Cherry kvass from cherries

This kvass is a real salvation on hot summer days. I made kvass 2-3 times in my youth from black bread. Due to lack of experience, the kvass turned out to be weak: either the proportions were not completely observed, or the yeast came across low-quality. This time the yeast was also caught, although fresh, judging by the date on the label, but there was no reaction from the very beginning. But with the new yeast, everything turned out just fine. I didn't even have to insist for 10 hours - 7 was enough. The kvass turned out to be just awesome.

Maria

Recipe author

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Composition / ingredients

Servings:

Water

1.5

Cherry

300

Sugar

Dry yeast

0.5

Vanillin (pinch)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 0 % 0 g

Fats 0 % 0 g

Carbohydrates 100 % 14 g

26 kcal

GI: 71 / 0 / 29

Step-by-step cooking

Cooking time: 3 d

Step 1:
Prepare the ingredients. Wash the cherries, sort them out.
Step 2:
Pour water into a saucepan, add sugar and vanilla and bring to a boil.
Step 3:
Put the cherries in the syrup, bring to a boil again and cook over low heat for 2-3 minutes.
Step 4:
Remove the pan from the heat and let the compote cool. up to 37 degrees. That is, it should be warm. Strain the compote. We won't need berries, they can be eaten.
Step 5:
Pour a little compote into a glass, pour yeast into it and leave for 15 minutes.
Step 6:
After this time, a foamy cap should form on the surface. If the caps are not formed, then the yeast is of poor quality or expired and kvass will not work. If it is not possible to replace them with others, it is better not to cook further, so as not to spoil the drink. You can do with a simple compote. And leave the kvass for later with fresh yeast.
Step 7:
Pour the activated yeast into the rest of the compote and stir well.
Step 8:
Cover the pan with cling film or gauze and leave at room temperature for 10-12 hours. As a result, a dense layer of foam should appear on the surface.
Step 9:
Pour kvass from a bottle or jar, seal tightly and refrigerate for 2-3 days to ripen.