Kvass from dried apples

Properly prepared kvass is not too sharp, moderately sweet, fragrant, quenches thirst well. In the summer heat, the very thing you need!

If you use apples that are not ruddy, but of a paler color, then the drink will be lighter accordingly.

1. Put the dried apples on a baking sheet, send them to the oven preheated to 180 degrees for 10 minutes. We brown the apples so that they get a more intense color.

2. Then let the drying cool down. Then we transfer it to a suitable container. Dishes for kvass should be enameled.

3. Pour the water into a saucepan, send it to the fire. Bring to a boil.

4. Pour boiling water over the apples, cover with a lid. We leave it for about three hours.

5. After the specified time, pour the sugar, mix until the crystals are completely dissolved.

6. Leave for a while until the infusion cools down to about 30 degrees. Then we extract the apples. This can be done with a slotted spoon or a small sieve.

7. In a slightly warm apple infusion, pour dry yeast. Mix it up. We leave it without covering it with a lid. You can cover it with a clean piece of gauze. The fermentation time will take about three hours.

8. When foam appears on the surface, kvass can be bottled. Of course, the drink must first be filtered through gauze folded in a couple of layers. It can also be filtered through a sieve.

9. We seal the bottles and send them to the refrigerator.

Serve kvass chilled.

Drink with pleasure!