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Juice fruit kvass

Cooking recipes / Beverage recipes / Kvass

1 serving

Sugar and juice are added to boiled water. The liquid is cooled. The yeast is triturated with sugar and mixed. Dishes with liquid are placed in a warm place, allowed to wander, then bottled and tightly clogged. After 3 days, kvass is ready.

sugar - 700 g, yeast - 20 g, water - 9 l, citric acid - 20 g, fruit juice - 500 g