Apple kvass

We wash apples, cut into pieces and put them in a clean linen bag. Ovary Ingredients:

• Water - 4 liters
• Apples - 6 Kilograms
• Cinnamon - 15 Grams
• Honey 750 grams
• Sugar - 100 Grams

Instructions

We wash apples, cut into pieces and put them in a clean linen bag. We tie a bag and put it in an enamel tank (with a false bottom is better). We crush the apples with a wooden mug, we load the load on top of the circle. Honey (or sugar) is dissolved in water and poured into the tank. We cover the tank with a clean cloth and leave it in the cellar for 4-5 weeks. After the kvass ferments, we merge it into clean dishes, we leave it in the cellar. With water or sugar or honey, pour the mash, and in a clean container, drain after 4-5 weeks of fermentation. We will throw out the mash after the third fermentation. Mix kvass three plums and leave in the cellar (about 6-9 months). Apple kvass, transparent, well fermented, bottled and densely clogged. Another 3-4 weeks stand in the cellar. Now kvass is ready!

Servings: 20