Kvass made from birch sap with raisins is a popular healthy drink, rich in calcium, magnesium and B vitamins. It perfectly removes thirst and allows the body to quickly recover after winter; It is easy to prepare at home and has no age restrictions for consumption.
The benefits of birch sap and kvass
In its pure form, birch sap contains vitamins B6 and B12, tannins, fruit sugar, as well as calcium, magnesium and phosphorus. This rich composition makes it useful in the presence of diseases of the liver, stomach and kidneys; it is a good tonic and diuretic, and also helps cope with bronchitis and migraines.
Kvass obtained from birch sap surpasses it in the number of beneficial properties. Among them is the removal of toxins and carcinogens from the body (due to the content of organic acids in kvass). At the same time, kvass contains fewer calories, so it can be drunk without restrictions while following a diet.
Obtaining birch sap
Birch sap usually begins to be collected from cuttings after the snow melts - with the appearance of the first buds on the tree. Collection continues until the leaves completely bloom. It is best to collect sap from old trees whose trunk diameter is 20-30 cm. To do this, you need to make a shallow hole in the bark with a knife or drill - at a distance of 30 cm from the ground. Then insert any convenient groove into it, under which to place the dishes - a birch bark box or a bottle.
It is not recommended to collect more than a liter of sap per day from a tree so that the birch does not suffer. The best time to collect is between noon and 18.00, when the juice is released the most. After collecting, the hole in the bark must be closed with wax, garden varnish, moss or a wooden plug so that bacteria do not enter the trunk and the tree remains healthy.
Making kvass from birch sap
The collected juice is immediately filtered, getting rid of small debris. After this, pour into glass jars or plastic bottles, at the rate of 1 tbsp. l. dark or light raisins and sugar for 3 liters of juice. Without covering the containers with lids, the juice is left to ferment at room temperature for a day. Then close it and place it in the refrigerator or cellar for 3-4 days.
After this, the kvass is filtered and again placed in a cool place for long-term storage: the product is completely ready for use. It contains almost no alcohol (only 1.2%), so children can drink it from the age of one year. If desired, you can add sugar or honey to the kvass to taste.
You can add a sprig of mint, a couple of cloves, a slice of lemon or a spoonful of cranberries to traditional birch kvass with raisins - the beneficial properties of the drink will increase. Any ingredient is added simultaneously with sugar and raisins. Fans of stronger drinks can add 20-30 grams of yeast to 3 liters of kvass - the taste will be more intense, and the percentage of alcohol will increase slightly.
To get a more “classic” taste of kvass, you can add a few toasted slices of black bread to it. True gourmets can replace them with coffee or barley beans (in equal quantities with raisins). And to create a “children’s” drink, you can add the juice of one sweet orange or a handful of dried fruits to the three main ingredients.
Storing kvass from birch sap
Kvass made from birch sap can be stored for up to a year in a cool and dark place, at a constant temperature of 4-5 degrees. The main condition: the drink must be poured into cans or bottles right up to the neck so that air does not penetrate. Otherwise, the kvass will turn into vinegar. Kvass can be consumed not only in its pure form, but also used for okroshka.
Cooking time: 30 minutes.
The quantity of products is designed for a 1.5 liter container; if you use larger containers, increase the quantity of ingredients accordingly.
Today I’ll tell you a recipe for kvass made from birch sap with raisins. As everyone knows, “birch tears” are very useful for the human body, but it can be obtained for a very short period, in early spring, about 2-3 weeks. During this time, it is impossible to cleanse and enrich your body with useful microelements and vitamins that this natural drink contains. Therefore, I propose to extend this time and prepare birch kvass with raisins and sugar in plastic bottles. Everything original is simple, and when you try this drink on a hot May day, you will definitely give up your usual lemonade or beer, it will perfectly quench your thirst and fill you with energy.
How to prepare birch kvass with raisins in plastic bottles - recipe with photos step by step
To prepare, we need sugar, raisins, birch sap and a plastic bottle.
The dishes in which the workpiece will be stored must be thoroughly washed. Pay special attention to plastic bottles that contain alcohol, such as beer. Make sure there is no foreign odor. If you can’t get rid of a foreign smell, like beer, for example, then it’s better to replace the bottle. Take another container, I think this shouldn’t be a problem nowadays.
Rinse the raisins and put them in a bottle.
We also send sugar there using a watering can.
Pour birch sap. First you need to strain it through a fine sieve with gauze to get rid of small debris and bugs that got into the juice during collection. Close the lid. You need to leave it in a cool place for a week. In seven days the drink will be ready.
Many may have a question: how to make birch kvass with raisins if you are against storing drinks in plastic bottles, and especially if you don’t want to spoil such a valuable gift of nature and store it in plastic. There is an exit. Just pour it into regular glass jars or bottles of any size. Cover with nylon lids and place in storage.
Birch kvass with raisins and sugar should be stored in plastic bottles and glass jars in the cellar, but no more than 3 months.
Other recipes for birch kvass with raisins
There are many recipes for this wonderful and thirst-quenching drink; everyone can choose the one they like best in terms of ingredients and taste. Remember, kvass is not a long-term storage product; the maximum it can be stored in a cool place is 2 or 3 months.
All collected birch sap, no matter what recipe you use, must be strained through cheesecloth to get rid of wood debris and forest insects.
With dried fruits
- Birch sap - 10 liters;
- Dried fruits - 200 grams (apples);
- Raisins - 200 grams.
The simplest recipe that our grandfathers used. Add dried fruits and raisins to the juice. They must first be washed with water. Leave for 3-7 days. In a couple of days, fermentation will begin. Periodically you need to knock the cap off the dried fruit so that it does not sour. When the typical pungency of kvass appears, it will happen in 5-7 days. It needs to be strained through cheesecloth. Store in a cool place.
My grandfather cooked in a huge twenty-liter saucepan, after a week the kvass was ready, but he did not strain, and did not take out the dried apples and raisins, but left them in the juice, over time the kvass became stronger and tastier.
With lemon
- Birch sap - 3 liters;
- Lemon - 0.5 pcs;
- Raisins - 6 pcs;
- Honey - 1 tbsp. lodge;
Wash the jar in which the kvass will be stored. Pour “birch tears” into it. Cut the lemon into slices, add honey and raisins to the jar. Cover with a nylon lid and leave for 10-14 days in a cool place, after two weeks the drink is ready to drink. In the same way, this drink can be prepared with orange. Or add these two wonderful citrus fruits together. Don’t forget to pour boiling water over it before eating, this will remove the bitterness and get rid of the wax that is used to treat the fruit so that it doesn’t spoil so quickly.
With honey
Prepared in the same way as the previous recipe, but without adding lemon. Used to quench thirst on a hot summer day, to strengthen the immune system. Healthy and very tasty.
With barley
- Birch sap - 10 liters;
- Barley - 1 kg;
- Raisins - 200 gr.
Sort the barley and get rid of excess debris. Rinse thoroughly and let the water drain. Fry in a dry frying pan until the barley is brown and smells like roasted barley. Make sure it doesn't burn.
Raisins need to be doused with boiling water. Add the cooled barley and raisins to the juice and stir. Place the container with juice in a cool place, such as a cellar. The required sharpness will appear over time. You can use it after a couple of days. In a dark and cool place, this kvass can be stored for almost half a year.
With bread
- “Birch Tears” - 5 liters;
- Raisins - 100 gr;
- Sugar - 1 tbsp;
- Black bread - 400 gr.
It will be very good if before cooking the juice sits in a warm place for several days and begins to sour.
When the fermentation process begins in it, you can begin preparing the kvass itself.
Pour it into a saucepan, add sugar. We heat it up, the sugar should dissolve, but the juice should not boil. During boiling, it will lose all its beneficial properties.
In the meantime, you need to cut black, preferably rye bread into small pieces of about 3x4 centimeters. Place on a baking sheet and place in the oven for 10-15 minutes, the bread should turn into crackers, it’s okay if it burns, the color of the drink will be more saturated.
We send the bread crumbs into the heated juice and mix, and we also add the washed raisins. Mix it in and it instantly turns brown. Remove from heat, cover with a lid and leave to infuse in a dark, cool place for 3-4 days. After this time, filter the kvass and bottle it. We send it to the refrigerator.
With coffee
- Birch sap - 2.5 liters;
- Borodino bread - 2-3 slices;
- Sugar - 0.5 tbsp;
- Raisins - 1 tbsp. lodge;
- Coffee - 1 tbsp. lodges (grains).
Roast coffee in a dry frying pan.
Rinse the raisins.
Cut the bread into small pieces and dry in the oven.
Put everything in a three-liter jar, use a rubber glove to pierce a hole with a needle, and put it on the jar, tie it tightly with an elastic band around the neck. Leave in a warm place. After some time, the glove will begin to rise, which means that the fermentation process has begun. When the glove falls off, the process is complete and the drink is ready. Strain it through cheesecloth and store in the refrigerator.
With rice
- Juice - 5 liters;
- Rice - 1 teaspoon;
- Raisins - 1 tbsp. lodge;
- Sugar - 200 gr.
Mix all ingredients in a container, cover with a lid and leave in a dark, not hot place for 5-7 days. After a week, the drink is ready.
With rose hips
Add 2-3 tbsp sugar to a one and a half liter bottle. spoons, 5-6 raisins, several dried rose hips. Seal with a stopper and store in the refrigerator; in a few days the drink will be ready.
With barberry
Birch kvass with raisins and barberries is prepared similarly to the previous recipe with rose hips.
With yeast
- Natural birch sap - 5 liters;
- Honey - 30 gr;
- Pressed yeast - 25 grams;
- Raisins - 4-6 pcs.
Add all the ingredients to the strained juice, mix and leave for three days, after three days the kvass is ready. It needs to be strained and poured into clean bottles, stored in the refrigerator or cellar.
Believe it or not, our ancestors prepared birch kvass long before the baptism of Rus'. This drink was called berezovitsa. Later, in the 10th-11th centuries, slightly fermented birch sap was replaced with kvass, which is familiar to us. But the sediment remained. There are also recipes for kvass made from birch sap. So we'll talk to them.
As a child, I spent a lot of time in the village, did not disdain hard physical labor and learned about all aspects of rural life. In the summer, when there was more work than we would like, birch kvass, which my uncle prepared every year in the amount of 100-150 liters, often came to the rescue. It was an amazing drink with dried fruits (you will find its recipe below), which perfectly quenched thirst, invigorated and gave strength. Even then I was amazed by the technology of its production - after collecting birch sap, it was poured into large enamel pans, several kilograms of home-dried food were poured into it and... that’s it! In this form, under gauze, he stood until the summer and nothing bad happened to him. It's that simple!
Of course, if you want to get a decent drink, you should follow some simple rules and recommendations. That's where I'll probably start.
- A high-quality drink from birch sap should begin to be prepared already at the stage of procurement of raw materials. There is no mystery here, the main thing is not to harm the tree, collect the juice away from roads (the most important rule, otherwise kvass will harm the body more than rejuvenate it) and do it on time. In order not to write a lot of letters on this topic, I suggest you watch a video about the intricacies of collecting birch sap from the famous survivalist blogger Dmitry “Tactical”. I have no doubt about his competence in this matter:
- Use suitable containers for fermentation - an enamel pan is just right, stainless steel is fine, glass is better, an aluminum can is worse. For subsequent storage and ripening, it is optimal to use PET bottles of any size. They should not be filled completely, but the remaining air should be squeezed out. During the fermentation process, the bottle will swell greatly from carbon dioxide (it will also act as a preservative), so you need to open it very carefully. For the same reason, you should not use glass bottles - they are likely to break.
- Many birch kvass recipes use live or dry yeast. Because of this, kvass turns out with a brewy aftertaste, which is not good for a refreshing drink. Instead of “cultivated” yeast, you can use wild yeast, which in its best form lives on good raisins. You can check the “goodness” of raisins by making a starter from it, the recipe for which is clearly described in the article with. To start fermentation, you can use either a prepared starter or raisins tested for lice - about ½ cup per 10 liters of juice. Fermentation with raisins is less intense, so you will have to wait a couple of days longer.
The easiest to prepare is birch kvass with raisins. It is enough to strain 1.5 liters of birch sap, add 8-10 raisins and 1 tablespoon of sugar to it. All this, of course, is best stored in a PET bottle, which needs to be tightly closed (see the basic rules above) and left in a cool place until summer. You need to open the kvass very carefully, slowly releasing the accumulated carbon dioxide. Simple, tasty, easy. But there are a couple of much more interesting recipes.
Homemade birch kvass with dried fruits
In fact, the same kvass that I drank as a child, only the technology has been slightly improved so as not to confuse anyone. Exceptional drink!
Strain the collected birch sap through cheesecloth and pour into a container of suitable volume, add dried fruits and raisins. Cover the neck of the container with gauze and leave everything for a week in a dark place at room temperature. After a couple of days, fermentation should begin - the cap of dried fruits and raisins must be periodically knocked down so that it does not sour. When the drink has the typical pungency of kvass, filter it through several layers of gauze (you can do it several times) and pour it into small containers for storage in a cool place. You can drink this kvass all summer long, it won’t spoil.
Kvass from birch sap with honey and lemons
Strain the juice and pour into a container of suitable volume. Squeeze the juice from 3-4 lemons there (you can cut all the lemons into small cubes, don’t forget to pour boiling water over them first and rub with a hard towel), add honey and mix well. Pour in the yeast, cover the container with gauze and leave for 3-4 days in a cool, dark place. Strain, pour into bottles or jars, add 2-3 raisins for each 1 liter of kvass, close tightly and store in a cool place. If you use raisins instead of yeast, be sure to increase the fermentation period to 4-6 days.
Homemade kvass from birch sap with oranges
Pour boiling water over the oranges and rub with a waffle towel, and then cut into cubes as finely as possible along with the peel. Strain the birch sap into a container of suitable volume, add chopped oranges and sugar, mix well. Add yeast, which can be fermented first (or use raisins instead). At your discretion, add mint, lemon balm, oregano and other aromatic herbs (it is better to place in a canvas bag). Cover the container with gauze and leave in a warm place for 12 hours to ferment. Strain the slightly fermented kvass through cheesecloth, pour into bottles, and add a couple of raisins to each of them. Store the drink in the refrigerator.
About that same birch tree. In Scythian times, fermented birch sap was, how can I put it, a kind of low-alcohol drink, a kind of beer without cooking or even wine. I don’t know how much of it you had to drink to get drunk, but it seems to me that the current generation doesn’t drink that much. It is known that until the 19th century the tradition of preparing birch bark survived only in Belarus, and then disappeared there too due to inexpediency - it was too expensive.
They also prepare birch kvass with bread and even malt. After looking at all the recipes on the Internet, you will understand that this is a regular one, in which the water is replaced with birch sap. Since we are thinking in this vein, it would be logical to prepare such a drink with rye sourdough and malt, as Don Pomazan wrote about here in
Kvass made from birch sap is a tasty, tonic, perfectly thirst-quenching non-alcoholic drink (alcohol content less than 0.5%), which is easy to make at home. At the same time, the recipe is relevant all year round, since not only fresh (necessarily not sour) but also canned birch sap, prepared in the spring or bought in a store, is suitable for preparation.
Ingredients:
- birch sap – 5 liters;
- sugar (honey) – 200-250 grams;
- raisins (preferably large dark ones) – 50 grams;
- lemons – 2 pieces;
- yeast - 5 grams of dry (25 grams of pressed) or wine yeast per 5 liters of wort (optional).
Sugar can be replaced with liquid honey in the same proportions, and the color of kvass from white or pale yellow (depending on the raisins) will change to deep yellow or amber. In the classic version, raisins are responsible not only for taste and color, but are also used as a source of wild yeast (found on the surface of the berries). Lemons add a light citrus aroma, promote fermentation, creating the appropriate acidity of the wort, and give the drink a pleasant light sourness.
I advise you to make birch kvass without yeast (dry or pressed baker's yeast), since their use significantly worsens the aroma. In fact, instead of kvass, you get mash. Cultivated wine yeast (available in stores) or wild raisin yeast are suitable for this recipe. The correct activation of the latter is described in the first stage of preparation.
The authors of some recipes for kvass made from birch sap suggest supplementing the taste of the drink with black bread, fermented malt, coffee beans, dried fruits and even roasted barley. But the listed ingredients completely neutralize the already weak taste of birch sap, so they are only suitable for homemade kvass based on water or fruit juices with a high content of solids: apple, plum, cherry, etc.
Birch kvass recipe
1. 4-5 days before working with juice, activate wild yeast (relevant if you don’t have wine yeast and don’t want to use regular yeast for baking).
The problem is that most modern raisins are treated with chemicals and preservatives for long-term storage, so not all berries will ferment. I advise you to immediately buy 3-4 types of raisins (preferably in different stores) and try each batch as a starter.
Technology: be sure to pour the unwashed raisins into a sterilized jar, add 300 ml of water (birch sap) at a temperature of 20-28°C and 1 tablespoon of sugar. Tie the neck of the jar with gauze and transfer the future starter to a dark place at room temperature. Leave for at least 3-4 days to activate the wild yeast.
Foam may not be so intense, but its presence is required When foam, hissing and a slight smell of fermentation appear on the surface, the starter is ready. If this does not happen, an unpleasant odor or mold appears, which means that due to the treatment with preservatives, there is no wild yeast left on the selected raisins and you will have to use another one, repeating the entire procedure from the beginning.
2. Filter birch sap through gauze folded in several layers to remove small particles of debris. Pour the juice into a fermentation container.
3. Scald the lemons with boiling water, rinse in running water and wipe dry. Using a knife or vegetable peeler, carefully remove the zest from the fruit - the upper yellow part without the white pulp, which gives bitterness.
4. Add the starter made at the first stage (together with raisins) or yeast, sugar or honey, lemon zest and juice (squeeze from the fruit), well-washed raisins (if cultivated yeast is used) to the birch sap. Stir the wort until the sugar (honey) is completely dissolved in the water.
The water, sugar and raisins used to prepare the starter should be counted in the total amount of ingredients.
5. Cover the neck of the fermentation container with gauze to protect it from insects. Transfer the wort to a dark place with a temperature of 18-27°C and leave homemade birch kvass for 12-14 hours (with baker’s yeast - 6-8 hours) for fermentation.
It is better not to let the drink ferment for too long, otherwise it will become alcoholic. The theoretical maximum possible strength is 3 degrees (if the yeast converts all the sugar into alcohol, but this requires at least a few days). If the specified preparation technology is followed, the alcohol content will be below 0.5%.
6. Filter the finished kvass from birch sap through several layers of gauze, pour into storage bottles (preferably well-washed plastic ones), leaving 3-5 cm of free space from the neck. Close tightly.
Filtered raisins can be used as a starter for new portions of kvass (stored in a hermetically sealed container in the refrigerator for up to 5 days), without being included in the ingredients, but simply added at the 2nd stage instead of wine yeast.
7. Keep the bottles for 30-60 minutes at room temperature (to saturate with carbon dioxide), then transfer to the refrigerator or basement. After 1-2 hours, the kvass is ready for use.
Attention! Periodically check the pressure in the bottles (plastic ones become very hard and “bloat”) and release the gas if necessary to prevent rupture.
On dark raisins with sugar Shelf life at temperatures from 0 to +8°C is 6 months. It is better to drink open birch kvass a day before.
Kvass made from birch sap with raisins is a healthy drink of natural origin that has medicinal properties and has a beneficial effect on the human body. Helps cure and prevent various diseases of the digestive system, quench thirst.
To make kvass from birch sap, you don’t have to spend a lot of time and effort. The set of components is also small.
The following ingredients will be required:
- 10 liters of fresh birch sap;
- 0.5 kg granulated sugar;
- 50-60 dried raisins.
Classic recipe:
- Clean the wort collected from birch from debris by filtering with several layers of gauze or a fine sieve.
- Wash and dry the raisins.
- Mix sugar with raisins and add to liquid. Stir until the sand is completely dissolved.
- Cover the container with a clean cloth.
- Leave to infuse for 3 days in a warm room to ensure the fermentation process.
- Strain the finished product thoroughly.
- Pour the drink into a glass container.
The drink can be stored in a cold room for 4-5 months.
Cooking with bread
It is also easy to make kvass based on birch sap with bread.
To do this you need to purchase the following products:
- 3000 ml juice;
- 0.3 kg of bread products;
- 0.5 tbsp. Sahara;
- a handful of raisins.
Step by step recipe:
- Using a sieve or several layers of gauze, filter the liquid. It is recommended to leave freshly collected juice in the cold for 1-2 days before creating kvass.
- Cut the bread into small pieces and dry in the oven on a baking sheet or fry in a frying pan without using oil.
- Place granulated sugar and crackers on the bottom of a glass container.
- Pour in slightly heated juice and stir.
- Cover the dish with a lid or tie a cloth on top.
- Leave to ferment in a warm room for 4-5 days.
- Strain the drink and pour into convenient bottles.
The product can be kept refrigerated for up to 6 months.
Based on taste preferences, dried raisins can be replaced with mint leaves, black currants, barley grains or coffee in the same quantity.
Recipe for a drink with honey at home
To create birch kvass with honey using yeast, you need:
- 10 liters of birch sap;
- raisins (for every liter of liquid 3 fruits);
- 3 lemons;
- 45 g yeast;
- 0.2 kg of honey.
Step-by-step preparation:
- Boil the strained birch sap for 1 minute so that excess water evaporates.
- Squeeze juice from lemons.
- Combine with raisins and honey.
- Add yeast previously dissolved in warm water.
- Leave in a warm place for the fermentation process for 2-3 days.
The sour-tasting drink is usually consumed chilled to eliminate thirst and obtain a beneficial complex of elements for the body.
To prepare a drink with honey without yeast you need to use:
- 2 tsp. honey;
- 4 tsp. sourdough bread;
- 3000 ml birch liquid;
- raisins according to the number of containers.
Step-by-step recipe:
- Combine the juice with honey and starter and wait until it is completely dissolved in the liquid.
- Leave for 3-4 days.
- When bottling, add 3 raisins to each bottle.
- Leave to infuse for 14-20 days.
How to make kvass from birch sap and barley
Thanks to the addition of barley to the drink, taste qualities similar to those of conventional yeast are revealed.
To prepare kvass you need:
- 3 liters of fresh juice;
- 1 tbsp. barley grains.
Step-by-step instruction:
- Filter the birch liquid to remove contaminants, bark residues, and wood chips.
- Leave to infuse in a cold room for 1-2 days.
- Fry the barley without oil until golden brown. This will give the kvass a softer taste. The main thing is not to overdo it; when roasted to a dark shade, the drink will acquire a bitter taste.
- Combine liquid with barley. You can tie the grains in a gauze bag and dip them into a container of kvass.
- It is recommended to infuse the drink for 3-4 days in a dark, cool place, stirring occasionally.
- After 4-5 days, strain the prepared liquid and pour into a glass container.
- Store for up to 6 months in a cellar or other cool place.
This natural birch-barley kvass can be used to season homemade traditional okroshka. It adds notes of fresh birch and sourness with barley bitterness.
With rose hips
Thanks to the addition of barley during the preparation of the drink, homemade birch kvass gives off the undertones that are present when using yeast in the composition.
Required components:
- 3 liters of juice;
- 1 tbsp. barley grains;
- a handful of rose hips.
Step-by-step preparation:
- Filter the freshly extracted juice.
- Pour into a large container.
- Lightly fry the barley in a frying pan until nicely golden brown.
- Pour the fried component into the liquid.
- Add berries.
- Leave for 4-5 days in a warm place, stirring the composition.
- Filter the drink through a fine sieve and pour into a glass container.
With lemon
Ingredients to complete the recipe:
- 300 g barley grains;
- 30 g honey;
- 4 lemons;
- 10 liters of birch sap;
- raisin.
Actions step by step:
- Carefully strain the birch “nectar”.
- Make freshly squeezed lemon juice.
- Lightly fry the barley grains.
- Connect all components.
- Pour the drink into glass containers, place 3-4 raisins in each.
- Cover tightly with a lid.
- Leave for 3 days to infuse.
- Filter through cheesecloth or a sieve.
This product can only be stored in a cool place.
With dried fruits
To create a drink you need to use:
- 60 g barley grains;
- 20 g of dried fruit mixture;
- birch sap – 3 l.
Step by step recipe:
- Rinse dried fruits well.
- Dry on a towel.
- Pour into a container (but not a plastic one).
- Add barley grains fried in a dry frying pan.
- Cover the workpieces with liquid.
- Leave in a warm place for 2-3 days, covered with a lid.
- Strain using a sieve.
Cooking technology with raisins and yeast
To create a tonic kvass, you need to use high-quality fresh juice. When extracting it, the following nuances should be taken into account:
- the tree chosen is not young;
- collection takes place early in the morning;
- The trunk diameter must be at least 250 mm.
To prepare a delicious and healthy drink, you need to use the following ingredients:
- birch sap – 3000 ml;
- dark large raisins – 25 pcs.;
- 10 g dry yeast.
Step-by-step production of the drink:
- Wash raisins under cool water and dry.
- Filter the juice using a sieve or gauze to cleanse.
- Dissolve yeast in purified liquid.
- Add dried grapes. Seal with a lid.
- Infuse for 3 months in a cold room.
A slight fermentation smell when using yeast usually appears at the same time as foam and effervescence. When such signs appear, the starter can be considered ready. If mold and notes of unpleasant odor appear, this indicates the absence of wild yeast on the raisins due to treatment with preservatives. Because of this, the product cannot be used. The procedure for creating a drink should be repeated again based on new components. Ready kvass should also be filtered using gauze folded in several layers.