Honey kvass

Honey kvass: recipes at home.

Kvass honey – mug, known since antiquity.

Without it, no family lived.

It is an original and unique taste, amino acid composition and beneficial effects on the body.

Kvass – a source of vitamins. It quenches thirst and refreshes, fatigue, gives strength, invigorating and uplifting soul.

Good home brew honey foam and has a nose.

Healing Honey kvasses, beneficial gastrointestinal microflora, heart system, help with colds, have antibacterial properties.

By the way, not by chance last kvasses cooked in hospitals and hospitals. They led recovery.

Methods of preparing various honey kvass and simple, though not without subtleties.

They can satisfy all tastes. The basis of their own everyday products and other available – copper, meal, Rye and wheat bread, black bread, fruit and vegetables, aromatic herbs.

Video recipe kvass with honey

The daily brew recipe

• 1,2 kg rye bread
• 800 g honey
• 15 l water
• 25 g yeast.

Rye bread cut into pieces, dry up, lay in the tub, pour boiling water, tableware cover cloth, dried to nastoyalysya. When the water cools down, its drain, not squeezing the meat mass.

Then add honey, stir well, otherwise it settles to the bottom, make a yeast, dilution of wheat flour, knead well and put on 12 hours in a warm room for fermentation.

Then pour into a bottle brew, before putting each with 1-2 raisins. Wine cork and carefully stored in a cellar.

Kvass “Amateur”

Version 1

• 800 g honey
• 2 lemon
• 200 g raisins
• 10-12 l water
• 2 tablespoons of rye flour
• 50 g yeast.

honey, cut into thin slices lemons, raisins, pour warm boiled water, which has previously rozmisheni flour and yeast, and put in a warm place.

A day in the tub pour 1-1,5 liters of cold boiled water. When raisins and lemon float, Strain the liquid through a sieve and pour thick, putting in bottles 2-3 raisins.

Dishes are well cork and store in a cool place.

Through 2-3 Days brew fit, pospiye finally.

Version 2

• 800 g honey
• 9 l water
• 800 g raisins
• 2 lemons
• 2 tablespoons of rye flour
• 15 g yeast.

In putting honey lemon, cut into thin slices, raisins and pour 2 liters of cold boiled water, which rozmisheni flour and yeast.

A day pour a barrel 1 l boiled water. When raisins and lemon float on the water surface, Strain the liquid through a sieve.

Read more: Infusion of cherries – best recipes.

Pour kvass into bottles, cork, put the bottle on 2-3 raisins and stored in a supine position in a cool place.

After two or three days kvass is ready for use.

Lemon kvass

• 1,6 kg of honey
• 400 g raisins
• 4 lemons
• 20 l water
• 1/2 teaspoon yeast
• 1 tablespoon flour.

The cut of lemon peel in small slices (grain removed, they are bitter brew), raisins and pour honey 5 cups boiling water, tightly cover and leave in a warm day.

On the second day to make yeast, mix them with a tablespoon of flour and remaining boiled water.

Cover and leave to ferment kadochku. Kvass is considered ready, when lemons, raisins float to the surface.

Then pour it into bottles thick and include a week in a cold cellar.

Kvas monastery Kyiv

• 2,4-2,8 kg good fried sweet-sour bread
• 400 g rye malt
• 42-52 cup of water
• 1 kg lighter honey
• 2 lemons
• 50 Mr. Clary color
• 15-20 pieces of cloves, cinnamon stick pounded
• 1 -2 tablespoons yeast
• 2 tablespoons baking soda.

Rusk, malts, spices, dissolved yeast in warm water pour 30-37 cups boiling water, stir, cover with a cloth and put in a warm place.

Through 3 days honey, chopped zest of lemons and juice them connect, stir well and let stand.

Then carefully strain through a sieve to brew. Part, The remaining dilute thick mass 12-15 cups boiling water, make baking soda and leave 2 gained.

Strain, Pour the liquid in the brew again and the entire mixture filtered through linen cloth.

After settling pour kvass into bottles of champagne, putting each with 1-2 raisins.

Wine cork, tie wire and 1,5 days leave in a warm place. Only then endure cold PA.

Monks drank kvass through 2,5 months.

Kostromsky kvass

• 1,2 kg rye bread
• 400 g linden honey
• 400 g cranberries
• 400 g granulated sugar
• 400 g rye malt
• 200 g sifted flour
• 25 g yeast
• 1 teaspoon violet root
• 5,5 l boiled water
• 50 g baking soda

Bread, cut into small pieces, put in a row on a tin sheet and place in oven.

When bread zarum'yanytsya, remove it, cool, shift in the pan, add honey, Crane, sugar, cover with a cloth and take a warm place.

In an enamel cup malt put, meal, yeast, divorced in 2,5 cup of warm boiled water, orris, Mix everything well and put on 3-4 hours in a warm place.

After this time,, Pour into a mass 3 l of boiling water and transfer to a warm now 3 gained.

Read more: Infusion of plum – best recipes.

Then mix the contents of the pan (dried) yeast weight, Pour here yet 2,5 l boiled water, Add soda, stir everything, put on fire, boil.

When the liquid vidstoyitsya, strain it carefully through the thick linen cloth and pour into bottles, clog conscience.

Bottled need to spend another week in the cellar, a glacier before, how comes time to brew young.

Cranberry brew

• 2,4 kg of cranberries
• 1,6 kg of honey
• 15 l water
• 1/2 teaspoon yeast
• 1 tablespoon flour

Ripe berries are washed thoroughly, take over, mash and pour 10 l water, bring to a boil, little boil, To preserve the color of the future drink, and strain.

In pour cranberry pomace 5 l water.

Both infusion strain alone, mix, Put the honey and boil again.

When honey cranberry cooled solution, put some raisins and dates vystoyatysya hours.

Then make yeast with flour, diluted with cold boiled water. Kvass has vybrodyty warm.

Read more: Raspberry liqueur – easy recipe.

When the raisins float on the surface seem white foam, brew strain, pour into bottles and a few days to make ice.

Cranberry brew – delicious nutritious drink, Many organic acids, vitamin C, excellent thirst quencher, has a therapeutic effect – reduces fever in humans, increases the protective properties of the organism.

Cranberry kvass with honey

• 1 kg of cranberries
• 4 l water
• 400 g honey
• 1/2 yeast sticks

Cranberry bust, rinse and rub through a colander wooden pestle. Marc boil water 15-20 minutes.

Chilled strain broth, good squeeze, add honey and boil again.

Grained raw juice through a cloth filter and combine with cold honey solution.

At a temperature of fresh milk here add yeast and stir them. A day kvass pour into bottles, tight cork.

Through 3 the bottom of the drink is ready for use.

M'yatny Romanov kvass

• from crackers 6-8 Bullock
• 12,5 l water
• 600 g honey
• 25 g mint
• 100 g baking soda
• 15 g yeast

Rusk pour cold boiled water and dissolve in it 400 g warmed honey.

Then in another pot and mint 2 cups boiling water, while not boiled soft mint.

Strain the infusion of crackers through the fabric, he put the soda and yeast, diluted in half a glass of water, stir well and put a large enamel pot

And the rest of the meat thick diluted 2 l boiled water, add it 200 g honey, boil after the sludge drain in the previously merged brew.

Now it all boil, constantly removing foam, and back strain. And only after cooling make mint-yeast starter.

After fermentation brew pour into bottles, cork tightly and make a glacier.

Polish brew

• 1,6 kg of black and white bread
• 2 handfuls of rye flour
• 800 g honey
• 11 l water
• several petals mint
• 25 g dry yeast
• 5 sour apples

Bread, cut into small pieces and dry well.

Put in a saucepan and pour 2,5 l of boiling water, pour flour, make all the other components.

Apples should be finely chopped.

Mixed lot put three day in a warm place. Her every day to pour in 2 cups boiling water. Vidtsidyvshy sieve, liquid endure the cold.

Read more: Tincture of pears – easy recipe.

Thick same mass brew 5 cups of boiling water on the stove and keep, then strain and pour kvass.

Pour into bottled kvass should stay on the glacier 10-12 days, and then you can drink.

rusks kvas

• 3,2 kg rye crackers
• 2 kg dark honey
• 2 tablespoons flour
• 100 g mint
• 25 g brewer's yeast
• 20 l water

Good dried toasted bread lay in rosy kadochku, Add mint and boiling water oshparyty.

Kadochku tightly, ukutati, lasted longer here to heat.

A day pass liquid through a fine sieve, Dissolve honey in it and make yeast and flour, always when still warm brew.

for 5 hours in the heat he flirts. He was then strain through a cloth and pour into bottles, putting back a few raisins.

It mature in the cold at least 5 days.

Kvass-medovyk

• 1,2 kg of honey
• 10 l water
• 1 lemon or orange
• 25-50 g raisins

Honey diluted in water to boil, removing foam. Once the solution is cooled honey, he put finely chopped rind of lemon and the entire batch of raisins.

If desired, you can add rye bread crusts peskolko. After 2-3 days of fermentation brew strain and pour into bottles, cork and take a cold cellar.

Through 2 week is a nice refreshing drink.

Honey kvass

Recipe 1

• 1 kg rye bread
• 10 l water
• 1 kg of honey
• 10 g yeast

Thin slices of bread dry and lightly fry. Rusk, filled with boiling water, insist 1 year.

When the water is painted in brown color, it pass through several layers of cheesecloth, let cool to 30 degrees and then add the yeast and about 300 g honey.

At room temperature booze 1 day. Before pouring the rest of the honey mix.

Read more: Plum liqueur – best recipes.

If booze longer add honey and all at once, will brew more intoxicating and it will be felt little taste of honey.

For this recipe instead of bread suitable broth diluted extract leaven.

Recipe 2

• 800 g honey
• 9 l water
• 800 g raisins
• 2 lemons
• 2 tablespoons of rye flour
• 15 g yeast

honey, raisins and lemons, cut into thin slices, fill 8 liters of warm boiled water, which rozmisheni flour and yeast.

Through 1 day pour the warm mixture 1 l boiled water. When lemons, raisins float, kvass pour through a sieve and fill the bottle, putting in each 2-3 raisins.

Keep brew not only tightly sealed in a cool place, but in the supine position.

days later 2-3 it is ready for use.

Kvass with hop

• 1-1,2 kg rye bread
• 200-300 g hops
• 550 g honey
• 10 l water

Slices of rye bread put in the pan and dried in the oven or oven.

Then the dried put in oak barrel, pour boiling water, close.

When the infusion has cooled, room temperature, he added hops, cooked and cooled in a separate container, and honey,

For a taste you can put raisins. A day infusion of strain through fine sieve or cheesecloth through, composed of several layers, endure the cold.

Kvass will with a pleasant sweet-sour taste.

Petrovsky kvass

Recipe 1

• 400 g rye crackers
• 2 l water
• 10 g yeast
• 50 g honey
• 50 g horseradish

In enamelware (aluminum oxidizes) biscuits filled with boiling water infuse the lid 3-4 years.

Rusks mash filter, make the dissolved yeast, copper, grated horseradish.

All carefully stir, cover with a cloth and warm ferment date 10-12 hours.

After the appearance of foam brew again strain and pour into bottles, putting in every bit of raisins.

Wine cork tightly, withstand 2-3 hours at room temperature and put in a cold place.

Three days later kvass, ready.

Recipe 2

• 1 l water
• 100 g extractive leaven
• 75 g honey
• 40 g horseradish
• 8-9 g yeast

extract leaven, produced by industry, diluted with warm boiled water, Add horseradish, grated on a fine grater or passed through a meat grinder, yeast.

Once the brew, put to ferment in a warm place, begins to foam, its drain, add honey, stir, pour into bottles, in which to put 2 raisins, bring in a cellar or put into the refrigerator to cool.

Honey spicy and fruity brew

• 5 l water
• 1 l berry or fruit juice
• 600 g honey
• 50 g rodzyno
• 2 tablespoons bread yeast divorced
• a pinch of hops, cinnamon, ginger, kardamonu, carnations
• Citric acid taste

In an enamel saucepan pour water and drop it in a gauze bundle of herbs.

Number of spices and their ratio is determined to taste, but their flavor should not stand too, and drown the taste of honey.

Water with spices simmer on low heat 1-3 moments, then remove the spices. Pour the juice into the pan and cool to the composition 40 C.

Read more: Infusion of raspberry – best recipes.

Now the chilled mixture of honey and put a bit of citric acid, stir, cool to 25 C, add yeast and raisins.

The next day, when the signs of fermenting wort young filtered and poured into bottles, in which to drop 2-3 raisins.

Kvass make a cold room.

Lithuanian kvass

• 10 l water
• 1,5 kg rye crackers
• 400 g honey
• 15 Mr. pressed baking yeast
• 50 g raisins
• 1 tablespoon lemon juice or 15 g citric acid

In an enamel tank crackers pour hot water (50-70 C).

When the wort is cooled to 25-30 C, drain it through a triple layer of cheesecloth, make the dissolved yeast and leave in a warm place for 10-12 hours.

Fermented kvass pour into bottles, well cork. Bottles with kvass conclude sideways in a cool place.

One day he is ready.

Kvass oatmeal with honey

• 3 kg oatmeal
• 3 cup honey
• 10 l water
• 50 g yeast

Oats grind, wholemeal pour boiling water and put in a hot oven overnight.

After languishing strain through a sieve or cheesecloth, diluted with warm boiled water, add honey and season yeast.

Warm ferment for about a day, then bring in the cold. Oat kvass nutritious, useful, rich in biologically active substances.

Kvass with apricots

• 5 kg of apricots
• 15 l water
• 30 g yeast
• honey to taste

Pounded fruits pour boiling water and infuse 12 hours.

After straining add honey and yeast, to keep warm 4-5 hours for fermentation, pour into a bottle and make the cold.

Through 8-10 Days brew to drink.

Kvass from irhy

• 1 kg irhy
• 2 cup honey
• 10 l water
• 20-30 g yeast

Ripe berries are crushed, cover with water and boil. After cooling and filtration of the broth add the honey and yeast.

After 10-12 hours of fermentation pour into bottle and keep in the cold. This brew find very useful in hypertension.

Honey cherry brew

• 1 kg of cherries
• 2 l water
• 10 g honey
• slice of pressed yeast

Mature washed cherries in enameled saucepan add water and simmer briefly.

Hot cherry broth through cheesecloth in 2-3 drain layers, The remaining berries squeeze under pressure, juice mixed with broth and honey.

Chilled to a temperature of fresh milk to make sweet wort dissolved yeast.

Two days later, when the brew ferment, pour it into bottles through a funnel with gauze, cork and moved in a cellar for aging and dobrodzhuvannya.

A few days kvass is ready for use.

Excellent honey brew

• 400 g raisins
• 5 lemons
• 800 g honey
• 25 l water
• 1 coli yeast
• 3 tablespoons flour

Lemons cut into slices, remove grain (they are the leaven of bitterness), mix with raisins and honey, put in a barrel and pour boiling water.

When the mixture has cooled, add divorced, seasoned flour yeast. The day could also add bottles 5 cold boiled water.

When raisins, and lemons float, remove them with a slotted spoon. Kvass pour into bottles, cork tightly and keep in a cool place.

Medovo--ternoviy leaven

• 1 blackthorn kg
• 2 cup honey
• 8 l water
• 30 g yeast

The fruit after removal sustain day at room temperature, to become softer.

Then they chop, cover with water and boil 40 minutes.

In the strained broth to make warm honey and yeast and leave to mature for 10-12 hours.

Kvass pour into bottles and store in the cold.

Kvass from sea buckthorn

• 1 kg of sea buckthorn marc
• 2 cup honey
• 10 l water
• 30 g yeast.

buckthorn pulp, which remains after squeezing juice from berries, cover with water and boil 10-15 minutes.

When broth is cooled to a temperature of fresh milk, its drain, add honey and yeast.

ferment 8-12 hodyn.Rozlyty in bottles and make a dark cold room.

Honey kvass with juices

• 2 l juice of red currants, blueberries and raspberries
• 2,5 kg of honey
• 10 l water
• 100 g raisins
• 1 glass of diluted yeast

Honey diluted in water and boil, removing foam. When the filter has cooled to a temperature of fresh milk, Add juice and yeast.

After fermentation and light brew strain into bottles and store in the cellar for a month to maturity.

Kvass birch honey

• 1,5 l of birch sap
• 1 glass of honey
• cedar 1 lemon
• 3-5 fruit cloves
• 3 g yeast

All components, except yeast, mix, boil, cool and ferment.

Dates ferment, then pour into bottles.

Honey kvass

• 25 l boiled water
• 0,5 kg of honey
• 9,5 kg of raisins
• 100-200 g flour
• 25 g yeast

To add raisins honey, meal, water, yeast. Barrel with a mixture of cork.

Fermentation typically ends 5-6 days.

Cranberry brew

• 800 g honey
• 1,2 kg of cranberries
• 1/2 teaspoon brewer's yeast
• 1 tablespoon flour
• some highlights, water

In 5 liters of water mash cranberries, the mixture boil, without letting it boil for a long time, then add cranberries to 3 liters of water, strain, not to spoil the color.

Both Morse string together, put them in honey and boil.

Read more: How to make home brew.

In the cooled juice raisins and put it to stand for several hours.

Dilute with cold boiled water yeast with flour and pour them into juice.

Give him a tune, and when the top will be white foam and raisin pops up, brew should drain, pour into bottles and put to the ice for a few days.

Ginger brew

• 400 g honey
• 1 lemon
• 3 ginger roots
• 1/2 teaspoon yeast
• 4 l water

In the water add honey, finely chopped ginger and sliced ​​lemon. The mixture boil and cool.

Then she added yeast, stir, cover with a cloth and put in a warm place to ferment.

When lemon slices float upward, kvass pour into bottles, amber and put them in storage.

Kvas rusks

• 1 kg of crackers
• 500 g honey

Rye bread, pour boiling water and put in a warm place day.

On the second day rusks drain the water into another bowl and add honey to it, pre-cooked brew.

Mix well and cover cloth. When yeast float upward, remove them, brew and pour into bottles and cork them.

Kvass-Vyshnyak

• 5 kg of cherries
• 2 kg of honey
• 5-6 l boiled water

In a glass jar (preferably 20-liter bottle) fill cherries, add honey, pour warm boiled water. This mix.

Bottle closed with a cotton stopper. After the rapid fermentation (approximately 2 week) Express breast mash and pour into bottles, which sealed a move to a cool room (12-14 WITH) for dobrodzhuvannya on 10-12 days.

Honey and apple brew

• 10 l apple juice
• 4 l water
• 0,6 kg of honey
• 10-15 g citric acid
• 50 g raisins and 2-3 teaspoon yeast diluted

In the first pour boiling water honey, then add apple juice and citric acid in wort.

The resulting mixture is cooled to a temperature 25-27 WITH, then drop her baker's yeast, pre-dissolved in water, raisins.

Read more: Apple liqueur – best recipes.

A day later played wort strain and pour into bottles, in which to put 1-2 raisins.

Wine cork stoppers, steamed in hot water, and put in a cool room dobrazhuvannya.

Simple honey brew

• 4 kg of honey
• 200 g hops
• 200 g yeast

Honey diluted in 15 liters of hot water and cook 2-4 year before lightening. Hops boiled in 0,5 l water.

Wort broth and mix for hops 20 minutes before end of cooking. Drain in a barrel, cool and put the yeast.

After the main fermentation in barrel wort is drained and put in the cellar at 2 weeks before dobrodzhuvannya.

Then bring to the ice for aging. When nastoyitsya, pour into bottles, cork and keep the cold to eat.

Entrance – 15 l.

Honey kvass Astrakhan

• 4,1 kg of honey
• 100 g hops
• 200 g yeast
• 100 g wheat flour
• 4 kg of honey

All these ingredients dissolve in 15 l water, stir well and add the yeast to the wort brew.

It is prepared as: pour hops 2 liters of water and cook, until the water has evaporated by half.

The solution is cooled, strain, mixed with the liquid test, made from yeast, wheat flour and a bottle of honey mash.

Read more: mead – best recipes.

mixture cover, put on 3-4 hours in a warm place. Once the dough rise, it put the honey wort.

All mix, pour into a clean barrel and put in a cool place.

Through 3-4 Days Express breast to another barrel, added 100 g of honey and leave 12 days.

Ready kvass pour into bottles and store in the refrigerator for use.

Entrance – 15 l.

Izyumnyy honey brew

• 1 kg of honey
• 5 kg of raisins
• 8-10 egg whites
• 1 glass of wine yeast

Refined cook in raisins 10 l water, until it soften. Then remove the raisins with water, grind, rub through a sieve and mix with water, which boiled soft raisins.

Then add honey and boiled water as, to get the volume of wort 18 l. Wort boil on low heat, stirring occasionally and removing foam, formed.

Once the foam stops appearing, wort to cool 20-25 WITH, introduce him to illuminate the egg whites and let it settle.

Lit mash carefully drained from the sediment into a clean barrel (bottle), add the yeast cultivation and give it vidbrodyty.

Sbrozhennoe defend wort, pour the yeast sediment and keep in the cellar 2-3 dobrodzhuvannya for months and maturation.

Read more: How to make wine from raisins – best recipes.

Then pour in a bottle, that the cold store tightly sealed for use.

Entrance – 17 l.

Honey monastery

• 600 g honey
• 2 l water
• 2 teaspoons of hops
• 3 tablespoons of tea

Mix honey with water in an enamel pot. Cook over low heat 2 years.

Gauze bag with hops dipped in boiling honey. cook 1 year, adding 2 glass of water instead vykipevshey.

Remove from heat, strain, in a warm place to ferment. Fermentation takes place, honey until fizzing.

In perebrodyvshyy add honey 3 tablespoons of freshly brewed strong tea.

Strain through cheesecloth triple three times. Pour into bottles and put in ice.

Making honey in May and June, the New Year can taste intoxicating drink honey.