Type of drinks Ingredients Fresh rhubarb, juicy stems - 350 g,
water - 1.5 l,
sugar - 100 g
dry yeast - 3 g,
mint - 15 g fresh or 10 g dry (optional)
or
ground cinnamon - 3-5 and cloves - 1-2 buds (optional),
lemon (juice) - 1 pc. (optional).
Cooking methodCut the thoroughly washed rhubarb stalks into 2-2.5 cm long cubes.
Put the rhubarb in a saucepan, add water, bring to a boil and simmer over high heat for 5 minutes. Remove foam.
Add sugar and spices of your choice as desired. Cook for 5 minutes, stirring occasionally and removing the foam from the surface.
Remove the pot from the stove, strain the hot wort through a fine sieve and cover.
Leave to cool to room temperature, then remove the mint leaves with a slotted spoon.
Add squeezed lemon juice (or 5 g of citric acid) and yeast to the cold wort. Stir, then pour into a fermentation vessel. Cover the neck with a paper napkin.
Transfer the container to a dark room with a temperature of + 18-28 ° C and leave to ferment for 10-15 hours (the higher the temperature, the less time it takes for fermentation).
Taste the drink. Sweeten with sugar if desired.
Pour rhubarb kvass into plastic bottles, leaving 4-5 cm of free space to the neck. Close with plugs.
Incubate bottles for 1 hour at room temperature to saturate with carbon dioxide, then transfer to the refrigerator and leave for 12-20 hours to improve the taste.
The shelf life of kvass is up to 14 days.
It is advisable to drink an open bottle in a day.
NoteYou can adjust the amount of sugar to taste, starting from 50 g, you can finally sweeten the drink before bottling.
You can add aroma to kvass by adding fresh mint or lemon balm, lemon juice or spices to it.
Do not use mint and cinnamon with cloves at the same time, as these components interrupt the aroma and taste of each other.
