caps back on tightly. Kvass from birch sap with raisins can already be drunk after cooling. Transfer the kvass to a cold place for longer storage and lay it horizontally.

Happy blanks!