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Dried apple or pear kvass
1 serving
Finely cut 600 g dried apples (or
1. 2 kg dried pears), pour 6 glasses of water, cook until soft, pour into a pot along with the decoction. Pour in 30 glasses of boiling water, mix, leave to cool. Put 25 g of yeast, stir, cover, put in the sun. When the kvass begins to roam, strain it, pour 400 g of sugar, stir it. Pour into bottles, put 2 - 3 punchlines in each, seal tightly. Keep in the cold (lying down).
Finely cut 600 g dried apples (or
1. 2 kg dried pears), pour 6 glasses of water, cook until soft, pour into a pot along with the decoction. Pour in 30 glasses of boiling water, mix, leave to cool. Put 25 g of yeast, stir, cover, put in the sun. When the kvass begins to roam, strain it, pour 400 g of sugar, stir it. Pour into bottles, put 2 - 3 punchlines in each, seal tightly. Keep in the cold (lying down).
dried apples - 600 g, dried pears - 1.2 g, yeast - 25 g, sugar - 400 g, raisins to taste
