Apple kvass

Kvass – means sour drink. Kvass recipes have been around for a long time. It is believed that kvass is a truly Russian drink. But it's not just a drink – it's also a meal. They were saved from exhaustion in the hungry years. And kvass was also considered a medicine, confirmation of this can be found in history.
There are many recipes for kvass. For example, apple kvass, I really like it with its unique taste. It's autumn now, the apples are already ripe, and we need Antonovka. The advantages of this culinary recipe for apple kvass is that it can also be cooked in winter. Since Antonovka is well stored and can always be at hand.
So, let's get started. Apples should be cut into small slices and put in a saucepan, preferably enameled. Fill everything with cold water and bring to a boil. After it boils a little, we remove it and let it brew for about 3 hours. Take the gauze folded 2 times and filter the resulting infusion through it. Add sugar, honey, cinnamon and yeast to it. We cover it with a cloth and put it to wander in a dark corner, so that no one would take it away. Kvass should be infused for 2 - 3 days. We taste it, if necessary, you can add sugar, it's a matter of taste. Kvass needs to be filtered once more and then poured into prepared bottles. Add a couple of raisins and put them in the refrigerator. When the apple kvass has cooled, you can serve it to the table garnished with a slice of lemon. Bon appetit!!!