Cooking kvass at home: honey kvass. Kvass from honey

Kvass is a favorite drink in our country. Even before the formation of Kievan Rus, the Eastern Slavs mastered the art of preparing various kvass.

Honey kvass (honey) are distinguished by good taste, they are useful for the human body. Kvass quickly quenches thirst, has an excellent effect on the normal course of digestion processes, metabolism, is useful for convalescents and those suffering from anemia (anemia), chronic diseases of the gastrointestinal tract (gastritis with low acidity, colitis with sluggish peristalsis, etc.). The technology for preparing honey kvass differs from the preparation of bread kvass.

owls by the fact that natural bee honey is taken as the raw material for the preparation of the wort.

To prepare honey kvass, you must have: natural bee honey, hops, cinnamon, cloves, cardamom, orris root, ginger, vanilla, mint, cranberries, juniper berries, raspberries, cherries, currants and other berries, fruits, rose petals, lemons, oranges , raisins, yeast - wine or kvass (pure culture of the M-kvass-naya-5 race at a dose of 10 granules per bottle).

The production of kvass begins with the preparation of the wort. If comb honey is used to prepare the wort, then honeycombs (wax) float to the surface of slightly boiling water, and they are removed with a slotted spoon. When boiling centrifugal (non-comb) honey, the resulting foam must be removed. The most fragrant and tasty wort is set, that is, not boiled with water. However, honey kvass from such a wort turn sour faster than kvass made from boiled wort. To prepare the wort, honey is diluted with water in a ratio of 1:6 and seasoned with spices. Honey can not be diluted with water, but blended with juices of berries and fruits. Honey with water, spices, berry and fruit juices are fermented immediately after mixing, and the wort

for boiled honey kvass, boil for 2-4 hours, i.e. until it becomes light. Then it is cooled and fermented.

When the wort is prepared with hops, it is placed 15-25 minutes before the end of boiling. The finished wort is filtered through a cloth before fermentation. Natural juices are added after boiling and cooling the honey. Honey can be fermented by yeast and yeast-free methods. With the yeast method, wine yeast (with raisins) of pure culture or diluted is added to the wort. In the case without yeast fermentation, the wort with the juices of berries and fruits is fermented with kvass yeast and left open. The beginning of fermentation is considered the appearance of a white foam on the surface of the wort, which then becomes bubbly. The disappearance of the foam is the end of the main, or main, fermentation.

Young honey kvass is closed and taken out to the glacier or to a cold cellar for slow fermentation and maturation for 1-2 months or more. Prolonged fermentation of honey kvass at a low temperature makes it more tasty, fragrant, transparent and stable. Raising the temperature of the fermenting wort above 12-15°C is not recommended. Bring kvass to full readiness (add-

aging and maturation) is better at a temperature of 2-4 ° C, since under these conditions no by-products are formed that reduce the high quality of kvass.

The difference between the preparation of yeast and non-yeast honey kvass is that before the main fermentation, diluted wine or kvass yeast of pure cultures is added to the must (100 g per 18-20 liters of must). That is why the must fermentation takes 1-3 days, after-fermentation - 2-4 weeks, aging - 1-2 months. After bottling, honey kvass is stored for more than two weeks. It should be remembered that yeast kvass is less resistant than yeast-free kvass. Clarification of the must is carried out after fermentation and maturation.

For clarification, kvass is filtered through a cloth. Honey kvass can be clarified with egg white (white of one egg per 3-5 liters of kvass) or fish glue (1 g per 5 liters of kvass).

It is better to pour kvass into champagne bottles and tie the corked bottles with wire. This is done 3-8 weeks after the start of the preparation of honey kvass. Bottles with honey kvass are stored lying down on ice or in the freezer of the refrigerator. Withstand honey kvass in the cold for at least

3-4 months, and during this time it is clarified without gluing, i.e. without the use of egg white or fish glue.

We give recipes for making some honey kvass.

White honey kvass

For 4 kg of honey - 100 g of hops, 6 g of violet root, 2-3 cardamom grains, 25 liters of water. The output of kvass is 25 l.

Kvass amateur

3 1/2 cups honey 5 cups raisins 2 lemons 2 tbsp. spoons of rye flour, 15 g of yeast, 9 liters of water.

Put raisins and thinly sliced ​​lemons in honey. Pour 8 liters of cold boiled water, in which rye flour and yeast were previously mixed. After a day, add another liter of boiled water. When the lemons and raisins float to the top, strain the liquid through a fine sieve. After that, pour kvass into champagne bottles, after putting 2-

3 highlights. Store horizontally in a cool place. After a few days, kvass is ready.

Red honey kvass

For 4 kg of honey -100 g of hops, 6 g of violet root, 2-3 cardamom grains, 1 tbsp. a spoonful of burnt sugar, 25 liters of water. The output of kvass is 25 l.

Simple honey kvass

For 4 kg of honey -200 g of hops, 200 g of yeast, 15 liters of water. The output of kvass is 15 l.

Folk kvass

To prepare 8 liters of kvass: 3 kg

rye malt flour; 4 kg plain rye flour, 100 g honey, 200 g sourdough flour, 3 tbsp. spoons of liquid yeast.

Add rye flour to the malt and knead in chilled water. Mix the mass well so that there are no lumps, transfer to an enamel bowl and put for a day

into a well-heated stove or oven. Then heat the oven again and put the dough in it for the second day. After two days, put the evaporated dough into a kneading pot (wooden or enameled) and, slowly and gradually pouring 12 liters of warm water, dilute it with continuous stirring. Cover the diluted wort and put in a warm place for 15-20 hours. From flour, yeast and a glass of water, prepare a sourdough. Carefully pour the settled wort into a well-steamed and washed keg or enamelware for fermentation, where at the same time pour the approached yeast starter and honey (or white molasses). Mix thoroughly, leave the wort for fermentation in a warm room for 12-16 hours. When the wort ferments, kvass should settle. Pour the clarified kvass into bottles, which are stored in a lying position on a glacier or in a cellar.

Bread kvass with honey and horseradish

To prepare 1 liter of kvass - 25 g

honey, 5 g horseradish.

Cut the horseradish root into small chips. Warm honey and mix with the remaining portion

her kvass. In kvass seasoned with honey, put horseradish shavings and put in the refrigerator for a day. After a day, strain the drink, it is ready for use.

Latvian honey kvass

For 5 liters of water - 800 g of honey, 25 g of yeast, 2 lemons.

Put honey into boiling water and stir well. When the liquid has cooled to 20°C, add yeast, lemon juice or citric acid and leave to stand for 10-12 hours. Cool and pour into bottles, cork.

For 1 serving: 25 g of honey, black pepper, bay leaf, ginger, cinnamon, cloves - to taste.

In Central Asia, this is what honey is called. A delicious honey drink is prepared from it. Put ginger, cinnamon and cloves, black peppercorns, bay leaf into boiling water and bring to a boil. Then remove from the stove, close the lid tightly and leave for 5-10 minutes. After that, add honey, mix everything thoroughly and strain. Serve the drink hot.

Kvass belongs to the traditional Slavic sour drinks, it is prepared on the basis of fermentation from malt (barley, wheat) and flour or from dry rye bread, and sometimes fragrant herbs, honey, wax are also added to it; some more recipes include components such as fruits, berries, vegetables. Such a drink often serves as the basis of cold stews.

Recipe for old honey kvass with raisins

• Rye flour - 2 tbsp;
• Rye malt - 1/2 cup;
• Hot water - 5 l;
• Fruit honey - 2 cups.

Cooking

Boil rye flour and malt in an enamel or glass bowl with boiling water, you should get a dough of medium density without lumps. Then cover it with a thick tablecloth or towel and let it brew for 1 hour. Then put it for evaporation in a preheated oven for 4-5 hours. Add boiling water, mix thoroughly and leave for a day. Put the evaporated dough in an oak barrel, add 1 cup of raisins and pour in 5 liters of water, mix thoroughly and insist for 8-10 hours. After the wort begins to ferment, strain and pour the kvass into a glass dish. After a day, the fermentation process will not be so intense, then add non-candied honey to the kvass, mix well and let stand for 5-6 hours at room temperature. Then strain and bottle it, close tightly and transfer to a cool place. After 3-4 days, honey kvass can be consumed.

And so, before preparing honey kvass at home, you need to remember that it must be fermented and it must be sour. For this, flour, wheat, barley malt, dried rye bread have been used since ancient times.

Amateur honey kvass

For cooking you will need:

• natural honey;
• 10 liters of water;
• 1 lemon;
• 1 kg of raisins;
• 3 art. l flour;
• 20 g yeast.

Cooking:

Cut the lemon into thin slices, add raisins. Pour it all with cold water with honey, then combine it with flour and yeast. Leave this mixture for a day, then add boiling water to it, as soon as the lemon and raisins pop up, the drink will need to be filtered, poured into clean containers, add raisins. Place honey kvass in a cold place and after 3 days you will be able to enjoy its excellent taste. This recipe is very simple and easy to prepare at home, so do not waste time, start cooking honey kvass right now!

Honey kvass with cranberries recipe

For cooking you will need:

• 1.5 kg of cranberries;
• 900 g of honey;
• ½ tsp brewer's yeast;
• Wheat flour;
• Water;
• Raisin.

Cooking:
Soften the cranberries, combine it with water. Boil the mixture for a short time, strain the resulting drink, add water and honey again and boil again. After the kvass has cooled, add honey to it and let it brew for 6 hours. Then you need to add yeast with chilled water, wait for fermentation. After the foam forms or the raisins pop up, you need to strain the drink again. Pour it into jars and put it in cold water for two days.

In addition to the fact that kvass has good taste, it also has very beneficial properties for the human body. Honey kvass is able to quench thirst very quickly, has a positive effect on the digestive system, metabolism. In particular, honey kvass is useful for those people who suffer from anemia (anemia), have chronic diseases of the gastrointestinal tract such as gastritis with low acidity or colitis with sluggish peristalsis. As for the technology of preparation, it differs from the usual bread kvass, because natural bee honey is used as a starting material for the preparation of the wort.
In the process of making kvass with honey at home, in addition to honey, various seasonings are used, for example, hops, cloves, cinnamon, orris root, vanilla, mint, ginger, cranberries, cherries, raspberries and other berries.

The cooking process itself begins with the preparation of the wort. To do this, not only honey is used, but even honeycombs (wax), which float to the surface of slightly boiling water, after which they must be removed with a slotted spoon. In the case of boiling non-comb honey, the foam that forms must be removed. But the most fragrant wort is obtained without the use of boiled water, honey kvass made from such a wort turns sour faster than kvass made from boiled wort. To prepare the wort, honey must be diluted with water in a ratio of 1:6 and seasonings must be added. You can not dilute honey, but add fruit or berry juice. After that, honey with water, fruit or berry juices, and spices are fermented. For boiled honey kvass, the wort is boiled for 2-4 hours, as a result it should become light. After that, it must be cooled and left to ferment further.

If you are preparing a wort with hops, then it must be added 15-20 minutes before the end of the boil. When the wort is ready, it must be filtered through a cloth before fermentation. Natural juices are recommended to be added immediately after the process of boiling and cooling the honey.

As for the fermentation process itself, it can be carried out in two ways: yeast-free and yeast-free. In the first method, the wort with juices of fruits and berries is fermented with kvass yeast, a feature of this method is that the kvass is left open for the fermentation period. The appearance of foam on the surface of the wort, which then becomes bubbly and is the beginning of fermentation. And with the yeast method, wine yeast (with raisins) must be added to the must.

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Before you cook honey kvass, you need to prepare the required amount of food and utensils. Since all the valuable properties of honey disappear from heating to a certain temperature, it will need to be dissolved in a water bath.

Pour warm water into a cup or glass jar and dilute the yeast in it. Mix well until the water becomes slightly cloudy. 4 tablespoons of honey - half of the total amount will need to be melted in a water bath. If this is difficult for you, use liquid honey.

Add honey and yeast water to a large jar or enamel pan, mix well.

Cut a fresh lemon into two halves and squeeze out the juice using a juicer or a regular fork. Try to make sure that the bones do not get into the kvass from honey, otherwise the drink will be bitter.

Mix well again, cover with gauze and put in a warm place - at room temperature for fermentation. It is best to put on the night - 12 hours will be enough. After the leaven has fermented well, add the remaining honey, mix and transfer the jar or pot with kvass to a cool place.

Honey kvass prepared according to this recipe can be tasted in three days. Store your drink in cans or bottles in the refrigerator. Rich in vitamins and very tasty kvass can be prepared without yeast.

Honey kvass without yeast

To prepare honey kvass without yeast, you need to take ripe sweet berries, fruits or hops.
For a simple intoxicating drink made from honey, you need to take:

• Rye bread - 1 kg;
• Hops - 300 gr;
• Honey - 500 gr;
• Water - 10 liters;

Cut rye bread into thin slices - no more than 1 centimeter thick. Put the prepared bread on a pan or baking sheet and lightly fry. Pour boiling water into a glass jar or enamel pan and throw croutons into it. Leave the water to cool to room temperature.

Boil the hops in a small amount of water and add to the croutons. Mix well and pour in honey - if the honey is thick or frozen, melt it in a water bath. Mix the infusion well, strain through several layers of the brand and pour into jars or bottles. Take out until ripe in a cool place or refrigerate. It is desirable to withstand the drink for 7-9 days.

Another recipe for kvass on honey without yeast is prepared with cherries. For him you will need:

• Cherry - 5 kg;
• Honey - 2 kg;
• Boiled water - 5 liters;

In a large glass jar or enamel saucepan, mix cherries with honey, pour warm boiled water. Close the jar with a cotton plug and leave for 14 days to ferment. Kvass ferments very strongly, so try to take large dishes - up to 20 liters. When the wort ferments, strain the drink through several layers of gauze and pour into small jars or bottles with corks. Leave kvass to ripen in a cool place for one week. Cherry kvass on honey turns out to be very beautiful and fragrant. Drink cold or with ice, store in the refrigerator.

Calories: Not specified
Cooking time: Not indicated

From my experience, I can say that I made not only this honey kvass at home, a step-by-step recipe with a photo without yeast, but also beetroot kvass. You know, it also deserves close attention, as it has a unique and original taste. But, today I will tell you about the recipe for making kvass from honey. Cooking it is very simple, the ingredients are available, the process itself is that you need to put everything in a jar, fill it to the brim with water and wait a few days. And I'm not exaggerating at all, see a detailed master class on how to prepare this drink. This one is very tasty too.

So the required ingredients are:

- 2 tablespoons of honey,
- 3 liters of water,
- 6-9 pieces of raisins,
- 2 tablespoons of sugar,
- you can add a few pieces of Borodino bread to this kvass, however, I never do this. Some people also add yeast, but this recipe does not.

How to cook with a photo step by step

Let's get to the most important thing. Above, I described that the process is impossibly simple, however, I tell everything again in more detail, and so that there are no questions, I add step-by-step photos to the recipe.
I put raisins in the bottom of the jar. I pre-wash it under a tap of running water, cut off the tails if they come across.




After that, I pour water, add sugar.










I spread the honey and close the jar with a suitable lid. Learn to cook this one too.




I leave honey kvass at home, a step-by-step recipe with a photo without yeast, in a warm place for three days. During this time, it will begin to "bubble".
Here is a drink made from honey!




Bon appetit!

Calories: Not specified
Cooking time: Not indicated

In a hot summer, nothing saves you from thirst like a mug of cold kvass. There are many ways to prepare this refreshing drink. But, now I will reveal to you a very old and forgotten recipe for honey kvass at home without yeast, which I recently found in my great-grandmother's notebook. Having prepared it, I was pleasantly surprised by the taste and aroma of this divine drink. When I treated the guests to honey kvass, they drank a glass and asked for more, and then they began to elicit from me the secret of its preparation. Of course, I told them with great joy, as well as you. I remind you that last time we found out. Now it's time to learn something new.

The main ingredient in the preparation of kvass is honey, I think you guessed it yourself, because this component is mentioned in the name. In order for kvass to “play” or “bubble” perfectly, it is necessary to add raisins to it. For those people who regularly make this drink in the summer, it is clear that kvass is not kvass without raisins. Although, in general, it can help to save the situation and make the drink carbonated - Borodino bread or yeast, but I recommend completely abandoning the latter, since I think that such a drink will not be useful, but this is my opinion.

Let's take a look at the list of required ingredients:
- about three liters of water (use any that you are used to drinking),
- a few pieces of raisins,
- 40 g of honey,
- 40 g of sugar (I can’t say why this ingredient is needed, but it is present in the classic recipe).

Recipe with photo step by step:

Prepare a glass jar by washing it first.
Pour water into it.




Then lay out the raisins.




Add honey and sugar. You can, most likely, use one thing to make kvass, but who knows!










Mix everything well and cover the jar with gauze.




Leave kvass to infuse for 3 days in a warm place.








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