Kvass made from birch sap with raisins fully retains all the irreplaceable valuable properties of the original product and perfectly quenches thirst in the heat. If you have the opportunity to prepare such a healthy invigorating drink, be sure to take advantage of it.

How to make kvass from birch sap?

  1. To prepare the drink, they use exclusively fresh birch sap, extracted from a “weeping” tree in the spring.
  2. The raw materials are initially filtered through cheesecloth to get rid of possible debris.
  3. Raisins are chosen from a trusted seller, natural and not treated with chemicals.
  4. Before use, dried berries are not washed, adding them to the original liquid base in their original form.
  5. Preparing kvass from birch sap with raisins can take from two to three days to two to three months.

Kvass from birch sap with dried fruits


Birch kvass with raisins with the addition of dried fruits (apples, pears, dried apricots, plums) is the most aromatic. If desired, the drink can be sweetened to taste by adding sugar or honey during fermentation and stirring until all crystals dissolve. As a rule, if the proper temperature conditions are met, the fermentation process takes about a week.

Ingredients:

  • fresh birch sap – 5 l;
  • dried fruits – 150 g;
  • raisins – 1.5-2 tablespoons.

Preparation

  1. The collected juice is filtered, poured into a bottle, raisins and dried fruits are added.
  2. Tie the container with a piece of gauze folded in four and place it in a dark place at room temperature.
  3. Let the mixture stand for a week, stirring occasionally.
  4. The finished kvass from birch sap with raisins and dried fruits is filtered, bottled and stored in the cold.

Birch kvass with raisins and sugar


Another variation of a healthy drink is kvass made from birch sap without yeast, prepared using classical technology with the addition of sugar. You can use both light and dark dried grapes, and replace granulated sugar with honey if desired. After three days of fermentation at a temperature of 22 degrees, the drink can be tasted.

Ingredients:

  • fresh birch sap – 5 l;
  • sugar – 200 g;
  • raisins – 2 tbsp. spoons.

Preparation

  1. The collected juice is filtered, poured into a suitable container and sugar is dissolved in it.
  2. Add raisins, cover the bowl with gauze or cloth and place in a dark place.
  3. After three days, you can take a sample from the drink and, if it is ready, strain the kvass from birch sap with raisins and bottle it for storage.

Birch kvass with honey and raisins


The following recipe for kvass made from birch sap and raisins involves using natural honey as a sweetener. The value of the liquid base is complemented by the unique properties of the bee product, creating an indispensable drink for strengthening the immune system, increasing tone, or simply quenching thirst on a hot day.

Ingredients:

  • fresh birch sap – 5 l;
  • honey – 200 g;
  • large dark raisins – 2 tbsp. spoons.

Preparation

  1. The collected juice is filtered, honey is dissolved in it, and the mixture is poured into a bottle.
  2. Pour in raisins, cover the vessel with a clean piece of cloth or gauze, and leave to ferment at room conditions for five days.
  3. Ready kvass from birch sap with honey and raisins is filtered, bottled and placed in the cold for storage.

Birch kvass with barley and raisins


Kvass made from birch sap with barley and raisins is famous for its valuable effect on the body. The drink quickly restores strength, reduces the amount of bad cholesterol and lowers blood sugar levels and is therefore especially preferable for administration. This drink can be stored for up to six months, so it can be prepared for future use without fear.

Ingredients:

  • fresh birch sap – 5 l;
  • barley – 1 cup;
  • raisins – 1 tbsp. spoon.

Preparation

  1. Unhulled barley is fried in a dry frying pan until it acquires a rich blush.
  2. Pour the fried cereal into a container with strained juice, throw in the raisins, cover the container and leave to ferment for 10 days.
  3. Strain and store birch kvass with raisins in plastic bottles or glass containers, placing them in the cold.

Birch kvass with lemon and raisins


Birch kvass, the recipe for which will be described below, is prepared with lemon, which increases the already impressive immunostimulating effect of the drink and makes it even more useful. In addition, adding citrus fruits to the composition has a positive effect on the taste characteristics of the drink, refreshing it and giving it a special aroma.

Ingredients:

  • fresh birch sap – 5 l;
  • yeast – 25 g;
  • lemons – 1.5-2 pcs.;
  • liquid honey – 20 g;
  • raisins – 1 tbsp. spoon.

Preparation

  1. The juice of lemons is squeezed into the strained birch wort, honey, yeast and raisins are added.
  2. Stir the mixture, throw in a couple of lemon slices with peel, cover the container and leave in the cold to ferment for 5 days.
  3. The drink is filtered before drinking.

A simple recipe for kvass from birch sap


If you still haven’t chosen birch sap, perhaps this option might interest you. The drink is prepared quickly and easily, but it turns out to be not only healthy, but also incredibly tasty and aromatic. Mint and oranges enrich the taste characteristics, and honey adds the missing sweetness.

Ingredients:

  • fresh birch sap – 5 l;
  • orange – 1 pc.;
  • mint – 2-3 sprigs;
  • liquid honey – 150 g;
  • raisins – 2 tbsp. spoons

Preparation

  1. Honey is dissolved in the strained juice, orange juice, several whole slices, mashed mint sprigs and raisins are added.
  2. Cover the container with a cloth and leave at room conditions for 3-5 days.
  3. The finished tasty kvass from birch sap is filtered, bottled and placed in the cold.

How is birch kvass beneficial for the body?

Evaluating are one of the most important criteria. Depending on the additional components included, the characteristics may vary, but the basic and main properties, as a rule, remain unchanged.

  1. Drinking the drink not only improves the immune system, but also cleanses the body of toxins.
  2. The elements contained in kvass help remove stones from the kidneys and bladder.
  3. Drinking before meals helps cope with diseases of the digestive and cardiovascular systems.
  4. The use of such kvass is contraindicated if you are allergic to birch pollen.

How to store birch kvass?

Storing birch kvass is a simple matter, and if the drink is prepared in compliance with all the requirements of the recipe, problems, as a rule, do not arise. Having received a tasty and healing product as a result of certain actions and aging, you need to work on it a little more in order to preserve the taste, aroma and properties of the tasty drink.

  1. The finished kvass is filtered through several layers of gauze and poured into suitable containers. For short-term storage, plastic vessels are also suitable; for longer storage, you need to choose glass bottles or jars.
  2. Containers with the drink are sealed and placed in a cool place with a constant temperature.
  3. Under proper conditions, kvass made from birch sap can be stored for 3-6 months.

The spring-summer season is definitely the season for drinks. The problem is often that drinking too much water quickly gets boring, and juices and sweet waters, due to excessive amounts of sugar and additives, do not quench your thirst. It is during this season that old recipes are suitable, they are easy to prepare and useful for their unique properties.
We offer to prepare homemade birch kvass with raisins in plastic bottles; its special feature is a minimum of ingredients and birch sap. Birch sap has a lot of properties that are beneficial to the body, such as toning, getting rid of fatigue, lethargy and drowsiness, cleansing, and improving metabolism. Look again.




- birch sap (natural is best) - 3 l.,
- raisins – 15 gr.,
- sugar -170 gr.

For 2 bottles of 1.5 l.
Divide all ingredients in half into 2 bottles

Recipe with photos step by step:





We start preparing kvass by filtering birch sap to prevent debris from getting into the drink. Just strain through cheesecloth or a strainer.
Then place peeled and washed raisins (preferably light varieties) on the bottom of the bottle.




Add sugar using a watering can.




Pour in birch sap, stir thoroughly until the sugar dissolves.




Now we wait a few days before fermentation begins, when the raisins rise to the top - this is a sign of readiness. As a rule, kvass takes 3 days to be ready in a warm place, and after that you can put your drink in the refrigerator to cool.






It is important to note that it is better to store kvass in glass containers rather than in plastic, since then the shelf life increases to 2-3 months. This recipe is also an excellent addition to a dish such as okroshka. And the best time for preparation is spring, due to the fact that the juice in this season is natural and fresh. This one also turns out very tasty.
Today, there are many recipes for making kvass: with coffee, dried fruits, citrus fruits, honey, etc. Choose and experiment with flavors to refresh your body and delight your loved ones.

If you combine birch sap with raisins and sugar according to certain recipes, you will get a tasty, healthy, refreshing, carbonated drink.

This preservation recipe has been known since ancient times and allows you to store birch sap for about three months in a cold place. If you strictly adhere to the rules for storing juice, the acidity and gas content in it will increase, which will only improve the taste of the carbonated drink.

How to prepare birch sap with raisins

To prepare this carbonated drink, it is better to use glass containers.

Glass containers washed with hot water are filled with fresh sap straight from the birch tree. For every half liter of juice, add a teaspoon of sugar and a couple of raisins. You can add a little lemon zest for flavor.

The bottles are closed and kept warm. In a couple of days the carbonated drink will be ready.

Photo. Birch sap with raisins

Knowing how to prepare birch sap with raisins, you can now make it every year. This sour-tasting carbonated drink will appeal to everyone and will perfectly quench your thirst.

Believe it or not, our ancestors prepared birch kvass long before the baptism of Rus'. This drink was called berezovitsa. Later, in the 10th-11th centuries, slightly fermented birch sap was replaced with kvass, which is familiar to us. But the sediment remained. There are also recipes for kvass made from birch sap. So we'll talk to them.

As a child, I spent a lot of time in the village, did not disdain hard physical labor and learned about all aspects of rural life. In the summer, when there was more work than we would like, birch kvass, which my uncle prepared every year in the amount of 100-150 liters, often came to the rescue. It was an amazing drink with dried fruits (you will find its recipe below), which perfectly quenched thirst, invigorated and gave strength. Even then I was amazed by the technology of its production - after collecting birch sap, it was poured into large enamel pans, several kilograms of home-dried food were poured into it and... that’s it! In this form, under gauze, he stood until the summer and nothing bad happened to him. It's that simple!

Of course, if you want to get a decent drink, you should follow some simple rules and recommendations. That's where I'll probably start.

  1. A high-quality drink from birch sap should begin to be prepared already at the stage of procurement of raw materials. There is no mystery here, the main thing is not to harm the tree, collect the juice away from roads (the most important rule, otherwise kvass will harm the body more than rejuvenate it) and do it on time. In order not to write a lot of letters on this topic, I suggest you watch a video about the intricacies of collecting birch sap from the famous survivalist blogger Dmitry “Tactical”. I have no doubt about his competence in this matter:

  1. Use suitable containers for fermentation - an enamel pan is just right, stainless steel is fine, glass is better, an aluminum can is worse. For subsequent storage and ripening, it is optimal to use PET bottles of any size. They should not be filled completely, but the remaining air should be squeezed out. During the fermentation process, the bottle will swell greatly from carbon dioxide (it will also act as a preservative), so you need to open it very carefully. For the same reason, you should not use glass bottles - they are likely to break.
  1. Many birch kvass recipes use live or dry yeast. Because of this, kvass turns out with a brewy aftertaste, which is not good for a refreshing drink. Instead of “cultivated” yeast, you can use wild yeast, which in its best form lives on good raisins. You can check the “goodness” of raisins by making a starter from it, the recipe for which is clearly described in the article with. To start fermentation, you can use either a prepared starter or raisins tested for lice - about ½ cup per 10 liters of juice. Fermentation with raisins is less intense, so you will have to wait a couple of days longer.

The easiest to prepare is birch kvass with raisins. It is enough to strain 1.5 liters of birch sap, add 8-10 raisins and 1 tablespoon of sugar to it. All this, of course, is best stored in a PET bottle, which needs to be tightly closed (see the basic rules above) and left in a cool place until summer. You need to open the kvass very carefully, slowly releasing the accumulated carbon dioxide. Simple, tasty, easy. But there are a couple of much more interesting recipes.

Homemade birch kvass with dried fruits

In fact, the same kvass that I drank as a child, only the technology has been slightly improved so as not to confuse anyone. Exceptional drink!

Strain the collected birch sap through cheesecloth and pour into a container of suitable volume, add dried fruits and raisins. Cover the neck of the container with gauze and leave everything for a week in a dark place at room temperature. After a couple of days, fermentation should begin - the cap of dried fruits and raisins must be periodically knocked down so that it does not sour. When the drink has the typical pungency of kvass, filter it through several layers of gauze (you can do it several times) and pour it into small containers for storage in a cool place. You can drink this kvass all summer long, it won’t spoil.

Kvass from birch sap with honey and lemons

Strain the juice and pour into a container of suitable volume. Squeeze the juice from 3-4 lemons there (you can cut all the lemons into small cubes, don’t forget to pour boiling water over them first and rub with a hard towel), add honey and mix well. Pour in the yeast, cover the container with gauze and leave for 3-4 days in a cool, dark place. Strain, pour into bottles or jars, add 2-3 raisins for each 1 liter of kvass, close tightly and store in a cool place. If you use raisins instead of yeast, be sure to increase the fermentation period to 4-6 days.

Homemade kvass from birch sap with oranges

Pour boiling water over the oranges and rub with a waffle towel, and then cut into cubes as finely as possible along with the peel. Strain the birch sap into a container of suitable volume, add chopped oranges and sugar, mix well. Add yeast, which can be fermented first (or use raisins instead). At your discretion, add mint, lemon balm, oregano and other aromatic herbs (it is better to place in a canvas bag). Cover the container with gauze and leave in a warm place for 12 hours to ferment. Strain the slightly fermented kvass through cheesecloth, pour into bottles, and add a couple of raisins to each of them. Store the drink in the refrigerator.

About that same birch tree. In Scythian times, fermented birch sap was, how can I put it, a kind of low-alcohol drink, a kind of beer without cooking or even wine. I don’t know how much of it you had to drink to get drunk, but it seems to me that the current generation doesn’t drink that much. It is known that until the 19th century the tradition of preparing birch bark survived only in Belarus, and then disappeared there too due to inexpediency - it was too expensive.

They also prepare birch kvass with bread and even malt. After looking at all the recipes on the Internet, you will understand that this is a regular one, in which the water is replaced with birch sap. Since we are thinking in this vein, it would be logical to prepare such a drink with rye sourdough and malt, as Don Pomazan wrote about in.

Happy spring to you, my faithful reader!