Birch juice

Kvass from birch sap without sugar, although the juice is sweetish, turns out to be bland, so yeast or dried fruits and bread are added to it to enhance fermentation. You are offered the simplest recipe for making such kvass - from juice and yeast. The drink will be well carbonated and with a pleasant sour taste, and you can sweeten it in a glass. Kvass without sugar does not acidify and is well stored.

Homemade kvass with birch sap is an extraordinary drink! Rich in useful vitamins and has an amazing taste and aroma! Try it and see for yourself!

During the collection of birch sap, it is possible to prepare very healthy birch kvass with oats. This drink requires fresh birch sap and unrefined oat grains. For sweetness and activation of fermentation, we use raisins and sugar. By the way, instead of birch sap, you can use just water: beneficial bacteria will still do their job, and kvass will turn out with a characteristic taste and aroma. But on the basis of birch sap, the drink turns out to be richer, softer in taste and healthier in composition.

According to the proposed recipe, you can make a real thirst-quenching drink at home, which can also be consumed by children. We prepare kvass from birch sap based on raisins, black bread and a small amount of sugar, and for flavoring, instead of traditional citrus fruits, add currant twigs.

Did you know that you can make delicious kvass from birch sap? Many of us collect birch sap in the spring, which is then harvested for the winter. If you add a little sugar and a handful of raisins to the juice, you can make an amazing kvass that perfectly quenches your thirst. Its taste is moderately sweet and rich, with light notes of dried fruits.

As a delicious option for making kvass from birch sap, there will be a recipe with barley and raisins. The most difficult moment in this method is the acquisition of good barley grain, because in ordinary stores it is not, but only in specialized ones. If you have got hold of barley, then such kvass can be prepared at any time from canned homemade birch sap. Barley is crushed to fry, but in this recipe we will not fry it and our kvass will be white. In addition to a delicious drink, you will have an excellent base for okroshka.

This recipe for making birch kvass is currently the most popular. Raisins play the role of yeast. Lemon adds a pleasant fresh aroma and sourness to kvass. Honey is most often taken as a sweetener for such kvass, as it is healthier and tastier. Cooking kvass in large plastic bottles.

Birch sap, being a delicate product, quickly loses its useful properties in a couple of days, and not everyone likes it for its insipid taste, so it is either immediately canned, or kvass is prepared, and then sent for long-term storage. One of the options for delicious birch kvass will be to prepare it based on dried fruits: dried apples, raisins, dried apricots and even dates or figs. The ingredients in the recipe are given for 50 liters of juice, and the fermentation time, depending on the conditions, should be at least five days.

Kvass from birch sap based on black bread is the most delicious and simple option. This drink, prepared at home and with your own hands, will perfectly replace other store soda, will be natural and healthy. A little raisins and lemon are added to the kvass for freshness, and the bread is dried in advance. Such kvass can also be given to children.

There is a very simple recipe for making birch kvass with dried apples: pour the juice into a barrel, add dry apples, seal the barrel, place it on a glacier and after 3 months the kvass will be ready. But this recipe can be used by few at present. We prepare kvass in plastic bottles and replace traditional yeast and juice with apple drying with raisins. You can prepare such kvass at any time from canned juice, only homemade.

Kvass from birch sap is often prepared with honey, which gives the drink a special sweetness and aroma, and makes it more useful. If honey is added to kvass before bottling, then it activates the fermentation process already in bottles and the kvass will be very effervescent (open a bottle with such kvass carefully). Honey can also be added before drinking. We prepare kvass from birch sap using dry or fresh yeast and add fresh lemon juice to it. Kvass with yeast will be ready in 2-3 days, and if without them, then it will take more time for fermentation.

Birch kvass without yeast, because not everyone "respects" yeast, it is prepared on the basis of raisins and rye bread. Sugar is added in a small amount, only to activate fermentation, and it can be added to your taste in the finished kvass. A large amount of birch sap is often canned in cans, and then at any time kvass is prepared from it. In this recipe, you are encouraged to use toasted rye bread.

Kvass from birch sap will not be a monotonous drink if you enrich its taste with citrus fruits or coffee, and put raisins, bread or barley in the juice for fermentation. When properly prepared, birch kvass retains its taste well for up to six months. Currently, such kvass is prepared in plastic bottles.

The recipe for harvesting birch kvass with barley is still popular today, since the drink is environmentally friendly and, moreover, healthy and tasty. The taste of the finished kvass is rather sharp, so sugar is added to the ready-made drink and to your liking. The recipe is simple and convenient for harvesting a large amount of birch sap.

According to the proposed recipe, you can quickly (in 2-3 hours) prepare kvass from birch sap, and it will be well stored in the refrigerator for several weeks. For quick fermentation of kvass, dried rye bread and malt are used, which make kvass with a beautiful brown tint and give it a bright aroma and taste, and sugar is replaced by honey. You will get not only a drink, but also a good dressing for botvinia and okroshka.

Kvass from birch sap can be prepared in different ways. All of them are based on ensuring the process of light fermentation - it is thanks to this that the kvass acquires its characteristic sharpness and richness. According to this recipe, we will prepare kvass with the addition of raisins, in bottles - it is very convenient.

Kvass from birch sap can be prepared for the winter. At the first stage of cooking, we start the fermentation process in heat and achieve the desired sharpness and taste of kvass.After that, we pour the finished kvass into a sterile container, cork it and put it away in a cold, dark place - a cellar or refrigerator.

One of the easiest ways to make kvass. Just add sugar, raisins and set aside to ferment. Kvass will carbonize over time and become “sparkling”. We store such kvass in a cold place and serve it cold.

Birch sap with candies is something new. The drink takes on a light taste of barberry candies. However, the severity of this taste directly depends on the amount of added candies. Here are the average proportions, but you can experiment to your own taste.

Fresh birch sap, as a healthy and tasty natural drink, quickly sours even in the refrigerator, so housewives can preserve it using various methods and with various additives. Many recognize the best preparation of juice with citrus fruits, which give the juice a delicate aroma, taste and beautiful color. It is not difficult to prepare sap, only it takes a lot of time, since usually a large amount of birch sap is processed. The ingredients in the recipe are for 3 liters of juice.

It doesn't take much trouble to roll up birch sap for the winter. We filter the juice, heat it to a hot state and pour it into sterilized jars. For flavoring, add orange - citrus will perfectly complement the taste of the drink.

Birch sap with rose hips is not only tasty, but healthy and beautiful. The drink is enriched with vitamins and takes on a beautiful reddish color. The preparation of such preservation will last for a day, since the rosehip needs to be infused well before rolling. But the result is worth it and you should like it.

Mint adds a characteristic freshness and pleasant aroma to any drink. This herb goes especially well with birch sap. We also suggest adding a couple of orange circles for extra sourness.

The period for collecting and storing fresh birch sap does not last long. And I really want to extend this fresh spring taste and enjoy it in autumn or winter. And in summer, birch sap is an excellent thirst quencher. The easiest way is to roll up a couple of cans of birch sap and send it to the cellar for storage. At the right time, such a drink will come in handy.

A simple recipe for a delicious drink made from birch sap. Kvass wort can, of course, be prepared by yourself, by sprouting cereals and adding rusks, fruits, berries to them for infusion. But it is much easier to buy ready-made wort in a store - you can find it in any supermarket.

Birch kvass for long-term storage is most often poured into large plastic bottles, but there are also opponents of this storage method. In this recipe, you are invited to prepare kvass in glass jars, tightly corking them with plastic lids. Such kvass retains its properties for several months. We prepare birch kvass without yeast, so it can be given to children.

Let's make kvass from birch sap with the addition of lemon, raisins and honey. Fermentation will start naturally, without added yeast. It is convenient to prepare such kvass in large plastic bottles.

It is convenient to prepare kvass in bottles. You can take the finished drink with you right away without pouring it into a more comfortable container. For flavor, we suggest putting a sprig of raspberries or currants in each bottle - just choose high-quality shoots without damage.

It is convenient to roll up birch sap in 3-liter jars: a large volume of juice is placed at once, and it is convenient to measure the proportions. For three liters of juice - a glass of sugar and half a teaspoon of citric acid. Everything is simple and straightforward.

An interesting way of harvesting birch sap for the winter is with hibiscus. These bright colorful petals will color the drink in an attractive color and add a delicate specific sourness. Remarkably, we leave the hibiscus flowers themselves in the jar for the winter, without removing them before rolling. They are saturated with juice and taste quite interesting.

Raisins and birch sap are an excellent combination that is used not only in the preparation of kvass, but also in preparations for the winter. We try to choose high-quality, pure raisins, which will “unfold” beautifully in the juice and will not let you down with their appearance.

Birch sap quenches thirst well and tastes very good. If you want to prepare it for the winter, you can do it without adding additional ingredients and just use citric acid for insurance and sugar for sweetness.

Often, when preserving birch sap, citric acid is added - this makes the taste of the juice more pronounced, and ensures the safety of the workpiece. Here is a recipe for birch sap for the winter just using citric acid. For flavor, add a sprig of currants and a little orange.

Birch sap has a mild taste. While it is fresh, it is good in its own form, but when preserving, I want to supplement it with something. Oranges are perfect. Light acidity, delicate sweetness and pronounced citrus aroma.

Citruses set off birch sap well. In such a drink, a pronounced taste and a pleasant refreshing aroma immediately appear. Oranges are "responsible" for the delicious smell, and lemons - for the piquant sourness.

In the preparation of kvass, sugar is required - it is closely related to the fermentation process. However, many replace it with honey, and for good reason. This drink acquires honey notes and turns out to be more useful.

Birch sap goes well with sour citrus fruits. If you combine these two products and ferment, you get a delicious, refreshing, vitamin kvass. Such a drink in the heat is just salvation. If you are thinking about how to dispose of birch sap, we recommend trying this recipe.

Refreshing kvass can be easily made from birch sap - this is especially important during the harvesting season of this healthy drink. Add honey, rye bread crumbs and raisins. We are waiting for several days - the kvass should start fermentation and ripen.

To prepare such kvass, we recommend using birch sap not freshly harvested, but kept at room temperature for two to three days. Such juice has already started the fermentation process in itself - kvass will turn out quickly and with a pronounced refreshing taste.