How to make orange brew (kvass)
The orange brew is quite a rare drink for us, maybe because we are more readily to eat oranges in the winter season, and on the other hand, we feel thirstier in summer. Nevertheless, it’s a wonderful drink to serve on the holiday table instead of those shop stored sodas. But you should previously exercise in its preparation. Probably someone will be eager to add more or less sugar, yeast or oranges into the brew, while another one will prefer to change the time of fermentation or simply will dislike the taste of this drink.
- Oranges – 1 big or two medium
- Sugar – 10 oz (300 g)
- Dry yeast – 1/3 packet
- A couple of lemon segments or ¼ tsp of citric acid
- Warm boiled water – 84 oz (2.5 litres)
- A 3 liter tin
- A napkin or buttercloth
Cut the oranges in rather big segments.
Lay the oranges, yeast and two cantles of lemon (or citric acid) on the bottom of the tin.
Pour warm boiled water into the tin. The water shouldn’t be too hot, otherwise it can destroy the yeast. Actually, the water will become turbid because of the yeast. Stir the sugar carefully. Put the tin in a warm place. If it is winter, you can keep it near the cooker or the radiator.
In 2 hours or so the marks of fermentation will become evident.
The brew should ferment not less than 24 hours. I usually keep it fermenting for 2 days. When the ferment starts to go down and the taste becomes nicer, you can pour the brew through 2 layers of butter muslin and put the drink into the fridge.
That’s all, a sour sweet carbonated drink with orange flavor is ready.
- People who suffer from gastric ulcer, acute pancreatitis and have a liability to fungous diseases are not recommended to consume such a drink (because it includes yeast).
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