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Apple or pear kvass fresh
1 serving
Finely cut (with skin and core) 30 medium-sized apples (or 40 medium-sized juicy pears), pour into a pot. Pour 30 glasses of boiling water, mix, allow to cool. Put 25 g of yeast, stir, cover, put in the sun. When the kvass begins to roam, strain it, pour 200-400 g of sugar, stir it. Pour into bottles, put 2 - 3 punchlines in each, seal tightly. Keep in the cold (lying down).
Finely cut (with skin and core) 30 medium-sized apples (or 40 medium-sized juicy pears), pour into a pot. Pour 30 glasses of boiling water, mix, allow to cool. Put 25 g of yeast, stir, cover, put in the sun. When the kvass begins to roam, strain it, pour 200-400 g of sugar, stir it. Pour into bottles, put 2 - 3 punchlines in each, seal tightly. Keep in the cold (lying down).
apple - 30 pcs., or pear - 40 pcs., sugar - 200-400 g, yeast - 25 g, raisins to taste
