Method

Sour but ripe apples must be used. Cut off the blossom end (travka) of the apple and fill any handy barrel with the apples. Pour on boiled water and, in the summer and fall, place on ice, but in the winter, set the barrel in a dry cold cellar. Pour off the apple water and refill as indicated. Lemon zest may be added to the barrel since apples lack their own fragrance (zapakh)*. This kvass will easily keep for a year without spoiling at all. Anyone who has a lot of apples should substitute this kvass for grain kvass, which costs much more and is not always successful. This kvass never spoils, but be sure that each time you draw off kvass, you refill the barrel with exactly the same amount of water.

*This seems an odd observation given the strong odor of apples. Perhaps the fragrance depended on the varieties available.

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