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Pear kvass
1 serving
remove the core from the pears, cut them into thin slices, pour water, bring to a boil, remove from the heat and insist for 2-3 hours to strain the decoction, add sugar, honey, yeast, cinnamon and leave for 10-12 hours in a warm place for fermentation. then strain again, bottle, seal them tightly with stoppers. hold in a cold place for 3 days. supply cold kvass.
remove the core from the pears, cut them into thin slices, pour water, bring to a boil, remove from the heat and insist for 2-3 hours to strain the decoction, add sugar, honey, yeast, cinnamon and leave for 10-12 hours in a warm place for fermentation. then strain again, bottle, seal them tightly with stoppers. hold in a cold place for 3 days. supply cold kvass.
pear - 500 g, water - 2 l, sugar - 50 g, honey - 100 g, yeast - 15 g, cinnamon - 2.5 g
