Kvass from birch sap: 10 recipes

Kvass has long been the most favorite and traditional drink in Russia. It was served both in the royal chambers and in the black peasant huts. For some reason, many believe that the basis of kvass can only be different grain crops, but this is not the case. Kvass can also be prepared from a variety of fruit, vegetable and berry juices. Moreover, it is not difficult to make kvass from birch sap at home, and this drink will turn out to be not only impeccably tasty, but also inexpressibly useful.

Why is kvass on birch sap useful?

Many people know about the benefits of birch sap, even firsthand. But kvass, prepared according to the correct technologies, not only preserves, but also increases the beneficial properties of birch sap. In the same way, sauerkraut is even healthier than its fresh version.

It is not for nothing that sap from birch appears in early spring, when the body, exhausted by vitamin deficiencies and endless depressions, after a long winter, especially needs reinforcement and recuperation. Birch kvass, which can be obtained from fresh juice in just a couple of days, contains especially a lot of B vitamins, organic acids and various microelements. All these substances in the most easily accessible form for the human body, when consumed, immediately rush to the rescue and facilitate the living of the most difficult period of the year, when there is still a minimum amount of fresh herbs and vegetables on the table, and even more so fruits. Therefore, the most important healing function of this drink is the fight against vitamin deficiency and spring weakening of the body.

Regular consumption of birch kvass can improve the state of the immune system and gradually cleanse the human body of toxins. Moreover, it has a diuretic effect and helps to remove stones from the kidneys and bladder.

But the special value of birch kvass is that when the right conditions are created, it can be stored for a long time (unlike juice) and, naturally, retain all its healing properties. Therefore, its beneficial effects can be extended for several months. In addition, in the summer heat, this drink will help quench your thirst and refresh better than many others that use artificial colors and preservatives.

A contraindication to the use of birch kvass is the presence of allergies or individual intolerance to birch pollen.

Calorie content of kvass from birch sap

Birch kvass is not a very high-calorie drink. Its calorie content is no more than 30 kcal per 100 g of product. And the sugar content in natural form is from 2 to 4%.

Is birch sap useful when it starts to ferment?

Birch sap can be kept fresh without changing its characteristics for a very short time - from two to five days, even in the refrigerator. After this time, it begins to grow cloudy first, and then ferment on its own. This property is used to prepare a delicious drink without any additional additives. Therefore, birch sap, which has begun to turn sour on its own, can be used to make kvass, and it also has all of the above useful properties.

But if traces of mold appear on the juice, then in this case the benefits of the drink are very doubtful, it is best to part with it.

How to make kvass from birch sap

There are an infinite number of recipes and methods for making kvass from birch sap. But no matter what recipe is chosen for making kvass at home, it is best to collect birch sap for it with your own hands. As a last resort, use the help of residents of the nearest rural settlements. The juice that is sold in stores does not always contain what is declared on its labels. And the benefits of such a drink can be very dubious.

Do-it-yourself or otherwise obtained sap from birch is definitely recommended to be filtered through a colander covered with several layers of gauze. Indeed, during the collection process, all kinds of insects and a variety of natural litter can get into the container.

Often the juice is collected and sold in plastic bottles. At home, it is better to use enamel or glassware for the production of kvass. But for storing kvass from birch sap, it is permissible to use plastic bottles, since it is very convenient to release excess air from them, which adversely affects the storage of the drink.

To further increase the beneficial properties of kvass, honey, bee bread, pollen and various medicinal herbs are used in the form of additives according to various recipes: oregano, mint, St. John's wort, thyme and others.

Sugar consumption for kvass from birch sap

Quite often, when making kvass from birch sap, no granulated sugar is added at all. After all, the juice also contains sugar, and this is often enough. The sugar content in birch sap can vary and depends on many factors: ambient temperature, where birch grows (on a hill or in a lowland), soil composition, a nearby river or stream, and the presence of groundwater nearby. Moreover, many recommend adding sugar to taste in an already finished drink, since an excessive amount of it contributes to a more intense fermentation process.

On average, with a lack of sugar in birch sap, it is customary to add from one teaspoon to one tablespoon of sand to a three-liter jar.

How much kvass should be infused on birch sap

The time of infusion of kvass on birch juice depends, first of all, on the use of additional ingredients. If wine yeast is used in the production, and even more so baker's yeast, then in 6-8 hours the drink will be able to acquire the necessary taste.

When using the so-called "wild" yeast on the surface of a variety of dried fruits, the fermentation process can last from 12 to 48 hours or even more. Much depends on the temperature. The higher it is, the faster this process takes place. At a temperature of + 25-27 ° C, birch kvass can be considered ready in 12-14 hours.

It is also necessary to understand that the more time the kvass is infused in a warm place, the more sugar will be processed into alcohol. Accordingly, when infused for more than three days, the strength of the resulting drink will be significantly higher than after 12 hours.Without additional sugar additions to the juice, it can reach a maximum of 3%. The addition of sugar (and yeast) further increases the potential strength of the resulting birch kvass.

How to know when birch sap kvass is ready

The readiness of kvass obtained from birch sap is most often determined by taste. If the taste is sour and slightly effervescent, then it can be considered ready. If you want these qualities to strengthen, then the drink can be allowed to brew for some time in a relatively warm room and in an uncorked container.

Is it possible to make kvass from acidified birch sap

The sour birch sap is actually ready-made kvass, which begins to ferment in a completely natural way. If the degree of its fermentation is quite satisfactory, then you can simply tightly seal the vessels with it and move it to a cold place. If you want to make the taste of kvass brighter and more intense, then you can use one of the recipes described below.

How to ferment birch sap with dried fruits

The easiest and healthiest way to make kvass from birch sap, the recipe for which has been preserved since ancient times, involves adding dried fruits. In the modern world, raisins are most often used for these purposes. But tasty and healthy kvass from birch sap can be obtained without raisins. Indeed, in ancient times in Russia, vineyards were not held in high esteem. But apples, pears, cherries and plums grew everywhere. It was dried unwashed cherries that most often served as an ideal ferment for birch sap.

So, you will need:

• 5 liters of strained birch sap;
• 300 g dried cherries;
• 400 g dried apples;
• 400 g dried pears;
• 200 g of prunes.

The ingredients and proportions of dried fruit can be slightly altered if one or another ingredient is not available. For example, add dried apricots, dates or figs instead of pears or prunes. The taste of the drink, of course, will change, but not much. The main thing is to observe the general proportions of the components.

And most importantly, you do not have to worry about the purity of the harvested and dried fruits, they can be harvested directly from the tree and dried in an electric dryer.

Manufacturing:

1. If the dried fruit is heavily contaminated, you can rinse it in warm water. But at least cherries or another purest variety of fruit is better not to touch, so as not to wash off the "wild" yeast from their surface.
2. Prepare an enamel pot of suitable volume, pour birch sap into it and add all the ingredients prescribed in the recipe.
3. Cover the pan with gauze to keep out dust and insects and put it in a warm place (+ 20-27 ° C) for 3-4 days.
4. Every day, the future kvass must be stirred, and at the same time its condition must be assessed.
5. Then the kvass is filtered through cheesecloth and poured into bottles, not reaching the neck of 5 cm.
6. Cap tightly and place in a cold place.

Recipe for kvass from birch sap without yeast

Most often, kvass from birch sap without yeast is prepared with the addition of raisins. As mentioned above, natural "wild" yeast lives on its surface, which are responsible for the fermentation process. You can use other dried fruits for these purposes, as in the recipe described above. But, there is another curious recipe for making kvass from birch sap in PET bottles of 5 liters.

You will need:

• 10 liters of birch sap;
• 500 g granulated sugar;
• peeled zest (only yellow layer) from one lemon;
• 2 bottles of 5 liters.

Manufacturing:

1. In an enamel bucket, granulated sugar is completely dissolved in 10 liters of birch sap.
2. Then the juice is poured through cheesecloth into 5-liter bottles so that there is still a free space on top of at least 5-7 cm in height.
3. With the help of a vegetable peeler, peel the zest from the lemon, cut it into small pieces.
4. Several pieces of zest are added to each bottle.
5. If possible, bleed air from the bottles and immediately screw them tightly with the caps.
6. Bottles are immediately placed in a cool place, ideally in a cellar or basement.

In a month, a unique effervescent kvass will be ready, which will pleasantly refresh in hot weather.

Delicious kvass from birch sap with yeast with the addition of orange

The use of yeast significantly speeds up the process of making kvass from birch sap. The finished drink can be enjoyed within 6-8 hours after its preparation. It is advisable only to use for these purposes special wine yeast, which can be found on sale. Baking and alcohol yeast, of course, are also suitable, but they can spoil the natural taste of the finished kvass, make it look like mash.

You will need:

• 2.5 liters of birch juice;
• 1 large orange;
• 250 g sugar;
• 10 g wine yeast;
• lemon balm, mint - to taste.

Manufacturing:

1. The orange is washed well with a brush in running water.
2. Cut into thin half rings together with the peel, while removing the seeds from it.
3. Place the chopped pieces in a fermentation jar.
4. The yeast is ground with sugar and added to the same jar.
5. Fragrant herbs are also added there.
6. Everything is poured with birch sap, covered with a clean natural cloth and placed in a warm place for 1-3 days. The fermentation period depends on the temperature at which the process takes place.

Recipe for birch kvass with rice

To make kvass from birch sap with rice you will need:

• 5 liters of birch sap;
• 1 tsp rice;
• 200 g sugar;
• 5 g wine yeast.

Manufacturing:

1. All components are thoroughly mixed in a suitable container.
2. Cover with gauze or cotton cloth.
3. Stir in a warm, no light place for 5-6 days.

After a week, the finished drink is tightly closed and transferred to the cold.

Recipe for kvass from birch sap with kvass wort

Wort is a ready-made infusion or broth on cereals and malt, which is intended for the preparation of kvass drinks. You can make it yourself by sprouting cereals, adding a variety of baked rusks, fruits, berries, vegetables to them and infusing them for a while. But most often the wort for making kvass is bought ready-made in the store.

Even a beginner in cooking can cope with the preparation of birch kvass according to this recipe in the presence of kvass wort.

You will need:

• 2.5 liters of birch juice;
• 3 tbsp. l. kvass wort;
• 1 cup granulated sugar;
• 1 tsp wine yeast.

Manufacturing:

1. Birch sap is slightly heated (up to a temperature of no more than + 50 ° C) so that the sugar can easily dissolve in it.
2. Add all the sugar to the warm juice and stir thoroughly until dissolved.
3. Cool the drink to room temperature, add wort and yeast, mix again.
4. Cover the opening of the jar with gauze, put it in a warm place for 2 days.
5. Then rearranged for another 2 days in a cool place.
   Comment! You can already taste kvass at this moment.
6. Then the finished drink is filtered, bottled and, tightly corked, stored in the cold.

Kvass on birch sap with burnt sugar

Burnt sugar is added to birch sap instead of usual so that the drink can acquire a rich dark shade and a peculiar aroma.

1. To make burnt sugar, pour it into a dry skillet or heavy-bottomed saucepan and heat until slightly brown.
   
2. Then a little birch sap is added to the same container and stirred until completely dissolved.
3. The resulting starter culture is added to the main container with birch sap and, after letting it stand in the warmth for literally a day, is placed in a cool place.
4. When the hissing in the container is over, kvass can be poured into bottles, tightly sealed and stored.

How to put kvass on birch juice with lemon and honey

A very tasty and incredibly healthy drink is obtained from birch sap with the addition of honey and lemons.

You will need:

• 10 liters of birch juice;
• 200 g of liquid honey;
• 2-3 medium-sized lemons;
• 20 g of wine yeast.

Manufacturing:

1. Yeast is mixed with slightly heated honey (up to a temperature of + 35-40 ° C).
2. Wash the zest from the lemons and squeeze the juice.
3. Yeast with honey, lemon zest with juice and birch sap are mixed in one container.
4. Stir, cover with gauze and leave for a couple of days in a warm room.
5. Then it is filtered, poured over tightly closed bottles and transferred to the cold.

Making kvass from birch sap with candies

If, when making birch kvass, 1 caramel of the Mint, Barberry or Duchess type is put in 3 liters of juice, then the resulting drink will be enriched with the taste and aroma of sweets from childhood. The rest of the technology does not differ from the traditional one. You can use yeast, or you can add caramel to a yeast-free kvass recipe.

Kvass from birch sap on wheat

There are many recipes for making kvass from birch sap with malt. Actually, in the composition of kvass wort, malt takes the main place among other components.

But malt can also be made at home. After all, this is nothing more than sprouted grains of wheat, rye, or barley. The easiest way to get and germinate wheat grains.

You will need:

• 10 liters of birch juice;
• 100 g of wheat grains;
• 200 g sugar;
• 10 g wine yeast.

Manufacturing:

1. Wheat grains are washed and covered with hot water. Leave for 12 hours to cool completely.
2. Then they are thoroughly washed under running cold water.
3. Cover with a lid and leave in a warm place for germination.
4. It is advisable to wash the seeds every 12 hours.
   
5. When they have their first shoots, they are crushed using a blender. The resulting mixture is an analogue of malt.
6. It is mixed with sugar, yeast, poured with birch sap.
7. Cover with gauze, place in a warm place without light for 1-2 days.
8. Further, kvass from birch sap can be drunk, or it can be bottled and stored for a long time.

How to make hoppy kvass from birch sap

The number of degrees in birch kvass can be increased by adding more sugar and yeast, as well as keeping the drink warm for a longer time.

But you can make it even easier. 250 g of any beer is poured into a three-liter jar, and the entire remaining space is filled with birch sap, leaving 5-6 cm at the top near the neck. The jar is closed with a lid and placed in a cool place for 2 weeks. After which the drink can be safely consumed. Store it further in the same way as ordinary kvass.

Carbonated kvass from birch sap

Kvass from birch sap is obtained carbonated using any of the above recipes. If you want to increase the degree of its carbonation, you can only add more sugar than the recipe requires. With prolonged exposure, the amount of gases in the drink also increases.

Reasons for possible failures

Since birch sap is an exclusively natural natural product, then when preparing kvass from it, possible failures and even damage to the drink are not excluded.

Why birch sap became like jelly

In about half of the cases, while maintaining fermented birch kvass, the drink exhibits a peculiar jelly consistency. On the one hand, this practically does not affect the taste of kvass, on the other hand, it is unpleasant and possibly unhealthy to consume such a drink.

The exact reason why this happens is difficult to indicate. Sometimes from non-observance of sufficient cleanliness in the manufacture of the product. Sometimes substandard additives are affected, because nowadays it is difficult to imagine any industrial product, including even bread and grain products, without processing with chemicals.

There is an interesting folk way that helps to some extent to protect kvass from the appearance of mucus.In each bottle, into which kvass is poured for storage, a fresh twig of ordinary hazel (hazel) 5-7 cm long is placed. This twig can help keep the kvass from spoiling.

If the kvass has already acquired the consistency of liquid jelly, then you can try again to seal the container as tightly as possible for its storage.

Why kvass from birch sap has grown moldy

Mold can also appear from the fact that the caps on the bottles were not tightly closed, and from too warm temperatures during storage, and from the ingress of light, and due to the addition of components that have ever been chemically treated (raisins, crackers from low-quality grain).

However, many do not pay special attention to a small thin white film on the surface of kvass. Indeed, when fermenting cucumbers or tomatoes, it also often appears on the surface of the workpieces. They just carefully remove it, filter the drink additionally and use it without hesitation. Here, everyone decides for himself how much he can put his health at risk.

Terms and rules for storing kvass on birch sap

The most important thing is that kvass should be kept as tightly closed as possible. Kvass from birch sap can be stored in almost any container: in glass or plastic bottles, in jars and even in a flask. The main thing is that the dishes have a very tightly closing lid. In the old days, bottles with kvass were even sealed with molten wax or sealing wax, just to prevent air from entering.

The storage temperature should be low, preferably from 0 to + 10 ° C. Under these conditions, the fermentation process is inhibited, and the kvass is better preserved. Of course, access to the sun's rays should be closed to the room where the kvass is stored.

In such conditions, the maximum shelf life of a medicinal drink is 6 months. Some keep it longer, but here a lot depends on the composition of the juice itself and on the presence of certain additional ingredients. It is better not to risk in vain and observe the indicated storage periods. Most often, after 6 months, birch kvass turns into vinegar.

Conclusion

Making kvass from birch sap at home is not as difficult as it might seem to an uninformed person. Sometimes it is enough to use the simplest and most affordable ingredients. And if you want variety, then you can apply the more complex recipes described in this article.

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