If you managed to collect a large amount of birch sap, and you do not know what to make from it, use the recipes for making kvass. This drink is an excellent thirst quencher, and in addition, it has beneficial properties.
Instructions
Step 1
Classic kvass from birch sap is made as follows. Pour 10 liters of birch sap into an oak barrel. Cut off a crust from a loaf of bread and place in a cloth bag. You can also use 200 grams of rye croutons. Tie a rope to the bag and lower it into a barrel of juice. The end of the rope should remain outside the barrel so that the bag can then be easily removed. Close the barrel with a lid. After two days, the fermentation process will begin. Immediately after that, pour half a glass of oak bark, 300 grams of cherries and a few stalks of dill into the barrel. Leave the kvass to infuse under the lid, and in two weeks it will be ready for use.
Step 2
If you don't want to wait 2 weeks, try another recipe. Heat 10 liters of birch sap in an enamel bucket to 35 ° C. Put 150 grams of fresh yeast in it. Close the bucket with a lid and put the kvass in a cold place for 4 days. Then pour into jars and preserve. Such kvass can be stored for six months.
Step 3
Especially useful is kvass based on birch sap with the addition of honey. To prepare it, take 10 liters of juice, add freshly squeezed juice from 4 lemons to it. Immediately add 50 grams of fresh yeast and 30 grams of honey. Stir all the ingredients and pour the kvass into the jars. Throw three raisins into each. Cap the jars and refrigerate for three days. After this time, the kvass will be ready.
Step 4
The fastest birch kvass can be made using oranges. Pour 5 liters of birch sap into an enamel pot. Chop the oranges as small as possible and dip in the saucepan. Add 500 grams of sugar to the future kvass. Then mash 20 grams of raw yeast with one tablespoon of sugar and add to the saucepan. Add 10 grams of lemon balm or mint to birch sap. Cover the pan with cheesecloth and let it ferment for 12 hours. Pour the kvass into bottles, filtering it through cheesecloth folded in three layers. Add three raisins to each bottle. Cap tightly and refrigerate for 6 hours. After that, fruit kvass from birch sap will be ready.
