Kvass cranberry
1 kg of a cranberry knead, fill in 5л waters, boil and filter. Into the filtered liquid pour 1 kg of sugar and repeatedly lead up to boiling. Plant in kvass 10 g yeast, put them in the liquid cooled after boiling and leave for days for fermentation. After that the filtered kvass spill in bottles, put in each of them on 2-3 highlights, cork with stoppers, tie with a twine. For 2-3 days kvass ready.
Kvass lemon
In 15 l of boiled water put 200 g raisin, 1,5 kg of sugar, 6 lemons cut on
4 parts, without stones also cool. In the cooled infusion put 100 g yeast and leave at 12 o'clock then filter, allow to stand a little, spill at a bottle, cork and take out in a cold place. For 3-4 days kvass ready.
Mixes from vegetative spices create a good flavouring bouquet. One kind of spices, giving only one taste, quickly becomes boring.
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