Birch kvass recipe is excellent. Delicious coffee kvass with black bread

Since ancient times, kvass has been the most common drink in Russian cuisine. But not everyone knows that it can be prepared from natural drinks. Birch sap is the best for this. This is due to the fact that it does not lose its beneficial properties after cooking.

To get juice from a birch, warm weather needed. As soon as the thaw begins after the winter frosts, you should immediately go to the nearest tree with all the necessary equipment. The tip of the awl must be deepened into the tree by 7 centimeters in order to determine whether the juice is moving along the trunk. If a drop comes to the surface, you can safely proceed to collect the liquid.

Collecting liquid is best in the daytime. At night, its movement along the trunk slows down..

The liquid collection hole should be approximately 50 centimeters from ground level. The number of holes should depend on the diameter of the barrel. With a diameter of 25 centimeters, there is one hole, and with 35 - two. Count the number of holes incrementally. Every 10 centimeters - plus one hole. It is better to cut the bark from the south. There is better sap flow.

Insert the boat-shaped groove prepared in advance into the hole. From 3 to 7 liters of liquid can be collected per day from one tree. It is impossible to drain all the liquid from the tree. It may die.

How to make kvass from birch sap at home

Classic birch kvass is made from raisins and juice. But there are many recipes with the addition of other ingredients: honey, coffee, orange, mint.

Liquid is most suitable for kvass which has just been collected. But if you don’t have one, you can replace it with canned. You will need 10 liters of drink.

In addition to juice, you will also need sugar and raisins.

Juice must be strained through gauze folded several times. Rinse the raisins thoroughly and place them on a towel to dry.

Kvass is prepared in glass, enameled or wooden utensils.

Raisins and sugar are poured into strained birch sap, after which they are mixed until the latter is completely dissolved.

The starter in the container is covered with a clean cloth and left for 3 days in a warm room for the fermentation process.

The finished drink is filtered again, poured into clean bottles and stored in the refrigerator.

Recipe for kvass from birch sap with raisins

To prepare a classic birch kvass at home you will need the following ingredients:

1. sugar - 0.5 kg;
2. dried raisins - 50 pcs.;
3. natural birch sap - 10 l.

How to make birch kvass according to this recipe:

• birch liquid must be cleaned of debris and passed through a sieve;
• raisins should be washed with warm water and laid out to dry on a paper towel;
• pour into liquid washed raisins and sugar. Mix everything thoroughly until the dry ingredients are completely dissolved;
• kvass should be poured into a glass container and covered with a clean cloth. Leave to ferment for 3 days;
• when the drink is ready, it should be filtered and poured into a clean container;
• put away for storage in the refrigerator or basement. The maximum storage period is 4 months.

Recipe for birch kvass with raisins, honey and lemon

For the right preparation of such a drink take the following ingredients:

1. dried raisins - 4 pcs.;
2. yeast - 25 g;
3. medium-sized lemon - 2 pcs.;
4. birch sap - 5 l;
5. honey - 30 g.

Preparation consists of the following steps:

• Lemons should be washed and poured over with boiling water. After that, cut into medium-sized pieces;
• through gauze folded several times, you need to strain the birch sap;
• rinse raisins in warm water and dry;
• add yeast, raisins, lemon and honey to birch sap. Mix everything;
• leave the drink in a warm room for three days. After this time, strain ready kvass and pour it into a clean container.

Recipe for kvass from birch sap, orange and raisins

You will need the following products:

1. lemon balm or mint - a few branches;
2. raisins - 1 pinch;
3. sugar - 1 glass;
4. large orange - 1 pc.;
5. yeast - 10 g;
6. freshly picked birch sap - 2.5 liters.

The preparation is as follows:

• orange must be washed well, poured over with boiling water and dried a little. After that, cut into rings and put in a clean glass container;
• grind yeast with sugar and pour into a container with oranges;
• rinse sprigs of lemon balm or mint and also put in a container with ingredients;
• wash and dry the raisins;
• strain the juice through gauze, which is smoothed several times. After straining, it is poured into a glass container. Mix everything well and leave for 2 days for fermentation in a warm room. When the drink is ready, it must be filtered again and poured into clean bottles, after putting raisins in each;
• put the drink in the refrigerator and after a day it can be consumed.

Recipe for birch kvass with coffee beans, bread and raisins

To prepare kvass according to this recipe, you need the following components:

1. raisins - 1 handful;
2. Borodino stale bread - 3 slices;
3. coffee beans - 1 handful;
4. birch natural sap - 2.5 l;
5. granulated sugar - 100 g.

How to prepare such a drink:

• coffee beans are poured into a dry frying pan and roasted a little over low heat;
• slices of Borodino bread are laid out on a baking sheet and put in the oven. For 10 minutes, the bread is dried at a temperature of 60 degrees;
• rinse the raisins in warm water and dry them on a towel;
• raisins, slices of bread, coffee beans are laid out in a three-liter clean jar;
• birch sap is filtered there. Sugar must also be poured into this jar. Mix everything well;
• a medical glove is put on the neck of the jar and pierced with a needle;
• a jar of sourdough is left for three days in a warm room;
• after the glove is blown off, the drink must be filtered again and poured into clean glass bottles;
• store in a refrigerator or basement.

Recipe for making kvass from birch sap, rose hips and raisins

To make this drink at home, prepare the following ingredients:

1. raisins - 20 pcs.;
2. granulated sugar - 1 glass;
3. rose hips - 20 pcs.;
4. birch sap - 5 l.

The method of preparing this drink consists of the following stages:

• strain the birch sap through several layers of gauze. Pour it into a glass container with a wide neck;
• Pour sugar into the juice and mix well until all the crystals are completely dissolved;
• Rinse the rose hips and raisins well, dry them on a paper towel;
• add rose hips and raisins to the container with birch sap;
• close the container with a drink with a lid and send it to the cellar for storage.

Recipe for birch kvass with dried fruits and raisins

Required products:

1. dried fruits - 1 kg;
2. raisins - 300 g;
3. natural birch sap - 5 l.

How to make a drink according to this recipe:

• all dried fruits must be washed in warm water. Spread them out on a paper towel to dry;
• dried fruits and raisins must be laid out in a dry, clean glass container. Pour these components with strained birch sap;
• this drink is infused for 4 days in a warm room, stirring occasionally;
• after fermentation, kvass is poured into clean containers, screwed with lids and put away for storage in the refrigerator.

Recipe for birch kvass with mint, honey, ginger, apples and raisins

For this wonderful drink, you will need the following products:

1. raisins - 75 g;
2. lemon - 0.5 pcs.;
3. fresh ginger root - 40 g;
4. mint - 10 leaves;
5. light honey - 5 ml;
6. high-speed yeast - 3 g;
7. apples - 5 pcs.;
8. granulated sugar - 100 g;
9. natural birch sap - 2 l.

The preparation method consists of the following steps:

• wash the apples and cut them in half. Remove the core from them and cut into small pieces. Put them in a saucepan and pour in the birch sap. Put the pot on the stove and boil. After boiling, boil apples with juice for another 3 minutes. After the time has elapsed, remove the pan from the heat and wait until the mass has cooled;
• dissolve 1 teaspoon of granulated sugar and yeast in half a glass of warm broth. Leave this mixture for 20 minutes in a warm place;
• pour the diluted yeast into the birch broth. Pour sugar, honey there and squeeze lemon juice;
• peel the ginger root and chop with a fine grater. Rinse mint leaves and raisins;
• Pour all the cooked products into the broth and stir well. Cover the container with a thick clean cloth and leave for 12 hours in a warm room;
• strain the finished kvass and pour it into a dry, clean container.

Tricks and tips for making birch kvass with raisins

1. Kvass can be stored under the right conditions for up to 6 months.
2. When cooking, you can add a variety of herbs with medicinal properties to kvass.
3. It is not recommended to use plastic containers for sourdough.
4. It is better to cook kvass only on natural birch sap.
5. To get rid of wood debris, be sure to strain the freshly picked birch sap.

Attention, only TODAY!

And yeast. And there is also kvass made on birch sap. In principle, birch sap is the same water, but it contains more minerals.

Moreover, natural birch sap is very different from that sold in the store. At least the fact that there is a lot of sugar in the "store" and it is canned. Natural - not sweet.

Kvass from birch sap at home

To prepare kvass, take:

• birch sap - 2 l.
• raisin.
• sugar - 250 g.
• pressed yeast - 10 g.

It is very easy to prepare. We take a glass jar, grind the yeast and pour it into the jar. We also put sugar and a little raisins there. You can also add mint for taste.

After that, pour birch sap into a jar, cover with a lid and set for 2 days. After that we filter the kvass and drink it.

Kvass from birch sap with raisins

To prepare kvass on raisins, take:

• birch sap - 10 l;
• sugar - 500 g;
• raisins - pieces 50-60 berries.

First - put the raisins in cold water to swell, and filter the juice to clean it.

Now we put raisins and sugar in a jar of strained juice. We close the jar and set it to ferment for 2-3 days.

After that, we filter the finished kvass, bottle it and store it in the refrigerator.

Kvass on birch sap with barley

In this recipe, we will add barley to birch sap. For 3 liters of birch sap - fresh, you will need 100 g of barley.

Strain the juice to remove debris from it. After that, put the jar in a cold place to brew for a couple of days.

Next, prepare the barley. It must be fried. If you fry it only until golden brown, then the taste of the drink will be mild. If the barley is fried very strongly, to a dark color, then the taste of the drink will be a little bitter.

We put the grains in a jar and set to infuse for 4 days. Every day the drink will darken - this is normal. After 4 days, we filter the kvass and, after bottling, put it in a cool place.

Cooking kvass from birch sap with honey

In this recipe, we add honey to birch sap. Also, for a better taste, add more lemon.

We take:

• birch sap - 2 liters.
• honey - 400 g.
• lemons - 4 pcs.
• dry yeast -10 g.

Birch sap is filtered through cheesecloth. Remove the zest from the lemons, which we add to the birch sap. There we squeeze the lemons themselves. Add 200 g of honey, cover with gauze and set to ferment in a warm place for 6-8 hours if yeast is added and for 10-12 if without it.

After the elapsed time, remove the zest from kvass, add the remaining 200 g of honey and mix well. We bottle it, close it and leave it at room temperature for 2 hours. Then we put it in the refrigerator and after another 6 hours the kvass is ready.

Kvass on birch sap with bread

Usually bread kvass is made with water. In this recipe, we will make it on birch sap.

For cooking we need:

• Birch sap - 2 l
• Rye bread - half a loaf
• Sugar - 5 tbsp. l.
• Raisins - 30 g
• Dry yeast - 0.5 tsp

Cut the bread into cubes and fry in the oven until golden brown. Pour the juice into the container, pour the crackers and sugar into it. We mix everything to dissolve the sand. Next, pour the yeast, mix and set to ferment for 4 hours. After that, we filter the liquid through cheesecloth. Add some raisins and pour into a storage container. We put kvass in the refrigerator.

Video recipe for homemade birch sap kvass

And again the recipe for birch kvass. This time we will study it in this short video.

Kvass is a favorite drink of many Russians. It was drunk before in Rus' by everyone and everywhere. And how to cook it, they knew in every hut and in any wealthy home.

The experience of many years (and later the research of scientists) showed that this drink helped to maintain good physical health for our ancestors. For all heavy peasant work (plowing, mowing, logging), there was always a place in the tueska with food for kvass, which helped to restore strength and relieve fatigue during a short rest.

There are a lot of recipes for making kvass. Along with the most common simple (vital) kvass, most often made from barley or rye malt, the drink was also prepared from honey, berries, fruits and vegetables. And such varieties were called berry, fruit, honey, etc.

In places where birch forests grow, birch kvass was most often drunk, to which dried fruits, rhubarb and fruits were added as fermentation raw materials during cooking. And for the aroma - odorous herbs, honey, and sometimes berries and vegetables.

To prepare birch kvass, first of all, you need its main ingredient - fresh birch sap, which can be collected only in early spring. It is during the swelling of the buds that life-giving moisture appears on birch trees, rich in amino acids and vitamins - “birch drops”.

In the juice that birch gives us, there are a lot of useful and extremely necessary substances after a long winter: these are enzymes and sugars, organic acids, calcium, magnesium and iron salts, trace elements. Birch sap helps renew blood, cleanses the body of unnecessary harmful substances, and restores the body after cold weather. This nutritious and delicious drink is good for everyone.

One disadvantage is that it can only be obtained once a year. And fresh, it is stored for a very short time. But people have learned to preserve it, preserving the beneficial properties of the juice for a long time, and to prepare kvass from it.

But in order to properly make a healing drink based on a slightly sweet, light, not having a pronounced taste and smell of the liquid secreted by birch, you need to be able to collect birch sap correctly:

• trees with a circumference of 25 cm are best suited for collecting juice (thicker trees are more difficult to make cuts);
• you need to go for juice in the morning (by the evening it almost stops flowing);
• choose a place for collection away from large settlements and highways (so that harmful substances do not end up in the product);
• after collecting juice from a suitable tree, seal the incision with moss, garden pitch or mud.

Read also: Coffee with garlic and honey - an unusual taste and benefits in one cup

It is not difficult to make kvass from the collected birch sap. To do this, you need to prepare raw materials. After collecting the juice, it must be filtered and boiled for a short time so that part of the liquid evaporates. After cooling the juice and combine the main components with it, adding the ingredients according to the recipe. It can be yeast, raisins, honey, sugar, lemon, medicinal herbs and berry juices. After that, leave for fermentation (its duration is from a day to several weeks). After fermentation, kvass must be filtered, poured and cooled.

• Do not use aluminum utensils for making kvass, as well as utensils made from most types of plastic.
• It is not recommended to shake and move the container with kvass, so as not to interrupt the fermentation process.
• Kvass based on birch sap can be with or without yeast, on malt or specially prepared starter cultures. It is undesirable to overdo it with yeast. The natural ingredients used in kvass, when combined after a certain period of time, begin to ferment naturally. And a small amount of yeast gives an additional incentive for fermentation. If this process is very slow, their number can be slightly increased. Prunes, raisins and dried fruits can be used as natural fermentation stimulants and for a better taste and color of the drink.
• The aroma and sweetness of kvass from birch sap can be given by honey. With such an additive, the drink will turn out not only tastier and more aromatic, but also a lot of useful properties will increase. Honey can be added to bottles before bottling. If the fermentation process is not over yet, honey can make it more active. In this case, open the bottles with caution. Honey can also be added immediately before use.
• Many kvass recipes involve the use of raisins in order to make the yeast-free birch kvass more carbonated and give it a bright and completely new taste. Experienced masters of kvass do not recommend washing dried grapes before preparing a drink so as not to remove substances necessary for the fermentation process from their surface.

Original and traditional recipes for kvass on birch sap

To prepare real kvass according to one of the old recipes, it will take a lot of time and effort, because the procedure for preparing wort from grain in compliance with all processes is long and laborious.

Read also: Cooking horseradish with honey. Best Recipes

In the old days (and the age of kvass is more than 1000 years), in order to make a drink, it was first necessary to crush the grain, make dough from it, heat it with red-hot stones in clay vessels, and only then dilute the resulting mass with water, which was used for fermentation.

These days, this can be done much faster and easier. Fruit juice lovers can recommend making homemade kvass with honey from birch sap. There are many recipes for such kvass. We will get acquainted today with some of them, which every housewife can master.

Homemade honey kvass from birch sap

This kvass is prepared from birch sap (10 liters) with the addition of yeast (50 grams, preferably fresh), 30 grams of honey and a handful of raisins (at the rate of 2-3 raisins per liter). Having dissolved the ingredients in the juice, the drink is placed in a cool place for two weeks for fermentation.

Ready kvass can be drunk for one or two months without fear that it will go bad.

Classic recipe for birch kvass with honey

• Birch sap - 10 liters
• Raisins - (based on - 3 pieces per liter)
• Lemon - 3-4 pcs.
• Pressed yeast - 50 g (based on the calculation - 25 grams per 5 liters of juice)
• Honey - 200 g

The drink is based on yeast fermentation. Boil the pre-strained birch sap for a little (no more than a minute) to remove excess water. Squeeze lemon juice into chilled birch sap, add raisins, honey and yeast, having previously dissolved them in warm water. In heat, the mixture should ferment for 2-3 days. After that, pouring and cooling, you can enjoy a drink with a pleasant sour taste for a long time.

Birch kvass with honey without yeast

• Honey - 1 tbsp. l.
• Bread sourdough - 2 tbsp. l.
• Birch sap - 3 liters

To prepare such kvass, yeast is not needed. Add honey and sourdough to birch sap, mixing thoroughly until honey is completely dissolved. And leave to brew for 3-4 days. Further, adding a few raisins when bottling, we leave to reach two weeks.

Kvass from birch sap with rye croutons and honey

• Oven-dried rye croutons - 600-700 g
• Birch sap - 10 l
• Honey - 2 cups (or sugar)

Pour crackers with birch sap and stir occasionally for two hours. Add honey, a little orange peel and 1 tablespoon of bread sourdough to the resulting base for kvass. Kvass is prepared for about 4 days.

Step-by-step recipes for kvass from birch sap with bread and dried fruits, malt and honey, grain

2018-05-24 Marina Vykhodtseva

Grade
prescription

355

Time
(min)

servings
(people)

In 100 grams of the finished dish

1 gr.

0 gr.

carbohydrates

11 gr.

51 kcal.

Option 1: Classic birch kvass with bread

Birch sap is a valuable drink with an amazing composition and pleasant taste. Moreover, it can be used as a basis for kvass. This is a great way to identify a large amount of juice somewhere. Here is the simplest recipe for black rye bread. If there is less juice than required on the list, then you need to reduce the amount of other ingredients.

Ingredients

• 5 liters of birch sap;
• 400 g of rye bread;
• 160 g sugar.

Step-by-step recipe for classic birch kvass

We take warm juice for kvass, but it is not necessary to warm it up in advance. Better to just leave it at room temperature. You need to wait a couple of days, let fermentation begin. Then pour birch sap into a large saucepan, add sugar, put on the stove. Now we warm up, but not much. We make a pleasantly warm liquid, the sugar should dissolve.

Cut dark rye bread into slices of three or five centimeters. We send it to the oven and dry it. To get a milder taste, the pieces can be fried. Also, ruddy crusts will give kvass a brownish tint.

Add croutons from rye bread to the juice, stir and cover. It is best to use a cloth or napkin. We remove the drink for at least two days.

We check kvass. Stir gently, being careful not to break any pieces of bread. We try. If acidity and taste are not enough, leave the drink for another day. We continue to keep at room temperature, in a cold room the fermentation process will slow down.

The next day, you need to strain kvass from bread and small crumbs. But the thick does not need to be thrown away. We add a new portion of warm birch sap and do not forget about sugar, we use an average glass of sand for five liters of the drink. Strained kvass from birch sap is poured into bottles with caps, put in the refrigerator or in the cellar for five hours.

You can cook bread for kvass not in the oven, but in the microwave. To do this, lay out the pieces and run for about eight minutes at medium power.

Option 2: A quick recipe for kvass from birch sap

Recipe for kvass with the addition of malt. It can be purchased at the grocery store and is made from grains and is usually presented as a powder. We take birch sap sour or barely starting to ferment. To do this, you need to stand it for a couple of days at room temperature. This is a great way to identify a sour drink. The recipe is based on honey, but below there are amendments for the use of granulated sugar.

Ingredients

• 2.5 liters of juice;
• 3 pieces of bread;
• 1 st. l. malt;
• 3 tsp honey.

How to quickly make kvass from birch sap

We mix birch sap with malt, add bee honey, stir and put on the stove. We heat the drink to thirty degrees. We pour it all into a jar.

While cutting and drying the bread. You can make very ruddy, and even burnt crackers, the taste and color of the drink will change from this. Add croutons to a jar of warm liquid. Be sure to lower them so that they are quickly saturated with liquid and give off taste.

We cover it all with a napkin and put it in a warm place. Kvass is fast, it will be ready in 4-5 hours if juice that has begun to ferment was used. In other cases, it will take a little more time.

You can replace honey with regular granulated sugar in this recipe. In this case, we take about 50 grams for this amount of birch sap. Brown sugar for kvass is also suitable.

Option 3: Birch kvass with raisins and yeast

The recipe for delicious birch kvass with raisins. Yeast for cooking we certainly take fresh pressed in the specified amount. It is they who will ensure good fermentation of the drink, a sharp and pleasant taste.

Ingredients

• 10 liters of juice;
• 100 g raisins;
• 30 g of yeast;
• 200 g of honey;
• 2 lemons.

How to cook

Dissolve fresh yeast and honey in a liter of warm birch sap. Stir and let them react. While you can wash the raisins, heat the remaining juice to a warm state.

Pour the raisins into the juice, add the yeast mixture with honey. Squeeze the juice from the lemons and mix it all.

We cover the container with the drink with a napkin, send it to fermentation. We withstand two or three days until a sharp and sour drink is obtained. We filter and cool.

You can add not only citrus juice to such kvass, but also zest, it will give a wonderful aroma.

Option 4: Birch kvass with barley

A variety of delicious kvass made from birch sap. It is not only very useful, but also convenient, it has a lot of advantages over similar drinks. Such kvass can even be stored for future use, it does not lose its taste and useful properties. Just before that, you need to master all the rules and subtleties of cooking.

Ingredients

• 100 g of barley;
• 3 spoons of sugar;
• 3 liters of juice.

Step by step recipe

Sugar is a controversial product in such kvass. Very often a drink is prepared without it, but sand significantly speeds up fermentation and gives the desired sharpness. Strain the juice, add sugar and heat a little.

We take unpeeled barley, with husks. We wash and send to a dry frying pan. We turn on the stove, we begin to fry the grain. Stir regularly, bring to a golden color, try not to burn. Turn off the stove, cool the barley.

Add roasted barley to sweetened or regular birch sap. Pour everything into a bowl suitable for fermentation. It is best to use large glass jars. We cover, but use a breathable fabric or just gauze. We leave barley with juice to ferment.

After three days, you need to check the readiness of kvass, you can increase the fermentation time. If the drink is already ready, then we filter it from barley, cork it with airtight lids, put it in the refrigerator. For long-term storage, we put birch kvass in a cold cellar.

This version of the drink is made with barley, but there are also recipes with oats. It is important to pay special attention to the purity and quality of the grain before use. It should not have traces of mold, dark spots.

Option 5: Birch kvass with dried fruits

Fragrant and very pleasant version of birch kvass with dried fruits. Its taste will directly depend on the composition used. You can take prunes, apples, pears, dried apricots, dates. Mixing in any proportions is allowed, but be sure to measure the raisins separately.

Ingredients

• 3 liters of fresh birch sap;
• 0.7 kg of dried fruits;
• 0.2 kg of raisins.

How to cook

We filter birch sap through a fine sieve or simply put gauze in several layers. Pour into a large jar or into a clean enamel saucepan.

We wash the raisins, the rest of the dried fruits from dust and dirt. Shake off the water, pour it all into the juice. Cover with gauze or a lid with holes, leave in a warm place for 5-7 days. Since no refined sugar is added, fermentation will not go very quickly.

We check the kvass, filter it, bottle it. In a cold place, such a drink is perfectly stored for up to six months.

If you want to speed up the ripening of birch kvass with dried fruits, then just add a handful of granulated sugar to it, stir. You can pour a few grains of dry granular yeast.

Option 6: Birch kvass with raisins without yeast

Another version of kvass made from birch sap and raisins, but without the addition of yeast and other auxiliary ingredients. Sugar can be replaced with honey. We use raisins of any color.

Ingredients

• 10 liters of birch sap;
• 50 pieces of raisins;
• 0.45 kg of sugar.

How to cook

Soak the raisins in warm water and let them swell for half an hour. We filter the juice, warm it up a little and combine it with granulated sugar. Let the grains dissolve. When replacing sugar with honey, you can reduce its amount.

We take out the raisins from the water, throw them into birch sap, cover the container and set to ferment for three days. Then we check the kvass, if necessary, add more time for maturation. We filter the finished drink, pour it into bottles with tight lids. You can throw a few fresh raisins into each, they will support the sharpness of kvass.

If kvass has reached the desired taste, then it is immediately filtered and cleaned in a cold place. Otherwise, the drink will simply peroxide and spoil.

Probably, representatives of the older generation perfectly remember the song performed by the legendary "Pesnyary" with the words: "And the Motherland generously gave me birch sap, birch sap" ...

This nectar of early spring with an illuminating sweet note is dear to the heart of every Russian and has been valued from time immemorial. It is consumed fresh, curative kvass is made from birch sap and even moonshine.

Juice is not only tasty, but also useful, especially after winter beriberi, as it is rich in vitamins C and group B, as well as trace elements. They drink it to increase immunity, and simply because it tastes good. And also he has healing properties, helps in the treatment of a number of diseases:

• perfectly cleanses the body, removes toxins and deposits in blood vessels, joints;
• strengthens the cardiovascular system;
• improves brain activity;
• enhances physical endurance, gives energy;
• useful for people who have problems with the gastrointestinal tract, as it restores the acid-base balance;
• due to diuretic properties, removes excess water from the body, relieves swelling and partially regulates blood pressure;
• boosts immunity.

However, despite the obvious benefits, people with kidney stones and peptic ulcers should not get too carried away with them.

Note that birch kvass retains all the beneficial properties of the juice.

Important. Kvass prolongs the preservation of valuable juice up to six months, while sterilization significantly reduces its benefits.

The "thorns" of the resulting carbon dioxide improve the taste, perfectly quenching thirst, refreshing in the heat. Drinking a glass of birch kvass daily, you will quickly feel improvements:

• in a week or two, beriberi and spring depression will pass, energy and efficiency will increase;
• prebiotic bacteria, invariably present in fermentation products, along with the vitamin-mineral complex of kvass, improve the functioning of internal organs: improve digestion, get rid of poisons accumulated in the liver and kidneys;
• the skin heals, there is an active elimination and healing of youthful acne;
• the condition of hair and nails improves: brittleness is eliminated. Hair begins to grow better, have a healthy look.

Attention. For beauty, in addition to the use of kvass, masks and lotions from it are used.

Harvesting juice without damaging the tree

An adult healthy birch can give up to 7 liters of valuable juice (or apiary, as it is called in another way) without harm. But it is worth taking care of its capabilities, and then in the spring it will be possible to use bounties again.

Carefully. If too much juice is taken away, the birch may die.

Therefore, do not be greedy and carefully "heal" the wounds after the selection of the healing fluid, so that the tree has enough nutrition for further development.

Some "tourists" use this technique: they break off a branch from a birch, and insert a stump into a bottle. Then they take the collected raw materials, and leave the wounds on the trees. A broken branch can also cause the death of a tree!

So the best method is:

Take a tube of small diameter (silicone, metal, wood) and drill a hole exactly in size in a birch (no deeper than 5 cm), at a distance of about half a meter from the ground. Insert the tube tightly into it and lower the tip of the tube into the jar. You can use a groove instead of a tube.

Peculiarities. A good container for collecting birch sap is plastic water bottles of 5-6 liters. But it is desirable to store juice in glass.

After the selection of juice in reasonable quantities, a wooden cork (a piece of dry twig, etc.) is hammered into the hole. The cork will quickly swell and seal the wound. It is advisable to additionally lubricate the chopik with garden pitch before hammering in order to protect the birch from possible infection.

How to cook at home

The combination of birch sap with honey is especially useful. Two useful components complement each other, and kvass based on them is extremely tasty and healing.

With honey and lemon

Sweet and sour tingling taste will appeal to both adults and children. Take:

• 10 liters of fresh birch sap;
• 50 g raw baker's yeast;
• 200 g (half a glass) of honey;
• juice from 1-3 lemons (to taste).

Mix a glass of sap and yeast, let rise. Add honey, mix. Then - lemon juice.

Mix the mass with birch sap. You can - in a large bottle or in a saucepan, then pour into three-liter jars (not at the very top) and close with nylon lids. Leave at room conditions. After 3-4 days the drink is ready.

Without yeast, on bread sourdough

This kvass is prepared on ready-made bread sourdough. Let's take:

• 10 liters of juice;
• 3-4 tablespoons of honey;
• 7 tablespoons of bread sourdough.

We mix the ingredients. We insist in the room for 3-4 days. We bottle it and send it to the coolness of the basement or cellar for a couple of weeks to reach.

Advice. For a richer color and bready taste, add 500 grams of dried rye crackers.

When bottling, strain.

How to cook kvass using raisins?

The addition of raisins is due to the fact that from this kvass acquires additional sharpness, the amount of carbon dioxide increases in it. This makes it even more pleasant to drink, and at the same time it is hundreds of times more useful than store-bought carbonated drinks made from chemical components.

Note. Before adding raisins to kvass, it is not soaked.

You may or may not wash. And if you wash - then not for long, with cold water. The wild yeast on the surface will create the effect of light fermentation even in cool weather.

With raisins and dried fruits

This recipe will help add a pleasant fruity note to the finished kvass. Choose dried fruits to your taste, you can mix (pears, apples, cherries, prunes, dried apricots, etc.). A recipe has been known for a long time, according to which, based on 10 liters of birch sap, they take:

• 200 g raisins;
• 500 g dried apples.

You can cook in a 20-liter enamel saucepan. The mixture is left warm, covered for about a week. When “burning” appears, kvass can be filtered, bottled and corked (from now on, keep cool).

Attention. To protect kvass from insects, it is advisable to cover the pan with gauze (in 2-3 additions), and then with a lid.

If you do not filter, but take the pan to the basement with all the contents, then day by day the drink will become tastier and stronger.

Making this kvass on the basis that children will also drink it, you can add half a glass of sugar, and at the end of fermentation, strain it.

With dark raisins

This kvass is prepared in early spring, but it will gain the necessary properties only by the summer. It is pleasant not only to drink it, but also to cook okroshka on it (see:). It does not lose its healing properties for a long time.

Take 10 liters of birch sap and 80 large black raisins. Mix everything in a large bottle, close the lid tightly and send it to the cellar, where it will slowly ripen. A ready-made drink can be bottled, corked and enjoyed all summer long.

Children's "carbonated" nectar with orange

This naturally carbonated, sweet and tasty kvass is very popular with children. Yes, and the benefits of it are hundreds of times greater than from "chemical" drinks.

For 2.5 liters of fresh birch sap you will need:

• 1 chopped orange;
• a handful of raisins (50 g);
• 10 g raw baker's yeast;
• a couple of sprigs with mint and lemon balm leaves. Considering that natural birch sap is available only in early spring, it can be dried, but fresh is better;
• 1 cup of sugar.

Distant yeast (mash, add a pinch of sugar, a little juice, wait until they start to rise). Mix everything except raisins in a jar. Put in a warm place for a couple of days.

When fermented, pour into half-liter glass bottles. Add 3 raisins to each, seal securely and send to the cellar or refrigerator. A day later, sweet birch kvass is ready.

Advice. Bottles with clips (for example, from) are good for corking.

lemonade kvass

This kvass with lemon is an excellent immune stimulant, moreover, it is delicious and refreshing. Both adults and children will like it.

A simple option is to replace the orange with a lemon in the previous recipe. But a drink with honey is more useful. So let's take:

• 10 liters of fresh birch sap;
• juice from 3-4 lemons;
• 3 spoons of honey;
• 50 g raw yeast;
• 50 g raisins.

Mix all the ingredients at once, stir. There is a possibility - we close the whole drink in one container, no - we pour it into jars, distributing the raisins equally. We put it in the cold. After 3-4 days, kvass is ready for use.

Delicious coffee kvass with black bread

This invigorating birch sap drink acts like an energy drink, giving vigor and a surge of strength. The taste strongly resembles bread kvass.

• 2.5 liters of birch sap;
• 150 g crusts of black Borodino bread;
• 50 g raisins;
• 0.5 cups of sugar;
• 50 g coffee beans (some consider the number of grains as raisins.

Roast coffee beans in a dry frying pan, stirring occasionally. Roast the bread crusts in the oven. In a jar, pour all the ingredients with birch sap. We put on a rubber medical glove, fix it with a rubber band on the neck of the jar.

After 2-3 days, the glove will “raise its hand”, then we pierce one of the fingers with a needle. If it inflates a lot, we pierce the other finger. We wait until the fermentation is over and the glove falls off. Kvass is filtered, sealed in bottles, for a couple of days - in the refrigerator or cellar. You can submit!

Dark birch-barley kvass

The rich color of dark beer and the slightly intoxicating properties of this kvass will appeal to lovers of refreshing drinks with a slight degree.

It is necessary to take 1 kg of selected barley, wash it, dry it, and then fry it in a dry frying pan until golden or almost brown. Pour into a container, pour 10 liters of fresh birch sap. Cover and leave to ferment in the room. Try periodically.

After a few days, when a slight hoppy taste is already felt, bottle it, cork it and send it to the cellar. It is stored up to six months, without changing the taste and useful properties. An open bottle should be drunk a day or two in advance.

Spicy citrus kvass with ginger and oranges

For those who love the spicy spiciness of ginger and the refreshing orange, this recipe is for you. Required:

• 3 liters of birch sap;
• 2 oranges;
• 50g grated fresh ginger root;
• 5 g fast-acting dry yeast;
• 1 tsp honey;
• 150 g of sugar;
• 15 mint leaves (fresh or dried)
• 0.5 lemon - optional.

Cut oranges and lemons, grate ginger. Put in a fermentation container and add honey, yeast, sugar, mint leaves. Heat birch sap to 25-28°C. Pour in the ingredients, making sure that the container is no more than 2/3 full. Cover with a thick cloth and leave warm for a day. Then bottle, seal and store refrigerated.

Sweet kvass without yeast with dried fruits

For 5 liters of birch sap, take:

• 250 g of any dried fruits that you like;
• 1.5 cups of sugar;
• 50 g raisins.

Dissolve sugar in strained birch sap, add raisins. Cover, leave warm for three days, then strain, bottle, add 3 raisins for every half liter, cork and send for a week in the cold.

Is fermented birch sap suitable for kvass?

As a rule, even in the refrigerator, freshly picked birch sap is stored for no more than two to three days. Many believe that such a product is already spoiled and cannot be saved. But in vain, because it is perfect for kvass, but only if the fermentation process has just begun. Do not pull, but turn the juice into kvass, which is stored much longer and prolong the benefits of a natural Russian healer.

You can use a simple recipe from what is on hand. For 2.5 liters of apiaries, take 1.5 cups of sugar (honey), a handful of raisins and a few dried crusts of black bread.

Kvass became viscous. Can it be saved?

Kvass sometimes becomes viscous, although it does not change the taste. This happens more often with sugary drinks.

Most likely, not the best processes began in kvass, and the best solution would be to put a brew on it and overtake it. Birch moonshine is clean and pleasant to drink.

Conditions and terms of storage of birch kvass

It is believed that birch kvass is stored for no longer than three months. However, connoisseurs claim that they drink it all summer and even the whole year, until the new collection of apiary. In most cases, kvass in a hermetically sealed state in the basement can be stored for up to six months. That is, if there is enough stock, then you can drink it all summer.

Video - cooking recipes

A simple recipe for making birch kvass:

How to save birch sap in the form of kvass:

Kvass from birch sap with raisins:

Homemade birch kvass from barley and caramel malt:

(1 ratings, average: 5,00 out of 5)