- apples - To taste
- water - 10 liters (for wort)
- rye flour - 200 Grams (for wort)
- salt - 50 grams (for wort)
- water - 10 liters (for sweet water)
- sugar - 400 Grams (for sweet water)
- salt - 75 Grams (for sweet water)
Wash apples are a traditional Russian dish. Apples turn out to be unusually tasty, because they are soaked with the addition of various spices. There is a simple, sour and sugar potency of apples. For urinating it is better to take mature apples of late varieties - antonovka, anise, titovka, pepin. By tradition, apples were peeing in wooden barrels and tubs, now it is permissible to use glass and enamelware. Wash apples with wort or using sweetened water. If you soak apples in glass jars, seal them with dampened in alcohol or vodka cellophane. And do not forget to spread apples with branches upward. Preparation: Remove mature apples without damage and stains, equal in size. Wash apples under cold water. To prepare the wort, pour rye flour with boiling water, add salt, mix and let it brew, then drain the wort. To prepare sweet water, boil water, adding sugar and salt to it. Cool it down. Bottom of the barrel or other utensils lined with leaves of black currant or cherry. At the bottom of the barrel lay a layer of leaves - black currant or cherry. Also, the bottom can be lined with rye, wheat or oat straw. Lay the apples with the stems up in several rows, alternating 2-3 rows of apples with leaves or straw. At the top of the barrel or dishes put a layer of leaves or straw, cover and install a load on it. The first days should be checked and poured the solution. After 3-4 days, the fermentation process will begin, and apples should be placed in a cool place. After 35-40 days, the soaked apples are ready for use.
Servings: 10