On a hot summer day, especially, you want to drink something refreshing and cool. One of these drinks, which is easy to prepare at home, is apple-bread kvass. The cooking technology is quite simple and does not take much time. In approximately 3-5 days, kvass will delight you with its unique refreshing taste and apple aroma. It contains very simple ingredients that make a delicious drink that is much healthier than store bought.

Ingredients for homemade apple kvass:

1. Black bread 400 g
2. Apples 1 kg
3. Sugar 1 cup
4. Water 5 l
5. Raisins 15-20 pcs.

How to make apple kvass at home: a simple step-by-step recipe with photos

• Any black or gray bread is suitable for making kvass. Better, of course, Borodinsky. You can take black bread with added malt. Cut it into small cubes. Transfer to a baking sheet. It needs to be dried a little. It is enough when the bread pieces are slightly browned, but not blackened. Bake for approximately 10-15 minutes at 200 degrees. Focus on your oven.

  

• Meanwhile, prepare the apples. You can take any variety. Collect from a tree or collect under a tree, it doesn't matter. Rinse the apples, trim off any imperfections, and grate them together with the peel on a coarse grater.

  

• Place a suitable pan of water on the fire. Boil it. Place the grated apples into boiling water. Let it boil. Cook for 3-5 minutes over moderate heat.

  

• Cool the apple broth to 60-50 degrees. Add granulated sugar and stir with a spoon until the sugar dissolves.

  

• Place dried crackers into the sweetened broth. No need to stir. Leave to cool until warm, approximately 30 degrees.
  
• Add raisins to all ingredients. There is no need to rinse it. Spread the raisins over the surface and dip them into the broth. In this position, leave the container in a warm place for 2-4 days for fermentation. Cover the pan with a lid or tie with gauze.
• Using a slotted spoon, transfer the bread and apple mixture to a colander and leave to drain. Strain the kvass through gauze folded in 3-4 layers.
  
• Bottle the drink. Do not fill to the top, approximately 5-7 cm. Leave the filled bottles at room temperature for 2-3 hours so that the kvass carbonates. Before putting it in the refrigerator, release the gas slightly. Cool and serve.

One of the most popular types of raw materials for making kvass at home is apples. Making apple kvass is accessible even to a novice moonshiner and home winemaking enthusiast. Apple kvass, prepared at home, does an excellent job of quenching thirst and also makes it easy to cool down on a hot day.

What apples are needed for kvass?

When choosing apples for kvass, you should pay attention to the ripeness of the fruit: Ripe apples will contain a sufficiently large amount of sugar to begin fermentation. When choosing fruits for homemade apple kvass, you should make sure that there is no mold on the surface of the fruit - this can ruin all the work.

Classic apple kvass recipe

To prepare apple kvass according to the classic recipe, you only need half a kilo of apples, about two liters of water, 100 grams of sugar and 10 grams of fresh yeast (or 2 grams of compressed). If you want to make homemade kvass from apples, but without yeast, then you can simply replace the yeast with 30 grams of raisins from the store. Just remember that in this case the fermentation time should be increased to 16-20 hours, and also avoid the desire to wash the raisins before adding them to the wort.

The classic recipe for apple kvass is simple:

First of all, you need to wash and cut the apples. You cannot put it through a meat grinder or blender, since you must remove the seeds from the body of the apple, as well as the “butts” and twigs.

The fruits, peeled from seeds and branches, must be poured into boiling water and cooked over low heat for about 5-6 minutes. After this, you need to add sugar, mix everything thoroughly, and cook for about 2-3 minutes.

The next stage is cooling the resulting “compote”. It is imperative to cool the liquid to a temperature no higher than 25 degrees, otherwise the yeast and microorganisms necessary to create homemade kvass from apples simply will not wake up. Add yeast (or raisins) to the cooled compote, then cover the container with gauze and set aside in a dark and dry place.

After 1.5-2 hours, a sour taste will appear - this directly indicates that the kvass has begun to ferment. Fermentation of kvass lasts about 10-12 hours for a recipe using yeast, and about 20 hours for a recipe with raisins. After fermentation is complete, the drink must be strained and filtered.

Bottling must be done through a funnel; it is best to store the drink in a cellar or refrigerator. The finished drink is stored for no more than 6-7 days, after which it finally turns sour. It is worth noting that it is better to drink the drink immediately, as its taste deteriorates greatly over time.

Apple juice kvass recipe

The recipe for kvass made from apple juice is quite popular. As the name suggests, when using apple juice, half of the steps in the traditional recipe are simply not needed. Almost any apple juice that can be found in the supermarket is perfect for making kvass from apple juice and coffee. We will need:

• About one liter of apple juice
• 2 teaspoons instant coffee
• About 1 cup sugar (optional)
• About 3 liters of water
• 1 teaspoon dry yeast (or 15-20 grams of raisins)

The recipe for making kvass from apple juice is not complicated:

You need to add juice, yeast and sugar to boiled water. It is worth noting that sugar is an optional ingredient. The fact is that the juice itself contains quite a lot of sugar, however, its excess can significantly speed up the fermentation process. Yeast can also be replaced with raisins, as discussed above.

Fermentation of kvass from apple juice lasts about the same - about 10-12 hours. After this period, the kvass must be filtered and strained through gauze and cotton wool, then poured into bottles and hermetically sealed. The shelf life of the drink is about 4-6 days. As in the previous case, it is better to consume kvass from apple juice as quickly as possible, because its taste degrades and worsens over time.

Kvass has long been considered a healing drink. It was prepared in every home and used to prepare various dishes. The value of this drink lies not only in the fact that it perfectly quenches thirst, but also serves as an excellent prophylactic against various diseases. The healing properties of kvass made it so popular that they began to prepare it not only from bread, but also from various fruits, berries and even vegetables, each time getting a new taste.
Apple-based kvass is a wonderful naturally fermented drink. In terms of popularity, it is inferior to its bread ancestor, although in terms of taste it is quite capable of competing with it. The reason, most likely, is that bread-based kvass is produced on an industrial scale, while apple drink, which is a little more painstaking to prepare, is often made at home.
Homemade apple kvass improves performance and serves as a general tonic; it cleanses the body of toxins and is simply a wonderful and very tasty refreshing drink.
It’s quite easy to prepare apple kvass at home, especially if you have your own garden plot. Ripe fruits without rot or mold are suitable for kvass. The variety of apples does not matter, but it is better to choose more aromatic fruits, such as “Antonovka vulgaris”, “White filling”, “Sinap”. The color of the kvass depends on the color of the fruit, so don’t be surprised if your drinks differ from those shown in the photo.
The proportions of sugar can be changed at your discretion. Properly made apple kvass will perfectly refresh and quench your thirst on hot summer days, and in winter it will delight you with its amazing aroma and fresh taste.

● To make homemade apple kvass have a sharper taste and be slightly carbonated, enhance the fermentation process by adding more sugar and raisins.
● Do not dilute malt and yeast in boiling water, otherwise they will die, and the alum wort will not ferment, therefore, you will not get a good drink.
● The fermentation temperature also affects the carbonation of kvass. The higher the air temperature, the stronger the fermentation occurs, and the “fizzyness” of the drink increases.
● With yeast, the drink should ferment in a warm place, without it - in a cold place.
● Apple kvass can be given a darker color by using burnt sugar; it is added to the still hot apple broth.
● During fermentation, be sure to cover the container with gauze to prevent midges from getting into the drink.
● To make the taste of apple kvass richer, a little berry (fruit) puree, prepared independently, is usually added to it. For example, quince or pears.
● The color of kvass is not always the same, and this depends not only on the fruits and other components added to it, but also on the variety of apples.
● It is not necessary to take sweet apples; you can also take sour varieties, but the amount of sugar or honey should be increased.
● To calculate the weight of a particular product, the Comparative Table of Weights and Measures will help you.

Prepare some kvass and drive away the melancholy!

Recipe 1. Apple kvass with coffee aroma

For this drink you need to take ready-made clarified juice. Both fresh homemade and canned store-bought are suitable. Kvass turns out moderately sweet, sparkling, with a slight sourness. Adding a small amount of instant coffee will make the color of the kvass more saturated and give it a pleasant flavor. In the summer heat, such a drink is a real salvation!

Ingredients:

✵ water (purified or spring) - 3 liters;
✵ clarified apple juice (without pulp) - 1 liter;
✵ granulated sugar ‒ 200 g (1 cup);
✵ fresh yeast - 5 g (or 0.5 teaspoon of dry yeast);
✵ coffee (instant) - 1-2 teaspoons.

Preparation

1. Pour water into a large deep enamel pan, bring to a boil, remove from heat, add sugar and mix well until it is completely dissolved.


2. Cool the sweetened water to room temperature (no more than +30°C). If the water is hotter, the yeast will die and the kvass will not ferment.
3. Dissolve the yeast in a small cup of warm water.
4. Pour apple juice into cooled sweetened water, add yeast mixture, instant coffee and mix thoroughly until all ingredients are completely dissolved.


5. Pour the drink into plastic bottles and seal tightly. At this stage, if you squeeze the walls of the bottle with your fingers, the plastic will easily bend.
6. Leave the kvass at room temperature for 8-10 hours, and then try squeezing the bottle with your fingers again. If the plastic is pliable, leave it warm for a few more hours, and if the bottle feels hard to the touch, the kvass is almost ready. At this stage, the kvass is already tasty, effervescent and foamy (especially in the summer heat, when fermentation is very active). The taste of the final product depends on how long the kvass is kept warm. The longer kvass made from apple juice is kept warm, the better it will ferment and the more rich it will turn out. In the cold season, the ripening process of kvass can take up to 2 days.


7. Place the fermented drink in the refrigerator for another day.
8. Serve chilled apple kvass with coffee aroma in tall glass glasses or mugs. If desired, you can add pieces of ice.
The shelf life of the drink in the refrigerator is 8-10 days.

● You can experiment with the ingredients and try replacing apple juice with any other juice (for example, peach), using cocoa, cinnamon, nutmeg, mint, etc. instead of coffee, and replacing sugar with honey.
● You can make kvass with or without coffee, each option is good in its own way, so we recommend trying each of them.

Cook with pleasure!

Recipe 2. Apple kvass with mint flavor

Apple kvass with mint flavor is an excellent refreshing drink.

Ingredients:

✵ water (purified or spring) - 1 liter;
✵ apples ‒ 3 pcs. (medium size);
✵ granulated sugar ‒ 50 g;
✵ yeast - 5 g fresh or 0.5 teaspoon dry;
✵ lemon juice - 1/4 tbsp. spoons;
✵ raisins - 5-7 pcs.;
✵ mint - to taste.

Preparation

1. Wash the apples, remove peels and seeds, cut into small slices and place in an enamel pan.
2. Carefully add hot water, bring to a boil and simmer over medium heat for 5 minutes. Turn off the heat and let it brew under the lid.
3. When the broth becomes warm, dilute the yeast in it and leave for 15 minutes.
4. Then add sugar and lemon juice, mix thoroughly, cover with a lid and leave to ferment in a warm place for 12-15 hours.
5. Strain the finished drink through cheesecloth and place in the refrigerator.
6. For a brighter taste, add raisins and fresh mint to the kvass and serve chilled.

Cook with pleasure!

Recipe 3. Bread and apple kvass without yeast

According to this recipe, ordinary bread kvass acquires a pleasant apple flavor. It is better to use homemade bread kvass. If you don’t have your own drink, a store-bought one made using traditional technology will do.

Ingredients:

✵ bread kvass - 3 liters;
✵ apples - 1 kg;
✵ granulated sugar ‒ 200 g.

Preparation

1. Rinse the ripe apples, dry with a napkin and grate on a coarse grater along with the peel and core.
2. Place the apple mixture in a deep saucepan, pour in bread kvass (prepared or purchased) and stir well.
3. Gently strain the resulting drink through cheesecloth or a sieve, add sugar and stir thoroughly until it is completely dissolved.
4. Pour the finished apple kvass into bottles and store in the refrigerator for no more than 7 days.

Cook with pleasure!

Recipe 4. Yeast-free apple kvass

Old recipes for apple kvass do not use yeast. The drink is fermented in a cool place for 2-3 days. Apples need to be ripe, aromatic, you can mix several varieties.

Ingredients:

✵ apples (ripe) - 5 kg;
✵ zest of 1 lemon (medium size);
✵ granulated sugar ‒ 500 g;
✵ water (purified or spring) - to the required level.

Preparation

1. Sort the apples (remove broken and rotten fruits), wash and cut into 4-6 pieces.
2. Place the chopped apple pieces in a large enamel pan, add sugar and add water until all the fruit is covered. Using a long-handled wooden spoon, stir well until the sugar is completely dissolved.
3. Wash the lemon, scald with boiling water (then the drink will be even more aromatic and will not be bitter). Using a fine or medium grater, grate the lemon peel (zest) and add to the pan with the apples.
4. A yeast-free fruit drink should be fermented only in a cool place (do not leave it in the room, it is better to place it in the refrigerator or cellar).
5. This apple drink will ferment due to the acidity of the fruit and sugar for 2-3 days. Then you need to squeeze the apple slices very well and strain through several layers of gauze.
6. Pour the apple kvass into suitable containers (bottles, jars), close the lids tightly and put in the refrigerator for several hours.

Cook with pleasure!

Recipe 5. Classic apple kvass

A drink with nothing superfluous in its taste. Somewhat reminiscent of cider, but does not contain alcohol.

Ingredients:

✵ apples ‒ 0.5 kg;
✵ granulated sugar ‒ 100 g;
✵ water (purified or spring) - 2 liters;
✵ fresh yeast - 10 g (or 2 g dry yeast).

Fans of kvass without yeast can replace the yeast with 30 grams of raisins and at the fifth stage increase the fermentation time to 14-16 hours.

Preparation

1. Wash the apples and cut them into large slices, removing the core, seeds and stems (leave the peel).
2. Bring water to a boil, add chopped apples and simmer over low heat for 5-6 minutes.
3. Add sugar and, stirring, cook for a couple more minutes until it is completely dissolved.
4. Cool the resulting compote to room temperature (necessarily below +30°C), then add yeast (or raisins), mix well and cover with gauze.
5. After a couple of hours, foam and a slight sour smell will appear. This means that the kvass has fermented. Fermentation lasts 10-12 hours at room temperature.
6. Strain the drink through several layers of gauze and a sieve.
7. Pour into bottles, seal tightly and refrigerate. Apple kvass will be ready in 7-8 hours. Shelf life in the refrigerator is up to 10 days.

Cook with pleasure!

Recipe 6. Apple-pear kvass

On hot summer days, cooling drinks are especially popular in the home. One of them is kvass. Try making delicious kvass from apples and pears according to a recipe that has been passed down from mouth to mouth for the last few generations and has retained its original taste and incredible refreshing properties. Fruit kvass is ideal for enduring hot summer days and invigorates even better than the usual varieties of kvass.

Ingredients:

✵ water (purified or spring) - 4-5 liters;
✵ apples (fresh fruits) - 3-4 pcs.;
✵ pears (fresh fruits) - 3-4 pcs.;
✵ granulated sugar ‒ 1 cup (180-200 g);
✵ yeast (dry) - 1 teaspoon;
✵ cinnamon (ground) - 1 small pinch.

Preparation

1. Wash apples and pears thoroughly, core them and cut into thin slices.


2. Place the prepared fruits in a large saucepan, add water and put on fire.
3. When the broth begins to boil, add half a glass of sugar (the other half later) and cook the compote over low heat for 15-20 minutes.
4. Remove the finished compote from the heat and let cool until warm (from +25°C to +30°C).
5. Then strain the compote and pour into a suitable container where the drink will be infused.


6. Add the other half of the sugar, a pinch of ground cinnamon and dry yeast. Stir, cover and leave for a day.
7. The finished kvass forms a film on the surface, so it needs to be strained again, poured into a suitable container (jars, bottles) and stored in the refrigerator.

Cook with pleasure!

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The old recipe for apple kvass does not use yeast. The drink is fermented in a cold place for two days.

Apples need to be ripe, aromatic, you can mix several varieties. Before making apple kvass, broken and rotten fruits must be removed, washed and cut into several large pieces - 4-6 slices.

Place the prepared apple pieces into a large enamel pan, cover them with sugar and pour in water. You need to pour in enough water to cover all the fruit. Using a long-handled wooden spoon, stir well until the sugar is completely dissolved.

Wash a medium-sized lemon, scald with boiling water - then the drink will be even more aromatic and will not be bitter. Using a fine or medium grater, grate the lemon peel and zest and add it to the pan. Fruit kvass should be placed for fermentation only in a cool place, do not leave the pan in the room, it is better to put it in the refrigerator or cellar.

This recipe is yeast-free - apple kvass will ferment due to the acidity of the fruit and sugar.

Leave the pan with apples to ferment for two to three days, after which the drink can be strained and bottled. Squeeze the apple slices very well, then strain through several layers of gauze.

Pour the resulting juice into bottles with corks or jars with lids and place in the refrigerator. Apple kvass is ready and you can already try it.

Recipe for apple kvass from juice

For this apple kvass recipe, you need to take ready-made clarified juice.

For one liter of juice you will need:

• Sugar - 1 glass;
• Water - 3 liters;
• Yeast - 5 grams of live or a teaspoon of dry;
• Instant coffee - 2 teaspoons;

Pour water into a large saucepan and bring to a boil, remove from heat and cool to room temperature. In a small bowl or cup, dissolve the yeast in warm water, stir well and add instant coffee.
Pour sugar into boiled water, stir well until it dissolves and add the yeast mixture.

The juice drink should ferment in a warm place for 8-10 hours. When you decide how to prepare apple kvass, do not get confused - with yeast, the drink should ferment in a warm place, without it - in a cold place.
Pour the fermented drink into bottles or jars, close the lids tightly and put in the refrigerator.

Serve the prepared drinks in a large glass or mug, chilled or with ice cubes added.

Properly made apple kvass is light, aromatic, moderately sweet and perfectly quenches thirst. We'll look at three of the best homemade recipes that have stood the test of time.

Ripe apples of any variety without rot or mold are suitable for kvass. The color of the kvass depends on the color of the fruit, so don’t be surprised if your drinks differ from those shown in the photo. The proportions of sugar can be changed at your discretion.

Classic apple kvass

A drink with nothing superfluous in its taste. Somewhat reminiscent of cider, but does not contain alcohol.

Ingredients:

• apples – 0.5 kg;
• water – 2 liters;
• sugar – 100 grams;
• yeast - 10 grams fresh or 2 grams dry.

For lovers of kvass without yeast, I advise you to replace store-bought yeast with 30 grams of raisins and at the fifth stage increase the fermentation time to 14-16 hours.

Recipe

1. Cut the washed apples into large pieces. Remove the core, seeds and tails, leaving the peel.

2. Bring water to a boil, add apples, simmer over low heat for 5-6 minutes.

3. Add sugar, stirring and cook for a couple more minutes until completely dissolved.

4. Cool the resulting compote to room temperature (necessarily below 30°C), then add yeast (raisins), mix well and cover with gauze.

5. After a couple of hours, foam and a slight sour smell will appear. This means that the kvass has fermented. Fermentation lasts 10-12 hours at room temperature.

6. Strain the drink through several layers of gauze and a sieve.

7. Pour into bottles, seal tightly and refrigerate. Apple kvass will be ready in 7-8 hours. Shelf life in the refrigerator is up to 10 days.

Kvass from apple juice with coffee

Both fresh and canned or store-bought juice will do. Thanks to coffee, an original taste appears.

Ingredients:

• clarified apple juice (without pulp) – 1 liter;
• instant coffee – 2 teaspoons;
• sugar – 1 glass;
• water – 3 liters;
• dry yeast – 1 teaspoon.

Recipe

1. Boil water in a saucepan and cool to 24-29°C.

2. Add juice, coffee, sugar and yeast, stir.

3. Cover with gauze and leave for 12 hours at room temperature.

4. Strain the kvass through a thick cloth, pour into bottles, and seal tightly.

5. Keep in the refrigerator for at least 4-5 hours. Shelf life 8-10 days in the refrigerator.

Bread and apple kvass without yeast

Thanks to this recipe, regular kvass has an apple flavor.

Ingredients:

• bread kvass – 3 liters;
• apples – 1 kg;
• sugar – 200 grams.

It's better to use . If you don’t have your own drink, a good store-bought one, made using traditional technology and not from chemicals, will do.

Recipe

1. Cut the apples into pieces, remove the core and seeds.

2. Grate the pulp with peel on a coarse grater.

3. Place the finished puree in a saucepan, pour in regular kvass, add sugar and stir.

4. Strain the drink through cheesecloth, pour into bottles, close and refrigerate for 5-6 hours. Shelf life up to 7 days.