Birch sap and bread kvass: recipes. Beer with birch sap is brewed in Chelyabinsk according to the recipe of a merchant family. Recipes for alcoholic drinks made from birch sap.

Today we have collected for you various recipes for birch kvass based on birch sap with raisins. This is an excellent refreshing and invigorating drink that can very well support an alcohol-tired body in the morning.

Birch kvass is an excellent refreshing drink, as well as a source of many vitamins and nutrients. It has a good effect on the gastrointestinal tract, improves digestion, has a diuretic effect, and removes harmful substances from the body. Recipes for kvass from birch sap with raisins are very easy to make without spending a lot of effort.

This recipe is best prepared from fresh birch sap, which was brought from the forest.

Ingredients

Fresh birch sap - ten liters.
Sugar - half kilogram.
Dry raisins – 50 shuk.

Recipe

You need to strain the birch wort through cheesecloth, clearing it of debris. You also need to wash and dry the raisins. Then add it and sugar to the drink and stir it completely.
Then cover with a cloth lid and leave for three days in a warm place. When the kvass is ready, you need to strain it again and bottle it.

It needs to be made when spring has just arrived, so that you can drink it already in June.

Ingredients

Three liters of fresh birch sap.
You will also need large and dark raisins in the amount of twenty pieces.

Recipe

You need to strain the birch wort very carefully. Then pour raisins into the bottle with the drink. After this, the container is closed with a lid and it is best to put it in the cellar before the onset of summer.

It can be used to strengthen your immunity.

Ingredients

Fresh birch sap about ten liters.
Several lemons (3 pcs.).
You will also need three pieces of raisins and still living yeast (fifty grams).
Liquid honey (40 grams).

Recipe

You need to strain the birch wort and pour it into a deep container. Then squeeze the liquid out of the lemons and add to the drink. Add yeast, honey and raisins there. All this should be mixed and poured into jars, which should be closed and kept in a cool place.
After three days you can drink kvass.
It is especially good in the fall to protect the body from colds

This option is no different from “bread kvass” and it has a very rich taste.

Ingredients

Birch sap two and a half liters.
Stale Borodino bread, a couple of crusts.
You will also need sugar, half a glass and raisins, about fifty grams.
Coffee beans in the same volume.

Recipe

You need to lightly fry the coffee beans in a frying pan and dry the crusts of bread in the oven. Then you need to wash and dry the raisins and put the raisins, bread and coffee beans with sugar in a three-liter jar. Pour birch sap over everything.
After this, you should take a rubber glove and make a hole in it with a needle and then pull it over the top of the jar and place it in a warm and dry place.
After a couple of days the glove will rise up. This will be an indication that fermentation is taking place in the jar. When the glove comes off, you need to strain the drink and put it in the refrigerator. In a few days you will be able to drink it.

This option is very good for children, as it tastes like a fruity aroma.

Ingredients

Two and a half liters of birch sap, only fresh.
One orange
A few highlights
Several branches of mint and fresh lemon balm
Glass of sugar
Ten grams of yeast
Fresh birch sap – 2.5 liters;

Recipe

You need to cut the orange into small slices. Then grind the yeast with sugar and pour it all into a three-liter jar. In it you need to put mint and lemon balm, sugar, what is left and an orange. All this should be poured with birch sap and left in a warm and dry place for several days.
After the drink begins to ferment, you need to pour it into half-liter bottles and add a couple of raisins to each bottle. Next, put everything in the refrigerator. Every other day you can drink kvass.
This drink is very refreshing in the heat and gives you strength.

We hope these recipes will help you feel better and more energetic, I personally liked the recipe for birch kvass with orange, and you? I'm waiting for answers in the comments.

From generation to generation, lovers of home winemaking produce alcoholic drinks from birch sap, the recipes for which are improved over time. Technology and recipes change, but the fundamental methods of production remain the same.

Birch sap is obtained in early spring during the period of swelling of the buds until the leaves completely bloom. This natural liquid is created by nature and is purified through the roots and trunk of the tree. Therefore, it is very useful for the human body.

By combining alcohol-containing components and natural vitamin nectar, quite interesting homemade alcohol of varying strengths is obtained. The most common drinks are mash, moonshine, and wine.

Berezovitsa

The most ancient drink, created from fermented birch nectar, is called berezovitsa, berezovik, berezovka.

It includes the following components:

fresh juice - 30 l;
milk or kefir - 26 g.

Homemade alcohol can be prepared as follows:

Strain the freshly collected juice through several layers of gauze.
Pour off a small portion of the liquid separately. The remainder must be evaporated over low heat until the volume is reduced by a third.
After this, mix everything by adding milk or kefir.
Pre-sterilize a large bottle, then pour in the prepared birch bark.
Put a thin medical glove on the container and place it in a dark room at room temperature for fermentation. The process should continue until the glove falls off.

This method is considered classic. The output mash becomes transparent, clean, without impurities.

Princely Braga

As a result of processing and further distillation of natural nectar, a large number of high-proof alcoholic drinks can be obtained, one of which is princely mash. It is distinguished by high strength, softness and taste. That's why they call her that.

Ingredients:

juice - 10 l;
granulated sugar - 3 kg;
baker's yeast - 250 g;
milk - 1 tbsp.

The cooking method is as follows:

After straining through a gauze cloth, heat the liquid in a large bowl to 30ºC over low heat.
Prepare the bottle and wash it well.
Mix the added sugar thoroughly. It is necessary that it completely dissolve.
Soften the yeast mass with a fork and dilute with milk.
Pour the warm mixture into a bowl and place under a rubber glove. The fermentation process lasts approximately half a month. Sediment should fall to the bottom.
After this, you need to distill the resulting product several times through a moonshine still.
If desired, moonshine can be cleaned with activated carbon tablets.

Birch vodka

How to make an alcoholic drink from juice if you don’t have a moonshine still at hand? For such a case, an easy recipe for making birch vodka will be useful:

Boil 10 liters of juice over low heat with the addition of 2 kg of granulated sugar until the liquid reduces in volume.
Cool, pass through cheesecloth, pour in a liter of vodka and softened yeast in the amount of 100 g. All ingredients are added one by one and mixed well until completely dissolved.
Cut the lemon into small slices and add to the alcohol.
Place the resulting mixture in a warm room for 12 hours, then in the cellar or refrigerator.
Alcohol is ready to drink.

It is better to store this product in champagne bottles. The plug must be secured with wire. Homemade alcohol is very strong and smells of birch and zest.

Birch wine

An excellent, refined wine product is prepared from “birch tears”. It is light and pleasant to the taste, and the recipe is so simple that even a novice winemaker can use it:

Prepare and mix the following ingredients: 3 liters of birch sap, a bottle of dry white wine, 700 g of sugar, lemon slices.
Take a keg and pour the mixture into it.
Place it in a cool place for several months.
After the expiration date, strain the contents, remove the sediment, pour into bottles, and seal.
In a few months the drink will be ready.
Experts recommend adding raisins, dried apricots, honey, port wine, even cognac.

Alcoholic drinks made from birch sap differ in strength, softness, and taste. Much depends on the desires and preferences of the amateur winemaker.

For those who have given up beer and drinks with chemical additives, it is important to have a large stock of recipes for various drinks. Today we make, drink vegetable and fruit juices, milkshakes. We all crave fresh and healthy drinks on hot days. Don't forget the traditional recipes of our ancestors.

Let's see how, for example, Belarusians quenched their thirst in ancient times during agricultural work or simply out of necessity. Perhaps some recipes with 200 years of experience will be useful to us too.

Most drinks were based on birch sap.

Berezovik (option 1)

If you pour 5 liters of fresh birch sap into a small barrel and put it in the basement for 2-3 days, where it is dark and cool, the sap will gradually begin to sour. Prepare 50 g of rye crackers and add to the juice. Instead of crackers, you can fry 60 g of barley grains. Shake and let the drink sit for at least a day. And then you can drink. It is believed that this is the fastest and easiest option for a refreshing drink.

But there is an even simpler way.

Berezovik (option 2)

Pour one and a half liters of fresh birch sap into clean bottles. Throw 2-3 raisins into each and divide two teaspoons of sugar into all bottles. More sugar is possible. Place in a cool place. Today it is a refrigerator. It's dark and cold.

Another option.

Berezovik (option 3)

This option is suitable for preparing juice in large quantities. The juice is poured into a barrel. Barley grains are fried in a dry hot frying pan. Cool and pour into a barrel. Let it brew for a week. Then they filter, bottle and add 5-6 raisins and 2 teaspoons of sugar to each bottle.

Exact proportions are most often absent; it all depends on the skill and taste of the owners. It’s better to test recipes using a small amount of juice and then empirically find the amount of ingredients to suit your taste.

Was no less popular bread kvass. And today in Belarus such kvass is sold everywhere on tap during the season. And in stores there are always several varieties of healing and refreshing drinks.

Try it recipe for kvass from crackers.

Prepare 200 g of rye crackers. You can dry the bread. In an enamel pan or in the same bucket, pour a liter of boiling water over the crackers. And leave covered for 3 hours. Then strain the infusion, pour it into a saucepan and add 10 g of fresh yeast and 50 g of sugar.

How to prepare yeast for adding to infusion?

Dilute the yeast with warm (not hot) water, add a little flour, stir and leave in a warm place for one hour. And then pour it into the infusion. Place the kvass in a warm place for 4-5 hours. Then cool. And you can drink.

You can also cook bread kvass with barley.

For this kvass you need to take 300 g of breadcrumbs, 50 g of barley and 100 g of honey. Slice the toasted bread and dry it, lightly fry it over low heat. It's best to take a wooden barrel. Pour 9 liters of hot water into it. Add barley, which must be slightly pre-sprouted, then chopped. Add honey. Stir everything and leave to sour for 2-3 days in a cool, dark room. Foam will appear, it must be removed. When the foam stops appearing, leave the kvass in a cold place for another 6 days.

BEREZOVOE

Required: for 8 liters of birch sap - 2 kg of sugar, 1/2 cup brewer's yeast, lemon zest to taste.

Cooking method. To prepare this beer you will need fresh birch sap, which is best collected in March, when the birch leaves have not yet unfurled and the sap inside the tree begins to rise. The sap is extracted from cuts on the surface of the birch, but you need to try to ensure that there are not many of them on one tree and that they are not located too close to each other. It is advisable to collect birch sap from several trees at the same time; in addition, to prepare this type of beer you will need a huge amount of it - several buckets. If you managed to collect 3-4 buckets of birch sap, this amount will be quite enough. When collecting juice into a container, immediately seal it tightly.

Pour the birch sap into a large vat or saucepan, place over high heat and bring to a boil, then let it simmer. At this time, foam will appear on the surface of the juice, which must be removed. During cooking, gradually add sugar at the rate of 2 kg of sugar for every 8 liters of birch sap. To add a special aroma, add a little chopped lemon zest to the birch liquid. Once the sugar has dissolved, turn off the heat under the boiler and let the juice settle and cool a little, then thoroughly dilute the yeast in the boiled birch sap.

After this, the birch beer must ferment for 5–6 days in a warm place, during which it is necessary to constantly remove the foam protruding from the surface of the liquid, and also frequently shake the contents of the container in which it ferments. It is best if birch beer ferments in a wooden container: a tub or barrel. When fermentation is over, strain the finished beer, bottle it and seal tightly.

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.

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:

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.

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 here in